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    Classic Pot Roast

    Nothing more—and nothing less—than a true blue classic pot roast recipe. It can brighten up a dreary day, sit front and center at the holidays, or simply be a delicious Sunday dinner.

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    Pot roast shown in a large green dutch oven topped with fresh parsley and served with baby potatoes and carrots

    Our Best Pot Roast Recipe, Just In Time For The Holidays

    Pot roast—there’s nothing quite like it, is there? Pot roast is a comforting classic. Meaty, rib-sticking, down-home food that soothes and satiates. Oh, and guess what? It’s easy, too. While pot roast feels like an occasion—a big piece of meat, braising all afternoon in a Dutch oven always feels like quite a celebration—there’s nothing to it, really. Time, heat and a good hunk of chuck meat are all it takes to make the very best pot roast ever. We’ll teach you how it’s done!

    Ingredients for pot roast including potatoes, chuck roast, carrots, onions, tomato paste, red wine and broth.
    Chuck roast on parchment paper seasoned with salt and pepper
    Pot roast seasoned with salt and pepper browned in a large dutch oven
    Onion wedges sautéed in a large dutch oven

    What’s the Best Meat for Pot Roast?

    While you could make a pot roast from brisket, in our opinion the very best cut of beef for pot roast is boneless chuck roast. Why? Well, a few reasons. A pot roast is really just a braise, and a chuck roast is just ideal for braising. Cut from the shoulder of a cow, chuck roast is rather tough, but it is still well-marbled which means that as it braises in the oven, there will be plenty of fat that seeps out of the meat. That fat means your finished pot roast will be juicy and tender. Plus, chuck roast is usually pretty budget-friendly! Who doesn’t love that?

    Onion slices with tomato paste, brown sugar and herbs shown in a large dutch oven
    Browned chuck roast in red wine in a dutch oven.
    Pot roast in red with shown with baby potatoes and carrots in a dutch oven
    finished pot roast with carrots and baby potatoes in an oval pot

    Pot Roast Seasoning

    For this pot roast recipe, we’re keeping it super simple, and super classic. Pot roast is not the time to get fancy—it’s a Norman Rockwell situation. Nostalgic, and of another time, in the very best way. So we keep our pot roast seasonings simple, too. That said, some people don’t even add a single herb to that Dutch oven, but we like the little lift that a sprig of fresh thyme adds. So our pot roast recipe gets a little flavorful boost from the usual salt and pepper, plus:

    • Fresh garlic. Any excuse to use fresh garlic!

    • Fresh thyme. Yes, you could make a pot roast without herbs. But also yes, a bit of fresh thyme will take your pot roast from fine to fan-freaking-tastic.

    • Italian seasoning. A blend of dried herbs like oregano, marjoram and rosemary, Italian herb seasoning is a lot of bang-for-buck here. We always have some on hand!

    close up of pot roast shown in a dutch oven with with fresh herbs

    All the Ingredients You’ll Need to Make A Pot Roast

    Other than that lovely big chuck roast and those basic seasonings, you’ll just need a few things to round out a gorgeous one-pan meal:

    • Onion

    • Garlic

    • Tomato paste

    • Brown sugar

    • Beef broth

    • Dry red wine

    • Carrots

    • Potatoes (we call for new or baby instead of larger potatoes like Yukon gold potatoes, but if you only have larger potatoes on hand that's okay! Just cut them into smaller pieces so they cook evenly)

    Pot roast in a large oval pot with wine broth, carrots and baby potatoes
    close up of pot roast meat being pulled apart

    How to Cook a Pot Roast

    Nothing about making a homemade pot roast is hard. You can do this! How do you add flavor to a bland pot roast? We build flavor by seasoning the meat, and browning it before slow-cooking it. Here’s how to make a flavorful fork-tender pot roast in the oven:

    1. Season the chuck roast with salt, pepper and Italian seasoning.

    2. Brown the chuck roast, we're not searing the meat, just cooking it until you see a lovely crust developing on all sides. Set it aside.

