I absolutely love how this Pot Roast Recipe turns out every single time — tender, flavorful, and perfectly comforting. When I first tried this classic dish, it quickly became a go-to for cozy family dinners or when I want something hearty that practically makes itself while I relax. You’ll find that with simple ingredients and a bit of patience, this pot roast is a winner that feels like a warm hug on a plate.
This recipe works wonderfully whether you’re cooking low and slow in the oven, in a slow cooker, or if you’re in a hurry using the Instant Pot. It’s super versatile, making it perfect for weeknight meals, special gatherings, or just whenever you need that soul-soothing dinner. Trust me, once you master this Pot Roast Recipe, it’s going to be your new favorite comfort food staple.
Why You’ll Love This Recipe
- Unbeatable Tenderness: The slow cooking process makes the meat melt-in-your-mouth tender every time.
- Simple Ingredients: Uses pantry staples and fresh veggies that come together effortlessly for big flavor.
- Versatile Cooking Methods: Works perfectly in the oven, slow cooker, or Instant Pot depending on your schedule.
- Delicious Gravy Option: The rich pan drippings can be turned into a luscious gravy to elevate your meal.
Ingredients You’ll Need
Each ingredient in this Pot Roast Recipe is chosen to build layers of classic, comforting flavor. From the sear on the beef to the freshness of herbs and veggies, everything works together beautifully. Here’s what you’ll want to pick up when getting ready to make this dish.
- Olive oil: For searing the roast and adding a subtle fruity richness.
- Boneless roast beef (brisket, chuck, or round): Choose a cut with some marbling for the best tenderness and flavor after slow cooking.
- Beef stock or broth: Provides deep, savory liquid for moist cooking and a base for gravy.
- Worcestershire sauce (or coconut aminos): Adds umami richness to the cooking liquid.
- Stone House Seasoning: A blend that enhances the meat’s natural flavor — feel free to substitute with your favorite seasoning.
- Red potatoes: Perfect for soaking up all the delicious juices while keeping their shape.
- Onion: Adds sweetness and depth; wedge-cut to soften slowly.
- Carrots: Sweet and hearty, sliced thick to stay tender but not mushy.
- Celery: Offers subtle herbal notes that balance the richness.
- Fresh thyme and rosemary: These fresh herbs infuse the roast with fragrant complexity.
- Cornstarch and cold water (optional): For thickening the pan sauce into a silky gravy.
Variations
I love how easy it is to customize this Pot Roast Recipe depending on what you have on hand or your dietary preferences. A little tweaking can make it perfect for any occasion or taste, so don’t hesitate to experiment!
- Slow Cooker Variation: I often use my slow cooker on busy days — sear the beef first, then let it cook low and slow for 6-8 hours. It comes out just as tender and makes my house smell amazing all day!
- Instant Pot Quick Version: When time’s tight, the Instant Pot does the trick. It locks in juices and flavors quickly without sacrificing the roast’s tenderness.
- Vegetarian Substitute: Swap the beef for large portobello mushrooms or hearty root vegetables to make this a veggie-forward feast.
- Wine Lover’s Touch: Try half beef broth, half red wine for the cooking liquid — it adds a wonderful depth that my family raves about.
How to Make Pot Roast Recipe
Step 1: Prepare and Sear the Roast
Start by preheating your oven to 350º F. Drizzle a bit of olive oil into your heavy Dutch oven over medium heat. When it’s shimmering, add the roast and sear it for about 3 minutes on each side until you get that beautiful brown crust. This step locks in flavor and makes all the difference. Once seared, set the roast aside on a platter—don’t forget to keep those flavorful juices that collect.
Step 2: Deglaze and Add the Ingredients
Now, here’s the trick I discovered: after you remove the seared roast, pour 1 cup of beef broth or even red wine into the Dutch oven. Use a wooden spoon to scrape up all those tasty browned bits stuck to the pan — they’re pure flavor gold! Then, return the roast and its juices back into the pot. Add the remaining beef broth, Worcestershire sauce, your Stone House Seasoning, and pile the cut veggies and fresh herbs around the meat. This creates a lovely bath that will keep the meat juicy as it cooks.
