Our classic Pot Roast Recipe makes fall-apart tender beef in a rich sauce cooked slow in the oven. It’s my family’s go-to pot roast recipe and it never disappoints. It’s easy enough for a weeknight meal but also gets rave reviews from anyone I serve it to.
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These chilly Idaho winters have motivated me to perfect some delicious comfort food dishes, like Chicken Pot Pie, Beef Chili, Sloppy Joes, and Homemade Lasagna for when I’m craving a satisfying meal to warm me up. This pot roast recipe is the recipe equivalent of a warm blanket around the fire.
Pot Roast Video Tutorial
Watch the video tutorial and get all of my best tips to make a meltingly tender pot roast.
Pot Roast Recipe
My sister Anna taught me how to make this classic pot roast. She made it during our family cabin trip and everyone loved it. There were 19 people at the cabin and the pot roast disappeared so fast! The sauce in the pot makes a lovely gravy (it’s super easy to thicken it up, and I’ll show you that below).
Classic pot roast is the perfect way to turn a tough cut of meat into a tender and filling meal. Historically pot roast has gotten a bad reputation for being boring, tasteless or old-fashioned, but with this recipe, I look forward to pot roast night!
I love serving Pot Roast over Creamy Mashed Potatoes and then spooning the sauces from the pot over the shredded pieces of beef. The flavors remind me of an unforgettable short ribs dish that I had in a fancy restaurant – it’s so rich with flavor.
Ingredients for Classic Pot Roast
No need for those pot roast seasoning packets here. You’ll be amazed at how much flavor these few ingredients provide, and you’ll know exactly what’s in your food.
- Beef Chuck Roast – when buying chuck roast, look for marbling (white specs) spread throughout the meat. It may be labeled shoulder steak or chuck shoulder in some places. If there are large fat sections on your roast, you can trim them away if desired.
- Herbs/seasonings – olive oil, kosher salt, pepper, bay leaves, thyme, and parsley. I love fresh parsley and thyme here but you can substitute with dried herbs (see the recipe card for details).
- Veggies – onion, garlic, and carrots create an aromatic base
- Gravy – tomato paste, dry red wine, and beef stock create a rich broth that doubles as a gravy, which you can thicken with either cornstarch or flour (more on that below).
*This pot roast recipe can be Low-carb, Paleo, Gluten-free, and Keto, but be sure to read the labels on the wine, stock, cornstarch, and tomato paste to verify.
What is the best meat to use for pot roast?
Beef Chuck Roast is the best cut of meat to use for this pot roast recipe. It has marvelous marbling throughout the meat. The more marbling, the more tenderness and flavor potential. This is a tough cut of meat, so don’t be tempted to speed it along, since it needs to simmer to break down the collagen in the meat. But the wait is so worth it.
You may have success with other cuts of meat too, like brisket or even bottom round, but I find chuck roast to deliver the best results.
Can I substitute the red wine in pot roast?
Just like in our Beef Stew, the wine adds a nice acidity and depth of flavor, but if you must substitute it, I suggest replacing it with beef broth and then adjusting the seasoning to taste.
How to Make a Pot Roast
Pot roast takes several hours in the oven, but the recipe actually is quite simple. No need to babysit once the roast gets into the oven. Assemble the pot roast just after lunchtime so dinner is ready to go!
- Prep – Take the meat out of the fridge 1 hour before cooking to come to room temperature, season with some salt and pepper, and preheat the oven to 325°F with the rack in the bottom third of the oven.
- Sear – add a Tablespoon of oil to a large Dutch oven over medium/high heat and sear for a few minutes on all sides of the roast, allowing the meat to form a crust on each side. Then remove and set aside.
- Saute onions for 4-5 minutes in the pot over medium heat, and then add garlic, cooking until you can smell the garlic, about 30 seconds.
- Stir the tomato paste into the onions and garlic for about 2 minutes or until well incorporated.
- Add the wine, and then scrape the bottom of the pot with a wooden spoon to release all the flavor stuck to the bottom. This is called deglazing the pan. Cook for about 2 minutes or until 1/4 of the wine has evaporated.
- Add the remaining ingredients to the pot: beef stock, salt, pepper, bay leaves, thyme and parsley. Stir to combine then add the roast and carrots. Bring the pot back to a boil, then cover and bake until the meat is fork-tender or until the center of the meat reads between 200-210˚F on a thermometer. This takes about 3-4 hours, depending on the size of the roast.
