Tender, slow-cooked beef pot roast with carrots, potatoes, and a rich gravy—this dish feels like a hug from your childhood.
Servings: 6
There’s nothing quite like a Sunday Pot Roast to bring the family together around the dinner table. This Best Pot Roast recipe delivers fall-apart tender beef, perfectly cooked vegetables, and a luscious gravy that tastes like pure nostalgia. Whether you’re looking for a Pot Roast Slow Cooker option or an Oven Pot Roast for cozy evenings, this recipe has you covered. It’s a budget-friendly, easy way to transform a simple cut of beef into a hearty meal that warms the heart. It’s the kind of meal where you can almost hear the sound of your cousins passing the rolls.
Ingredients
For the Pot Roast:
- 3 to 4 pounds chuck roast (or another budget-friendly cut like brisket or round)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium onion, quartered
- 4 carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and halved (or quartered if large)
- 3 cups beef broth
- 1/4 cup red wine (optional, for depth of flavor)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
For the Gravy:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup reserved cooking liquid
Supplies Needed
- Large skillet or Dutch oven
- Slow cooker or Instant Pot (optional)
- Cutting board and knife
- Whisk
Instructions
Prepare the Roast:
- Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in flavor.
Cook the Roast (Choose Your Method):
Oven Pot Roast:
- Preheat your oven to 325°F.
- Place the seared roast in a large Dutch oven. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
- Cover tightly with a lid and cook in the oven for 3-4 hours, or until the beef is fork-tender.
Pot Roast Slow Cooker Version:
- Transfer the seared roast to a slow cooker. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
- Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily pulls apart.
Instant Pot Pot Roast:
- Place the seared roast in the Instant Pot. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
- Seal the lid and cook on high pressure for 60 minutes. Allow a natural pressure release for 15 minutes before quick releasing the remaining pressure.
Make the Gravy:
- Remove the roast and vegetables from the cooking liquid and set aside, keeping them warm.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Gradually add 1 cup of the reserved cooking liquid, whisking constantly, until the gravy thickens. Season with salt and pepper to taste.
Serve:
- Slice or shred the roast as desired. Arrange the beef, carrots, and potatoes on a serving platter. Drizzle with gravy and garnish with fresh parsley or thyme.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Freeze portions of beef and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Tips & Tricks
- Cheaper Cuts Work Best: Chuck roast, brisket, or round roast are affordable and become incredibly tender with slow cooking.
- Skip the Wine: Replace the red wine with extra beef broth for a family-friendly version.
- Add Veggies Later: To avoid mushy vegetables, add the potatoes and carrots during the last 2 hours of cooking in a slow cooker or the last 30 minutes in the oven.
- Leftovers Make Great Roast Beef Sandwiches: Pile the beef onto a crusty roll with a drizzle of gravy for a quick lunch.
Variations
- Pot Beef Stew Style: Cut the beef into chunks before cooking and add peas or green beans for a stew-like dish.
- Herb Crust: Rub the roast with a mix of dried herbs like rosemary, thyme, and parsley before searing for extra flavor.
- Extra Gravy: Double the gravy recipe for those who love extra sauce with their meal.
- Low-Carb Option: Replace the potatoes with cauliflower florets for a keto-friendly dinner.
- Roast Beef Recipes Twist: Add a tablespoon of balsamic vinegar for a tangy depth to the gravy.
FAQ
Q: Can I skip searing the roast?
A: While not required, searing adds a depth of flavor that enhances the final dish.
Q: How do I know when the pot roast is done?
A: The roast is done when it’s fork-tender and easily shreds. Cooking times may vary depending on the cut of meat and cooking method.
Q: Can I use frozen beef?
A: It’s best to thaw the beef before cooking for even results, but you can use frozen beef in the Instant Pot. Increase the cooking time by 20 minutes.
Q: What sides pair well with pot roast?
A: Mashed potatoes, crusty bread, and green beans are classic sides, but a crisp green salad works well too.
Q: Can I make this ahead of time?
A: Absolutely! Pot roast tastes even better the next day as the flavors meld. Store in the fridge and reheat gently.
Classic Sunday Pot Roast with Veggies
Ingredients
For the Pot Roast:
- 3 to 4 pounds chuck roast or another budget-friendly cut like brisket or round
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium onion quartered
- 4 carrots peeled and cut into chunks
- 4 medium potatoes peeled and halved (or quartered if large)
- 3 cups beef broth
- 1/4 cup red wine optional, for depth of flavor
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
For the Gravy:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup reserved cooking liquid
Instructions
Prepare the Roast:
- Season the chuck roast generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in flavor.
Cook the Roast (Choose Your Method):
Oven Pot Roast:
- Preheat your oven to 325°F.
- Place the seared roast in a large Dutch oven. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
- Cover tightly with a lid and cook in the oven for 3-4 hours, or until the beef is fork-tender.
Pot Roast Slow Cooker Version:
- Transfer the seared roast to a slow cooker. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
- Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily pulls apart.
Instant Pot Pot Roast:
- Place the seared roast in the Instant Pot. Add the onions, carrots, potatoes, beef broth, red wine (if using), tomato paste, rosemary, and thyme.
- Seal the lid and cook on high pressure for 60 minutes. Allow a natural pressure release for 15 minutes before quick releasing the remaining pressure.
Make the Gravy:
- Remove the roast and vegetables from the cooking liquid and set aside, keeping them warm.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Gradually add 1 cup of the reserved cooking liquid, whisking constantly, until the gravy thickens. Season with salt and pepper to taste.
Serve:
- Slice or shred the roast as desired. Arrange the beef, carrots, and potatoes on a serving platter. Drizzle with gravy and garnish with fresh parsley or thyme.