Every home cook must have a classic pot roast recipe served with gravy, carrots and potatoes!
This easy recipe is great for beginners and yields amazing results every time! Chuck roasts are inexpensive cuts of beef that cook in the oven at a low temperature for a few hours. Add a handful of veggies and some savory herbs for the perfect meal.
Similar to the Mississippi roast which is made in a slow cooker, this roast is made in the oven, but the roast can also be made in the Instant Pot if you have one!
The pot roast is an instant favorite in any home! Not only is it easy to assemble, but it makes great sandwiches roasted as leftovers, or tucked into a wrap or pita. Serve this hearty and comforting recipe over mashed potatoes and with a side of homemade garlic bread.
What is a pot roast?
It is a culinary classic and for good reason!
A pot roast is a beef roast that is usually a tougher cut. Cooking at low temperatures for a long time breaks down tough connective tissues, resulting in deliciously tender beef with a flavorful sauce.
Good choices for a pot roast include a chuck roast (my favorite choice), a round roast, or even a rump roast.
The meat is seared, surrounded by carrots, onions and a savory combination of herbs and spices and cooked until it melts in your mouth.
How to Cook a Roast Beef
- SEAR Add oil to the skillet and sear the chuck roast in the oil (bacon grease is better if you have it!) until browned on all sides.
- ADD BROTH Place the onions around the roast and add the wine, broth, rosemary and thyme. Bring to the boil then cook in the oven for two hours.
- ADD VEGETABLES Add potatoes and carrots and cook until potatoes are tender, about two more hours. Remove the bay leaf.
- TO SERVE Cut the roast into smaller pieces or shred it with two forks and serve.
How long to cook a roast
This recipe is based on a typical chuck roast, about 4 lbs (more or less). Pot roast is best cooked at a low temperature for a long period of time to break down tough tissues.
- Cook a 3lb roast for 3-3.5 hours
- Cook a 4lb roast for 3.5-4 hours
- Cook a 5lb roast for 4.5-5 hours
Cooking times may vary depending on the type of roast. Check the roast with a fork, if it’s tough, the roast probably needs MORE time to cook. Cover it and let it continue to cook.
How to make roast gravy
This sauce is super simple and simply delicious, in just 3 steps!
- Whisk two tablespoons of cornstarch in cold water until smooth (this is called a mush).
- Remove the beef and vegetables from the broth and bring to a boil. You should have about two cups, add more beef broth if needed.
- Whisk the porridge into the simmering broth until thickened.
Tips for a perfect roast
- Choose a roast that has lots of marbling, which carries the flavor and helps make the sauce absolutely appetizing!
- Baby potatoes are an excellent choice. They don’t need to be peeled and hold their shape well (Russian potatoes tend to crumble, although they still taste great)
- Cut the carrots and celery a little larger so they don’t overcook.
- Fresh herbs are best but dried herbs can be used, just use them sparingly as dried herbs have a more concentrated flavor than fresh herbs.
- Add 2 tablespoons of tomato paste to the broth if desired.
Favorite Cozy Beef Meals
Did you do this Chuck Roast? Be sure to leave a comment and rating below!
This Pot Roast is perfectly seasoned and served with tender vegetables!
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Preheat the oven to 300°F.
Season the roast with salt and pepper.
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side, adding more oil if needed.
Arrange the onions around the roast. Mix the wine, broth, rosemary, garlic and thyme. Pour over the roast. Add the bay leaf.
Bring to a boil on the stove over medium-high heat. Once the broth is simmering, cover and put in the oven and cook for 2 hours.
Add potatoes, carrots and celery and cook for another 2 hours (for a 4 lb roast) or until roast and potatoes are tender.
Discard the bay leaf. Gently pull the beef into large chunks with a fork or cut it into thick chunks. Serve with juices (or make sauce below if desired).
- Mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
- Remove the beef and vegetables from the pot and put on a plate to rest. Add additional broth if needed.
- Bring broth to a boil and whisk cornstarch mixture a little at a time until thickened.
- Season with salt and pepper to taste.
calories: 579, Carbohydrates: 22g, Protein: 47g, Fat: 31g, Saturated fat: 12g, Cholesterol: 156mg, Sodium: 377mg, Potassium: 1491mg, Fiber: 3g, Sugar: 4g, Vitamin A: 6883UI, Vitamin C: 20mg, Calcium: 79mg, The iron: 6mg
(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)
Course Beef, Dinner, Starter, Main Course