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!

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:

• Beef Enchiladas
• Beef Tacos
• Delicious Beef Barbacoa

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

For more beef recipes, check out:

• Beef and Vegetable Stew
• Corned Beef and Cabbage

Dutch Oven Pot Roast Recipe

An irresistible combination of fall-apart beef, hearty vegetables, and a perfectly seasoned broth makes Dutch Oven Pot Roast a standout meal. A few simple ingredients, slow-cooked to perfection.

4.76 from 50 votes

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Course: Main Course

Cuisine: American

Diet: Gluten Free, Dairy Free

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Servings: 6 servings

Calories: 731kcal

Author: Andrea

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Recommended Products

• ▢
  Dutch Oven

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)

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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.

NOTES

-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.

STORE leftover pot roast in an airtight container or wrap tightly in aluminum foil in the refrigerator for up to 4 days, allowing the flavors to deepen. To FREEZE, place cooled portions in freezer-safe containers or bags for up to 2 months. When ready to enjoy, thaw overnight in the fridge. 

REHEAT gently in a pot over medium-low heat, adding a splash of broth if needed, or microwave individual portions in 30-second intervals, stirring in between.

Nutrition

Serving: 1serving | Calories: 731kcal | Carbohydrates: 27g | Protein: 62g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 818mg | Potassium: 1813mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6934IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 8mg