Classic Pot Roast (with VIDEO)

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Our classic Pot Roast Recipe makes fall-apart tender beef in a rich sauce cooked slow in the oven. It’s my family’s go-to pot roast recipe and it never disappoints. It’s easy enough for a weeknight meal but also gets rave reviews from anyone I serve it to.

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These chilly Idaho winters have motivated me to perfect some delicious comfort food dishes, like Chicken Pot Pie, Beef Chili, Sloppy Joes, and Homemade Lasagna for when I’m craving a satisfying meal to warm me up. This pot roast recipe is the recipe equivalent of a warm blanket around the fire.
Pot Roast Video TutorialWatch the video tutorial and get all of my best tips to make a meltingly tender pot roast.
Pot Roast Recipe My sister Anna taught me how to make this classic pot roast. She made it during our family cabin trip and everyone loved it. There were 19 people at the cabin and the pot roast disappeared so fast! The sauce in the pot makes a lovely gravy (it’s super easy to thicken it up, and I’ll show you that below).
Classic pot roast is the perfect way to turn a tough cut of meat into a tender and filling meal. Historically pot roast has gotten a bad reputation for being boring, tasteless or old-fashioned, but with this recipe, I look forward to pot roast night!
I love serving Pot Roast over Creamy Mashed Potatoes and then spooning the sauces from the pot over the shredded pieces of beef. The flavors remind me of an unforgettable short ribs dish that I had in a fancy restaurant – it’s so rich with flavor.

Ingredients for Classic Pot RoastNo need for those pot roast seasoning packets here. You’ll be amazed at how much flavor these few ingredients provide, and you’ll know exactly what’s in your food.

Beef Chuck Roast – when buying chuck roast, look for marbling (white specs) spread throughout the meat. It may be labeled shoulder steak or chuck shoulder in some places. If there are large fat sections on your roast, you can trim them away if desired.

Herbs/seasonings – olive oil, kosher salt, pepper, bay leaves, thyme, and parsley. I love fresh parsley and thyme here but you can substitute with dried herbs (see the recipe card for details).

Veggies – onion, garlic, and carrots create an aromatic base

Gravy – tomato paste, dry red wine, and beef stock create a rich broth that doubles as a gravy, which you can thicken with either cornstarch or flour (more on that below). *This pot roast recipe can be Low-carb, Paleo, Gluten-free, and Keto, but be sure to read the labels on the wine, stock, cornstarch, and tomato paste to verify.

What is the best meat to use for pot roast?Beef Chuck Roast is the best cut of meat to use for this pot roast recipe. It has marvelous marbling throughout the meat. The more marbling, the more tenderness and flavor potential. This is a tough cut of meat, so don’t be tempted to speed it along, since it needs to simmer to break down the collagen in the meat. But the wait is so worth it.
You may have success with other cuts of meat too, like brisket or even bottom round, but I find chuck roast to deliver the best results.
Can I substitute the red wine in pot roast?Just like in our Beef Stew, the wine adds a nice acidity and depth of flavor, but if you must substitute it, I suggest replacing it with beef broth and then adjusting the seasoning to taste.
How to Make a Pot RoastPot roast takes several hours in the oven, but the recipe actually is quite simple. No need to babysit once the roast gets into the oven. Assemble the pot roast just after lunchtime so dinner is ready to go!

Prep – Take the meat out of the fridge 1 hour before cooking to come to room temperature, season with some salt and pepper, and preheat the oven to 325°F with the rack in the bottom third of the oven.

Sear – add a Tablespoon of oil to a large Dutch oven over medium/high heat and sear for a few minutes on all sides of the roast, allowing the meat to form a crust on each side. Then remove and set aside.

Saute onions for 4-5 minutes in the pot over medium heat, and then add garlic, cooking until you can smell the garlic, about 30 seconds.

Stir the tomato paste into the onions and garlic for about 2 minutes or until well incorporated.

Add the wine, and then scrape the bottom of the pot with a wooden spoon to release all the flavor stuck to the bottom. This is called deglazing the pan. Cook for about 2 minutes or until 1/4 of the wine has evaporated.

Add the remaining ingredients to the pot: beef stock, salt, pepper, bay leaves, thyme and parsley. Stir to combine then add the roast and carrots. Bring the pot back to a boil, then cover and bake until the meat is fork-tender or until the center of the meat reads between 200-210˚F on a thermometer. This takes about 3-4 hours, depending on the size of the roast.

Take the meat out of the pot and shred it with two forks, one in each hand, pulling the meat apart. See how to use that flavorful drippings to make a thicker sauce below.

How Long to Cook a Pot Roast in the Oven?The timing can depend on several factors like the type of meat and the size of your roast. If it’s bone-in, add an extra 30 minutes for extra tenderness. The roast is done when you can pull it apart easily with 2 forks and when it reaches an internal temperature on a thermometer between 200˚F to 210˚F. Here are approximate cooking times:

For a 3 lb roast, bake for 2 1/2 to 3 hours

For a 4 lb roast, bake for 3 to 3 1/2 hours

For a 5-6 lb roast, bake for 3 1/2 to 4 hours

How to Thicken Sauce for Pot Roast (2 Options)To serve the sauce as gravy, you can easily thicken it. After removing the meat and veggies, use one of these two methods:

Option 1: Cornstarch and water – Place the Dutch oven over medium heat and bring the stock to a boil. Make a slurry by whisking 2 Tbsp of cornstarch with 2 Tbsp of water in a small bowl, and then stir it into the boiling stock. Cook for 2 minutes (this method can keep the dish gluten-free). You can make and add more of the slurry if a thicker sauce is desired.

Option 2: Flour and butter – Boil the stock over medium heat. Melt 2 Tbsp of butter in a small bowl, and then mash in 2 Tbsp of flour to make a paste (this is called ‘beurre main’). Add to the stock a little at a time until thick.

You’ll love this Classic Pot Roast recipe since it creates the most tender shredded beef with a tasty gravy using only a few ingredients. You’ll also love that leftovers can be repurposed for Beef Quesadillas, Beef Sandwiches, Beef Burritos, and Tacos. I love pot roast for meal prep options!
Storing and ReheatingOnce cool, store in an airtight container (don’t forget the veggies and juices).

To Refrigerate: store for 3-4 days in the refrigerator

Freezing: store portions in freezer zip bags for up to 3 months

To Reheat: thaw overnight in the fridge and reheat meat with sauce on the stovetop or in the microwave. Adding the sauce will keep it juicy when reheated. Side Dishes that Pair Perfectly with Pot RoastThese are classic pairings with a pot roast that complement both the meat and the sauce.

Garlic Mashed Potatoes

Roasted Vegetables

Soft Dinner Rolls or Sourdough Rolls

Caesar Salad

Classic Risotto

Sourdough Bread

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