This Classic Pot Roast recipe is easy to make. Chuck roast and fresh vegetables are cooked in a Dutch oven until tender, juicy, and delicious. This rich and flavorful one-pot meal is the ultimate comfort food! Includes Slow Cooker and Instant Pot options.
Every home cook needs the perfect pot roast recipe in their repertoire. This recipe is easy for beginning home cooks and is tried and true that more seasoned cooks return to it time and again. It makes a melt-in-your-mouth tender, flavorful roast beef that everyone loves.
My family loves a great roast. It makes a regular appearance at our supper table and as much as I love to make balsamic roast beef and Mississippi Pot Roast sometimes, I turn to this tested and perfected classic pot roast recipe time and again.
The Best Pot Roast Recipe
Table of contents
- The Best Pot Roast Recipe
- What is Pot Roast?
- Ingredients for the Best Classic Pot Roast
- Best Cuts of Meat for Pot Roast
- Favorite Pot Roast Vegetables and Herbs
- How to Cook a Pot Roast
- How Long to Cook a Pot Roast
- Do You Have to Sear the Beef for Your Roast?
- How to Cook Roast in a Slow Cooker
- How to Cook Roast in an Instant Pot
- How to Make Pot Roast Gravy
What is Pot Roast?
A pot roast is a beef roast that begins with a tougher cut of beef that is then cooked at a low temperature until the roast falls apart and becomes fork tender. Cooking that beef roast at a low temperature allows the connective tissue called collagen to break down, giving you a tender, juicy, and flavorful pot roast. The beef is generally seared and baked with fresh vegetables and herbs until it is fork-tender.
Ingredients for the Best Classic Pot Roast
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this easy recipe, you’ll need the following ingredients: beef roast, olive oil, vegetables, herbs and seasonings, and broth or wine.
Best Cuts of Meat for Pot Roast
There are a few cuts of beef that make the best pot roast. The most popular choices include brisket, chuck roast, and round roast. There are reasons to choose one type of beef over another, depending on your preferences. Look for meat with good marbling, which will result in the most flavorful and juicy roast.
- Brisket – Brisket is a cut of beef from the breast or the lower chest. It is very tender and is used a great deal for barbecue. You can easily use two forks to pull it to serve your pot roast or carefully slice it to serve tender slices.
- Chuck Roast – Located from the front shoulder area of the cow, chuck roast is the most classic cut of beef used for pot roast. You’ll also find this under the names of chuck roast, chuck eye roast, chuck steak, shoulder roast, shoulder steak, and even labeled as pot roast. You can easily serve sliced or cut into larger pieces. This is my personal favorite.
- Round Roast – This cut of beef is located in the back area of the cow. You can also find this labeled as rump roast and bottom round. This is an economical and lean cut of meat that is best served sliced against the grain.
Favorite Pot Roast Vegetables and Herbs
We recommend using this traditional blend of vegetables and herbs for our classic pot roast.
- Carrots – Use whole carrots that are sliced or baby carrots.
- Celery – Use whole celery stalks that have been trimmed and sliced.
- Onions – Use onions that have been peeled and cut into wedges or pearl onions.
- Potatoes – Use red or Yukon Gold potatoes cut into bite-sized pieces or whole baby potatoes. You can also omit the potatoes if you plan to serve the pot roast over mashed potatoes with gravy. Yum!
- Thyme – Use fresh or dried thyme.
- Rosemary – Use fresh or dried rosemary.
How to Cook a Pot Roast
This pot roast can easily be cooked in a slow cooker, like my Mississippi Roast and Balsamic Roast Beef, or in the Instant Pot for an even quicker cooking time. However, this classic one-pot meal in the Dutch oven is one of my favorite ways to prepare it.
- Prep. Preheat the oven to 350º F.
- Sear the beef. Add the oil to the Dutch oven and sear the chuck roast on all sides, about 3 minutes per side.
- Add vegetables, broth, and seasonings. Arrange the vegetables around the chuck roast. Mix together the beef broth, Worcestershire sauce, Stone House Seasoning, and herbs. Pour over the beef and vegetables.
- Bake until fork tender. Transfer the Dutch oven to the oven and bake until fork tender.
- Serve. Pull the beef apart with two forks or cut into smaller pieces and serve.
