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This pot roast recipe is fall-apart tender and juicy, and the potatoes and carrots are irresistibly comforting! It’s a homestyle treat you crave for a special weekend family dinner.

My Beef Stew has a similar flavor profile to this, but for a twist on a classic pot roast, try my Mississippi Pot Roast Recipe next.

a dutch oven with pot roast beef, potatoes, and carrots

Why you’ll love it

I am so excited to put the S&L touch on my Dutch oven pot roast. That means it has simple ingredients and is straightforward to make! We’ve got red wine and fragrant herbs and aromatics. You can easily pick up all the ingredients at the grocery store for a fantastic meal any weekend.

Everyone remembers Sunday dinner with a traditional pot roast. It’s what cozy, homey childhood memories are made of. If you’ve ever wondered how to make a pot roast yourself, it’s time to make your kitchen smell amazing and enjoy a melt in your mouth, perfectly seasoned family meal.

What you’ll need

  • Beef – the standard for pot roast is chuck roast. Get one that’s nicely marbled since fat holds a lot of the flavor.
  • Olive oil – for searing the meat and sautéing
  • Onion and garlic – I personally like sweet (Vidalia) onions best
  • Red wine – use a dry red wine such as cabernet sauvignon or a merlot. Don’t use cooking wine.
  • Beef broth – for the base of the sauce
  • Worcestershire sauce – it’s an easy way to infuse another savory layer
  • Italian seasoning – I’m never without this tasty blend of dried herbs. It comes all in one jar.
  • Carrots – a traditional veggie component
  • Potatoes – I recommend using Yukon Gold or red potatoes as they’re less likely to fall apart after the slow cooking process.
  • Rosemary – a couple of sprigs are a classic addition
  • Cornstarch – to thicken the sauce a little
ingredients for pot roast on a countertop

What meat is best for pot roast?

  • USA readers: buy a 3-4 pound beef roast labeled as “chuck roast”, but it may also be called chuck shoulder pot roast, shoulder steak, or boneless chuck roast. This is a tougher cut of meat that when cooked low and slow makes the best pot roast since it’s super flavorful and becomes irresistibly tender.
  • Outside of USA? Here in Canada the naming system is different, so I look for “blade roast” or “cross rib pot roast boneless”.

How to make pot roast

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

searing beef in a dutch oven and sauteing onions

Preheat your oven to 275F. Season the meat with salt & pepper. Add some olive oil to a Dutch oven. Sear the roast on all sides, then transfer to a plate. Add the rest of the oil to the pot, and sauté the onions until lightly browned. Stir in the garlic.

adding in broth, potatoes, and carrots to a dutch oven for pot roast

Pour in the wine, broth, Worcestershire sauce, and add the Italian seasoning. Scrape up any tasty browned bits from the bottom. Let it start to simmer, then return the roast to the pot. Arrange the carrots and potatoes around the meat, and top with the rosemary.

adding a cornstarch slurry and shredding pot roast with forks

Cover and roast for 3-4 hours until the meat is tender. When it’s done, remove the rosemary, skim off a bit of the fat, and then remove the beef, potatoes, and carrots. Add in a cornstarch slurry, simmer to thicken the sauce, and add salt & pepper. Return the meat to the pot and shred it, followed by returning the potatoes and carrots. Enjoy!

Pro tip

  • Worried about overcooked vegetables? You can always add them in an hour or so later in the cooking process than I do. Mine are quite soft after 3.5 hours in the oven.

Substitutions and variations

  • I’ve seen some recipes replace the potatoes with turnips for a low-carb option. Or, you could try using sweet potatoes if you prefer.
  • If you want to shake things up a bit, make it with pork shoulder instead of beef.
  • Head on over to my Instant Pot Pot Roast for an alternative cooking method.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I use my trusty 5.5 qt Staub Dutch oven.
  • A splatter guard is very useful during the searing/sautéing step to help with clean-up.
  • A garlic press makes it very easy to mince the garlic cloves without even peeling them.

What to serve with pot roast

  • We’ve got meat, potatoes, and carrots in an amazing sauce, so all you need is a big slice of crusty bread to round it out or a warm dinner roll, and it’s a complete meal.
  • A side salad is always a welcome addition to a special weekend dinner. Try making this Homemade Italian Salad Dressing with spring mix.

Leftovers and storage

  • Pot roast tastes even better the next day! Store in an airtight container for 3-4 days in the fridge.
  • You can freeze leftovers for a few months, but keep in mind the potatoes and carrots will soften up even more.
  • Reheat in a saucepan over a low heat until warmed through. You can also make a sandwich with leftover meat and dip it French dip style into the gravy you’ve got left!
a bowl of pot roast with a fork

I hope you enjoy this pot roast recipe as much as I do! Please let me know below if you made it or the blog post didn’t answer all your questions, and tag me #saltandlavender on Instagram.

a dutch oven with pot roast beef, potatoes, and carrots
5 from 7 votes

Sunday Pot Roast

This pot roast recipe is fall-apart tender and juicy, and the potatoes and carrots are irresistibly comforting! It's a homestyle treat you crave for a special weekend family dinner.
Prep: 20 minutes
Cook: 3 hours 45 minutes
Total: 4 hours 5 minutes
Servings: 6


  • 3-4 pounds beef chuck roast see note
  • Salt & pepper to taste
  • 2-3 tablespoons olive oil divided
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 4 large carrots peeled & cut into 2" chunks
  • 1.5 pounds Yukon Gold potatoes cut into halves or quarters
  • 2-3 sprigs fresh rosemary
  • 3 tablespoons cornstarch


