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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Hi Natasha,
This is one of many recipes of yours that I have made and it did not disappoint.
My whole family loved it. Keep up the fun videos.
This came together easily and it was delicious. The family devoured it. I have tried many of your recipes and they never disappoint!
That’s so great to hear, Vicki!
Oh my goodness!!!! When I saw the recipe on Facebook, I was salivating for 3 days because I wanted to make this! I’m so glad I did! No school or work today and we have no school the next couple of days because of the cold…this is the perfect comfort dish to keep you warm! Creamy mashed potatoes to go along with it…I’m going for a second helping!
So, a couple things. First, I have never commented on any recipe on any site, even though I’ve been getting Natasha’s emails for a while. Second, despite my age (60’s) and being the primary cook in the house (I’m a guy and retired and my wife still works full time), I’ve never made a pot roast. I guess it had something to do with my mother’s pot roast being barely “average” or maybe the time it takes to prepare. Whatever, this was my first crack at a chuck roast.
I followed Natasha’s recipe exactly with only the exception of using a Beefy Onion soup packet for a little over half the broth because I didn’t have enough regular broth. Otherwise, an amazing meal ensued. Had the mother-in-law over for dinner and despite not liking me for 45 years, she had to compliment the meal.
Thanks for a great recipe Natasha. I promise I won’t be so long if I ever comment again.
This recipe looks amazing! I’m fixing this tomorrow! Is the broth very fatty? Do you separate it off camera or do you really just add the corn starch slurry right to the pot?
There’s no need to remove it if you’re not overly concerned about the fat and prefer the richness it adds. But if you want a more refined sauce, you can remove the excess fat.
I love this. we made it for dinner today and it was scrumptous-dilly-umptous. 😍
Hello! This is in the oven as we speak! And the home smells warm, welcoming and lovely!! I was just wondering what salad options you think would pair great with this recipe? Oh, and where do you like to purchase your chuck roasts? I’m new to the roast recipes and want to make sure I ask the pro! Thank you Natasha and Fam!
Hi Allyna! See the section above, “Side Dishes that Pair Perfectly with Pot Roast” for some ideas. We recently purchased a cow from a local rancher, so we have a lot of meat currently.
I was fortunate to get an organic grass fed chuck roast from Whole Foods this morning!
From a health point it’s perfect. Its in the oven now and smells amazing! I’ve made this before with a regular chuck and it was outstanding!!!
This was simply the best pot roast I have ever made in over 50 years of marriage – and I’ve made a few… The meat was so tender and the flavor was amazing! Thank you so much Natasha for another winner! Who am I kidding? They’re ALL winners!
Wow! Thank you so much for this inspiring and amazing review, Carol! I’m so glad this was a hit!
Can this roast cook in a crocpot and just be as tender?
Hi Lucinda, I have tested it with this specific recipe but please reference my Mississippi pot roast recipe for those instructions.
I love your recipes and videos! Your spinach artichoke dip is so easy and delicious that I make it about once a week. My son and I just love it! This is one cookbook that I really need to buy! Thanks!
Hi Beth! Thank you so much. It makes me happy to hear your family is enjoying the recipes. I hope you get to purchase the cookbook too. Lots of great recipes I think you’ll really love to make.
Hi Natasha,
Love all your recipes since to have videos, my or my favorite recipes are the pot roast,What kind of dry red wine is the best?
Hi Evelyn! I’m so glad you’re enjoying the recipes. See my note in the recipe card, a dry red wine, such as Cabernet Sauvignon or Pinot noir works well.
Can you substitute anything else for the wine?
Hi Sharon, you sure can. I address this in the recipe post, please see the “Can I substitute the red wine in pot roast?” section!
Can this be done in a slow cooker? I don’t have a Dutch oven
Hi Louise! I have tested it with this specific recipe but please reference my Mississippi pot roast recipefor those instructions.
I don’t have a Dutch oven. What else can I use
Another oven-safe pot with a tight-fitting lid, or a casserole dish with a lid if you have one that’s large enough. Use a food thermometer to check for doneness.
Sharkie held the thermometer right after removing the pot roast from the oven. Another amazing recipe!
Oh you spotted him!! Good eye!
My girls (10, 8, and 6) have loved looking for Sharkie since he made his debut. Trying the roast tonight 🙂
Aww! I’m so glad they are enjoying that. He’s become quite the character for our show, and a part of our family.
Would love you mash potatoe recipe. Mine never come out good.
Hi Kathyn, you would love the mashed potatoes in my cookbook. I also have several that always work well on my website. Check out all of our other posted mashed potato recipes here.
I love all recipes that you sen me and now I would love to try them out. Thank you Natasha.
I hope this Pot Roast becomes a new favorite for you!
Hi Natasha! I make a french recipe called “boeuf bourguignon” which is very similar to this, with just few differences as 2-3 times more wine and less beef broth and it calls for the flour to be added at the beginning of the process. I have made this recipe several times and there is no need to add extra time for 5 lbs of meat to pull apart with fork if you cut them in big chunks, as this recipe calls
HI Carmen, what you are describing is also similar to our beef stew. The texture of the meat is different and this cut – chuck roast does lend itself well to slow cooking to break it down. I hope you give it a try the next time you have a chuck roast on your hands.
Can I substitute the dry red wine with anything?
HI Liz, I have a substitution idea in the post above, but essentially, just add more beef broth and season the broth to taste.
Thank you so much! We made your Chicken Pot Pie Soup and love it. We’re looking forward to making the pot roast on Sunday.
You’re very welcome, Liz!
Hi Natasha,
This roast looks so yummy and beautiful too!!!! I am going to make this for our Sunday Supper:) I would love to know where you can get that extra large Pepper Grinder, I would love to get one:)
I watched this video several times and it looks like Sharky was in the bowl of carrots, they are good for everyone, including Sharks!!!!
Love you and your Totally Wonderful Recipes (& your cookbook too-I have one!!!!)
Hi Melinda, I hope this becomes a new favorite pot roast recipe for you! That ridiculous pepper grinder was purchased on Amazon. It’s definitely a conversation piece. We got the idea in a restaurant in downtown Boise. We thought it was so cute the way the waiters were serving up pepper in the giant pepper mills.
Thank You for the information.
I’m gonna get one!!!!!
Wont the carrots be too over cooked by the end?
Hi Pam, they are just right, but make sure you use carrots that are larger and this is why I also cut them into 2-inch chunks. If you use tiny carrots, they will get mushy, but otherwise they are great – tender and tasty.
i sure do wish you would leave a recipe for me to copy later…ok
Hi Martha, there is a print-friendly version of the pot roast recipe in the post above.