Pin This The smell of seared beef hitting a hot Dutch oven still makes me stop whatever I'm doing. It's a sound and scent that means Sunday dinner is officially underway. I learned to make pot roast not from a recipe card, but from watching my neighbor's kitchen window fog up every weekend, the kind of slow-cooked patience that fills a whole house. Now it's the meal I turn to when I want everything to feel right again.
I made this for my brother's birthday one winter, and he barely said a word through the whole meal. Afterward, he just looked up and said it tasted like home. That's when I realized pot roast isn't just dinner, it's a feeling. The kind of meal that makes people linger at the table long after their plates are empty.
Ingredients
- Beef chuck roast: This cut has just enough marbling to stay juicy through hours of braising, and it shreds beautifully once it's done.
- Kosher salt and black pepper: Season generously before searing so the crust develops deep flavor that carries through the whole dish.
- All-purpose flour: A light dusting helps the sear develop color and also thickens the braising liquid as it cooks.
- Olive oil and butter: The combination gives you a high smoke point with the rich flavor of butter, perfect for building that golden crust.
- Yellow onion: Thick wedges hold their shape and turn sweet and soft in the broth, adding a layer of natural sweetness.
- Garlic: Smashed cloves release their flavor slowly and mellow out into something almost buttery.
- Carrots and celery: Classic for a reason, they add sweetness and earthiness and soak up the braising liquid like little flavor sponges.
- Baby potatoes: They stay intact and creamy, making the dish feel complete without needing a separate side.
- Tomato paste: Cooking it until it darkens brings out a concentrated umami that deepens the whole sauce.
- Red wine: It adds acidity and complexity, and helps lift all those beautiful browned bits from the bottom of the pot.
- Beef broth: Use low-sodium so you can control the seasoning, and it creates the base for that luscious gravy.
- Worcestershire sauce: Just a splash adds a subtle tang and savory depth you can't quite name but definitely notice.
- Fresh rosemary and thyme: Whole sprigs infuse the broth with herbal warmth, and you can fish them out easily before serving.
- Bay leaves: They add a quiet, aromatic backbone that makes the whole pot smell like something special is happening.
Instructions
- Preheat and prep the beef:
- Set your oven to 300°F if you're using it. Pat the roast completely dry with paper towels, then season every side with salt and pepper and dust it lightly with flour, shaking off the excess so it forms just a thin coating.
- Sear the roast:
- Heat the oil and butter in your Dutch oven over medium-high heat until shimmering, then lay the roast in carefully and let it sit undisturbed for 4 to 5 minutes per side until it's deeply browned and crusty. Don't forget to brown the edges, then transfer it to a plate.
- Cook the aromatics:
- Lower the heat to medium, add a bit more oil if the pot looks dry, then toss in the onion wedges and cook them until they start to soften and turn golden. Add the garlic and let it sizzle for about a minute until it smells amazing.
- Build the base:
- Stir in the tomato paste and cook it for a minute or two until it darkens and smells almost caramelized. Pour in the red wine and scrape up all those browned bits stuck to the bottom, letting it simmer for a few minutes to reduce slightly.
- Add the liquid and herbs:
- Pour in the beef broth and Worcestershire sauce, stirring everything together. Toss in the rosemary, thyme, and bay leaves, then nestle the roast back into the pot along with any juices from the plate so the liquid comes about halfway up the meat.
- Braise low and slow:
- Bring everything to a gentle simmer, then cover tightly and either lower the heat to low or slide the pot into the oven. Let it cook undisturbed for an hour and a half.
- Add the vegetables:
- After that first stretch, carefully flip the roast over and tuck the carrots, celery, and potatoes around it, pushing them down into the liquid. Cover again and cook for another hour and a half to two hours until the beef is fork-tender and the vegetables are soft but still hold their shape.
- Rest and thicken:
- Lift the roast and vegetables out onto a platter and tent them with foil. Skim any excess fat off the top of the liquid, then bring it to a simmer and stir in the cornstarch slurry if you want a thicker gravy, cooking for a few minutes until it coats the back of a spoon.
- Finish and serve:
- Fish out the herb stems and bay leaves, then shred or slice the beef and return it to the pot or arrange it over the vegetables. Spoon the sauce generously over everything, sprinkle with parsley if you like, and serve it hot with crusty bread or buttered noodles.
Pin This There was a rainy evening when I served this to friends who'd had a rough week, and we ended up eating straight from the pot with big spoons and crusty bread. No one wanted to move from the table. That's what pot roast does, it slows time down and makes everything feel a little softer.
Making It in a Slow Cooker
If you're using a slow cooker, do all the searing and sautéing in a skillet first, then transfer everything to the slow cooker and cook on low for 8 to 10 hours or high for 5 to 6. Add the vegetables halfway through if you want them to stay firmer and not turn to mush. The flavor will be just as deep, and your house will smell incredible all day.
Getting the Best Flavor
The secret to a truly rich pot roast is browning everything well and using good broth. If you have homemade stock, use half of that with half store-bought, it makes a noticeable difference. I also like to let the tomato paste cook until it's almost burnt-smelling, that's when it stops being acidic and starts tasting sweet and complex.
Storing and Reheating
Pot roast keeps beautifully in the fridge for up to four days, and honestly it tastes better the next day once all the flavors have mingled. Reheat it gently on the stovetop with a splash of broth to loosen the sauce. Leftovers are perfect piled onto toasted rolls with a smear of horseradish, or shredded into tacos, or spooned over creamy polenta.
- Store the meat and vegetables in the sauce so they stay moist and flavorful.
- Freeze portions in airtight containers for up to three months, then thaw overnight in the fridge before reheating.
- If the sauce separates after freezing, just whisk it over low heat until it comes back together.
Pin This This is the kind of meal that makes your kitchen feel like the heart of the house. Serve it with love, and don't be surprised if people ask for seconds before they've even finished their first plate.
Recipe FAQs
- → What cut of beef works best for pot roast?
Chuck roast or blade roast are ideal choices because they have plenty of marbling and connective tissue that breaks down during slow cooking, resulting in tender, juicy meat. Look for a well-marbled 3-3.5 lb roast for the best results.
- → Can I make this in a slow cooker?
Absolutely. After searing the beef and aromatics, transfer everything to your slow cooker. Cook on low for 8-10 hours or high for 5-6 hours. Add the vegetables halfway through cooking if you prefer them firmer, or at the beginning for softer, more infused vegetables.
- → How do I get a thicker gravy?
For a thicker sauce, skim excess fat from the cooking liquid after removing the beef and vegetables. Bring the liquid to a simmer and stir in a cornstarch slurry (1½ tbsp cornstarch mixed with 2 tbsp cold water). Cook for 2-3 minutes until it reaches your desired consistency.
- → Can I substitute the red wine?
Yes, you can replace the red wine with additional beef broth for a non-alcoholic version. While wine adds depth and complexity, the dish will still be delicious with extra broth and the same herbs and aromatics.
- → How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the gravy. The flavors often improve overnight.
- → What sides pair well with pot roast?
This hearty dish pairs beautifully with mashed potatoes, buttered egg noodles, or crusty bread for soaking up the gravy. A simple green salad with vinaigrette or roasted green beans also complement the rich flavors nicely.