Classic Pot Roast is the ultimate cozy, Sunday dinner kind of meal. Tender beef, rich gravy, soft carrots and potatoes… it basically cooks itself and makes your whole house smell amazing. Here’s a tried-and-true version that’s perfect for oven, slow cooker, or even Instant Pot.
🥩 Classic Pot Roast
Slow-braised chuck roast with carrots, potatoes, onions, and savory herbs — fall-apart tender every time.
🕒 Total Time: 3.5 to 4 hours (oven)
Servings: 6–8
✨ Ingredients:
3–4 lb chuck roast (well-marbled)
Salt & pepper to taste
2 tbsp oil (olive or vegetable)
1 large onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste (optional, adds richness)
3 cups beef broth (low sodium)
1 cup red wine or extra broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
4–5 medium carrots, peeled and cut into large chunks
4 medium potatoes, cut into large chunks
2 bay leaves
Fresh parsley for garnish (optional)
🔪 Instructions:
1. Preheat and Prep:
Preheat oven to 300°F (150°C).
2. Sear the Meat:
Pat the roast dry and season generously with salt and pepper.
In a large Dutch oven or heavy oven-safe pot, heat oil over medium-high heat.
Sear the roast on all sides (about 3–4 min per side) until nicely browned. Remove and set aside.
3. Sauté Veggies and Build Flavor:
In the same pot, add onion and cook until softened (2–3 minutes).
Stir in garlic and tomato paste; cook 1 minute.
Pour in wine to deglaze, scraping up brown bits, then add broth, Worcestershire, thyme, rosemary, and bay leaves.
4. Assemble and Braise:
Return roast to the pot. Arrange carrots and potatoes around it.
Bring to a simmer, then cover and transfer to the oven.
Cook for 3–3.5 hours, or until the roast is fork-tender.
5. Finish and Serve:
Discard bay leaves. Taste and adjust seasoning.
Slice or shred the roast and serve with the veggies and spoonfuls of that glorious gravy.
🥣 Optional Gravy Boost:
For thicker gravy, remove meat/veggies and simmer liquid on the stove. Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened.
🧩 Variations:
Add mushrooms, pearl onions, or parsnips.
Make it in a slow cooker: Cook on LOW for 8 hours or HIGH for 5 hours.
Or in the Instant Pot: 60–70 minutes on high pressure with natural release.