The BEST Pot Roast Recipe
This Super Easy Beef Pot Roast is cooked low and slow for 3 hours in a cast iron pot, or a dutch oven. It’s melt-in-your-mouth tender and absolutely loaded with flavor. This one-pot dinner recipe is loaded with carrots and potatoes, so you don’t have to make anything else to complete your meal! This easy pot roast recipe is perfect for weekend dinners and special occasions!
One-pot dinners make the evenings so much easier as there are fewer dishes to clean up after! If you love one dish recipes, try my One Pan Italian Chicken Skillet, full of cheesy goodness, and my One Pan Meatball Stroganoff is easy comfort food at it’s finest!
Beef Pot Roast
This Pot Roast is the ultimate comfort food. It’s the perfect meal for a lazy Sunday dinner. This dutch oven pot roast is cooked low and slow with carrots and potatoes to make it a full meal. With little preparation, you can have a hearty, comforting dinner with little effort. Best of all everything is made in one pot so there are fewer dishes to clean giving you more time to kick back and relax!
The low and slow method makes this pot roast extra fall-apart tender and flavorful. I used the same method as my Slow Roasted Beef Brisket. It is SO good!
If you want to take this pot roast a step further I have included my recipe for beef gravy to serve on top of your pot roast meat. It’s totally optional but is amazing on top of the pot roast and vegetables! If you are lucky enough to have some leftovers, serve on a roll with some melted cheese and gravy or au jus for dipping. It is AMAZING!
Pot Roast Ingredients
The full ingredients and instructions are listed below.
- Chuck Roast: This is the cut of beef needed to make the best pot roast! I used about 3-4 lbs which serves 6-8 people. Plenty for a crowd or for 2 meals!
- Onion & Garlic: Onion and garlic give so much flavor to this pot roast.
- Red Wine: Red wine adds a deep richness and color to this one-pot meal. It’s also essential for deglazing the pan to get all of the extra flavors off the bottom of the pan (aka fond).
- Broth: Beef broth highlights the beef flavor as well as providing liquid for the potatoes and carrots to cook in.
- Herbs: Flavor, flavor, flavor! This pot roast recipe has bay leaves, thyme, and rosemary. If you can find fresh thyme and rosemary that would be ideal, but dried is fine too!
- Vegetables: Potatoes and carrots soak up all of the juices and flavors until they are tenders and oh-so-good!
Beef Gravy Ingredients (optional):
- Butter: Plenty of butter – you really can’t beat the buttery flavor!
- Flour: Flour is what we use to thicken up sauces like this pot roast gravy.
- Pot Roast Liquid: Straight from the pot, you can add more or less than the recipe calls if you want the gravy to be thicker or thinner.
- Worcester Sauce: Just a touch of Worcester Sauce adds a tanginess and is absolutely addictive!
How to Cook a Pot Roast
- Prep the oven and pot roast: Firstly, preheat the oven to 275 degrees, and then season the roast with salt and pepper.
- Sear the chuck: Secondly, heat oil in a cast-iron pot. When oil is hot and almost smoking add in chuck roast and brown on all sides.
- Cook the onions and garlic: Next, take the roast out of the pan, and then add in the onions and saute for 2-3 minutes to brown. Add in garlic and cook for an additional minute as well.
- Deglaze: Deglaze the pan with wine, scraping the bottom to release some of the brown bits that may be stuck there.
- Add everything apart from the potatoes and carrots: Add in beef broth, bay leaf, thyme, and rosemary. Place the chuck roast back into the pot, and then cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on the size of the roast).
- Add in the veggies: Take the pot out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on the size of the roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
- Rest & Serve: Finally, take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast. Serve warm!
How do I store the leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the pot roast back into the oven and cook until it is piping hot.
What kind of meat is a pot roast?
Pot roast meat is usually chuck roast, brisket, or round roast, all of which are a tougher meat. Cooking it low and slow for hours makes it super tender and juicy, perfect for that fall-apart effect we love to see on our plates!
Can I add other vegetables into the pot?
Sure! Here are a few veggies that would be perfect, most are low carb options:
- Daikon radish
- Chopped kale
- Parsnips (not low carb)
- Sweet potatoes (not low carb)
Here are more Comfort Food Recipes to try!
- Crispy Oven Fried Chicken Thighs
- One Pan Meatball Stroganoff
- Easy Chicken Marsala
- Garlic Butter Steak Bites and Potatoes
- 20 Minute Pasta Carbonara
- Salisbury Steak Meatballs
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Super Easy Pot Roast
- 3-4 pound chuck roast
- salt and pepper
- 2 tablespoons olive oil
- 1 large onion cut in half and sliced thin
- 2 cloves garlic minced
- 1 cup red wine
- 2 cups beef broth
- 2 whole bay leaf
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 pounds yukon gold potatoes cubed
- 1 whole bag baby carrots
Beef Gravy, optional
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups pot roast liquid or more if you want the gravy a bit thinner
- a couple dashes worcestershire sauce
- salt and pepper to taste
- Preheat oven to 275 degrees.
- Season roast with salt and pepper.
- Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
- Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
- Add in garlic and cook for an additional minute.
- Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
- Add in beef broth, bay leaf, thyme and rosemary. Add the roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
- Take out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
- Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
- Place back in the pot and serve warm.
- I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!
- Melt butter in a medium saucepan.
- Whisk in flour and whisk for 1-2 minutes until bubbly and slightly thickened.
- Slowly add in pot roast liquid while whisking continuously. Bring to a slight boil and continue to whisk until gravy is thickened.
- Season with salt and pepper and a couple dashes of worcestershire sauce.