- Take the meat out of the pot and shred it with two forks, one in each hand, pulling the meat apart. See how to use that flavorful drippings to make a thicker sauce below.
How Long to Cook a Pot Roast in the Oven?
The timing can depend on several factors like the type of meat and the size of your roast. If it’s bone-in, add an extra 30 minutes for extra tenderness. The roast is done when you can pull it apart easily with 2 forks and when it reaches an internal temperature on a thermometer between 200˚F to 210˚F. Here are approximate cooking times:
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
How to Thicken Sauce for Pot Roast (2 Options)
To serve the sauce as gravy, you can easily thicken it. After removing the meat and veggies, use one of these two methods:
- Option 1: Cornstarch and water – Place the Dutch oven over medium heat and bring the stock to a boil. Make a slurry by whisking 2 Tbsp of cornstarch with 2 Tbsp of water in a small bowl, and then stir it into the boiling stock. Cook for 2 minutes (this method can keep the dish gluten-free). You can make and add more of the slurry if a thicker sauce is desired.
- Option 2: Flour and butter – Boil the stock over medium heat. Melt 2 Tbsp of butter in a small bowl, and then mash in 2 Tbsp of flour to make a paste (this is called ‘beurre main’). Add to the stock a little at a time until thick.
You’ll love this Classic Pot Roast recipe since it creates the most tender shredded beef with a tasty gravy using only a few ingredients. You’ll also love that leftovers can be repurposed for Beef Quesadillas, Beef Sandwiches, Beef Burritos, and Tacos. I love pot roast for meal prep options!
Storing and Reheating
Once cool, store in an airtight container (don’t forget the veggies and juices).
- To Refrigerate: store for 3-4 days in the refrigerator
- Freezing: store portions in freezer zip bags for up to 3 months
- To Reheat: thaw overnight in the fridge and reheat meat with sauce on the stovetop or in the microwave. Adding the sauce will keep it juicy when reheated.
Side Dishes that Pair Perfectly with Pot Roast
These are classic pairings with a pot roast that complement both the meat and the sauce.
- Garlic Mashed Potatoes
- Roasted Vegetables
- Soft Dinner Rolls or Sourdough Rolls
- Caesar Salad
- Classic Risotto
- Sourdough Bread
Classic Pot Roast Recipe
Ingredients
- 4-5 lb beef chuck roast
- 4 tsp coarse salt, such as kosher salt, divided. or added to taste
- 1 1/2 tsp freshly ground black pepper, divided, or added to taste
- 1 Tbsp light olive oil, or any high-heat cooking oil
- 1 large yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 Tbsp tomato paste
- 1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir
- 6 cups beef stock
- 5-6 whole carrots, peeled and cut into 2-inch pieces
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley, plus more to garnish
To Thicken the Sauce (optional)
- 2 Tbsp cornstarch or flour, see notes
Instructions
How to Make Pot Roast
- Prepare the Roast – Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides and leave uncovered at room temperature for 1 hour to bring to room temperature for more even cooking. Set the rack in the lower third of the oven and preheat your oven to 325˚F.
- Sear the Roast – Add 1 Tbsp olive oil to the bottom of a large Dutch oven (I used 5 1/2 qt) and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pot and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.
- Sautee Veggies – Reduce the heat to medium and then add the onions and sauté until softened and golden, about 4-5 minutes. Add minced garlic and sauté another 30 seconds or until fragrant.
- Add tomato paste and stir for 2 minutes.
- Add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.
- Assemble and Bake – Add beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast back to the pot along with carrots and bring everything to a boil. Cover with the lid, transfer to the oven, and bake in the lower third of the oven at 325˚F for about 3-4 hours for a 4 lb roast (*see time chart), or until the roast is easy to pull apart with two forks.
- To serve, remove the meat and shred it. You can thicken the sauce (see below) or put it back in the broth to soak up all that flavor.
How to Thicken the Sauce
- Once the roast is done, remove the meat and vegetables from the pot, keeping them warm, then use one of the following 2 methods to thicken the sauce:
- Option 1: Cornstarch & Water – Whisk 2 tbsp cornstarch with 2 tbsp water. Bring the liquid in the pot to a boil and then stir into the pot over medium heat. Simmer for a few minutes until thickened and remove any raw cornstarch/flour taste.
