Few dishes are as comforting and satisfying as a perfectly cooked pot roast. This classic one-pot meal features a tender, juicy beef roast slow-braised in a rich herb-infused broth with carrots, onions, and potatoes. Every bite is packed with deep, savory flavors, making it a perfect Sunday dinner or holiday meal.
Cooking the roast low and slow allows the meat to become fall-apart tender, while the vegetables absorb the delicious juices, creating an incredibly flavorful dish. Whether you’re using a Dutch oven, slow cooker, or Instant Pot, this recipe guarantees a foolproof, juicy, and melt-in-your-mouth pot roast every time.
Ingredients
For the Roast:
- Beef chuck roast – 1.5 kg (3.3 lbs)
- Salt – 2 tsp (10 g)
- Black pepper – 1 tsp (5 g)
- Flour – 2 tbsp (30 g)
- Olive oil – 2 tbsp (30 ml)
- Yellow onion – 1 large (200 g), diced
- Garlic – 4 cloves, minced
- Carrots – 3 large (300 g), cut into chunks
- Celery – 2 stalks (100 g), cut into chunks
- Yukon Gold potatoes – 500 g, halved
- Tomato paste – 2 tbsp (30 g)
- Red wine (optional) – 250 ml (1 cup)
- Beef broth – 750 ml (3 cups)
- Worcestershire sauce – 2 tbsp (30 ml)
- Thyme – 1 tsp (5 g), dried (or 3 sprigs fresh)
- Rosemary – 1 tsp (5 g), dried (or 2 sprigs fresh)
- Bay leaves – 2
Step-by-Step Instructions
Step 1: Prepare the Beef
- Pat dry the beef with paper towels to remove excess moisture.
- Season generously with salt and black pepper.
- Lightly coat with flour to help with browning.
Step 2: Sear the Roast
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the beef on all sides for 3–4 minutes per side, until golden brown.
- Remove the beef and set aside.
Step 3: Build the Flavor Base
- In the same pot, sauté onions and garlic until fragrant.
- Add carrots and celery, cooking for 3 minutes.
- Stir in tomato paste, cooking for 1–2 minutes.
- Deglaze with red wine (if using), scraping up any browned bits.
Step 4: Slow Cook the Roast
- Return the seared beef to the pot.
- Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cover and simmer on low for 2.5–3 hours, turning the roast every hour.
Step 5: Add the Potatoes & Final Simmer
- Add potatoes in the last 45 minutes of cooking.
- Continue cooking until beef is fork-tender.
Step 6: Serve & Enjoy
- Remove the bay leaves and discard.
- Slice or shred the beef and serve with vegetables and broth.
- Garnish with fresh parsley for extra flavor.
Serving Suggestions
- Classic Style – Serve with buttery mashed potatoes or warm bread.
- Light Version – Pair with a green salad or steamed veggies.
- Rich & Creamy Twist – Serve with creamy polenta or cheesy grits.
Nutrition Information (Per Serving – 6 Servings)
- Calories: 580 kcal
- Protein: 52 g
- Fat: 24 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sodium: 890 mg
Tips & Tricks for the Best Pot Roast
✔ Use the Right Cut – Chuck roast is best for its fat content and tenderness.
✔ Sear for Maximum Flavor – A good sear adds deep caramelization.
✔ Low & Slow Cooking – Ensures the beef stays moist and tender.
✔ Let it Rest – Rest for 10–15 minutes before slicing to retain juices.
Extra Additions for Even More Flavor
- Mushrooms – Adds an earthy umami richness.
- Pearl Onions – A sweeter, delicate flavor alternative to regular onions.
- Parsnips – A slightly sweet and nutty flavor twist.
- Balsamic Glaze – Drizzle for a tangy-sweet finish.
Make-Ahead & Storage Tips
- Make-Ahead – Tastes even better the next day!
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze? – Yes! Freeze in portions for up to 3 months.
- Reheat – Warm on the stove, adding extra broth if needed.
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