This easy pot roast recipe is tried and true. The slow cooked beef chuck is fall-apart tender and the vegetables are soft, soaked with rich beef stock, red wine, and fragrant rosemary, thyme, and bay. It’s a classic one pot recipe you’ll make over and over again! 575 calories or 11 WW points.
What is Pot Roast?
Pot roast isn’t a cut of meat itself. It’s a savory, braised beef dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven. In most recipes, you will brown the roast on the stovetop first, then transfer it to the oven or a slow cooker.
To prevent the roast from drying out, you will add liquid (such as beef stock, broth, or water) to the bottom of the dish holding the roast. To this a complete complete meal, add chopped-up potatoes and vegetables to the dish, cooking it along with the roast.
Now, if this is your first time making a pot roast dinner, it can seem intimidating to cook but trust me, it’s relatively easy (see the step-by-step instructions below). Like other beef chuck recipes, this one doesn’t require you to be ultra-precise about timing. It will cook in anywhere from 3 1/2 to 4 1/2 hours and you’ll know it’s done when the meat is tender enough that it can be pulled apart with a fork (so if it’s not there yet, let it keep cooking).
Which is the Best Cut of Meat for Pot Roast?
Choosing a cut of meat for your pot roast can be kind of counter-intuitive , because the tougher the cut, the better the pot roast.
You may be used to choosing tender, juicy steaks from the meat counter, but with pot roast, it’s the opposite. Tougher cuts of meat have lots of tough connective tissue, so when you cook the roast at a low temperature for a long period of time, the tissues soften.
Don’t rush the process! Allowing the meat to simmer for hours results in the tender, melt-in-your-mouth roast you’re after!
A boneless chuck roast is my favorite pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib, it is a tougher, albeit more affordable cut than those from the front part of the animal, like the sirloin or short loin.
Other cuts that are either the same (under a different name) or come from the same area are the chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as “pot roast.”
How to Make Pot Roast
In a Dutch oven, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Season your beef chuck roast all over with salt and pepper and add it to the pan, browning it on all sides (about 15 minutes).
Add 1 chopped onion and 5 minced cloves of garlic and cook for 2 minutes.
Add a cup of dry red wine (I like merlot or cabernet sauvignon). Bring to a simmer, scraping up the browned, crispy bits on the bottom of the pan, and cook until the liquid is reduced by half.
Add 3 cups of low-sodium beef stock; bring to a boil.
Return the beef to the pan. Add sprigs of fresh rosemary, thyme, and 2 dried bay leaves.
Add a pound of chopped Yukon Gold potatoes and 4 chopped carrots. Cover, transfer the dish to the oven, and roast at 325 degrees F for 3.5-4 hours, until the beef is fork tender.
Pot Roast
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 4 1/2 pound boneless beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large sweet onion, chopped
- 5 garlic cloves, minced
- 1 cup dry red wine (I use merlot or cabernet sauvignon)
- 3 cups beef broth low sodium
- 1 pound potatoes, peeled and cut into 2-inch pieces Yukon Gold
- 4 large carrots, peeled and cut on the diagonal into 2-inch pieces
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 dried bay leaves
Instructions
- Preheat the oven to 325°F. In a Dutch oven, heat the oil and butter over medium-high heat until the butter melts. Season the beef all over with the salt and pepper. Add to the pan; cook until browned on all sides, about 15 minutes. Remove the beef to a plate.
- Add the onions and garlic to pan and cook, stirring frequently, about 2 minutes. Add the wine and bring to a simmer, scraping up the crispy bits on the bottom of the pan as you go. Let the wine simmer until the liquid is reduced by half. Add the beef stock and bring to boil. Return the beef to pan. Add the potatoes, carrots, rosemary, thyme, and bay leaves. Cover and transfer the pan to the oven. Roast until the beef is so tender that you can pull it apart easily using 2 forks, 3 ½ to 4 hours (depending on the size of your pot roast). Transfer the beef to a bowl, the vegetables to a separate platter or bowl, and reserve the cooking liquid. Discard the rosemary and thyme sprigs and the bay leaves. Use 2 forks to shred the beef or pull it into chunks. Add some of the reserved cooking liquid to the beef to keep it moist and tender. Serve with the vegetables. Leftovers will keep, stored in a covered container in the refrigerator, for 5 days.
Notes
Nutrition
Easy Pot Roast Recipe: Frequently Asked Questions
My vegetables came out mushy. How do I prevent that? If you prefer firmer vegetables, add the potatoes and carrots about 1 to 1.5 hours before the roast is done instead of at the beginning. The beef needs the full 3.5 to 4 hours, but root vegetables only need about an hour to get tender.
Can I use a different wine? Yes. Any dry red wine works well. Merlot and cabernet sauvignon are the most common choices, but sherry and chianti have also worked well for readers. If you don’t cook with alcohol, substitute an equal amount of beef broth with a splash of red wine vinegar.
How long do leftovers keep? Leftovers will keep in a covered container in the refrigerator for up to 5 days. The flavor actually improves overnight as the beef soaks up the braising liquid.
Can I use a different cut of beef? Yes. Chuck eye, blade roast, shoulder roast, arm roast, cross-rib roast, and seven-bone roast all come from the same area and work well. The key is choosing a tougher, well-marbled cut that benefits from long, slow cooking.
Can I make this in a slow cooker? Yes. Brown the beef and onions on the stovetop first, then transfer everything to the slow cooker. Cook on low for 8 to 10 hours or high for 4 to 5 hours until the beef is fork tender.
