This Classic Pot Roast recipe is perfection! The meat is seared, surrounded by carrots, onions, and a savory combination of herbs and spices, then slow roasted until melt in your mouth tender. It’s definitely a bit of a retro recipe with roots in Midwestern cooking. This traditional recipe has all the classic flavors, made even better!
Best of all, it’s a beginner-friendly recipe that makes melt-in-your-mouth tender beef pot roast and vegetables — all cooked in one pot! This recipe couldn’t be simpler to throw together, even on a busy weeknight.
Table of contents
Better-Than-Mom’s Pot Roast Recipe (Yes, Really!)
I grew up eating my mom’s pot roast at least once per month, and this recipe comes straight from memory — with a couple of twists for extra flavor. There is truly nothing more classic than a pot roast dinner!
In this recipe, a well-marbled chuck roast is seasoned and seared until brown on all sides. Then, it goes into a dutch oven with a flavorful broth, veggies, and some fresh herbs. Baked until fall-apart tender, this recipe is very simple and hands-off!
What makes this dutch oven pot roast recipe “the best?” The beef is flavorful and ultra tender with the perfect ratio of beef to vegetables. Our broth gets a little flavor boost from a packet of onion soup mix and red wine, which melds into a flavorful sauce without being overly salty.
Tools Needed
Key Pot Roast Ingredients
- Flour. A bit of flour on the outside of the chuck roast helps it brown better which in turn creates more flavor!
- Vegetables. I use onion, carrot, leek, and baby potatoes in this recipe. You could also add celery, turnips, or other root vegetables. This recipe is also packed with garlic!
- Onion soup mix. I love using a couple packets of Lipton Onion Soup mix to bolster the flavor of the braising liquid! (Look for a gluten-free version to make this pot roast gluten-free.)
- Beef broth. Homemade is always best, but you can use your favorite store-bought brand.
- Red wine. A bold red wine adds tons of flavor to the pot roast. All the alcohol cooks off, so you don’t have to worry about residual alcohol. If concerned, you can omit the wine and just use extra beef broth.
- Flavor boosters. In addition to onion soup mix, I also add dijon and Worcestershire to the braising liquid for extra flavor!
- Thyme. A couple of sprigs of thyme add tons of flavor.
The Best Cut of Beef to Use? Chuck Roast!
In my opinion, beef chuck roast is the best meat for pot roast. It’s not only a more affordable option that feeds a crowd, but it also has a nice amount of fat that helps keep it moist and tender as it slow cooks in the dutch oven.
Choose a large piece that has good marbling and a nice thickness of about 2 1/2-3 inches. I usually opt for at least “choice” quality beef when making pot roast.
You can also use other cuts of beef, like brisket or top round. Anything with lots of connective tissue will work since tough cuts yield the best results when braising!
How to Cook a Pot Roast in a Dutch Oven
Jenny’s Tip: As with all braising, I recommend investing in a dutch oven. It’s a work horse in my kitchen and a must for every cook! For this classic pot roast recipe, I recommend using a 6-7 qt dutch oven.
- Bring the beef to room temperature. This helps it cook more evenly! Once room temp, you can pat it dry before seasoning all over with salt and pepper.
- Sear the beef. Coating it lightly in flour will help it brown in the dutch oven and develop a good sear.
- Assemble the pot roast. I suggest arranging the vegetables around the chuck roast so that the meat is nestled in the very middle. Pour over the braising liquid and pop the lid on.
- Braise. The pot roast is ready when it’s tender and easily shredded by a fork. If it’s still tough at the end of the suggested cooking time, it just needs a bit more time.
- Make the gravy while the pot roast rests. This step is optional, but all you have to do is remove the meat and veggies from the pot and stir in a cornstarch slurry. That’s it!
My Secret to Super Tender Pot Roast? I Braise It!
Braising is a combination cooking technique that features both wet and dry heat. First, you sear the chuck roast in the pan for flavor and color and then you add liquid to the pot and transfer the covered pot to the oven. In the oven, the beef cooks slowly at a lower temperature.
The resulting meat is exceedingly tender. Braising is particularly effective for tough cuts of meat (brisket, chuck, pork shoulder, etc). Cooking tough meats low and slow in liquid allows the muscle tissue and collagen to slowly break down.
Any liquid can be used to braise, but this flavorful beef broth mix really adds that extra depth of flavor and makes this onion soup mix pot roast recipe truly the best!