  • Preheat your oven to 275F and move the rack to the middle position.
  • Season your roast with salt & pepper. Add 2 tablespoons of olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until browned. Transfer the roast to a plate.
  • Add another tablespoon of olive oil to the Dutch oven if it's looking a bit dry, and then add the onions. Turn down the heat so they don't burn (the pot will be very hot), and sauté for 5-7 minutes or until softened and lightly browned.
  • Stir in the garlic and cook for 30 seconds, then add in the wine, broth, Worcestershire sauce, and Italian seasoning. Scrape up any browned bits from the bottom of the pot.
  • Once it starts to simmer, add the roast back in and turn off the heat. Place the carrots and potatoes around the roast, then add the rosemary on top. Cover and roast for 3-4 hours (I do 3.5 hours for a 3 lb. roast) or until the meat is fall apart tender. Note: If you prefer firmer vegetables, add them in an hour later (you may need to experiment for exact timing depending on how big everything is cut etc.).
  • Remove the rosemary sprigs, then skim some of the fat off the surface (I just use a spoon) and discard it. Don't worry about getting all the fat!
  • Take the meat, potatoes, and carrots out of the pot (you may want to use a large bowl or a couple of plates). In a small bowl, make a cornstarch slurry by adding 3 tablespoons of cold water to the cornstarch and mixing it together. Pour it into the pot and then simmer over medium-high heat until the sauce thickens a bit (add more cornstarch if you want a super thick gravy). Give it a taste and add more salt & pepper as needed (I am generous with both).
  • Add the beef back in and shred it with two forks, then add the carrots and potatoes back in and toss with the gravy. Enjoy!


  • I like to get a roast closer to 3 pounds because then the carrots and potatoes are less likely to be way overcooked (but they are still nice and soft). 
  • Crockpot: Try 8-9 hours on low. I would still do the searing steps for extra flavor and then transfer to a slow cooker. Add the cornstarch slurry after everything is cooked and use the “high” setting to activate it.


Calories: 627kcal, Carbohydrates: 33g, Protein: 48g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 156mg, Sodium: 562mg, Potassium: 1548mg, Fiber: 4g, Sugar: 5g, Vitamin A: 8058IU, Vitamin C: 28mg, Calcium: 91mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 7 votes (1 rating without comment)

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  1. Cheryl H says:

    5 stars
    This was absolutely delicious! I did add 2 stalks of celery…but otherwise followed the recipe and instructions. Even the reheated leftovers were excellent! I will definitely make this again!

    1. Natasha says:

      I’m thrilled to hear that, Cheryl!! 😀 Thank you!!

  2. Jen says:

    5 stars
    Made this last night for dinner and honestly have to say this was the most flavorful pot roast I’ve made! The beef was fall apart tender! My only modification was draining the beef fat after rendering and adding the olive oil to saute the onions. It’s a personal preference that I do with all searing/braising recipes. Overall, a very easy recipe to follow and will be adding it to my winter rotation when roasts go on sale!

    1. Natasha says:

      I’m so happy to hear that! 😀 Thanks, Jen!

  3. Shelby Story says:

    5 stars
    The red wine really sets its off with FRESH herbs, not dried. I added thyme with the rosemary but didn’t put the thyme directly on top with the rosemary, I stuffed a few twigs on the sides and put the rosemary on top. Only other ingredient I added that wasn’t on this list was celery, cut 4 stalks into 2 inch chunks just like the carrots and stuffed them in and around the roast. To make the pot roast gravy I didn’t use water, I ran 1/4 cup of the broth from the pot roast through a fine metal strainer and then whisked in 3 tablespoons of cornstarch and added a lil at a time stirring on medium simmer. Adjust for your specifications on how thick you like your gravy, more cornstarch the thicker your pot roast gravy, I like a medium thickness, not water but not soupy right in between. Turned out amazing ♥️♥️♥️

    1. Natasha says:

      Thanks for your review, Shelby!

  4. Michalla says:

    5 stars
    Very good roast! We skipped the potatoes and carrots, and made the Easy Garlic Mashed Potatoes instead. It was excellent paired together! We also skipped the red wine and substituted with balsamic vinegar, which worked well!

    1. Natasha says:

      So glad you enjoyed it!!

  5. Diana says:

    I cannot have any wine. What could I substitute instead?

    1. Natasha says:

      Hi! You could replace it with beef broth and a little balsamic vinegar perhaps (maybe a tablespoon or two?). I haven’t tested that, but some readers have done that with my beef stew and it does have a similar flavor profile. Let me know how it goes! 🙂

  6. Christina says:

    5 stars
    This was really good! We made it just as written and we all loved it, three adults and a toddler. It’s so easy-it might just be our new roast recipe!

    1. Natasha says:

      I’m thrilled to hear that, Christina!! Thanks for your review!!

  7. Nancy says:

    My son is away in the military and is STARTING to cook. He has an aroma rice cooker that has options for a slow cooker and a button to sauté then simmer. Other than that basic pots and pans. Is there a way he can still make this?

    1. Natasha says:

      Hi Nancy! You’d have to look at the instructions for that particular device if it’s appropriate for cooking meat. I do have a slow cooker tip in the recipe card, but I have only tested this particular recipe in the oven.

  8. Patti says:

    5 stars
    This recipe is great! Makes pot roast easy. House smells wonderful, pot roast looks and tastes fantabulous!! So glad I made it! Yum!!

    1. Natasha says:

      Thank you so much!! I’m so happy you enjoyed it, Patti! 😀