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A Dutch oven filled with a tender chuck roast, potatoes, and carrots in a savory gravy, illustrating a key step in this beef pot roast recipe.

Pot Roast Recipe for a Perfect, Tender Result Every Time

This classic Pot Roast Recipe guarantees a fall-apart tender, juicy, and deeply flavorful meal. With instructions for both the oven and slow cooker, it's a foolproof guide to the ultimate comfort food dinner.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3.5 lb boneless beef chuck roast about 3-4 pounds
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 large yellow onions chopped
  • 4 carrots peeled and cut into 2-inch chunks
  • 3 celery stalks cut into 2-inch chunks
  • 4 cloves garlic minced
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 3 cups beef broth low-sodium
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1.5 lbs Yukon Gold potatoes peeled and quartered
For the Gravy
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 Dutch Oven or Slow Cooker
  • 1 Large Skillet If using a slow cooker

Instructions
 

  1. Preheat oven to 300°F (150°C). Pat the chuck roast dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Remove the roast to a plate.
  3. Reduce heat to medium. Add onions, carrots, and celery to the pot and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  4. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Allow it to simmer and reduce by half.
  5. Stir in the beef broth, Worcestershire sauce, and add the fresh thyme and rosemary sprigs. Return the seared roast to the pot.
  6. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 2 hours.
  7. Carefully remove the pot from the oven and add the potatoes to the liquid around the roast. Cover and return to the oven for 1 to 1.5 more hours, until the meat is tender.
  8. Remove the roast and vegetables to a platter. Strain the cooking liquid into a saucepan. In a small bowl, whisk the cornstarch and cold water to make a slurry.
  9. Bring the liquid to a simmer and slowly whisk in the slurry. Cook for 2-3 minutes until the gravy thickens. Serve the pot roast with vegetables and gravy.

Notes

Slow Cooker Method: Sear beef and sauté vegetables on the stovetop, then transfer everything to the slow cooker. Cook on low for 8-10 hours, adding potatoes in the last 2-3 hours. Thicken gravy on the stovetop.
Flavor Tip: For an even richer flavor, add a tablespoon of tomato paste with the aromatic vegetables.
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