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.
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:)
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!
Thanks Heather! I love hearing that!!
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.
ive been to many store but i cant find a roasted garlic, where dis u get yours?thanks!
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!!
Great thanks!
Do you have to use vegetable oil with this or would olive oil or coconut oil work?
You could definitely use another oil. I would suggest avocado oil or olive oil. Hope that helps 🙂