Step 3: Slow Cook in the Oven
Cover your Dutch oven with the lid, place it in the oven, and let the magic happen. Plan about 1 to 1 1/2 hours per pound of meat. For example, a 4-pound roast will need around 4 to 4 1/2 hours. You’re aiming for that tender, fork-pull-apart texture. Using a meat thermometer, check for an internal temp around 202º F — that usually signals it’s perfectly done. If it resists shredding, give it a bit more time. Just remember, slow and steady wins with pot roast.
Optional Step: Make the Gravy
After the roast comes out, you might want to turn the pan drippings into a luscious gravy. Mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Warm up a cup of the drippings or beef broth over medium heat, then whisk in your cornstarch slurry. Stir until thickened and glossy, and you’re set for the perfect finishing touch to your hearty meal.
Pro Tips for Making Pot Roast Recipe
- Sear With Confidence: Don’t rush the browning step — that crust adds flavor and texture that’ll set your pot roast apart.
- Use a Thermometer: I learned to trust my meat thermometer for perfect tenderness without overcooking.
- Don’t Skimp on Veggies: They soak up the savory juices and keep the whole meal balanced and vibrant.
- Rest Before Serving: Let your roast rest for 10-15 minutes after cooking to keep it juicy and flavorful.
How to Serve Pot Roast Recipe
Garnishes
I usually keep it simple with fresh parsley or a sprinkle of chopped rosemary to add a pop of color and a fragrant note that complements the rich flavors. Sometimes, I like to add a little cracked black pepper freshly ground right before serving — it wakes up the dish beautifully.
Side Dishes
Mashed potatoes are a classic side that pairs perfectly, soaking up all the gravy and drippings. For something lighter, steamed green beans or roasted Brussels sprouts add freshness and crunch. Bread rolls or a crusty baguette are great for mopping up every last drop — trust me, you won’t want to waste a bite!
Creative Ways to Present
For special occasions, I’ve served this pot roast atop creamy polenta or buttery egg noodles, which add a lovely texture twist. Another fun idea is carving the meat into thick slices and arranging it with roasted vegetables on a rustic wooden board for a family-style feast — everyone loves digging in!
Make Ahead and Storage
Storing Leftovers
After the pot roast has cooled, I store leftovers in an airtight container in the fridge for up to 4 days. I make sure to keep the veggies and meat together so the flavors continue to meld — it tastes just as good the next day!
Freezing
I’ve successfully frozen cooked pot roast in portions that make reheating easy. Just wrap it well in freezer-safe containers or bags, freeze for up to 3 months, then thaw overnight in the fridge. It’s one of my favorite freezer-friendly meals for busy weeks.
Reheating
To reheat, I gently warm leftovers in a covered skillet or in the oven at 325º F, adding a splash of beef broth to keep things moist. Microwaving works too, but slow reheating helps keep that tender texture intact.
FAQs
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What cut of beef is best for pot roast?
Chuck roast is a popular choice because it has good marbling and connective tissue that break down during slow cooking, resulting in tender, flavorful meat. Brisket and round roast also work well, but chuck generally offers the best balance of tenderness and flavor for pot roast.
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Can I cook pot roast without a Dutch oven?
Definitely! You can use a slow cooker, or an Instant Pot as excellent alternatives. Both methods also allow for searing the beef first to build flavor, then slow cook until tender. Oven roasting in a covered casserole dish or roasting pan works too, just keep an eye on moisture levels.
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How do I know when my pot roast is done?
You’re looking for an internal temperature around 202º F with a meat thermometer, and the meat should be tender enough to easily pull apart with two forks. If it’s still firm, let it cook longer — low and slow is key to a perfect pot roast.
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Can I make gravy from pot roast drippings?
Yes! Simply whisk cornstarch with cold water to make a slurry, then slowly stir it into the heated drippings or beef broth until thickened. This makes a rich, flavorful gravy that pairs beautifully with the roast and vegetables.
