My best pot roast recipe is melt-in-your-mouth tender, full of rich, savory flavor, and yields a complete meal in one pot. It’s the ultimate cozy, cold-weather meal that will feed the whole family. Make it in the oven, slow cooker, or pressure cooker. Recipe includes a detailed how-to video tutorial!
A Classic (but better), Cozy Pot Roast Recipe
The humble pot roast. Today I’m bringing you my family’s favorite version. It’s been carefully tweaked to perfection, delivers flavor you didn’t even know was possible with a pot roast (seriously!), and will have everyone asking for seconds (and for the recipe, too). Serve it with a hunk of crusty sourdough bread and enjoy!
Why this recipe works
- Searing builds incredible depth. Browning the meat kickstarts the Maillard reaction, which transforms the roast’s natural sugars and proteins into rich, savory, and caramelized flavor. If you’ve ever struggled with properly searing meat before (ever had it look sad and gray instead of brown?) I walk you through the steps in the recipe and even include a video tutorial.
- Low, slow cooking yields melt-in-your-mouth results. Low heat over time allows the tough connective tissues in the chuck roast to break down, turning an inexpensive cut of meat into a luxuriously tender, juicy dish.
- Vinegar for deglazing builds incredible flavor. A splash of vinegar helps lift the browned bits that remain from searing, building the flavorful base while adding subtle acidic complexity to balance the savory richness of the beef.
- Adaptable. My recipe can be made in the oven, slow cooker, or Instant Pot. I prefer to use the oven though. It takes some time to cook and is an ideal Sunday supper!
My recipe uses a few key steps to evoke flavors and tenderness from a simple chuck roast and elevates the dish to new heights. It’s simple, it’s straightforward and it looks quite rustic, but every bite tastes absolutely gourmet.
What You Need
My pot roast recipe was carefully designed to deliver maximum flavor while still being simple, so you won’t see any fancy or hard to find ingredients in the list below. Instead, we’ll take the basics and slow-cook them into something immensely flavorful.
- Chuck roast. As with my beef ragu recipe, I recommend chuck roast here for its flavorful, fall-apart-tenderness and shredability after cooking. Look for a well-marbled hunk of meat; the connective tissue breaks down during the long cook time and lends itself to the melt-in-your-mouth-ness of the final dish. I recommend a 2-3 lb hunk of meat, but you can use up to 4lbs.
- Spices. I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe.
- Veggies. Including onions, garlic, carrots, and potatoes (all of which are also in my beef stew!). I talk more about what kind of potatoes you can use in the FAQ section below. Oh, and don’t cut your carrots too small or they’ll fall apart in the broth, keep them chunkier than you think you’d like them!
- Beef broth. If you have some homemade beef stock or broth, feel free to use it here! Otherwise, store-bought will work just fine.
- Red wine vinegar. Vinegar is used for deglazing the pan and helps tenderize the beef as it cooks and balances the richness of this dish. Make sure you cook it down until it no longer smells pungent though, or you could end up with a vinegary tasting pot roast. This is one of the key steps to a truly incredible final dish, so trust me on this.
SAM’S TIP: I prefer and recommend an enameled Dutch oven for making this pot roast recipe, as it gives the best and most flavorful results. I do include notes and instructions for cooking this recipe in a slow cooker and instant pot below as well though.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pot Roast
Sear the Meat
- Pat the meat dry, then season on all sides generously with salt and pepper. Add oil to a Dutch oven over medium-high heat and heat until it’s shimmering.
- Sear the meat on all sides for about 2-3 minutes per side, then remove to a plate. Things can get smokey while you do this, so turn on your kitchen fan.
Make the Broth
- Reduce the heat to medium and add a generous pat of butter to the pot. Once it’s melted, add the onion and cook until it’s softened.
- Add the garlic and cook for about 30 seconds, then stir in the spices.
- Drizzle the red wine vinegar into the pot and scrape the bottom to remove any browned bits (this is part of the “deglazing” process, which works all those flavorful bits into the broth of the pot roast and adds so much flavor!). Let this reduce and cook until it no longer smells pungent.
- Stir in the beef broth, then add the potatoes, carrots, and bay leaves.
SAM’S TIP: Searing the meat is key for truly great flavor–it locks in the juices and gives us a rich, caramelized crust that infuses flavor through the whole dish. I can’t stress how much of a difference it makes!
