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.
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!!!
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.
Would I need to adjust the time for a 2 lb roast?
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!
Would like to adapt this recipe to my Instant Pot. Any suggestions?
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….
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!!
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
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!!