How Long to Cook a Pot Roast
Pot roast is best when cooked low and slow – meaning at a low temperature for a long period of time. This allows the tough connective tissue time to break down, resulting in the most mouth-watering, tendering, and juicy roast beef.
Plan 1 to 1 1/2 hours per pound cooking time for chuck roast. When the roast easily pulls apart with two forks, it is ready. If it does not, it needs to cook longer.
Average Cooking Times for Pot Roast
- 3-pound chuck roast for 3 to 3 1/2 hours
- 4-pound chuck roast for 4 to 4 1/2 hours
- 5-pound chuck roast for 5 to 5 1/2 hours
Do You Have to Sear the Beef for Your Roast?
In a quick answer, no. Many times, if I am in a hurry, I do not. But if you want the absolute BEST pot roast, I encourage you to sear your roast before cooking it. Searing the roast caramelizes the outside of the beef and locks in so much flavor.
How to Sear Beef Roast
- Stovetop – Add olive oil to a skillet or Dutch oven set over medium heat. Then, place your roast into the heated Dutch oven and sear each side and the ends of the roast, carefully turning with tongs, until the outside of the roast has been browned.
- Slow Cooker – Some slow cookers have ceramic or metal inserts that allow you to place them on the stovetop to sear or brown your meat before adding it back to the slow cooker for finishing. Some others include an in-pot browning setting. If your slow cooker does not include either of those functions in your user manual, use the stovetop method and carefully transfer your seared roast to your slow cooker to finish.
- Instant Pot – Use the saute function of your Instant Pot for in-pot searing of your roast.
How to Cook Roast in a Slow Cooker
To cook in a slow cooker, sear your beef on all sides and then add to your slow cooker (if yours doesn’t include an in-pot browning option). Then, deglaze your skillet with beef broth or red wine and pour it into your slow cooker. Add your Worcestershire sauce, seasonings, vegetables, herbs, the remainder of your stock, and/ or wine. Set your slow cooker to the low setting for 6-8 hours, depending on your slow cooker. Remove from the slow cooker and serve.
How to Cook Roast in an Instant Pot
To cook in an Instant Pot pressure cooker, sear the beef on all sides using the Saute function of your Instant Pot. Then, deglaze the insert with beef broth or red wine. Add Worcestershire sauce, seasonings, vegetables, herbs, and the remainder of your beef broth and/ or wine. Set your Instant Pot to High pressure and cook for 60 minutes. Allow the pressure to naturally release for 20 minutes, then use the quick release to release any remaining pressure. Carefully remove the lid and serve.
How to Make Pot Roast Gravy
Once the roast is fork-tender, remove 1 cup of the drippings from the Dutch oven. If there isn’t enough, add beef broth to equal 1 cup. Pour the drippings and / or broth into a small saucepan over medium heat. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon of cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering beef drippings until smooth and thickened. Serve on the side or add back to the roast in the Dutch oven. This gravy is delicious served with the vegetables or over mashed potatoes.
Storage Tips
To store. Allow it to cool and then store it in an airtight container in the refrigerator for up to 4 days. Reheat and serve.
To make ahead. Cook, cool, and store the pot roast according to the “to store” directions.
To freeze. Cook and cool completely. Portion into a freezer-safe container(s). Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, reheat, and serve.
Freezer Meal Prep Instructions
- Place the uncooked roast into a large, airtight, freezer-safe container. Add the remaining ingredients except fresh herbs. Freeze for up to 3 months.
- To cook, thaw in the refrigerator for 12 to 24 hours until completely thawed. Transfer the roast and other ingredients from the freezer container to the Dutch oven, slow cooker, or Instant Pot. Cover and cook according to the cooking method instructions chosen.
Here’s our favorite Classic Pot Roast Recipe. I hope you love it as much as we do!
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Pot Roast Recipe
Robyn Stone
5 from 13 votes
This Classic Pot Roast recipe is easy to make. Chuck roast and fresh vegetables are cooked in a Dutch oven until tender, juicy, and delicious. This rich and flavorful one-pot meal is the ultimate comfort food!
