Why You’ll Love This Recipe

Classic Pot Roast is the ultimate comfort food—tender beef slow-cooked with hearty vegetables in a rich, savory gravy. It’s a cozy, satisfying meal that fills your kitchen with delicious aromas and delivers melt-in-your-mouth texture and deep flavor. Perfect for Sunday dinners, family gatherings, or make-ahead meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roast
salt
black pepper
garlic powder
onion powder
olive oil
yellow onion (sliced)
garlic (minced)
carrots (cut into large chunks)
potatoes (Yukon gold or red, cut into chunks)
beef broth
tomato paste
Worcestershire sauce
bay leaf
fresh thyme or rosemary (optional)
cornstarch (optional, for thickening)

directions

Pat the chuck roast dry and season generously with salt, pepper, garlic powder, and onion powder.

Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.

Add sliced onions and garlic to the pot, cooking until softened.

Stir in tomato paste, then deglaze with a splash of beef broth, scraping up any browned bits.

Return the roast to the pot and add remaining broth, Worcestershire sauce, bay leaf, and herbs.

Add carrots and potatoes around the roast.

Cover and simmer on low for 3–4 hours, or until the meat is fork-tender. Alternatively, bake at 300°F (150°C) in the oven.

To thicken the gravy, remove the roast and vegetables, and stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Simmer until thickened.

Slice or shred the beef and serve with vegetables and gravy.

Servings and timing

This recipe yields 6 servings.
Preparation time: 15 minutes
Cooking time: 3–4 hours
Total time: 3 hours 15 minutes to 4 hours 15 minutes

Variations

Use sweet potatoes or parsnips for a twist.
Add mushrooms for earthy depth.
Substitute red wine for part of the broth for richer flavor.
Use the Instant Pot or slow cooker for a hands-off version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best?

Chuck roast is ideal for its marbling and tenderness when slow-cooked.

Can I make this ahead?

Yes, pot roast tastes even better the next day.

Can I use a slow cooker?

Yes, cook on low for 8 hours or high for 4–5 hours.

How do I keep the roast from drying out?

Cook it low and slow with enough liquid, and keep the pot covered.

Can I add other vegetables?

Yes, try turnips, celery, or green beans.

Is it gluten-free?

Yes, if using gluten-free broth and thickener.

Can I skip browning the meat?

Browning adds flavor, but you can skip it in a pinch.

Can I use a pressure cooker?

Yes, cook on high pressure for 60–70 minutes with natural release.

What herbs go best?

Thyme, rosemary, and bay leaf are classic choices.

Is this kid-friendly?

Yes, it’s mild, savory, and easy to eat.

Conclusion

Classic Pot Roast is a timeless, hearty dish that brings comfort and satisfaction to the table with every bite. Slow-cooked to perfection with tender beef and vegetables in a savory gravy, it’s a meal that never goes out of style. Simple, flavorful, and filling—it’s the perfect recipe to warm up your kitchen and your heart.