Perfect Pot Roast

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!

It’s as classic as spaghetti or chicken stroganoff, but today’s chuck roast is a family favorite! It’s filled with veggies, is hearty and is perfect for dinner any night. Plus, it’s all made in one pot!

One Pot pot roast recipe with veggies

Favorite One-Pot Meal 

Today I’m sharing our go-to recipe for pot roast. It’s a little more involved, but I promise it tastes AMAZING!!

I’ve been meaning to post this for a few years now, but kept forgetting I hadn’t shared it with you only because we make it all the time. 

With veggies all around and so much flavor, this pot roast has been made for so many Sunday dinners, family get togethers and holiday meals. It really is a classic, loved by all and great to feed several people.

I really hope you guys love this roast as much as we do, because it’s a perfect one-pot meal that can be enjoyed all year long (our favorite – in fact!)

Perfect Pot Roast with vegetables in pot

How to Make Pot Roast

Are you ready to get started?

ROAST. Grab a large Dutch-oven and place it over medium-high heat, add 2 tablespoons of vegetable oil. While the oil is getting nice and hot, generously salt and pepper both sides of the chuck roast. Add the roast to the pot and brown both sides, about 5 minutes on each side. Make sure to be patient during this step, only flip it once. Transfer the roast to a plate and move onto the vegetables.

VEGGIES + SAUCE. Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar (its my secret ingredient), Worcestershire sauce, roasted garlic (highly recommend using it, but raw garlic will do too), thyme and a few pinches of salt and pepper.

SIMMER + ROAST. Return the roast to the pot and bring to a simmer. Cover with a lid and transfer it to the oven to roast for 3 ½ hours or until fork-tender. That may seem like a long time but trust me, it will fall apart the second you take a for to it!

REST. Transfer the roast to a cutting board and tent with foil. Let it rest for 10 minutes before serving. Garnish with fresh parsley and a few more pinches of salt and pepper.

Close up of pot roast recipe

Tips + Notes

Roast is great for leftovers. TO STORE, place in an air-tight container in the fridge for up to 4 days. This meat also great to FREEZE and reheat. Just place in a freezer-safe container for up to 2 months. To thaw, place in the fridge overnight and reheat or use it in some of your favorite recipes, like:

Having leftover roast is great for so many recipes so the possibilities are endless.

For more beef recipes, check out:


Perfect Pot Roast |

Perfect Pot Roast Recipe

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It's tender, flavorful and requires just one pot!
4.77 from 34 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Servings: 6 servings
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  • 4 lb boneless chuck roast - marbled
  • kosher sea salt
  • ground black pepper
  • 3 tbsp vegetable oil - divided
  • 4 large carrots - cut into 1-inch pieces
  • 1 1/2 lb small red potatoes - or gold potatoes
  • 1 yellow onion - chopped
  • 3 cup beef broth
  • 1 cup water
  • 2 tbsp aged balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 6 cloves roasted garlic - minced
  • 4 sprigs fresh thyme - stems removed
  • 1 tbsp fresh parsley - chopped (optional)


  • Preheat oven to 350 degrees.
  • In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
  • Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
  • Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
  • Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
  • Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.


-You can find jars of roasted garlic in your produce section, on the condiment aisle or fresh roasted garlic near the salad bar or deli department.


Serving: 6g

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  1. Made this tonight and it was delicious! The meat was perfectly cooked with no knife required. Only downside was that all of the water evaporated and left a salty carmelized goo on the bottom of the pan. I usually like gravy with pot roast but I think what was left in the pan would not have resulted in a good gravy. Do you make gravy for yours? If so, how? Have you had problems with all of the water evaporating? Would it affect flavor to add water during cooking in hopes of having some liquid at the end for gravy?

    1. Hi Nicole! I usually have a good inch or so of water/broth left in my pan at the end. Did you use a dutch oven? I’d say next time add a cup or two more!