Prep Time: 15 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 15 minutes minutes
Servings: 6
Equipment
Ingredients
- olive oil
- 1 (3-5) pound boneless roast beef, brisket, chuck roast, or round roast
- 3 cups beef stock or broth, divided
- 3 tablespoons Worcestershire sauce, or coconut aminos
- 2 teaspoons Stone House Seasoning
- 1 pound red potatoes, cut into bite-sized pieces
- 2 medium onion, cut into wedges
- 1 pound carrots, cut into 1 1/2 inch slices
- 4 stalks celery, cut into 1 1/2 inch slices
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Pot Roast Gravy (Optional)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup drippings or beef broth
Instructions
Prep. Preheat oven to 350º F.
Sear roast. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast and sear on all sides, about 3 minutes per side. Carefully remove the pot roast from the Dutch oven using tongs and place onto a large platter or a rimmed baking sheet. Optional: Deglaze the pan by pouring 1 cup of beef broth or red wine into the Dutch oven. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the Dutch oven.
Add vegetables and seasonings. Add in the beef broth or red wine (if didn't deglaze the pan), Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
Cook the pot roast. Cover and place in the oven until the roast is fork tender and easily pulls apart with two forks. Plan 1 to 1 1/2 hours per pound. Check for an internal temperature of 202º F when checked with an internal thermometer. If the meat doesn't easily pull apart, it needs to cook longer.
Slow Cooker Classic Pot Roast
If the slow cooker doesn't have an in-pot browning method (see your slow cooker's instructions), follow instructions above for searing the roast. Then, transfer the seared pot roast to the insert of a slow cooker. Deglaze the pan as instructed above and pour into the slow cooker along with the remaining beef broth and/ or red wine, Worcestershire sauce, Stone House Seasoning, the vegetables and the herbs. Cook on the low setting for 6-8 hours, depending on your slow cooker.
Instant Pot Classic Pot Roast
Set your Instant Pot to the Saute function. Drizzle olive oil into the Instant Pot insert pot. Add your roast and sear on all sides until browned, about 3 minutes per side. Carefully remove the roast from the Instant Pot using tongs and place onto a large platter or a rimmed baking sheet.
Deglaze the pot by pouring 1 cup of beef broth or red wine into the pot. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the pot. Add the remainder of the beef broth and/ or red wine to the pot. Add in the Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick release method. Remove the lid and serve.
Pot Roast Gravy (Optional)
Whisk together cornstarch and cold water until smooth to make a slurry. Add pan drippings or beef broth to a saucepan over medium heat. Slowly whisk the slurry into the simmering drippings until smooth and thickened. Remove from the heat and serve with the pot roast.
Notes
Ingredient Notes:
Red wine – If including red wine with your roast, use half beef broth and half wine (1 1/2 cups of each).
Average Cooking Time for Pot Roast
Adjust cooking time depending on the size of the roast. Plan 1 to 1 1/2 hours per pound of chuck roast.
- 3-pound chuck roast for 3 to 3 1/2 hours
- 4-pound chuck roast for 4 to 4 1/2 hours
- 5-pound chuck roast for 5 to 5 1/2 hours
Storage Tips
To store. Allow to cool and then store in an airtight container in the refrigerator for up to 4 days. Reheat and serve.
To make ahead. Cook, cool, and store the pot roast according to the “to store” directions.
To freeze. Cook and cool completely. Portion into a freezer-safe container(s). Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, reheat, and serve.
Freezer Meal Prep Instructions
Place the uncooked roast into a large airtight, freezer-safe container. Add the remaining ingredients except fresh herbs. Freeze for up to 3 months.
To cook, thaw in the refrigerator for 12 to 24 hours until completely thawed. Transfer the roast and other ingredients from the freezer container to the Dutch oven, slow cooker, or Instant Pot. Cover and cook according to the cooking method instructions chosen.
Nutrition
Serving: 2g | Calories: 425kcal | Carbohydrates: 19g | Protein: 27g | Fat: 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!!
Robyn xo
Categorized as:All Recipes, Beef Recipes, Camping, Cooking, Dinner Recipes, Egg-Free Recipes, Father’s Day Recipes, Freezer Friendly Recipes, Freezer Meal Recipes, Gluten-Free Recipes, Grain-Free Recipes, Instant Pot Recipes, Make-ahead Recipes, Meal Prep Recipes, One Dish Meal Recipes, Recipes, Simple Recipes, Slow Cooker Recipes, Southern Favorites
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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