Storing, Freezing, and Reheating
To store: Let the beef and liquid cool to room temperature and store in an airtight container for 4-6 days in the fridge.
To freeze: Let the beef and liquid cool to room temperature and then store in a freezer-safe ziplock bag. Try to press most of the air out of the bag while sealing, this helps prevent freezer burn. Label and freeze for up to 3 months. Defrost overnight in the fridge.
To reheat: Pot roast is best reheated in a skillet or dutch oven. Add the beef and liquid to a dutch oven or skillet, adding a little extra broth or water as needed. Cover and simmer on low until the beef is tender and warmed through.
Side Dish Suggestions
If you’re throwing a dinner party or just want a nice weeknight dinner to enjoy, here are some of my favorite dishes to serve with pot roast.
Leafy side salad: We love a Kale Caesar Salad or Little Gem Caesar Salad in this house!
Mashed potatoes: Try making Horseradish Mashed Potatoes if you like a kick of heat, or stick to Creme Fraiche Mashed Potatoes for something super creamy. Garlic Mashed Potatoes are pretty classic though.
Dinner rolls: Are the perfect vehicle for mopping up that pot roast gravy! Try my foolproof Dinner Rolls, or get fancy and make a batch of Brioche Dinner Rolls.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Easy Braised Beef Recipes to Make
- Beef Bourguignon
- Red Wine Braised Beef
- Coconut Braised Beef
- Braised Beef Ragu
- French Onion Braised Beef
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Classic Pot Roast Recipe
Ingredients
- 3.5 – 4 lb beef chuck roast
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 leek (white and light green parts only), chopped
- 1 large yellow onion, chopped
- 4-5 large carrots, peeled and chopped
- 1 1/2 lbs baby yellow potatoes
- 6 garlic cloves, sliced
- 2 1/2 cups beef stock or broth
- 1 cup bold red wine
- 2 tablespoons dijon mustard
- 2 (two) 1-ounce packets onion soup mix
- 1 tablespoon Worcestershire sauce
- 3-4 thyme sprigs
- 2 bay leaves
- slurry, optional (2 teaspoons cornstarch mixed with 1/4 cup water)
- kosher salt
- freshly cracked pepper
Instructions
- Prep: 20-30 minutes before you’d like to begin preparing your pot roast, transfer the beef chuck roast from the refrigerator to the kitchen counter, allow it to come to room temperature for even searing. Pat dry with a paper towel and season liberally all over with kosher salt and freshly cracked pepper.
- Preheat an oven to 350 F.
- Sear: Dust the roast all over with flour. Heat the oil in a large (6-7 qt dutch oven) over medium-high heat on the stove. Once the oil in the pot is hot, carefully add in the seasoned dredged roast. Cook 3-4 minutes per side, including the ends & narrow sides, until nicely browned. Transfer the browned chuck roast to a plate & set aside.
- Mix the braising liquid: In a large measuring cup whisk together the beef broth, wine, dijon, soup mix, and Worcestershire until smooth.
- Assemble: To the same pot used to brown the chuck roast, add in the baby potatoes, carrots, yellow onions, garlic, and leek. Use a wooden spoon to push the vegetables to the sides of the pot, then nestle the browned chuck roast in the center. Pour in the braising liquid (make sure to get all the dried spices in the bottom!) and bring to a simmer.
- Braise: Cover the Dutch oven & carefully transfer the pot roast to the preheated oven to braise for 3 – 3 1/2 hours, until the chuck roast is fork-tender. If the roast is still tough, it just needs more time. The meat should shred easily with a fork. Remove from the oven and leave covered for 20 minutes.
- Make the gravy: (Optional) Remove the roast and veggies from the pot and transfer to a serving plate. Place the Dutch oven back on the stovetop over medium heat. Mix together the cornstarch slurry and pour into the liquid that remains in the pot. Bring to a simmer for 4-5 minutes, while whisking, until thick. Pour over the roast and veggies or serve on the side.
Notes
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Rate & Review This Recipe
Will this is recipe a try. However, are the vegetables mushy cooking them as long as the roast?
Hello! I don’t mind the consistency of the veggies, but if you’re concerned you can always add them towards the last 90 minutes to 1 hour of cooking.
This was so so good. The meat was beyond tender and the flavor profile was epic. This is the 4th recipe I have made from Chef Jenny and have yet to make one that hasn’t been an incredible.