Name: Perfect Pot Roast
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; 2 tbsp olive oil; 1 onion, sliced; 3 carrots, cut into chunks; 2 celery stalks, cut into chunks; 3 garlic cloves, minced; 4–5 potatoes, halved or quartered; 2 cups beef broth; 1/2 cup red wine (optional); 2 tbsp tomato paste; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; 1 bay leaf; Salt and pepper, to taste

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A Perfect Pot Roast is one of those comforting, hearty meals that I love making when I want something warm and satisfying. The beef becomes tender as it slowly cooks, soaking up all the rich flavors from the broth, herbs, and vegetables. It’s a dish that feels like home on a plate, especially on a chilly evening.

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare, yet it always turns out impressive. I only need one pot, which makes cleanup so much easier. The beef is flavorful and fork-tender, the vegetables come out perfectly cooked, and the whole meal is hearty enough to feed a crowd. I also appreciate that it’s great for leftovers, so I get more than one meal out of it. Perfect Pot Roast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast
Olive oil
Onion, sliced
Carrots, cut into chunks
Celery, cut into chunks
Garlic cloves, minced
Potatoes, halved or quartered
Beef broth
Red wine (optional, for extra richness)
Tomato paste
Fresh rosemary sprigs
Fresh thyme sprigs
Bay leaf
Salt and pepper

Directions

I start by seasoning the beef generously with salt and pepper.
I heat olive oil in a Dutch oven and sear the roast on all sides until browned.
I remove the roast and sauté onion, carrots, celery, and garlic until softened.
I stir in tomato paste, then deglaze the pot with red wine (if I’m using it).
I pour in the beef broth and add rosemary, thyme, and a bay leaf.
I return the roast to the pot, cover it, and let it cook slowly in the oven at 325°F for about 3–4 hours.
About an hour before it’s done, I add the potatoes so they cook until tender.
I remove the herbs and bay leaf before serving.

Servings and timing

This recipe serves about 6 people. It usually takes me 20 minutes to prep and around 3 ½ to 4 hours to cook.

Variations

Sometimes I swap the potatoes for parsnips or turnips to change things up. I also like adding mushrooms during the last hour for a deeper flavor. If I want a thicker sauce, I reduce some of the cooking liquid on the stove before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions of the pot roast for up to 2 months. When reheating, I warm it gently on the stove with a splash of broth to keep the meat moist. Perfect Pot Roast

FAQs

Can I make this in a slow cooker?

Yes, I often cook it on low for 8–9 hours or on high for about 5 hours, and it comes out just as tender.

What’s the best cut of beef for pot roast?

I prefer chuck roast because it has good marbling, which makes it flavorful and tender when slow-cooked.

Do I have to use red wine?

No, I sometimes skip it and just add extra beef broth. The roast is still delicious without wine.

How do I keep the vegetables from getting mushy?

I add the potatoes and sometimes even the carrots later in the cooking process, so they don’t overcook.

Can I thicken the gravy?

Yes, I reduce the cooking liquid on the stovetop or whisk in a slurry of cornstarch and water until it thickens.

Conclusion

This Perfect Pot Roast is one of my favorite comforting meals because it’s easy, flavorful, and feeds the whole family. I love how the beef turns tender, the vegetables soak up all the savory juices, and the aroma fills the kitchen while it cooks. It’s a timeless recipe that I come back to again and again.