Cook
- Arrange the seared beef (and any juices!) on top of the vegetables, making sure to gently nestle it into the broth (it won’t be completely submerged). Add a pat of butter on top, which melts over the roast during the cooking time and just adds a nice touch of flavor.
- Cover and cook in a 325F (160C) oven for 2 ½ to 3 hours (a larger roast will need more time), removing once the meat easily comes apart with a fork.
- Remove the beef to a plate, discard any large fatty pieces, and shred. Discard the bay leaves! Please don’t eat them! I once forgot to remove them while filming a video and could not believe the amount of harsh comments I received from people saying I was risking people’s health by not explicitly stating to remove the bay leaves. I just forgot. Just remove them.
- Return the beef to the pot, stir, and serve with the vegetables. I also like a sprinkle (or a mountain) of parmesan cheese and a dash of fresh parsley, if I have some on hand.
SAM’S TIP: Always taste test before serving! You may need to add a little (or a lot!) of salt, depending on how salty your beef broth is and how generously you salted the roast before cooking. If your pot roast tastes bland, it just needs more salt!
Frequently Asked Questions
I personally like to buy baby-sized gold or red potatoes and cut them in half. You could also use the larger size of these and cut them into smaller pieces. Russet potatoes will work in a pinch, but they do tend to fall apart, so I don’t typically go for those.
I’ve tried the instant pot method, the slow cooker method, and the braising method and hands-down you get the best flavor and overall outcome with braising. When you braise the pot roast, you first sear the meat and then cook it low and slow for several hours. This browns the meat, kick-starts the Maillard reaction which creates intense, savory, and almost caramelized flavor. This bulds a rich and flavorful foundation that makes my pot roast recipe next-level in a way that dropping an (un-seared) pot roast in the slow cooker just can’t.
While I do include instructions in the recipe card for making this in the instant pot and the slow cooker (and notes about how to get the most flavor from this method), braising is hands-down my favorite approach.
If you use the right cut of meat and cook it properly, your pot roast should not be tough. Like most pot roast recipes, this recipe requires a low and slow cook time (unless you use an Instant Pot) to tenderize the meat. Rushing the process and not cooking the meat for long enough is much more likely to result in a tough roast than cooking it for too long. Keep in mind that larger roasts will take longer to cook. If it isn’t shredding easily with a fork, cook it longer.
There’s not one answer to this, it’s more about layering techniques to build maximum flavor. The first is adequately salting your meat before searing it, which is going to help the meat be flavorful throughout. Next, sear the meat, browning is key for deep, rich flavor. Next, cooking the onion and garlic in butter and deglazing the pan with vinegar build on that flavorful base and make sure none of that browning goes to waste (scrape up any browned bits as you cook! From there, cook low and slow to give the tough meat time to brake down so everything’s melt-in-your-mouth tender. Finally, taste-test before serving. The amount of salt listed in the recipe is a guideline, but how much you actually need will vary depending on many factors (like how well you salted the roast, the saltiness of your broth, and the specific size of the roast). If the pot roast has otherwise been prepared according to the recipe but tastes bland at all, it just needs more salt! Don’t be afraid to add it!
What to serve with pot roast
- Toppings. We opt for freshly grated parmesan cheese, but chopped fresh parsley adds a nice touch, too.
- Bread. Nearly any will do. You can serve this alongside dinner rolls, biscuits or quick drop biscuits or garlic knots or even buttermilk cornbread. My personal favorite, though, is my sourdough bread or a slice of crusty artisan bread (both are great for sopping up the extra broth).
- With a side dish. Pot roast is mostly a complete stand-alone dish, but sometimes I’ll swap the potatoes for extra carrots and serve everything over my favorite mashed potatoes recipe or a bed of rice. A side of risotto also makes a nice companion, or, for something green, add roasted broccoli or a side salad with Caesar dressing.
- Don’t forget dessert. Opt for something easy like an ice cream-topped pizookie or my easy brownies from scratch. Or go more gourmet with chocolate mousse or my tiramisu recipe.
Enjoy!
