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–+ servings
pot roast with gravy on a plate with a fork, potatoes and carrots
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Pot Roast

Make the best Pot Roast ever, with deep, rich flavors, using this easy recipe. A classic pot roast is the perfect comfort food meal. And after you try this pot roast recipe, you'll never make another one again! This juicy, fall apart tender beef roast is easy to make in the oven or a slow cooker, and it's perfect topped with a delicious pan gravy.
Servings: 6 people
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Instructions

  • Preheat the oven to 325°F.
  • Rub the chuck roast on all sides with pot roast seasoning.
  • Heat 2 tablespoons olive oil in a large 7 quart dutch oven on the stove over high heat.
  • Add the seasoned chuck roast and sear on all sides for 2 minutes per side. Remove the beef from the pot and set it aside.
  • Add the remaining 1 tablespoon olive oil to the pot. Add the onions and cook for 5 minutes. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan, scraping up any browned bits from the bottom of the pan. Add the beef back to the pot.
  • Add the remaining 2 ¾ cups beef stock to the pot with the tomato paste, Worcestershire sauce, potatoes, and carrots. Bring the broth to a boil.
  • Once the broth is boiling, add the thyme sprigs and bay leaves, then place a tight-fitting lid on the dutch oven. If you do not have a lid, cover tightly with foil.
  • Remove the pot from the stove and place it in the preheated 325°F oven for 3 hours.
  • After 3 hours, remove the pot roast from the oven and remove the lid. Use a slotted spoon to remove and discard the bay leaves and thyme sprigs.
  • Remove the pot roast from the dutch oven and place it on a large platter. Use the slotted spoon to remove the vegetables from the dutch oven and arrange them around the pot roast on the platter. Cover tightly with a piece of foil.
  • To prepare a pan gravy to top the pot roast, heat up the liquid that’s left in the dutch oven on the stove over medium-high heat. In a small bowl, combine 3 tablespoons cornstarch with 3 tablespoons water. Once the liquid begins to simmer in the dutch oven, stir in the cornstarch slurry. Continue stirring until the gravy is thick and smooth.
  • Pour the gravy directly over the pot roast on the platter, or serve it on the side.

Notes

  • To make this recipe in a slow cooker, refer to the blog post above for the full instructions.
  • If you would like to add another layer of flavor to the dish, you can replace one cup of the beef broth with stout beer or red wine.
  • Other vegetables can be used in addition to, or in place of, the potatoes and carrots. You can also use whole button mushrooms or baby bella mushrooms, parsnips, or celery.
  • The vegetables do not need to be submerged in the liquid. They will steam in the dutch oven as they cook with the pot roast.
  • You can use another cut of beef besides chuck roast to make this recipe. A flat cut beef brisket, or bottom round roast will also work.
  • A cast iron dutch oven is best for this recipe as it will maintain an even temperature throughout the cooking process, and it’s large enough to hold the recipe. If you don’t have a cast iron dutch oven, use an oven-safe pot that’s at least 12 inches wide with sides that are 6 inches tall so that the recipe will fit in the pot.
  • This recipe is naturally gluten free, using the ingredients pictured above. If using another brand of Worcestershire sauce, always check the label to make sure that it’s gluten free.

Nutrition Facts

Calories 647kcal (32%)Carbohydrates 39g (13%)Protein 50g (100%)Fat 34g (52%)Saturated Fat 13g (65%)Polyunsaturated Fat 3gMonounsaturated Fat 18gTrans Fat 2gCholesterol 156mg (52%)Sodium 965mg (40%)Potassium 1918mg (55%)Fiber 6g (24%)Sugar 9g (10%)Vitamin A 12787mg (256%)Vitamin C 21mg (25%)Calcium 115mg (12%)Iron 7mg (39%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!