The Best Pot Roast Recipe for a Hearty Homemade Meal

Looking for the ultimate comfort meal? This pot roast recipe delivers melt-in-your-mouth tenderness, rich flavors, and that classic homestyle warmth in every bite. Whether you’re cooking for a cozy family dinner or impressing guests, this one-pot wonder is all you need—read on to discover the secrets to making it unforgettable.

Ingredients

• 3 pounds chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large yellow onion sliced
• 4 garlic cloves minced
• 4 carrots peeled and cut into chunks
• 2 pounds baby potatoes halved
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Equipment

• Dutch oven or large oven-safe pot
• Sharp knife
• Cutting board
• Tongs
• Wooden spoon
• Measuring spoons
• Measuring cups

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Make sure your rack is in the center position for even heat circulation.
2. Step 2: Pat the chuck roast dry with paper towels on all sides. This helps the exterior brown nicely during searing. Season generously with salt and pepper.
3. Step 3: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear for 3 to 4 minutes per side until a deep brown crust forms. Do not rush this step — the browning builds flavor. Transfer the roast to a plate once seared.
4. Step 4: In the same pot, add sliced onion. Sauté for about 5 minutes, stirring occasionally. Once they become translucent, add the minced garlic and tomato paste. Stir for another minute until fragrant and the tomato paste darkens slightly.
5. Step 5: Pour in the red wine. Use a wooden spoon to scrape up all the browned bits stuck to the bottom — this is flavor gold. Let the wine simmer for 2 minutes to reduce slightly.
6. Step 6: Stir in beef broth, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Nestle the seared chuck roast back into the liquid, making sure it sits nicely in the center.
7. Step 7: Scatter the carrots and baby potatoes around the roast. They should be partly submerged but not drowning. Cover with a tight-fitting lid and move the pot into your preheated oven.
8. Step 8: Braise for 3 hours, undisturbed. The beef will become fork-tender, the vegetables soft and deeply flavored. Your kitchen will smell like magic — promise.
9. Step 9: Carefully remove the bay leaves. Transfer the roast to a cutting board. Let it rest a few minutes, then slice or shred as desired.
10. Step 10: Serve the meat on a platter surrounded by the vegetables and spoonfuls of the savory broth. I love it best over buttery mashed potatoes or dipped with a piece of warm bread.

Nutrition per serving

For a deeper flavor, marinate the roast in the wine and herbs overnight before cooking. If you are short on time, skip marinating and just make sure to sear well and season generously. Leftovers are fantastic in sandwiches or shredded into soup.

FAQ

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Classic Oven Pot Roast

A classic American pot roast with fork-tender beef, hearty vegetables, and a rich, savory gravy. Cozy, nostalgic comfort food, perfect for Sunday dinner or a make-ahead weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

1x2x3x

• 3 pounds chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large yellow onion sliced
• 4 garlic cloves minced
• 4 carrots peeled and cut into chunks
• 2 pounds baby potatoes halved
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions

 

• Preheat your oven to 325 degrees Fahrenheit (163°C).
• Pat the chuck roast dry with paper towels and season all over with salt and pepper.
• In a large Dutch oven over medium-high heat, add olive oil. Sear the roast for 3 to 4 minutes on each side until browned. Transfer meat to a plate and set aside.
• Add sliced onion to the pot and sauté for 5 minutes until softened. Add minced garlic and tomato paste, stirring for 1 minute until fragrant.
• Pour in red wine and use a wooden spoon to scrape up the browned bits from the bottom. Let it simmer for 2 minutes.
• Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the seared roast to the pot, nestling it into the liquid.
• Add carrots and potatoes around the roast. Cover with a lid and transfer to the preheated oven.
• Cook for 3 hours or until the roast is fork-tender and the vegetables are soft.
• Remove the bay leaves before serving. Transfer the roast to a platter, slice or shred, and ladle the vegetables and broth over the top.
• Serve warm with crusty bread or buttery mashed potatoes.

Nutrition

Calories: 520kcalCarbohydrates: 26gProtein: 42gFat: 28gSodium: 680mgFiber: 4gSugar: 5g

Keyword pot roast, slow-cooked beef, comfort food, Sunday dinner, one-pot meal

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