Pot Roast

Name: Pot Roast
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Ingredients: 1 teaspoon sea salt; 1 teaspoon black pepper; ½ cup all-purpose flour; 2 to 3 pounds boneless beef chuck roast; 2 tablespoons canola or olive oil; 1 large onion (cut into large chunks); 3 medium carrots (cut into large chunks); 2 pound yellow or baby potatoes (cut into large chunks); 2 ½ cups beef broth; 1 sprig rosemary; fresh parsley (for garnish)

Topped with flavorful herbs and accompanied by perfectly seasoned vegetables, this pot roast recipe makes tender, melt-in-your-mouth beef.

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Table of Contents

POT ROAST INGREDIENTS
HOW TO MAKE THIS POT ROAST RECIPE
HOW TO SERVE
STORAGE
MORE RECIPES YOU’LL LOVE
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Juicy and tender beef coupled with hearty vegetables, all topped with deliciously flavorful fresh herbs and seasonings, this mouthwatering classic pot roast will be one you’ll return to over and over. The slow cooking time produces the most tender roast and perfectly cooked potatoes and veggies.

Our bacon cheddar biscuits are a great addition to your pot roast meal. If you’re in the mood for another classic bread, try our cornbread recipe.

close up shot of a pot of Pot Roast garnished with parsley

POT ROAST INGREDIENTS

Pot Roast raw ingredients that are labeled

You’ll need:

1 teaspoon sea salt
1 teaspoon pepper
½ cup all-purpose flour
2 to 3 pound boneless beef chuck roast
2 tablespoons canola or olive oil
1 large onion, cut into large chunks
3 medium carrots, cut into large chunks
2 pounds yellow or baby potatoes, cut into large chunks
2½ cups beef broth
1 sprig rosemary
Fresh parsley for garnish

SUBSTITUTIONS AND ADDITIONS

CELERY: Celery makes an excellent addition to the meal, and lends its flavor well to the overall taste of the dish. It’s a healthy addition and tastes great, which is always a bonus! Add 1-inch pieces of celery as desired.

MUSHROOMS: Another great vegetable addition to the meal are trimmed and halved, or quartered mushrooms. Add 6 ounces of mushrooms, or more/less as desired, keeping in mind it will affect the overall flavor.

MEAT: When choosing the best cut of meat for this easy recipe, you’ll want fattier, tough cuts of meat like a shoulder chuck, rump roast, brisket, or oxtail. Try to avoid leaner cuts of meat.

VEGETABLES: The veggies you use in this beef pot roast recipe is completely customizable. While onions, carrots, and potatoes are the traditional choice you can change it up if you wish.

CARROTS: Full-size or baby carrots would both work well in this classic recipe.

RED WINE: Some pot roast recipes call for red wine to be added. This is entirely optional but if you would like, you can replace up to 1 cup of beef broth with red wine.

HOW TO MAKE THIS POT ROAST RECIPE

STEP ONE: Preheat oven to 300°F.

PRO TIP:

You’ll want to completely thaw your frozen roast before cooking, as it will not cook properly from frozen or partially frozen.

STEP TWO: Combine salt, pepper, and flour.

STEP THREE: Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.

STEP FOUR: Heat oil over medium heat in an oven-safe large Dutch oven or large stockpot on the stove top. Brown roast on all sides, about 5 minutes.

Pot Roast process shot of roast being browned in a pot

STEP FIVE: Remove meat from the pot and set it aside.

STEP SIX: Add additional oil to the bottom of the pot if needed. Add onion and carrots to the pot and saute for 3 to 5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.

PRO TIP:

Use large chunks of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the pot roast is fully cooked.

Pot Roast process shot of vegetables in a pot

STEP SEVEN: Add the potatoes to the pot. Then, add the meat back into the pot. Place it directly on the veggies.

Pot Roast process shot of ingredients in a pot

STEP EIGHT: Pour beef broth over the roast and add a sprig of rosemary on top of the meat. Cover with a lid and place in the oven.

STEP NINE: Cook for about 3 hours or until meat falls apart easily when pulled with a fork. Serve hot!

PRO TIP:

For more gravy, add additional beef broth to the pan after cooking. Make a cornstarch slurry by mixing a teaspoon or two of cornstarch with equal parts cold water and then stir into the liquid in the pot. Simmer on the stovetop for a few minutes if needed to thicken the gravy. However, this makes a pretty good amount of gravy and self-thickens with the flour used to brown the roast.

HOW TO SERVE

Serve this easy dinner with creamy mashed potatoes or egg noodles topped with the rich gravy or dinner rolls on the side for a delicious comfort food meal for the whole family.

MORE BEEF RECIPES

Beef Dinner Ideas

Stovetop Beef Stew

Beef Dinner Ideas

Beef Stroganoff

STORAGE

IN THE FRIDGE: In a sealed container, this good pot roast can be stored for up to 4 days in the fridge.

IN THE FREEZER: This tender pot roast dish can also be frozen in a sealed container for up to 3 months.

close up shot of a plate of Pot Roast garnished with parsley

This perfectly seasoned pot roast makes fall-apart tender meat that melts in your mouth. It will be an instant family favorite. Classic roasted veggies, flavorful gravy and beef will be reminiscent of Sunday dinner with this simple yet impressive recipe!

FREQUENTLY ASKED QUESTIONS

Can I freeze pot roast?

This great recipe can be frozen in a sealed container for up to three months.

What is the best cut of beef to use?

The best cut of meat for the juiciest pot roast, you’ll want fattier, tough cuts of meat like a shoulder chuck, rump roast, brisket, or oxtail. Try to avoid leaner cuts of beef meat.

Can I use other vegetables in this dish?

While carrots, potatoes and onions are classic choices, you can also pick other vegetables to add to your pot roast. Choose veggies that are hearty enough not to become too soft during the long cook time. Try chunks of celery or mushrooms as two popular additions.

MORE RECIPES YOU’LL LOVE

Pot Roast

5 from 1 vote

Topped with flavorful herbs and accompanied by perfectly seasoned vegetables, this pot roast recipe makes tender, melt-in-your-mouth beef.

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 25 minutes

Servings

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Ingredients

1 teaspoon sea salt
1 teaspoon black pepper
½ cup all-purpose flour
2 to 3 pounds boneless beef chuck roast
2 tablespoons canola or olive oil
1 large onion cut into large chunks
3 medium carrots cut into large chunks
2 pound yellow or baby potatoes cut into large chunks
2 ½ cups beef broth
1 sprig rosemary
fresh parsley for garnish

Instructions

Preheat oven to 300°F.
Combine salt, pepper, and flour.
Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
Heat oil over medium heat in a large oven-safe Dutch oven or stock pot. Brown roast on all sides, about 5 minutes.
Remove meat from the pot and set aside.
Add additional oil if needed. Add onion and carrots to the pot and saute for 3 to 5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
Pour beef broth and a sprig of rosemary over the meat. Cover with a lid and place in the oven.
Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
Serve.

Notes

Recipe Adapted from: https://familydinners.com/dutch-oven-pot-roast/

TIP: You’ll want to completely thaw your frozen roast before cooking, as it will not cook properly from frozen or partially frozen.

TIP: Use large chunks of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the pot roast is fully cooked.

TIP: For more gravy, add additional beef broth to the pan after cooking. Make a cornstarch slurry by mixing a teaspoon or two of cornstarch with equal parts cold water and then stir into the liquid in the pot. Simmer on the stovetop for a few minutes if needed to thicken the gravy. However, this makes a pretty good amount of gravy and self-thickens with the flour used to brown the roast.