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Pot Roast Recipe

This pot roast is slow-cooked to perfection with juicy beef, tender carrots, and buttery potatoes in a rich, savory gravy. It’s the ultimate comfort food for Sunday dinners, holidays, or cozy family nights.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 48 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large onion sliced
  • 4 carrots cut into 2-inch chunks
  • 3 celery stalks cut into chunks
  • 1 ½ pounds baby potatoes or Yukon Gold, halved
  • 4 cloves garlic smashed
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine optional, can substitute extra broth
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • Optional add-ins:
  • Mushrooms for extra depth
  • Parsnips or turnips for a rustic twist
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 300°F. (If using slow cooker, skip preheating and follow the stovetop searing steps.)
  2. Pat roast dry with paper towels, then season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned, about 4–5 minutes per side.
  3. Remove roast and set aside. In the same pot, add onions, carrots, and celery. Cook for 3–4 minutes until slightly softened. Stir in tomato paste and garlic, cooking until fragrant.
  4. Pour in red wine (or broth) and scrape the browned bits from the bottom.
  5. Return roast to the pot. Add potatoes, broth, herbs, and bay leaves. Liquid should come halfway up the roast. Cover with lid and transfer to oven.
  6. Roast for 3–4 hours, until beef is fork-tender and easily shreds. Check occasionally to ensure there is enough liquid; add extra broth if needed.
  7. Remove herbs and bay leaves. Slice or shred beef, then spoon gravy and vegetables over top. Serve hot.