Beef Pot Roast

My grandmother used to make pot roast every Sunday without fail, and the house would smell incredible for hours. I spent years trying to recreate that magic in my own kitchen, with mixed results. The trick, I eventually learned, is patience and not rushing the browning process. Now this recipe has become my go-to for rainy Sundays and when I need serious comfort food.

Last winter, during a terrible snowstorm, I threw this together early in the afternoon. By dinner time, my family had gathered around the kitchen island, drawn in by the aromas. We ended up eating standing up, crowded together with steaming bowls and crusty bread, while watching the snow pile up outside.

Ingredients

• Chuck roast: This cut has enough marbling to stay tender through hours of cooking, and it develops incredible depth of flavor
• Kosher salt and black pepper: Generous seasoning is crucial because the roast is large and needs that flavor foundation
• Olive oil: You need a neutral oil with a high smoke point for proper searing
• Yukon Gold potatoes: They hold their shape better than Russets and have a naturally buttery texture
• Carrots: Cut them into large chunks so they do not turn to mush during the long braising time
• Yellow onions: They sweeten as they cook and form the base of the gravy flavor
• Garlic: Smashed cloves release their flavor more readily into the braising liquid
• Beef broth: Use a good quality broth or stock because it reduces and concentrates
• Dry red wine: This adds complexity and acidity, but you can use more broth instead
• Tomato paste: It caramelizes and adds umami richness to the sauce
• Worcestershire sauce: This is my secret ingredient for that deep savory backbone
• Dried thyme and bay leaves: Classic herbs that complement beef perfectly without overwhelming
• All-purpose flour or cornstarch: This creates the velvety gravy texture at the end

Instructions

Get your oven ready:

Preheat your oven to 300°F and position the rack in the center so the Dutch oven fits comfortably

Season the beef generously:

Pat the roast completely dry with paper towels, then rub salt and pepper all over every surface

Create a beautiful crust:

Heat olive oil in your Dutch oven over medium-high heat until it shimmers, then sear the roast for 4 to 5 minutes on each side until deeply browned

Build flavor in the pot:

Cook the onions and garlic for about 3 minutes until fragrant, then stir in the tomato paste and let it cook for another minute

Deglaze the pan:

Pour in the wine and use a wooden spoon to scrape up all those gorgeous browned bits from the bottom

Assemble everything:

Return the beef to the pot, add the broth, Worcestershire, thyme, and bay leaves, then arrange the potatoes and carrots around the meat

Let the oven work its magic:

Cover the pot tightly and braise for 3 to 3.5 hours until the beef yields easily when you poke it with a fork

Make the gravy:

Whisk the flour with cold water until smooth, stir it into the bubbling liquid, and let it simmer until thickened

Save

My friend Sarah claimed she hated pot roast until she tried this version at a dinner party. She now makes it every Sunday and texts me photos of her bubbling Dutch oven. Some recipes just win people over like that.

Choosing the Right Cut

I have experimented with various beef cuts over the years, and chuck roast remains the undisputed winner for pot roast. The marbling melts into the meat during braising, creating that fork-tender texture everyone loves. Brisket works too but can be a bit trickier to get right.

Vegetable Timing

Adding all the vegetables at the beginning means they will be very soft by the end, which some people actually prefer. If you like your vegetables with more structure, add the potatoes and carrots during the last 90 minutes of cooking.

Make Ahead Strategy

Pot roast is one of those magical dishes that improves overnight. Make it a day ahead, let it cool completely, then refrigerate. The next day, skim off the solidified fat and reheat gently on the stovetop. The flavors will have melded beautifully.

• Reheat covered over low heat to prevent drying
• Add a splash of broth if the gravy seems too thick
• The flavors actually deepen and develop after resting

Save

There is something profoundly satisfying about a meal that cooks slowly and brings everyone to the table. This pot roast is comfort in its purest form.

Recipe FAQs

→ What cut of beef works best for pot roast?

Chuck roast is the ideal choice because it has plenty of connective tissue that breaks down during slow cooking, resulting in incredibly tender meat. Other options include brisket or round roasts, though chuck provides the best balance of flavor and texture.

→ Can I make this in a slow cooker instead of the oven?

Absolutely. Brown the meat on the stovetop first, then transfer everything to your slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours until the beef is fork-tender. You may need to reduce the liquid slightly as slow cookers retain more moisture than oven braising.

→ How do I know when the pot roast is done?

The beef is ready when it easily falls apart when pierced with a fork. This typically takes 3-3½ hours in the oven. The vegetables should be tender when pierced, and the cooking liquid should have reduced to a flavorful consistency.

→ Can I prepare this ahead of time?

Yes, pot roast actually tastes better when made ahead. Let it cool, refrigerate overnight, then skim the solidified fat from the surface before reheating. The flavors develop and deepen overnight, making it an excellent make-ahead dish for entertaining or meal prep.

→ What vegetables can I add or substitute?

Beyond the classic potatoes, carrots, and onions, try adding parsnips, celery root, turnips, or pearl onions. Mushrooms also add wonderful umami flavor. Add sturdy vegetables in the last hour of cooking so they don't become mushy.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.