This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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
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”.
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.
How to make pot roast
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven. 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.
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.
Cover and roast 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.
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.
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.
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!
I hope you enjoy this pot roast recipe as much as I do! Please let me know below if you made it, or tag me #saltandlavender on Instagram.
Sunday Pot Roast
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
- This recipe is also on page 182 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
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.
This is the first pot roast I’ve made, and it’s delicious! Not only that, the recipe is fool proof and fast to prepare. The hardest part is waiting for the slow cooker to do its magic. My obligatory recipe change is the addition of mushrooms that my mom handed off to me. Also a great way to use up a bottle of wine your non-wine drinking friend gave you for Christmas.
Thanks, Makoto!! 😀