This Homemade Pot Roast Recipe: The Ultimate Comfort Food
Tender, flavorful, and irresistibly easy, this pot roast recipe is the epitome of comfort food. A beef chuck roast slow cooks in the oven alongside onions, carrots, and potatoes until it’s melt-in-your-mouth perfection. Serve it with a rich, savory gravy for a cozy meal your family will love.
Why This is the Perfect Pot Roast Recipe
Consistently Tender Results: Achieves a perfect, fork-tender roast every time.
Simple Ingredients: Made with pantry staples, making it both convenient and delicious.
One-Pot Meal: Includes veggies for an all-in-one, hearty dish.
Step-by-Step Gravy Instructions: Easy guidance for creating a savory gravy to top it off.
What You’ll Need
Beef:
Chuck roast is the best choice for its tenderness and rich flavor.
Other marbled cuts like round or rump roast work well too, or substitute with pork shoulder or Boston butt.
Onions:
Cooked with the roast, they dissolve into the gravy for extra flavor. Add extra onions if you prefer chunky pieces.
Vegetables:
Classic choices include carrots, celery, and potatoes, but you can mix in mushrooms, turnips, or sweet potatoes for variety.
Broth & Wine:
Use beef broth (avoid low-sodium) and red wine for braising. Substitute the wine with more broth if preferred.
Gravy:
Made from the meat drippings and thickened with flour or cornstarch for the perfect finish.
Step-by-Step Instructions
Sear the Beef:
Season the roast, then sear it to lock in flavor.
Add Onions & Broth:
Place onions, broth, wine, and seasonings in the pot. Cover and bake.
Add Vegetables:
Add carrots, celery, and potatoes, then continue cooking until tender.
Make the Gravy:
Skim the fat from the drippings, then thicken to your desired consistency following the recipe.
Holly’s Tips for the Perfect Pot Roast
Sear for Maximum Flavor: Browning the roast enhances the flavor. Scrape up the browned bits (fond) from the pot for an even richer gravy.
Rest the Meat: Let the roast rest before carving to lock in juices.
Fork Test: The meat is done when it easily pulls apart with a fork. If not, cover and cook for 20-30 more minutes, then check again.
Cooking Times by Roast Size:
3 lb. roast: 3–3.5 hours
4 lb. roast: 3.5–4 hours
5 lb. roast: 4.5–5 hours
Storing Leftovers
Refrigerate: Store in an airtight container for 3–4 days.
Freeze: Portion into zippered bags and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop with extra broth if needed.
Enjoy a cozy, flavorful meal that warms the soul and fills your kitchen with irresistible aromas.
Pot Roast Recipe: Ingredients & Instructions
Ingredients
Main Ingredients:
▢ 1 tbsp olive oil
▢ 3–4 lbs chuck or rump roast
▢ 1 large onion (chopped) or 2 small onions
▢ 4 carrots (cut into 2-inch pieces)
▢ 2 ribs celery (cut into 1 ½-inch pieces)
▢ 1 lb baby potatoes or chopped red potatoes
▢ 2 cups beef broth (or as needed)
▢ 1 cup red wine (*see note for substitution)
▢ 4 cloves garlic (coarsely chopped)
▢ ½ tsp dried rosemary
▢ ½ tsp dried thyme leaves
▢ 1 bay leaf
For the Gravy:
▢ 2 tbsp cornstarch or flour (*see gravy notes)
▢ 2 tbsp cold water (for slurry)
▢ 4 tbsp butter (optional, for roux method)
Instructions
Prep & Preheat:
Preheat your oven to 300°F (150°C).
Season the roast generously with salt and pepper.
Sear the Roast:
Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
Sear the roast on all sides until browned (about 4 minutes per side). Add more oil if necessary.
Build the Base:
Arrange chopped onions around the roast.
Mix beef broth, wine, garlic, rosemary, and thyme. Pour the mixture over the roast.
Add a bay leaf to the pot.
Simmer & Bake:
Bring the mixture to a gentle simmer on the stovetop over medium-high heat.
Cover the Dutch oven, then transfer it to the oven and cook for 2 hours.
Add Vegetables:
Add carrots, celery, and potatoes to the pot.
Continue cooking for another 2 hours (for a 4-lb roast) or until both the meat and vegetables are fork-tender.
Serve or Make Gravy:
Discard the bay leaf.
Gently pull the beef into large pieces with a fork or slice it into thick portions.
Serve with the cooking juices or prepare gravy using the instructions below.
Notes
Red Wine Substitution:
Replace red wine with additional beef broth. Use any dry red wine such as Cabernet Sauvignon, Malbec, Merlot, or Cabernet Franc.
Gravy Options:
With Cornstarch/Flour:
Mix 2 tbsp cornstarch or flour with 2 tbsp cold water to form a smooth slurry.
Remove the meat and vegetables from the pot. Skim the fat from the drippings.
Bring the drippings to a boil, gradually whisk in the slurry until thickened. Add broth if needed. Season to taste.
With a Roux:
Melt 4 tbsp butter in a saucepan. Stir in 4 tbsp flour and cook for 2 minutes.
Gradually whisk in 3–4 cups of skimmed drippings until smooth. Boil for 1 minute and season.
Storage Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze portions in zip-top bags for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop, adding extra broth if needed.
Nutrition Information (Per Serving)
Calories: 418
Carbs: 16g
Protein: 35g
Fat: 21g
Cholesterol: 117mg
Sodium: 282mg
Potassium: 1119mg
Vitamin A: 5171IU
Vitamin C: 15mg
Calcium: 60mg
Iron: 4mg
Enjoy this classic American comfort dish, complete with hearty vegetables and a rich, savory gravy!