Our classic Pot Roast Recipe makes fall-apart tender beef in a rich sauce cooked slow in the oven. It’s my family’s go-to pot roast recipe and it never disappoints. It’s easy enough for a weeknight meal but also gets rave reviews from anyone I serve it to.
This post may contain affiliate links. Read my disclosure policy.
These chilly Idaho winters have motivated me to perfect some delicious comfort food dishes, like Chicken Pot Pie, Beef Chili, Sloppy Joes, and Homemade Lasagna for when I’m craving a satisfying meal to warm me up. This pot roast recipe is the recipe equivalent of a warm blanket around the fire.
Pot Roast Video Tutorial
Watch the video tutorial and get all of my best tips to make a meltingly tender pot roast.
Pot Roast Recipe
My sister Anna taught me how to make this classic pot roast. She made it during our family cabin trip and everyone loved it. There were 19 people at the cabin and the pot roast disappeared so fast! The sauce in the pot makes a lovely gravy (it’s super easy to thicken it up, and I’ll show you that below).
Classic pot roast is the perfect way to turn a tough cut of meat into a tender and filling meal. Historically pot roast has gotten a bad reputation for being boring, tasteless or old-fashioned, but with this recipe, I look forward to pot roast night!
I love serving Pot Roast over Creamy Mashed Potatoes and then spooning the sauces from the pot over the shredded pieces of beef. The flavors remind me of an unforgettable short ribs dish that I had in a fancy restaurant – it’s so rich with flavor.
Ingredients for Classic Pot Roast
No need for those pot roast seasoning packets here. You’ll be amazed at how much flavor these few ingredients provide, and you’ll know exactly what’s in your food.
- Beef Chuck Roast – when buying chuck roast, look for marbling (white specs) spread throughout the meat. It may be labeled shoulder steak or chuck shoulder in some places. If there are large fat sections on your roast, you can trim them away if desired.
- Herbs/seasonings – olive oil, kosher salt, pepper, bay leaves, thyme, and parsley. I love fresh parsley and thyme here but you can substitute with dried herbs (see the recipe card for details).
- Veggies – onion, garlic, and carrots create an aromatic base
- Gravy – tomato paste, dry red wine, and beef stock create a rich broth that doubles as a gravy, which you can thicken with either cornstarch or flour (more on that below).
*This pot roast recipe can be Low-carb, Paleo, Gluten-free, and Keto, but be sure to read the labels on the wine, stock, cornstarch, and tomato paste to verify.
What is the best meat to use for pot roast?
Beef Chuck Roast is the best cut of meat to use for this pot roast recipe. It has marvelous marbling throughout the meat. The more marbling, the more tenderness and flavor potential. This is a tough cut of meat, so don’t be tempted to speed it along, since it needs to simmer to break down the collagen in the meat. But the wait is so worth it.
You may have success with other cuts of meat too, like brisket or even bottom round, but I find chuck roast to deliver the best results.
Can I substitute the red wine in pot roast?
Just like in our Beef Stew, the wine adds a nice acidity and depth of flavor, but if you must substitute it, I suggest replacing it with beef broth and then adjusting the seasoning to taste.
How to Make a Pot Roast
Pot roast takes several hours in the oven, but the recipe actually is quite simple. No need to babysit once the roast gets into the oven. Assemble the pot roast just after lunchtime so dinner is ready to go!
- Prep – Take the meat out of the fridge 1 hour before cooking to come to room temperature, season with some salt and pepper, and preheat the oven to 325°F with the rack in the bottom third of the oven.
- Sear – add a Tablespoon of oil to a large Dutch oven over medium/high heat and sear for a few minutes on all sides of the roast, allowing the meat to form a crust on each side. Then remove and set aside.
- Saute onions for 4-5 minutes in the pot over medium heat, and then add garlic, cooking until you can smell the garlic, about 30 seconds.
- Stir the tomato paste into the onions and garlic for about 2 minutes or until well incorporated.
- Add the wine, and then scrape the bottom of the pot with a wooden spoon to release all the flavor stuck to the bottom. This is called deglazing the pan. Cook for about 2 minutes or until 1/4 of the wine has evaporated.
- Add the remaining ingredients to the pot: beef stock, salt, pepper, bay leaves, thyme and parsley. Stir to combine then add the roast and carrots. Bring the pot back to a boil, then cover and bake until the meat is fork-tender or until the center of the meat reads between 200-210˚F on a thermometer. This takes about 3-4 hours, depending on the size of the roast.
- Take the meat out of the pot and shred it with two forks, one in each hand, pulling the meat apart. See how to use that flavorful drippings to make a thicker sauce below.