    3. Brown the onions for 4 minutes until slightly softened, then add the garlic.

    4. Deglaze the pan with a splash of beef broth to keep the alliums from burning.

    5. Add the tomato paste, brown sugar, beef broth, wine, thyme and browned chuck roast.

    6. Bring it to a simmer for a few minutes.

    7. Cover the pot and place in the oven for 90 minutes.

    8. Add the vegetables, time for those potatoes and carrots!

    9. Cook for one more hour! So—how long do you cook a pot roast in total? This pot roast recipe takes about 2.5 hours of oven time, for a melt-in-your-mouth meal.

    pot roast in a large dutch oven

    What To Serve With A Classic Pot Roast

    Even though this recipe calls for potatoes, we encourage you to make some of our terrific potato side dishes. A few of our faves that would be great on the plate include the visually stunning Hasselback Potatoes with Garlic and Herb Butter, or rich and cheesy Potatoes au Gratin. You could also nestle a serving of pot roast into a pool of Roasted Garlic Mashed Potatoes or Creamy Polenta. Vegetables are a classic side for pot roast, and you could serve Roasted Fennel or a fresh and Easy Fennel Salad, a crunchy Brussels Sprouts Gratin or a delicious Shaved Brussels Sprout Salad with Creamy Maple Dressing. Don’t forget about dessert! To match this celebratory meal, we recommend an equally decadent (but easy to make!) Baileys Chocolate Bundt Cake. Or you could keep it classic with a Skillet Caramel Apple Crisp or Fudgy Brownies.

    Tools You’ll Need

    More Classic Winter Braising Recipes Using Chuck Roast

    Chuck roast is such an unsung hero of the kitchen. Not only is it the best meat for pot roast, it’s the best beef cut for just about any beefy winter braise you’d like to make! Here are four chuck roast recipes to get us through winter with all the fall-apart tender flavor we're craving:

    easy pot roast shown in a large pot with fork showing shredded beef along side potatoes and carrots

    A Pot Roast To Gather Around

    A pot roast is really our favorite kind of meal—a little showy, a little cozy and fit for a crowd. Gather your loved ones and dig in. When you try this classic Yankee pot roast recipe, let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

    Related Recipes

    Classic Pot Roast

    Originally published: October 27, 2020

    • Serves: 6
    • Prep Time:  10 min
    • Cook Time:  2 hrs 50 min
    • Calories: 557
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    Ingredients

    • 1 (4-pound) beef chuck roast, fat trimmed
    • 1½ tablespoons kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 1 large onion, cut into ½ -inch-thick slices
    • 6 garlic cloves, roughly chopped
    • 1 teaspoon freshly cracked black pepper
    • 1 teaspoon Italian seasoning
    • 2 tablespoons tomato paste
    • 1 tablespoon brown sugar
    • 2 cups beef stock, plus more as needed
    • 1 cup light red wine, such as cabernet sauvignon or pinot noir
    • 4 q sprigs fresh thyme
    • 3 large carrots, peeled and cut into 2-inch pieces
    • ¾ pound new or baby potatoes, halved
    • Chopped fresh parsley for serving

    Method

    Oven

    1. Preheat the oven to 350°F with a rack in the lower third of the oven.

    2. Pat the beef dry and season all over with the salt.

    3. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to a plate.

    4. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown too quickly, add beef stock ¼ cup and scrape the browned bits.

    5. Add the pepper, Italian seasoning, tomato paste and brown sugar and stir to incorporate. Stir in the stock, wine, and thyme. Return the meat to the pot along with any collected juices. Cook on medium until the liquid reduces slightly, about 5 minutes. Cover the pot and transfer it to the oven.

    6. Cook the roast for 90 minutes. Remove the pot from the oven, add the carrots and potatoes, and continue roasting until the meat is very tender and shreds easily with a fork, about 60 minutes longer.