Some of my favorite sides to serve with this dish:
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Pot Roast Recipe
Ingredients
- 2-3 lbs (1-1.4 kg) chuck roast
- kosher salt and ground black pepper for seasoning
- 2 Tablespoons avocado or olive oil
- 3 Tablespoons (42 g) butter divided (salted or unsalted)
- 1 large yellow onion cut into thick wedges
- 1 ½ Tablespoons minced garlic
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ cup (60 ml) red wine vinegar
- 2 cups (473 ml) beef broth
- 2 dried bay leaves
- 1 ½ lbs (680 g) baby potatoes cut into 1 ½” pieces (see note)
- 1 lb (453 g) carrots cut into 2” sticks (or 1 lb baby carrots)
- Parmesan cheese and parsley for garnish optional
Recommended Equipment
- Oven-safe Dutch oven with lid (5-6 qt)
Instructions
- Preheat oven to 325F (160C) and arrange a rack to the center of the oven (make sure your covered Dutch oven will fit in there).
- Pat meat dry with paper towels then generously season meat all over with salt and pepper.2-3 lbs (1-1.4 kg) chuck roast, kosher salt and ground black pepper
- Heat oil over medium-high heat in Dutch oven. Once shimmering, add the beef and sear on all sides (about 2-3 minutes per side, when you lift the meat it should be a deep rich brown, if not it hasn't cooked long enough.) While searing, allow the meat to sit undisturbed, moving it while it cooks will diminish the sear, which diminishes your flavor!2 Tablespoons avocado or olive oil
- Remove seared meat to a plate. Reduce stovetop heat to medium and toss 2 Tablespoons of butter into the skillet. Once melted, add onion and cook until softened.3 Tablespoons (42 g) butter, 1 large yellow onion
- Add garlic and cook until fragrant (30 seconds).1 ½ Tablespoons minced garlic
- Add basil, thyme, paprika, salt, and pepper and stir briefly.1 teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon paprika, ½ teaspoon table salt, ½ teaspoon ground black pepper
- Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Cook until vinegar is reduced and the steam is no longer pungent if you sniff it.¼ cup (60 ml) red wine vinegar
- Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them into the liquid. Add chuck roast over the veggies (and add any juices that may have pooled on the plate to the pot as well), nestling it gently into the liquid (it will not be submerged). Place remaining butter (1 Tbsp) on top of the roast.2 cups (473 ml) beef broth, 2 dried bay leaves, 1 ½ lbs (680 g) baby potatoes, 1 lb (453 g) carrots
- Cover with lid, transfer to center rack of oven, and cook for 2 ½ -3 hours. Check roast by piercing/tugging with a fork. If it doesn’t come apart easily with a fork, return to the oven and cook until tender (I check every 20-30 minutes).
- Once cooked, remove roast to a plate and shred, discarding any large pieces of fat. Remove bay leaf from pot then return the meat to the pot, stir and serve, garnished with parmesan cheese and parsley.Parmesan cheese and parsley for garnish
Notes
Potatoes
I buy baby potatoes about 2” in width and cut them in half. You could alternatively use gold or red potatoes, cut into 1 ” pieces. Russet would also work but are a bit starchier and more likely to fall apart.Slow Cooker Instructions
The best way to make this in a slow cooker is to follow steps 1-7, then transfer contents to the slow cooker, add remaining ingredients to the slow cooker (following placement instructions) and cook on low for 8 hours or high for 4-5 hours, until roast shreds easily with a fork. The rushed way (not as flavorful, but it gets dinner on the table, ya know?): Eliminate oil and reduce vinegar to 1 Tablespoon but keep all other measurements the same. Add all ingredients to pot (placing roast on top of veggies and all of the butter on top of the roast) and cook on low for 8 hours or high for 5 hours or until roast shreds easily with a fork. It will not be as flavorful, but this is a great method for mornings when you have no time, and it’s still tasty.Instant Pot Instructions
To make in an instant pot, first sear the seasoned roast using the “saute” function. Remove the roast and deglaze the pot with the vinegar, allowing it to reduce until no longer pungent. Add vegetables and remaining ingredients, placing the roast on top with a thick pat of butter. Secure the lid and pressure cook on “high” for 40-50 minutes, followed by natural pressure release for 15 minutes.Storing
Store in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Janice D
Hi Sam,
Love this recipe. I plan to take it to a potluck dinner. If I make it ahead and freeze it, will the veggies hold up or will they be mushy? Should I leave them out when I make it?
Thanks for all you do!
Sam Merritt
Hi Janice! I have frozen this without any issue. Enjoy! 🙂
Janice D
Wonderful! Thank you so much. I know it’s going to be a hit 🙂