- Option 2: Flour and butter – Make a ‘beurre manie’ by melting melt 2 Tbsp butter and mashing in 2 Tbsp flour to make a paste then add it to the boiling liquid a little at a time.
Notes
- For a 3 lb roast, bake for 2 1/2 to 3 hours
- For a 4 lb roast, bake for 3 to 3 1/2 hours
- For a 5-6 lb roast, bake for 3 1/2 to 4 hours
Nutrition Per Serving
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Wow! First try at pot roast. Made for my mother and family for Mother’s Day. Fell apart. Perfect flavors. Everyone raved about it. Natasha’s Kitchen never disappoints!
Natasha oh my gosh this is the best pot roast I’ve ever made/had! My husband said 2 thumbs up! I’m so stuffed after 2 helpings. Getting rid of all the other pot roast recipes I have. This one’s a WINNER!!! Thank you for sharing ❤️
Hi,
Made this for the first time and we love it! Can we put peeled potatoes in Dutch oven with the pot roast?
I’m happy to hear that you loved it! Yes, you can add peeled potatoes in last 1 to 1.5 hours of cooking so it doesn’t get mushy and overcooked.
This is by far, the best place roast I have EVER had!
I did this recipe yesterday for Easter Dinner for my family and it was slamming! excellent flavor! My son had two servings. Made it with salad and Mashed potatoes. This is going to be my go to recipe. Loved it. Thank you so very much.
Please let me know if I can do 1 day earlier -and what and how do I do next day , in the oven reheat ? , or on the stove ? Thank you. Joanna
Hi Joanna! See my storage and reheating instructions above. You can use the microwave or reheat it on the stovetop.
This recipe is a WINNER! Everyone loves it. Even my college-age grandson asked for the recipe! BTW I used cranberry juice (not cranberry cocktail) in place of the wine and it tasted just fine. Thank you, Natasha!!
That’s just awesome! Thank you for sharing your wonderful review, Patricia!
I have been married for 48 years and have made many roasts in those years. I made this roast yesterday for dinner and my husband said it is the BEST roast I have ever made. I wish I’d had this recipe many years ago. I will definitely be making my roasts this way from now on!!
That’s so great! It sounds like you have a new favorite, Beverly!
FANTASTIC!! After almost 70 years of not eating pot roast , I decided to revisit this. And I am so glad I did! So this is what pot roast is supposed to taste like??? What I’ve been missing all these years! I could never understand the difference between beef stew, regular pot roast and Yankee Pot Roast. Now I do, and this recipe will certainly be on my go to comfort list!
Prepping this to cook in the crock pot tomorrow. Normally I cook a large pot roast like this for about eight hours in the crockpot… Would you change that for this recipe? I also don’t think I am going to be able to use 6 cups of broth because it’s just not going to fit in my crockpot, but the meat is covered completely with 2 cups of broth and a cup of wine and everything else. Can I just add extra broth after if I don’t end up with enough to make the gravy? So excited for this recipe… Making it for my husband‘s birthday! Thanks for sharing!! Also your video was so fun to watch!! You make cooking look fun! 🤩
Yes you can definitely add more broth. Hope you love it!
how can I get around the salt. salt free diet. salt is killing me.
Hey Nancy! You can omit the salt in the recipe as many of the flavors in a pot roast come from the meat, vegetables, and herbs, so you can still have a delicious meal without it. You can also use Salt-Free Seasoning Blends as an option. Hope that helps!
I would also choose unsalted beef stock at the store.
Making this in the crockpot right now and it smells delicious!! We can’t wait to dig in 🙂
The BEST pot roast recipe! My husband & son love it, always excited when this recipe is on the menu for our family. Thank you for another fantastic recipe Natasha!
You’re so welcome! I’m so happy you all enjoyed it, Amanda!
Wow! Phenomenal! The only thing different that I did was add four celery stalks and a small dash of oregano. This is now my go to pot roast. Thank you for this scrumptious recipe Natasha!
You refer a couple of times to a note about alternative herbs but I can’t find it?
Herbs/seasonings – olive oil, kosher salt, pepper, bay leaves, thyme, and parsley. I love fresh parsley and thyme here but you can substitute with dried herbs (see the recipe card for details).