What Goes with Easy Pot Roast
This easy pot roast is a complete one-pot meal, but if you want to round it out with extra sides, here are some favorites:
Love this recipe!!!
Looks awesome. Thanks so much!
This is literally the BEST!
I’m so making this for the FAM tonight. Looks so good yet I bet it tastes even better.
What an amazing recipe! I tried it with my family last night and they loved it! This will definitely be on our menu at home more often.
Wow what an amazing recipe !! ty so much :]
The pot roast is healthy, delicious and easy to make
Just tried your recipe…AWESOME!!!!
Came out just as your picture. A beautiful sight! Loved the flavor.Yukon potatoes maintained their shape…melt in your mouth delicious. Beef was tender and juicy. Carrot soft and flavorful. I never made pot roast in a dutch oven before…it was so easy! DEFINITELY a keeper to be passed on down the generations ;)
Thank you so much, Sue!!
I would have given this 5 stars but the vegetables came out mushy. I should have known better than to cook them together with with meat for 4 1/5 hours. I thought that didn’t sound right, but I trusted the recipe. Next time I will add the carrots and potato’s about 30-45 minutes after the roast has started to cook. The flavor was great. The dry wine is a must, I used Chianti. Made a delicious gravy out of the extra liquid.
We made this pot roast tonight and it was amazing! Since we were short on time, we used 2 – 2lb cross rib roasts and then we were only roasted them for 2.5 hours. We also used sherry wine instead of the red wine and it turned out delicious! Thanks so much for sharing this recipe! It will be a staple in our house from now on!
Made this tonight. It’s so good and super easy.
I made this yesterday and it was a hit. I will definitely make again and again.
I’ve always used beef broth for the liquid but never tried adding red wine to my pot roast. Does the wine flavor come through strongly or does it mellow out after the 3-4 hours of cooking? Might try it this weekend if it’s subtle.
I was nervous about my first pot roast but the tip about picking a tougher cut like chuck really helped — I’d been picking lean roasts and wondering why they dried out. The fork test after 4 hours worked perfectly, and the red wine with rosemary gave it such a deep flavor. Definitely adding this to the Sunday rotation.
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This pot roast recipe is absolutely perfect for cold days! I love how simple the ingredients list is — carrots, potatoes, and a good chuck roast really do all the heavy lifting. I have been making short recipe videos lately using an AI video generator at HappyHorse AI Video to document my cooking adventures, and this one is definitely going on my list. The tip about searing the meat first for extra flavor is something I never skipped again after the first time. Thank you for such a clear and comforting recipe!
This pot roast recipe is absolutely phenomenal! I followed the instructions exactly and the beef was so tender it literally fell apart with just a fork. The red wine reduction added such a deep, rich flavor to the gravy. My family said this is the best pot roast they’ve ever had, and I have to agree. The leftovers were even better the next day!
What a comforting recipe! I love that you use a Dutch oven — it really does make a difference for even cooking. The tip about searing the meat first for better flavor is spot on. This is going on my weekend meal plan for sure. Do you think it would work with a leaner cut like eye of round?
This pot roast is so tender even the most culturally challenged boomer could enjoy it without needing dentures. If you’re worried about your cooking vibe being outdated, just take the viral unc quiz to see if your recipe game is still fire or pure unc energy.
This pot roast recipe is absolutely wonderful! The slow-cooked tenderness and rich flavors remind me why comfort food will never go out of style. I love how straightforward the ingredient list is, making it approachable for home cooks of all levels. Will definitely be trying this on a cozy Sunday afternoon with some crusty bread on the side!
This pot roast recipe looks absolutely perfect for a Sunday dinner! The meat looks so tender and flavorful. I love that you included tips for making gravy from the drippings too – that is always my favorite part. Definitely saving this one!
This pot roast recipe is exactly what I needed for a cozy weekend dinner. The low and slow cooking method really makes all the difference in getting that fall-apart tenderness. I love how simple the ingredient list is too — sometimes the best comfort food comes from keeping things straightforward. Definitely pinning this one to try this Sunday with some mashed potatoes on the side.
This pot roast recipe is absolutely incredible! I made it last weekend and my family could not stop raving about it. The way the flavors develop during that slow cooking time is just magic. I actually create music using AI tools professionally, and there is something very similar about the patience required for both a perfect pot roast and crafting the right melody. Letting things develop at their own pace yields the best results. The gravy alone is worth making this recipe. Thanks for such a reliable, delicious recipe!
This pot roast recipe is exactly what I needed today! The low and slow cooking method makes all the difference. I recently made a time-lapse video of a similar recipe using vidglory and my followers loved watching the transformation from raw to perfectly tender. Your seasoning combination sounds delicious.
This pot roast recipe is exactly the kind of comfort food I crave on a chilly weekend. The idea of letting it slow cook all day and coming home to that incredible aroma is just perfect. I especially appreciate the tip about browning the meat first since that really makes all the difference in depth of flavor. The vegetables soaking up all that rich broth sound divine. Already pinned this to try this Sunday!
This pot roast recipe is exactly the kind of comfort food I crave on cold evenings. I love that you keep it simple with basic ingredients but still get that fall-apart tender result. I usually do mine in a Dutch oven on the stovetop but your slow cooker method seems so much easier. The gravy from the cooking liquid must be amazing over mashed potatoes. Definitely saving this one!
This pot roast recipe is absolutely fantastic! I made it last weekend for a family dinner and everyone was asking for seconds. The slow cooking method really makes the meat so tender it falls apart with just a fork. I love how simple the ingredient list is too — no need for anything fancy. Will definitely be adding this to my regular rotation of comfort food meals. Thanks for sharing such a wonderful recipe!