    7. Discard thyme leaves and serve topped with fresh parsley.



    Slow Cooker

    1. Pat the meat completely dry. Season all over with the salt, pepper, and Italian seasoning.

    2. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 8-10 minutes total. Transfer the meat to the slow cooker pot.

    3. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown, add a splash of broth.

    4. Pour in 1 cup of red wine and bring to a simmer. Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, and 2 cups of the broth.

    5. Arrange the carrots, potatoes, and thyme around the meat in the slow cooker pot. Pour the sauce over the top. Cover and cook on high for 6 hours or on low for 8 to 9 hours.

    6. Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot.

    *Note: For firmer carrots and potatoes, add half way through cooking time.


    Instant Pot

    1. Pat the meat completely dry, and if necessary to fit in your Instant Pot, cut it into two pieces. Season all over with the salt. Using the saute function, heat the oil in the Instant Pot. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes total. Transfer the meat to a plate.

    2. Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute.

    3. Pour in ½ cup of the red wine and bring to a simmer. Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, 1½ cups of the broth, the Italian seasoning, and black pepper. Return the meat to the pot along with any collected juices. Add the thyme.

    4. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 1 hour. Allow the pressure to release, remove the lid, and add the carrots and potatoes. Lock the lid again and cook on high pressure for 10 more minutes. Allow the pressure to release naturally for 30 minutes, then quick release if needed.

    5. Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories557
    • Protein64 g
    • Carbohydrates20 g
    • Total Fat23 g
    • Dietary Fiber3 g
    • Cholesterol215 mg
    • sodium930 mg
    • Total Sugars6 g

    Classic Pot Roast

    Questions & Reviews

    Join the discussion below.

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    • Megan

      For the instant pot you just use half of the red wine listed in the ingredients then?

      You use less broth as well, just 1.5 cups.

    • DAVID Bryan SCHWASS

      Looking to cook on high for 6 hours. Have an event to attend creating a time issue. Can the browning step be done the night before saving on a bit of time?

      We wouldn't recommend browning it the night before. If you absolutely have to skip the browning step you can it just definitely boosts the flavor and quality of the dish. Hope this helps David!

    • Liz

      I made this recipe yesterday (absolutely delicious!) & have some leftover meat. Do you think I could transform it into taco meat? The flavor profiles are pretty different, but I have some taco ingredients I'm using up :). Thank you!

      Glad you enjoyed it Liz! We would think the flavor would be pretty off but it's up to you.

    • Sandra

      I’m using 2 pounds. How long do I cook it for?

      General rule of thumb is about 30 minutes per pound. Definitely use a meat thermometer and make sure it is proper temperature before removing it from the oven.

    • tristan sailor

      Does 4 Tbsp of salt seem like a lot for a 6 lbs of meat in a roast and what other ingredients can I put in my roast?

      Maybe go 3 tbsp and if you need more adjust to taste after that. Our recipe uses potatoes and carrots.

    • tristan sailor

      Thank you for this recipe.

      Glad you love it!

    • Kelly Stevens

      I made the crock pot version of this it was so good. I had never cooked with red wine before. The smell while it was cooking was wonderful but the tenderness of the beef and the flavourful gravy was even better!

      Thank you Kelly, we are so glad you loved it!

    • Mary Alice Moulton

      Fantastic! Everyone raved about it. Followed the recipe to the letter and it was as very flavorful.

      That you Mary, we are so happy that every one loved it!

    • Lindsey

      Delicious! I salted the heck out of the roast before frying in oil to get a really amazing crust on the outside! I used Seasonello Herbal and Aromatic Salt. I followed the directions exactly and my husband, who usually doesn’t like pot roasts said this one was a winner! In the past, they have been too dry or lacking flavor!

      Thanks so much Lindsey! Happy to hear you liked it so much and glad your husband approved as well!

    • Maureen Pickering

      Absolutely delicious! Excluded the potatoes added more carrots and onions and doubled the beef stock and wine. Meat was succulent and tender. Great for crowds. Thank you for yet another fabulous recipe!

      You're so welcome Maureen! Thanks for letting us know how much you enjoyed it!