How Long to Cook a Pot Roast in the Oven?
The timing can depend on several factors like the type of meat and the size of your roast. If it’s bone-in, add an extra 30 minutes for extra tenderness. The roast is done when you can pull it apart easily with 2 forks and when it reaches an internal temperature on a thermometer between 200˚F to 210˚F. Here are approximate cooking times:
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
How to Thicken Sauce for Pot Roast (2 Options)
To serve the sauce as gravy, you can easily thicken it. After removing the meat and veggies, use one of these two methods:
- Option 1: Cornstarch and water – Place the Dutch oven over medium heat and bring the stock to a boil. Make a slurry by whisking 2 Tbsp of cornstarch with 2 Tbsp of water in a small bowl, and then stir it into the boiling stock. Cook for 2 minutes (this method can keep the dish gluten-free). You can make and add more of the slurry if a thicker sauce is desired.
- Option 2: Flour and butter – Boil the stock over medium heat. Melt 2 Tbsp of butter in a small bowl, and then mash in 2 Tbsp of flour to make a paste (this is called ‘beurre main’). Add to the stock a little at a time until thick.
You’ll love this Classic Pot Roast recipe since it creates the most tender shredded beef with a tasty gravy using only a few ingredients. You’ll also love that leftovers can be repurposed for Beef Quesadillas, Beef Sandwiches, Beef Burritos, and Tacos. I love pot roast for meal prep options!
Storing and Reheating
Once cool, store in an airtight container (don’t forget the veggies and juices).
- To Refrigerate: store for 3-4 days in the refrigerator
- Freezing: store portions in freezer zip bags for up to 3 months
- To Reheat: thaw overnight in the fridge and reheat meat with sauce on the stovetop or in the microwave. Adding the sauce will keep it juicy when reheated.
Side Dishes that Pair Perfectly with Pot Roast
These are classic pairings with a pot roast that complement both the meat and the sauce.
- Garlic Mashed Potatoes
- Roasted Vegetables
- Soft Dinner Rolls or Sourdough Rolls
- Caesar Salad
- Classic Risotto
- Sourdough Bread
Classic Pot Roast Recipe
Ingredients
- 4-5 lb beef chuck roast
- 4 tsp coarse salt, such as kosher salt, divided. or added to taste
- 1 1/2 tsp freshly ground black pepper, divided, or added to taste
- 1 Tbsp light olive oil, or any high-heat cooking oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir
- 6 cups beef stock
- 5-6 whole carrots, peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley, plus more to garnish
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch or flour, see notes
Instructions
How to Make Pot Roast
- Prepare the Roast – Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
- Sear the Roast – Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
- Sautee Veggies – Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add minced garlic and sauté another 30 seconds or until fragrant.
- Add tomato paste and stir for 2 minutes.
- Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
- Assemble and Bake – Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring everything to a boil. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours for a 4 lb roast (*see time chart), or until the roast is easy to pull apart with two forks.
- To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
How to Thicken the Sauce
- Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
- Option 1: Cornstarch & Water – Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a boil and then stir into the pot over medium heat. Simmer for a few minutes until thickened and remove any raw cornstarch/flour taste.
- Option 2: Flour and butter – Make a ‘beurre manie’ by melting melt 2 Tbsp butter and mashing in 2 Tbsp flour to make a paste then add it to the boiling liquid a little at a time.
Notes
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
Nutrition Per Serving
Filed Under
I made this pot roast last week and I’m totally hooked! My favorite pot roast recipe ever. Easy to make and fall apart tender…winner!
This was the most flavorful pot roast that I ever made and it would have been even better had I not “Shot myself in the foot” . I used a cheap Pinot rather than my usual Biltmore Pinot. I used a bit less than the recommended stock and the gravy came out super.
Can this be made in a crockpot, or do you prefer the Dutch oven?
Hi Lynn! You can reference our other recipe Mississippi Pot Roast for crockpot instructions.
Came out so so so 🥰so Gud Natasha
Whole fly loved it ..
Thx a lot
Keep up the great work
God bless ❤️
I’m so glad you enjoyed it!
This was among the best meals I’ve ever made! So tender and flavorful. My 3.8 pound chuck roast barely fit in my 4.5 qt le Creuset, so I was only able to add 4 cups of broth (I used unsalted), and I forgot to buy parsley. Otherwise I made as written with the butter and flour thickening option. Just SO GOOD!
The best pot roast I’ve ever made! The meat was tender and full of flavour. I followed the recipe exactly as listed.
Will definitely make it again.