  2. I made this tonight at it was a huge hit. When I make pot roast in the crock pot, I don’t eat the meat, just the potatoes and carrots, but this meat was so tender and delicious I couldn’t stop eating it! My 3 kids (7, 4, 2) ate and ate and ate! I couldn’t believe it!! I didn’t add the thyme because I forgot it at the store, but still had great flavor. I will make this again and again!

    1. Soooo happy to hear that! Our kids were the same way. I’ve made a few pot roasts before and they wouldn’t touch them, but this one they love. Thanks for sharing Jodie!

    1. Hi Tasia! I don’t have a slow cooker, so I’m not exactly sure how to adapt it to one. However, I’d guess that you’d probably need to complete steps 2-4 in a pot over the oven (or in the insert of your slow cooker) and then either place it into the slow cooker or transfer it into the insert. Pot roasts generally take about 8-10 hours on low. Hope that helps- please let me know how it turns out if you do decide to make it in your slow cooker! Good luck 🙂

      1. the timing sounds about right (8-10 hours) just trying to figure out how much liquid to reduce this to in the slow cooker (Dutch ovens reduce liquids differently that slow cookers so this much liquid may mean for a very thin broth) – i think i will reduce the liquids to 1 1/2 C Broth and 1/2 cup water and cook 8hrs on low. Wish me luck!

        1. I do mine in the slow cooker all the time. enough fluid to cover meat 1/3 of the way up at the most, as the juices will leach out and fill much more. a little water, worcestershire, onion, garlic pepper tiny amount of salt, and a bit of tomato sauce if you want for a little depth of flavor. 4 hours on high. boom. done.

  3. I am making this tomorrow. I have a chuck roast bone-in. Do you think I should change the cooking time and will it work as well?

    1. Hi Judy, I haven’t used a bone-in roast before, so I can’t really say… but I’m sure it would work just fine!

    2. you know this by now, but bone in ALWAYS cooks faster – it comes to temp and becomes somewhat of a heating element from the inside. cut time by 10 percent or so.

  4. Hi Natalie, I made this last night and it was delicious! I really liked the addition of the roasted garlic. I did not have fresh thyme, so I used dried-still delicious. 

  5. Made this tonight, it was great!! My picky eater husband even gave it a thumbs up, which is rare. I omitted the thyme and didnt add parsley. Yum, thanks for the great recipe and it was so easy to make!!

    1. HI Kelly
      I took your Instant Pot challenge! 
      Use sauté to brown your roast, keep potatoes and carrots out of the pot and cook on manual for 45 min. Quick release and add potatoes and carrots, then manual for 8 min. Quick release and done! I used sauté to make the gravy in the pot while the roast rested….

      1. Thank you Hope for the Instant Pot adaptation. I’ve tried roast a few times but kept going back to my cast iron Dutch oven as I just wasn’t happy with the results. However there are times I really need to use the Instant Pot and have been looking for a recipe that will work. I will try this one tonight. When I have time I still think there is nothing on earth like a pot roast cooked low and slow in my cast iron Dutch oven. Time however isn’t always available in today’s busy world and thank heaven for modern conveniences!! 

      2. Hope, did you sauté the veggies prior to throwing them in the Instant Pot of were they raw? I’m sautéing mineand just want to be sure of cooking time. Hate mushy veggies 

    1. Not by much. The goal here is tender meat which means low and slow even if it’s a smaller cut of meat. You can check it at the 2 1/2 hour mark for tenderness and go from there. Hope that helps!

  6. I loved your recipe! Thanks so much! I did use whatever I could locate in the fridge as far as veggies and spices! Not bad for a first timer making a roast and stumbling into your perfect receipe. 

  7. Wow! This was delicious! The favors are incredible. I had a big roast and it didn’t all fit in my Dutch oven, so I cut it in half and thought I would try an experiment. I cooked half in the Dutch oven and the other half in a crockpot. My family voted. Dutch oven won hands down. Great recipe! This will be a keeper in our family.
    Followed recipe to a T!!!

