This Pot Roast recipe comes with easy to follow directions and leaves you with the most tender roast, soft vegetables, and deep flavorful gravy. This recipe is comfort food at it’s finest.
I am so excited to share this labor of love with you. This amazing Pot Roast recipe went through so many trials to get right until it was just perfect. The first recipe, my husband flatly reported, was exactly what he expects a pot roast to taste like.
The problem with that was that I wanted it to be something that knocks your socks off. After a lot of trial and error and even more research, what I have for you is a delicious pot roast recipe that is both decadent with a deep flavor and easy. You won’t find any hard to find ingredients or strange cooking methods.
Yet, this straight forward Pot Roast recipe will definitely knock your socks off.
While this recipe is many steps, and I encourage you to read through all of the steps before starting this, this recipe isn’t hard. I also believe that once you make this recipe you’ll be able to fly through it the second and third time.
Best tasting pot roast recipe I made. Everyone loves it. We finished it all. Love love all your recipes.
How to Make Pot Roast
Sear the Roast
Heat olive oil in a heavy bottomed dutch oven. Season the roast with salt and pepper on all sides. Brown both the top and the bottom of the roast, for 3 to 5 minutes on each side. Remove the roast and set aside.
Sauté Onions and Deglaze the Pan
Sauté the onions and garlic in the dutch oven you seared the meat in, then deglaze the pan with red wine, scraping up browned bits from the bottom of the pan.
Stir in the Liquid and Seasonings
Add tomato sauce, beef broth, thyme, rosemary, bay leaves, and minced garlic to the pot. Return the roast to the pot. Cover and bake for an hour and a half.
Add the Carrots and Potatoes
After an hour and a half add carrots and potatoes and return the pot to the oven to roast for 1 1/2 to 2 1/2 more hours.
Make the Gravy
Remove the roast from the pot. Skim fat from the top of the liquid if you are able to. Combine soft butter and flour in a small bowl and stir them into the sauce to make the gravy. This is a reverse roux or a beurre manié. Then serve with the shredded pot roast.
Tips, Tricks, and Substitutions
- Choose a good wine. You don’t need to break the bank, but pick a dry red wine, like a Cabernet Sauvignon, that you love the taste of. Other great options are Malbec and Pinot Noir. Avoid cooking wine.
- Replace the wine with beef broth. If you are cooking for someone who cannot have alcohol, replace the wine with beef broth. Please note that this will cook long enough for the alcohol of the wine to cook off.
- Don’t skip browning the meat. The purpose of this step is to add more flavor to the dish. Deglazing the pan with the wine and scraping up those browned bits helps bring out that flavor.
- Make this recipe in a slow cooker. My Slow Cooker Pot Roast is just as delicious but made in your slow cooker.
- Your meat should fall apart. If you need to use a lot of effort to cut your pot roast, it didn’t cook long enough and you like need another hour.
Storing Leftovers
Leftover pot roast should be stored in the refrigerator in an airtight container for up to four days. Reheat leftovers in individual portions in the oven or microwave. As with all leftovers, use your bet discretion.
What to Serve with Pot Roast
This dutch oven pot roast is really a meal on it’s own, but if you want to round out your table further, these are some great options.
If you make this oven pot roast recipe or any of my other recipes, leave me a comment in the section below and let me know what you think. I love hearing from you!
Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3 pounds chuck pot roast
- 1 1/2 tablespoon kosher salt
- 1 teaspoon black pepper
- 4 garlic cloves minced
- 1 large yellow onion peeled and sliced
- 1 cup red wine (see note 1)
- 8 ounces tomato sauce
- 1 cup beef broth
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 bay leaves
- 3 carrots peeled and cut into two inch pieces
- 1 pound baby Yukon potatoes
- 2 tablespoons butter room temperature
- 2 tablespoons flour
Instructions
- Preheat your oven to 300 degrees Fahrenheit.
- Heat the oil in a large dutch oven over medium heat. Season the roast with salt and pepper on all sides. Place the roast in the preheated pot. Brown the roast on the top and bottom until lightly browned, about three to five minutes on each side. Remove from the pot and set aside. (See note 2.)3 pounds chuck pot roast, 1 1/2 tablespoon kosher salt, 2 tablespoons olive oil, 1 teaspoon black pepper
- Add the garlic and onions to the pot and sautee until translucent, about five minutes.4 garlic cloves, 1 large yellow onion
- Deglaze the pan with red wine, scrapping up the browned bits. (See notes in the post about what wine to use and what to use instead of wine.) Whisk in tomato sauce and beef broth and then add the thyme, rosemarry, and bay leaves. Return the roast to the pot and cover it. Bake for 1 1/2 hours.1 cup red wine, 8 ounces tomato sauce, 1 cup beef broth, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 2 bay leaves
- After 1 1/2 hours add the carrots and potatoes. (See note 3.) Return the pot to the oven for another 1 1/2 to 2 1/2 hours. Your pot roast is ready when you can very easily shread it with a fork. You can expect a 3 pound roast to take 4 hours. (See note 4.)3 carrots, 1 pound baby Yukon potatoes
- When the roast is fork tender, remove it from the pot. Skim as much fat as possible as you can off the top of the liquid (no need to spend a lot of time on this though). In a small bowl use a fork to combine the flour and the butter. Whisk this into the liquid to make a gravy.2 tablespoons butter, 2 tablespoons flour
- Shred the pot roast and serve with the vegetables and topped with the gravy.
Recipe Video
Notes
- Picking wine: I recommend picking a dry red wine, like a Cabernet Sauvignon, that you love drinking on its own. No need to break the bank, but avoid cooking wine. Replacing wine: If you don’t cook with wine, replace it with more beef broth.
- Searing the meat: Searing the meat adds a lot of flavor to the dish and I don’t recommend skipping this step.
- Adding carrots and potatoes after 1 1/2 hours: In my testing this was an important step. Adding them at the beginning of cooking left vegetables that were mushy and had a bitter aftertaste. Adding them later in the cooking time left them perfect at the end.
- Cooking pot roast for 3 to 4 hours: While it does not take this long for meat to reach a temperature that is food safe, it does take this long for the meat to break down and become tender.
Kathleen Mangohig says
Best tasting pot roast recipe I made. Everyone loves it. We finished it all. Love love all your recipes.
I’m so glad to hear that you liked it! Thank you for taking the time to come back and tell me!
Tiffany Boul says
When do we add the minced garlic?
Good catch! Step 3.
Sarah W says
I made this tonight for the family. It was easy and delicious – two things I love most about your recipes! Well, that and I love how often you incorporate wine into your recipes!! I used a bourbon barreled Cabernet in this recipe and it was scrumptious. I will be going back to this dish many times – everyone enjoyed it.
Sarah, it makes me so happy that you loved this one! Developing this recipe was a true labor of love, and I am so happy when readers enjoy it as much as me. The bourbon barreled Cab sounds amazing!