Best Pot Roast Recipe

Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!

Cooked low and slow, this pot roast is perfect. Just perfect. The meat comes out incredibly tender and it is simply melt-in-your-mouth fall apart goodness. It’s ridiculous, really.

The secret is letting it simmer right in the oven for a few hours to make sure all the flavors really come together. Even the veggies soak up all that saucy goodness.

When ready to serve, make sure you serve with those precious leftover juices alongside some crusty bread and the leftover wine you had to use for the recipe. We don’t let anything go to waste here.

Perfect Pot Roast

This Pot Roast is perfectly seasoned and served with tender vegetables!

Prep: 25min

Total: 275min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 579 kcal, Carbohydrate 22 g, Protein 47 g, Fat 31 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 377 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 3-4 pounds chuck roast (or rump roast)
• 1 large onion (chopped, or two small onions)
• 4 carrots (cut into 2″ pieces)
• 2 stalks celery (cut into 1 ½” pieces)
• 1 pound baby potatoes
• 2 cups beef broth (or as needed)
• 1 cup red wine
• 4 cloves garlic (coarsely chopped)
• ½ teaspoon rosemary
• ½ teaspoon thyme
• 1 bay leaf

Instruction:

1. Preheat oven to 300°F.
2. Season roast with salt and pepper.
3. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
4. Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
5. Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
6. Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
7. Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).

Perfect Pot Roast

With more than 1,000 5-star reviews, Ree Drummond’s Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Prep: 0 15min0

Total: 0 4h30min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 531, Fat 21g, Saturated Fat 7g, Carbohydrate 15g, Fiber 4g, Sugar 6g, Protein 64g, Cholesterol 182mg, Sodium 1361mg

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Instruction:

1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Perfect Pot Roast

Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!

Prep: 30min

Total: 270min

Yield: 8

Ingredients:

• 4 pounds boneless chuck roast (excess fat trimmed)
• Kosher salt and freshly ground black pepper (to taste)
• 2 tablespoons canola oil
• 1 medium sweet onion (cut into 1-inch wedges)
• 2 tablespoons tomato paste
• 4 cloves garlic (minced)
• 1 cup dry red wine*
• 1 cup beef stock
• 3 large carrots (cut into 3-inch pieces)
• 8 ounces cremini mushrooms
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 1/2 pounds small Yukon gold potatoes
• 2 tablespoons chopped fresh parsley leaves

Instruction:

1. Preheat oven to 325 degrees F.
2. Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.
3. Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.
4. Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
5. Stir in tomato paste and garlic until fragrant, about 1 minute.
6. Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.
7. Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.
8. Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.
9. Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.
10. Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.

How to Make the BEST Pot Roast EVER!

FAQ

How can I add flavor to my pot roast?

How do I make my pot roast tender?

Does pot roast get more tender the longer you cook it?

How does Gordon Ramsay make a pot roast?

1. 3 tablespoons canola oil.
2. 3 to 4 pounds beef chuck roast (trimmed & cut in half against the grain)
3. 2 tablespoons all-purpose flour.
4. Sea salt & black pepper.
5. 1 tablespoon tomato paste.
6. 2 medium carrots, cut into chunks.
7. 2 celery ribs, cut into chunks.
8. 1/2 large onion, cut into chunks.