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Homemade Pot Roast

This easy, traditional Pot Roast recipe delivers comfort and flavor, perfect for weeknight dinners, Sunday family meals, or holiday gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast (well-marbled)
  • 2 tablespoons olive oil (or avocado oil)
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, cut into wedges
  • 4 medium carrots, peeled and cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 3 medium Yukon gold or russet potatoes, cut into large chunks (optional) See low-carb swap below.
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef broth (or bone broth for more nutrients)
  • 1 cup dry red wine (optional; substitute additional broth if avoiding alcohol)
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
  • 2 tablespoons Worcestershire sauce (or tamari for gluten-free)
  • 1 tablespoon cornstarch or 1 tablespoon arrowroot + 1 tbsp cold water (for gravy slurry, optional)
  • 1 Optional finishing: 1 teaspoon balsamic vinegar or 1 tablespoon chopped fresh parsley

Method
 

Preparation
  1. Preheat oven to 300°F (150°C). Pat the roast dry and generously season with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
  3. Sear the roast 3–4 minutes per side until a deep brown crust forms. Remove roast and set aside.
  4. Add onion, carrots, and celery to the pot; cook 4–5 minutes until edges soften and begin to brown.
  5. Stir in garlic and tomato paste; cook 1 minute to deepen flavors.
Cooking
  1. Pour in red wine (if using) to deglaze the pan, scraping up browned bits, and let reduce 1–2 minutes.
  2. Return the roast to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. The liquid should come about halfway up the roast.
  3. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Cook for 3 to 4 hours, or until the meat is fork-tender and pulls apart easily. (Tip: check at 3 hours for tenderness.)
Gravy & Serving
  1. Remove roast and vegetables to a platter and tent with foil to keep warm. Discard bay leaves and herb stems.
  2. For gravy: skim excess fat from the cooking liquid. Mix cornstarch or arrowroot with cold water to make a slurry, then simmer the liquid on the stovetop and whisk in slurry until thickened — about 1–2 minutes. Season to taste and finish with a splash of balsamic or a pat of butter for shine.
  3. Slice or shred the roast, serve with vegetables and gravy, and garnish with fresh parsley.

Notes

For slow cooker: After searing and deglazing, transfer everything to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours until tender. For Instant Pot: Sear using Sauté mode, add liquids and aromatics, then pressure cook on HIGH for 60–75 minutes (depending on roast size). Let natural release 15 minutes.