The Ultimate Pot Roast Recipe: Tender, Flavorful, and Easy to Make!

Are you prepared to savor a delicious pot roast that cooks perfectly in one pot while remaining soft and flavorful? There’s nowhere else to look! This traditional comfort dish, with its substantial blend of beef, potatoes, carrots, and rich brown gravy, is a must-have for every home cook. Don’t worry, this simple dish will impress even the most novice cook and will never let you down. To make the perfect dinner, all you need is a cheap chuck roast, some veggies, and a flavorful mixture of herbs.

There’s a reason why pot roast is a classic meal that will always be in style! It begins with a harder cut of beef that, when cooked for an extended amount of time at a low temperature, becomes wonderfully tender and tasty. Succulent meat and a rich gravy are the consequence of the tough connective fibers breaking down while the roast cooks gently. Perfectly seared, the beef is encircled by onions, carrots, and a scrumptious blend of herbs and spices before being baked or oven-roasted till it virtually melts in your mouth. Unlike previous recipes, this one doesn’t contain any excessively salty components, such as canned soups or onion soup packets.

The Ideal Beef Cut for a Pot Roast


The appropriate cut of beef is crucial for the tenderest and most delicious pot roast. Choose for low and slow cooking and look for cuts that have marbling throughout. These are some excellent options for pot roast:

Beef chuck roast without bones (my personal favorite)
Round roast; Rudd roast

Although pot roast can also be prepared in an instant pot or slow cooker, this recipe emphasizes using the oven, which consistently yields fantastic results. But if you’re pressed for time, don’t be afraid to give the rapid pot option a try.

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The Ultimate Guide to Pot Roasting

For an incredibly tasty pot roast, just follow these easy steps:

Sear the Beef: In a skillet with hot oil, sear the chuck roast until browned on all sides. Better still if you have bacon grease!
Put the onions around the roast and pour in the wine, broth, thyme, and rosemary. After bringing it to a simmer, put everything in the oven and bake for two hours.
Include the Veggies: Add the potatoes and carrots, and bake for a further two hours, or until the potatoes are soft. Take out the bay leaf.
To serve, cut the roast into small pieces or shred it with two forks.


There’s a reason pot roast becomes an immediate favorite! It’s very easy to cook, and the leftovers are even better the next day, either as a French dip or as pot roast sandwiches with gravy. Serve this cozy stew with a side of homemade garlic bread and creamy mashed potatoes.

Advice for the Greatest Pot Roast
Select a roast that has a lot of marbling to boost taste and create an incredibly delicious gravy.
Choose baby potatoes instead of russet potatoes, which tend to fall apart despite still having a delicious flavor and require peeling. Baby potatoes also keep their shape better.
To keep the carrots and celery from overcooking, cut them into slightly larger pieces.
Once the beef has seared, scrape out any browned bits from the pan and add a little liquid; these bits provide a lot of flavor.
Although dried herbs should be used sparingly, fresh herbs are preferred. Remember that the flavor of dried herbs is stronger than that of fresh.
If you want to add even more flavor to the broth, feel free to add two tablespoons of tomato paste.
Convert the Pan Juices into Tasty Gravy

Did you know that three easy steps may transform the pan juices into a delicious pot roast gravy?

Make a slurry by whisking two tablespoons of cornstarch and lukewarm water until smooth.
After removing the steak and vegetables, boil the liquid. Add additional beef broth as needed to achieve two cups of liquid.
When the broth is simmering, whisk in the cornstarch slurry until the appropriate consistency is reached.

Recall that the secret to a pot roast that melts in your tongue is to cook it for a long time at a low temperature in order to break down any stiff tissue. Use a fork to inspect the roast because different types of roasts require different cooking periods. It need more time if it’s still difficult. Just put the lid back on and cook until the desired level of softness is achieved.

One-third cup olive oil
3–4 pounds of roast rump or chuck meat
chopped one large onion (or two little onions)
Four carrots, sliced into 2-inch segments
Two celery stalks, chopped into 1-inch chunks
One pound of small potatoes
Beef broth in two cups (or more if needed)
One cup of wine, red
4 garlic cloves, roughly chopped
Half a teaspoon of rosemary
One-half tsp of thyme
One bay leaf
Set oven temperature to 300°F.
Add salt and pepper to the roast to season it.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the roast for about 4 minutes on each side, or until browned. If more oil is needed, add it.
Put the onions in a circle around the roast. Pour the mixture of wine, broth, garlic, rosemary, and thyme over the roast. Include the bay leaf.
Over medium-high heat, bring the mixture to a simmer on the stovetop. After it begins to simmer, cover the Dutch oven and bake it for two hours.
When the potatoes and roast are fork-tender, add the carrots and celery and continue baking for a further two hours (if using a 4-pound roast).
Throw away the bay leaf. Using a fork, carefully pull the steak into large pieces or slice it into thick slices. Serve with the juices, or, if you’d like, make the gravy recipe below.

Note: Just follow the directions in the “Notes” section below to prepare the gravy.



To Prepare Gravy:

Mix two teaspoons cornstarch and two tablespoons cold water together until smooth.
After taking the meat and veggies out of the saucepan, place them on a platter to rest.
After bringing the broth to a boil, gradually whisk in the cornstarch mixture until it thickens. Add additional broth as needed.
To taste, add salt and pepper for seasoning.

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