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!
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!)
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.
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:
Dutch Oven Pot Roast Recipe
Recommended Products
Ingredients
- 4 lb boneless beef 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 garlic - roasted, minced
- 4 sprigs fresh thyme - stems removed
- 1 tbsp fresh parsley - chopped (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large Dutch oven set over medium-high heat, add 2 tablespoons of oil.
- Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, sear the roast and brown both sides, about 5 minutes per side. Transfer the browned roast to a plate.
- Add the remaining 1 tablespoon of 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.
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.
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?
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!
Can i make this pot roast the night before and heat it up for dinner the next day?
Judy, I used bone in roast and it was great.
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.
Hi, was just wondering how I could adapt this recipe to my slow cooker instead of a Dutch oven?
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 🙂
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!
Hi Brad,
I’m wanting to do mine in a slow cooker too, how did yours turn out?
I just put mine in the crockpot. I’ll let you know tonight ?
I put mine in the crock pot and put it on high for 4 hours it was delicious!!!
Did you change anything when put in slow cooker? Or did you use same amount of broth?
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.
Do you precook anything or just throw it all in?
You brown the beef and gently cook the vegetables.
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!
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!
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?
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!
Do you cook the vegetables for 3 hours with the roast ?
Yes, you do cook them with the roast. Hope you like it!