Final Thoughts
This Pot Roast Recipe is truly one of my favorites to share with friends because it’s approachable, rewarding, and so deeply comforting. Every time I make it, I’m reminded of family dinners, laughter, and that unbeatable feeling of sitting down to a homemade meal that’s cooked with love. I know you’ll enjoy making it and sharing it just as much as I do — trust me, it’s worth every delicious bite!
Print
Pot Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic pot roast recipe features a tender, flavorful beef roast cooked low and slow with hearty vegetables and aromatic herbs. Perfect for a comforting family dinner, it can be made in the oven, slow cooker, or Instant Pot, resulting in a fork-tender roast infused with savory broth and seasonings. Optional homemade gravy adds a rich finishing touch.
Ingredients
Meat and Seasonings
- 1 (3-5) pound boneless roast beef brisket, chuck roast, or round roast
- 3 tablespoons Worcestershire sauce or coconut aminos
- 2 teaspoons Stone House Seasoning
- Olive oil, as needed for searing
Vegetables
- 1 pound red potatoes, cut into bite-sized pieces
- 2 medium onions, cut into wedges
- 1 pound carrots, cut into 1 1/2 inch slices
- 4 stalks celery, cut into 1 1/2 inch slices
Liquids & Herbs
- 3 cups beef stock or broth, divided
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Optional Pot Roast Gravy
- 1 cup drippings or beef broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 350º F. Prepare all vegetables by cutting potatoes, onions, carrots, and celery into specified sizes to ensure even cooking.
- Sear the Roast: Drizzle olive oil into the bottom of a heavy Dutch oven and heat over medium heat. Add the roast and sear on all sides until browned, about 3 minutes per side. Remove the roast and set aside. Optionally deglaze the pot by pouring 1 cup beef broth or red wine into the Dutch oven and scraping up browned bits with a wooden spoon. Return the roast and any juices back to the pot.
- Add Vegetables and Seasonings: Add the remaining beef broth or red wine (if you did not deglaze earlier), Worcestershire sauce, Stone House Seasoning, the cut vegetables, and fresh herbs to the Dutch oven with the roast.
- Cook the Pot Roast: Cover the Dutch oven and place it in the preheated oven. Cook until the roast is fork-tender and easily pulls apart, approximately 1 to 1 1/2 hours per pound. Check that the internal temperature reaches about 202º F. If it’s not tender, continue cooking and check every 15 minutes.
- Slow Cooker Method (Alternative): If using a slow cooker without browning capability, sear the roast on the stovetop as described, then transfer to the slow cooker. Deglaze the pan and pour the liquid into the slow cooker along with beef broth, Worcestershire sauce, seasonings, vegetables, and herbs. Cook on low for 6-8 hours until tender.
- Instant Pot Method (Alternative): Select the Sauté function and sear the roast on all sides in olive oil, about 3 minutes per side. Remove roast, deglaze the pot with beef broth or red wine, scraping the bits. Return roast and liquids to the pot. Add remaining ingredients. Seal the Instant Pot and cook on High Pressure for 60 minutes. Allow natural pressure release for 20 minutes, then quick release remaining pressure. Serve hot.
- Prepare Pot Roast Gravy (Optional): Whisk cornstarch and cold water to create a slurry. Heat pan drippings or beef broth over medium heat in a saucepan, then whisk the slurry in slowly until the sauce thickens and becomes smooth. Remove from heat and serve with the pot roast.
Notes
- If using red wine, replace half of the beef broth with 1 1/2 cups wine for enhanced flavor.
- Cooking times vary with roast size: 3-pound roast 3-3.5 hours, 4-pound roast 4-4.5 hours, 5-pound roast 5-5.5 hours at 350ºF.
- Allow cooked pot roast to cool before storing in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool cooked pot roast completely and store in freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For freezer meal prep, place uncooked roast and all ingredients except fresh herbs in an airtight container and freeze for up to 3 months. Thaw completely before cooking according to your chosen method.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