Natasha, I can’t wait to try this recipe. I’m just wondering if there is a substitute for the red wine? If not, what type of wine to you suggest using? Thanks so much!!!
The wine adds a nice acidity and depth of flavor, but if you must substitute it, I suggest replacing it with beef broth and then adjusting the seasoning to taste.
Looks so yummy.
At Christmas 2024, I had by chance tasted pot roast beet with Chocolate in it.
This is why I want your recipe
Im sorry Natasha for my post listed below I buy 3 pound roasts cause they barely fit length wise in the Dutch Oven which is 5.5 quart capacity Since my roasts are only 3 pounds should I use less ingrdients since your ingredients call for a 4 to 4.5 pounds
Hi Jorge, my roast was 4 lbs and it fit well into the dutch oven which was 5 1/2 quarts as well. Are you putting multiple roasts in the same pot? You might a larger 7-quart pot in that case or cut the roasts in half to fit.
Since its my wife and I Im ok with making a smaller roast. So if I stay with a 3 pounder do I need to reduce the ingredients since my roast will be about 1 1/2 pounds smaller than yours? or should leave the ingredients as you have them.
Yes, you can adjust the ingredients. In the recipe card at the top, just switch it to 6 servings and it will convert the ingredients list for you for a 3 lbs roast.
Yummy! thank you so much for this recipe . we love it so simple and delicious. Ive posted meat day before left in the fridge overnight and in the morning I took out all hard fat on top of it. To make sauce was easy . did not use any flour just liquify it in the mixer and have very nice thick sauce..
thank you for this recipe
I made this recipe last week., Not only was it easy to make, it was one of the best pot roasts I have ever had.
I served it to friends and they couldn’t believe I made it. They thought I had purchased a packaged meal from Costco. LOL.
That’s so great to hear, Rhoda! Thank you so much for trying the recipe and for taking the time to leave a review. We appreciate it.
Wow, one of the very best, delicious recipe, perfect tender juicy and packed with flavours
I’m so glad you liked it.
Natasha is it necessary to put 6 cups of broth into the Dutch Oven? I usually make a 3 pound roast which takes 2:45 minutes. Can I put just 3 cups of the broth? Also the recipe doesnt call for small potatoes, can I add them in?
Hi Jorge! I haven’t tested that. 6 cups was a good amount of liquid for this recipe. The liquid helps keep the roast moist while slowly cooking. The meat absorbs some of the moisture and some of it evaporates too during the cooking process. If you’re using less, it could result in a dry roast and uneven baking.
Can you put potatoes in with the roast and carrots? My family likes the potatoes roasted with the meat.
Hi Pam! I haven’t tried this with potatoes. Potatoes typically need about 1-1.5 hours to cook properly (depending on their size). So cooking them for the entire time here might leave them too soft or even mushy. I would start the roast and then add them in later. Let us know how it turns out.
I have used baby red potatoes and had them in the oven with the roast for 2 hours and 45 minutes and they came out perfectly.
Natasha you did it again! Came out absolutely delicious. Had london broil in the freezer so on this snowy day in South Carolina and didn’t want to go out we used that and the meat tore apart just like yours did! Added more carrots so we’d have enough for a second meal and already looking forward that leftover meal!
Hello Natasha,
What if I use (2) 3 LBS separate roasts to make up 6 LBS in the same pot. Would I bake it for 2.5-3 hrs OR 3/2-4 hrs?
Hi Yana, generally the cook time would stay very similar to the original time per weight. As long as they fit well into the pot and are not stacked too much. I would love to know how it works for you, I have always had one chunk so I’m interested in your experience.
Perfect cold winter day dinner.
Very good and simple to make!
Tastes even better the next day as leftovers!!
Highly recommend.
I made this last night and it was the best pot roast I have eaten.
I didn’t have enough beef stock and had to use some vegetable stock. Excellent!
Thank you Natasha for another 5-star recipe!
You’re so very welcome, Maureen! I’m glad you loved it!
The absolute best pot roast ever!! Your recipes are always wonderful. One of very many we have enjoyed’. Blessings to you and family!!
Hi Vicki! That’s so great to hear. Thank you so much for the feedback.
Hi Natasha part of my roast is sticking out is this ok? Should I just keep opening it and pushing it down until submerged or will it cook and tenderize even if it isn’t fully submerged. The store didn’t have a full 4 1/2 lb roast so I used two cuts. Thanks!
Hello! That should be fine. It will still cook and tenderize even if it’s not fully submerged, as long as the majority of the roast is in the liquid.
Made this for my Inauguration Day dinner. Tasted so good … honestly delicious enough to serve the 47th President Trump and First Lady Melania.