Hearty, comforting, and simple to make. Our Classic Pot Roast recipe brings family together for a delicious meal that’s sure to impress!
There's something truly special about a Classic Pot Roast. It brings me back to Sunday dinners at home. Growing up, this was a dish my mom used to make, filling the house with the comforting aroma of slow-cooked beef and herbs. Now, it's my go-to recipe when I want to recreate that warm, nostalgic feeling of home. I've perfected it over the years, adding red wine and fresh herbs for deep, slow-roasted flavor. Serve it with Creamy Mashed Potatoes and Roasted Brussels Sprouts.
Hint: Save the leftovers and make Traditional Beef Stroganoff the next day.
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Ingredients
- BEEF CHUCK ROAST: we think beef chuck roast is the best cut of beef to use, but you can also use brisket, top round, bottom round, or sirloin.
- CARROTS: fresh carrots, peeled
- RED POTATOES: 2 pounds quartered red potatoes
- ONIONS: medium onions, quartered (we like Spanish onions or Vidalia onions
- RED WINE: a dry red wine works best: Cabernet Sauvignon, merlot, or shiraz
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- GARLIC: fresh garlic cloves, chopped
- BLACK PEPPER: 1 tablespoon ground black pepper
- COARSE SALT: coarse sea salt or kosher salt
- ROSEMARY: fresh rosemary sprigs
*see recipe card for quantities.
🔪 Top tip
Be sure to heavily season and sear the meat before braising to lock in all the juiciness and depth of flavor.
Instructions
- Preheat oven to 350°F.
- Season: prepare beef by evenly spreading salt and pepper on all sides.
- Sear: Heat oil on stove in a large Dutch oven or heavy bottom large skillet. Once Dutch oven is hot, add beef and allow all sides of beef to brown evenly creating a “crust”.
- Add Ingredients: remove Dutch oven from the stove and add the garlic, rosemary, onions, and wine along with 1 C water. Cover with lid (if using skillet, cover tightly with 2 layers of heavy aluminum foil).
- First roast: place in pre-heated oven and cook for 1.5 hours.
- Add Carrots and Potatoes: After 1.5 hours, remove lid. Add carrots and potatoes. Add water if liquid is below the half way point on the beef.
- Second Roast: replace lid. Continue to cook for another 2-2.5 hours or until the beef is fork tender.
- Serve: Remove beef and vegetables from Dutch over and transfer to serving dish.
- Prepare Gravy with remaining liquid if desired. (Recipe coming soon).
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Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F or on the stovetop until warmed through.
- Make Ahead: pot roast actually tastes better the next day as the flavors deepen. Simply reheat in the oven or on the stovetop for best results.
FAQ
The best cuts for a pot roast are tougher cuts like chuck roast, brisket, or round roast, which become tender and juicy when slow-cooked.
A pot roast typically takes 3-4 hours total in the oven to achieve fall-apart tenderness.
Yes! A slow cooker is perfect for pot roast, resulting in tender, juicy meat. Simply cook on low for 8-10 hours or on high for 4-5 hours.
Absolutely! You can use a slow cooker, an Instant Pot, or even a large, heavy bottom skillet to achieve the same delicious results.
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Pot Roast recipe
Hearty, comforting, and simple to make. Our Classic Pot Roast recipe brings family together for a delicious meal that’s sure to impress!
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 to 3 pounds beef chuck roast
- 6 carrots, peeled
- 2 pounds quartered red potatoes
- 2 medium onions, quartered
- ½ C red wine
- ¼ C olive oil
- 2 tbsp garlic, chopped
- 1 tbsp ground black pepper
- 1 tbsp coarse salt
- 2 sprigs rosemary
Instructions
- Preheat oven to 350°F
- Prepare beef by evenly spreading salt and pepper on all sides of beef.
- Heat oil on stove in a large Dutch oven or heavy bottom large skillet.
- Once Dutch oven is hot, add beef and allow all sides of beef to brown evenly creating a “crust”.
- Remove Dutch oven from the stove. Add the garlic, rosemary, onions, and wine along with 1 C water. Cover with lid (if using skillet cover tightly with 2 layers of heavy aluminum foil).
- Place in pre-heated oven and cook for 1.5 hours.
- After 1.5 hours, remove lid and add carrots and potatoes. Add water if liquid is below the half way point on the beef.
- Replace lid and continue to cook for another 2-2.5 hours or until the beef is fork tender.
- Remove beef and vegetables from Dutch over and transfer to serving dish.
- Prepare gravy with remaining liquid if wanted. (Recipe coming soon).
Notes
Got leftovers? Make our Traditional Beef Stroganoff.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: main dishes
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 376
- Sugar: 8.3 g
- Sodium: 1383.4 mg
- Fat: 10.6 g
- Carbohydrates: 26.1 g
- Protein: 40 g
- Cholesterol: 111.5 mg
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