Classic Pot Roast

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Hearty, comforting, and simple to make. Our Classic Pot Roast recipe brings family together for a delicious meal that’s sure to impress!

pot roast in white roasting pan with bowl of gravy + serving fork

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
🔪 Top tip
Instructions
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Storage
FAQ
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Pot Roast recipe

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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pot roast in white oval dish on table with linen napkin, bowl of gravy, serving spoons

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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.

table scape with pot roast in white oval roasting pan, bowl of mashed potatoes, and pot of gravy with serving spoons

FAQ

What is the best cut of meat for a pot roast?

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.

How long should I cook a pot roast?

A pot roast typically takes 3-4 hours total in the oven to achieve fall-apart tenderness.

Can I make pot roast in a slow cooker?

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.

Can I cook a pot roast without a Dutch oven?

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 in white oval dish on table with linen napkin, bowl of gravy, serving forks

Pot Roast recipe

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Print 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

Scale

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

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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).