  8. How do the vegetables turn out cooking for that long? I like my vegetables cooked but not too soft and am worried they may be a bit mushy with the liquid and cooking for 3and half hours

  9. Made tonight in slow cooker. A M A Z I N G! 8 hours was perfect. I added a bit of water just incase it got dry but honestly it wasn’t necessary. Great recipe

      1. Hello! Is your dutch oven pot enameled cast Iron? If I use my enameled cast iron dutch oven would I need to decrease the cooking time? Please advise. Thanks!

  10. I made this with no changes to the recipe and I will never use another pot roast recipe again!  I was a little hesitant because I’m used to using a beefy onion soup mix or cream of mushroom soup for flavor but this did not need it!  Everything came out perfect.  My mom always used the oven for her pot roast and now I see why.  The only change I made was the size of the roast.  Where I shop, they do not have 4 lb roast so I used 2-2 and a half pound roasts.  Absolutely amazing!

  11. Hi Natalie. I tried this in my 4 qt dutch oven, so I had to split it in my slow cooker. The slow cooker had lots of liquid left and was great. The dutch oven one had great texture and flavor but the meat and veggies absorbed all of the liquid. I did it at 350c (from Canada). Not sure if this was supposed to be Fahrenheit, (its my first roast), or if I should just add more broth next time.

    1. You could definitely use another oil. I would suggest avocado oil or olive oil. Hope that helps 🙂

    1. Hi Rhoda, sometimes you can find it near the olive/salad bar (if your store has one) or next to the spreads and sauces on the pasta aisle. If not, you can roast a whole head of garlic by cutting 1/4 inch off of the top of the head, drizzling it with olive oil and wrapping it in a piece of foil. Bake it for 30-40 minutes. Hope that helps!!

  12. My roasts are always a great hit because of
    Something I started doing a long time ago. I put several slivers of garlic in my roast. I used salt and cracked black pepper. I brown it on both sides, add a large sliced onion, one envelope of brown gravy mix using black coffee instead of water. I leave it to simmer for about four hours. Sometimes I add potatoes and carrots and sometimes I don’t. Right now my kitchen smells heavenly. 

  13. Made this for the first time a few months back, tried it in the crockpot once and tried a couple other Pinterest recipes but this is by far the best roast I have ever had and will never make it another way again! 

  14. My recipe is very similar but I add a can of diced tomatoes and omitted the 1 cp of water.  If there are leftovers I make a delicious vegetable beef soup:)

  15. Essentially, the recipe is great. Though I’m not a fan of Worchester sauce. I’m used to putting the beef in a Dutch oven and cooking it on a much lower heat for 3 hours. It was a bit over cooked but i made a wonderful gravy out of the extra beef broth I added half the way cooking!

  16. 5 stars
    I have a friend that prefers to oven cook her pot roast that was looking for a new recipe to try. This looks like it’s exactly what she needs.

    1. 5 stars
      Made this in my mother’s old blue speckled roaster. After 2 hours turned down oven to 300 for 1 hour. Had enough drippings for gravy. Turned out amazing. Thank you.

      1. Oh how special to use her old roaster. I totally remember those blue speckled ones! So glad to hear that you enjoyed the roast.

  17. 5 stars
    Absolutely delicious!! First time using a Dutch oven instead of a crockpot and it was a huge success with the family. Definitely making it again!

  18. 4 stars
    I made this tonight for the first time. Loved the addition of roasted garlic and the aged balsamic vinegar. I could only find a 3.5 lb roast and I added an extra carrot. Since I like lots of liquid in my pot roast I added 4 cups of broth and an extra 1/3 cup of water and a little more salt and pepper to ensure there was plenty. The pot roast came out delicious and it was a hit with the family. The only reason I’m giving it 4 stars instead of 5 is because even with extra liquid and a smaller Chuck roast, almost all of my liquid boiled away and I only had a small amount in there enough for one bowls worth. I used a Dutch oven and I baked at the right temp for the right timing, so not sure what happened. All in all I’ll definitely make this again, but I’ll have to come up with a solution for retaining more broth next time.