There’s something incredibly comforting about a classic pot roast with carrots and potatoes. It’s the kind of meal that feels like a warm hug on a chilly evening, filling the house with rich, savory aromas as it simmers low and slow. Whether it’s Sunday dinner with family, a holiday gathering, or a cozy weeknight meal, pot roast is a timeless dish that never goes out of style.
This one-pot meal is a staple in American kitchens for a reason—it’s easy to prepare, deeply flavorful, and yields fork-tender beef with soft, buttery vegetables. The slow cooking process allows the beef to become incredibly tender, and the broth transforms into a luxurious gravy.
In this recipe, we’ll cover everything you need to know to make the perfect pot roast, from choosing the right cut of beef to tips on achieving maximum flavor. Plus, I’ll include some delicious variations and storage tips so you can enjoy this meal at its best.
Ingredients
For a perfect pot roast, you’ll need the following:
Main Ingredients
- 3–4 lb chuck roast (or brisket or round roast)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 4 medium Yukon Gold or red potatoes, quartered
- 3 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
For Thickening the Gravy
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions
1. Prepare the Roast
- Remove the chuck roast from the refrigerator about 30 minutes before cooking to let it come to room temperature.
- Pat it dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Beef
- In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat.
- Sear the beef for about 4-5 minutes per side, until a deep golden brown crust forms. This step locks in flavor, so don’t skip it!
- Once seared, remove the roast and set it aside on a plate.
3. Sauté the Aromatics
- In the same pot, reduce heat to medium and add the onions. Sauté for about 3 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the tomato paste, stir well, and cook for 1 minute to deepen the flavor.
4. Deglaze the Pot
- Pour in the red wine (or extra beef broth), scraping the bottom of the pot to loosen any browned bits—this is where the flavor is!
- Let the wine simmer for 2 minutes to cook off the alcohol.
5. Add the Roast and Broth
- Return the seared beef to the pot.
- Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Bring the liquid to a gentle simmer.
6. Slow Cook
- Reduce the heat to low, cover the pot, and let it simmer for 3 to 4 hours.
- After 2.5 hours, add the carrots and potatoes to the pot.
- Cover and continue cooking for another 1 hour, or until the meat is fork-tender.
7. Make the Gravy
- Once the roast is tender, remove the meat and vegetables from the pot.
- Discard the bay leaves.
- In a small bowl, mix 2 tbsp cornstarch with 3 tbsp cold water until smooth.
- Slowly stir the mixture into the pot over medium heat, stirring constantly until the gravy thickens.
8. Serve and Enjoy!
- Slice or shred the pot roast and serve with the carrots, potatoes, and rich gravy.
- Garnish with fresh parsley if desired.
Tips for the Best Pot Roast
1. Choose the Right Cut of Beef
The best cuts for pot roast are tough, marbled cuts like:
- Chuck roast (best choice for tenderness and flavor)
- Brisket (leaner but still tender)
- Bottom round (slightly firmer, but works well)
2. Don’t Skip the Sear
Browning the beef adds depth of flavor. It’s the key to a rich, complex broth.
3. Low and Slow is the Secret
Cooking at a low temperature for several hours ensures tender, melt-in-your-mouth beef.
4. Add Veggies Later
If you add the carrots and potatoes too early, they’ll become mushy. Adding them in the last hour keeps them perfect.
5. Thicker Gravy Option
For an extra thick gravy, add more cornstarch slurry (1 tbsp cornstarch + 1.5 tbsp water at a time) until desired consistency.
Storage Instructions
Refrigeration
- Store leftovers in an airtight container for up to 4 days.
- Reheat on the stove over low heat or in the microwave in 30-second intervals.
Freezing
- Pot roast freezes well! Store in an airtight container for up to 3 months.
- Thaw in the refrigerator overnight and reheat on the stovetop.
Variations
1. Slow Cooker Pot Roast
- Sear the beef in a pan, then transfer to a slow cooker.
- Add the remaining ingredients and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
2. Instant Pot Pot Roast
- Use the Sauté function to sear the beef.
- Add the broth and seasonings, then pressure cook on HIGH for 60 minutes.
- Let the pressure naturally release for 15 minutes before adding veggies and cooking for another 10 minutes.
3. Herb-Infused Roast
Add fresh thyme, rosemary, and bay leaves for an earthy, aromatic depth.
4. Spicy Pot Roast
Add ½ tsp cayenne pepper and ½ tsp smoked paprika for a subtle heat.
Nutrition Information (Per Serving)
(Approximate values, based on 6 servings)
- Calories: 480
- Protein: 45g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 750mg
FAQ
1. Can I use a different type of meat?
Yes! Brisket and round roast work well, though chuck roast is the best for tenderness.
2. Can I make pot roast without wine?
Absolutely! Just replace the wine with additional beef broth.
3. My roast is tough—what happened?
It probably needs more time! Keep simmering until it falls apart easily with a fork.
4. Can I make this ahead of time?
Yes! Pot roast tastes even better the next day. Reheat it on the stovetop or in the oven at 300°F.
5. What can I serve with pot roast?
- Crusty bread
- Mashed potatoes (if skipping potatoes in the roast)
- Side salad
This classic pot roast recipe is the ultimate comfort food—simple, flavorful, and oh-so satisfying. Try it out and let me know how it turns out! 🍽️😊
