Pot Roast Recipe

This pot roast is rich with savory, slow-cooked flavor & makes a complete, one pot meal with potatoes, carrots, and veggies.

Prep time: PT25M

Cook time: PT250M

Total time: PT275M

Rating

4.99 stars (1838 reviews)

Keywords

best pot roast recipe, chuck roast, chuck roast recipe, how to make a pot roast, pot roast, pot roast in oven, pot roast recipe

Ingredients

1 tablespoon olive oil
3 to 4 pounds chuck roast (or rump roast)
1 large yellow onion (chopped, or two small onions)
2 cups beef broth (or as needed)
1 cup red wine (*see note)
4 cloves garlic (coarsely chopped)
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf
1 pound baby potatoes (or chopped red potatoes)
4 carrots (cut into 2-inch pieces)
2 ribs celery (cut into 1 ½-inch pieces)
all-purpose flour (or cornstarch, see notes)
butter (for optional roux-based gravy, see notes)

Cuisine

American

Steps

Preheat oven to 300°F.
Season roast with salt and pepper.
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

Nutitrion

Serving Size: 1 serving
Calories: 419 kcal
Carbohydrates: 16 g
Protein: 35 g
Fat: 22 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 396 mg
Sugar: 3 g
Unsaturated Fat: 13 g

Reviews

Jen on 2025-12-25 (5 stars):
Family hit! I was asked to add this to the meal rotation - so that earns a 5 star rating from me.
Nanette Marie De Cillis on 2025-12-25 (5 stars):
An absolutely delicious hearty meal! So satisfying and easy to prepare. It made the perfect Christmas dinner. Thank You!
Jenn Gold on 2025-12-21 (5 stars):
Delicious served my family carrots were exceptionally good
Jo Marie on 2025-12-20 (5 stars):
Very happy with this pot roast! Delicious and very easy to prepare!!!! I even made the gravy using flour and water......and I am so glad I did!!!! WE ATE IT ALL!!!!!!
Jen on 2025-12-13 (5 stars):
The steak was super juicy and the flavor was super tasty 😋.
Susan on 2025-12-12 (5 stars):
Excellent recipe. Meat is so flavorful and tender. Instead of wine I use Bristol Cream Sherry. So delicious! Have made this recipe numerous times and is the most requested dinner by my family.
Sammie Maslow on 2025-12-01 (5 stars):
This was by far, the Best Pot Roast ever! Thank You Chef Holly! I So Appreciate You Sharing This!
Jennifer on 2025-11-29 (4 stars):
We have made this recipe so many times and I love it! But in our couple the carrots & potatoes are the star of the show here. I get so sad every time they are all gone after the second helping and we have to eat just roast for a day. My strategy for maximizing roast vegetable goodness is below. I love to use two separate pots and split the recipe in two, which leaves more room for more vegetables! This way I can get greedy with the potatoes >:) This strategy occasionally requires more broth to help cook the vegetables, so I make sure to separate, reduce and skim the broth after its done before incorporating it into the meal so the ratios aren't off. I make it earlier in the day, fix up the broth and then let the roast soak it in through the afternoon so it is rich and delicious by dinnertime! Thanks for this recipe, it's a great base to adjust to however we're feeling!!