Perfect Pot Roast

Why You’ll Love This Recipe

This pot roast is a true crowd-pleaser. The secret to its irresistible tenderness is cooking it low and slow in the oven. The rich flavors from the beef, vegetables, and red wine blend together beautifully, making each bite unforgettable. Plus, it’s the perfect meal for family gatherings or a cozy dinner at home.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 pounds boneless chuck roast, excess fat trimmed

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons canola oil

• 1 medium sweet onion, cut into 1-inch wedges

• 2 tablespoons tomato paste

• 4 cloves garlic, minced

• 1 cup dry red wine

• 1 cup beef stock

• 3 large carrots, cut into 3-inch pieces

• 8 ounces cremini mushrooms

• 4 sprigs fresh thyme

• 1 sprig fresh rosemary

• 1 ½ pounds small Yukon gold potatoes

• 2 tablespoons chopped fresh parsley leaves

Directions

1. Preheat oven to 325°F.

2. Season beef with salt and pepper.

3. Heat canola oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides.

4. Add onion, garlic, and tomato paste to the pot. Stir and cook for 1-2 minutes.

5. Pour in the red wine and beef stock, scraping the bottom of the pot to release any browned bits.

6. Add the carrots, mushrooms, thyme, and rosemary. Bring to a simmer.

7. Cover with a lid and transfer the pot to the preheated oven. Roast for 3-4 hours, until the beef is fork-tender.

8. Add the potatoes to the pot in the last hour of cooking.

9. Once done, remove from the oven, discard the herbs, and garnish with parsley before serving.

Servings and timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 4 hours

• Total time: 4 hours 30 minutes

Variations

• You can use a brisket or rump roast instead of chuck roast for different flavors.

• For a non-alcoholic version, substitute the red wine with additional beef stock.

• Experiment with different vegetables, such as parsnips or turnips, to add variety.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently in the oven or on the stovetop with a splash of beef broth to keep it moist.

FAQs

Can I use a different cut of meat?

Yes, brisket or rump roast can also be used, though chuck roast is recommended for the best flavor and tenderness.

Do I have to use red wine?

If you prefer not to use wine, you can substitute it with additional beef stock. The wine adds acidity and depth, but stock works well as a milder option.

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used. Use about one-third of the amount of fresh herbs—1 tablespoon of fresh is equal to about 1 teaspoon of dried.

Can I make this in a slow cooker?

Yes! You can prepare this pot roast in a slow cooker on low for 7-8 hours for the same tender result.

Can I make it in an Instant Pot?

Absolutely. Cook the pot roast on high pressure for about 60-75 minutes, and let the pressure naturally release.

How do I know when the roast is done?

The roast is done when it is fork-tender and easily shreds with a fork. This usually takes around 3-4 hours in the oven, depending on the size of your roast.

Can I add more vegetables?

Definitely! Feel free to add other root vegetables like parsnips, turnips, or even celery for extra flavor.

Should I sear the roast before cooking?

Yes, searing the roast before placing it in the oven adds rich flavor to the meat and creates a delicious crust.

How do I keep the roast from drying out?

Cooking the roast slowly at a low temperature helps retain moisture. Make sure the roast is covered tightly during cooking to trap in all the juices.

Can I use any type of potatoes?

Yukon Gold potatoes work best due to their creamy texture, but you can substitute with red potatoes or russet potatoes if you prefer.

Conclusion

This Perfect Pot Roast recipe is guaranteed to become a family favorite. The slow cooking process creates the most tender, flavorful roast that pairs wonderfully with a variety of vegetables. Whether you're preparing a hearty Sunday dinner or feeding a crowd, this dish will impress everyone at the table.

Print

Perfect Pot Roast

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Perfect Pot Roast is the ultimate comfort food, with tender, juicy meat and rich flavors from beef, vegetables, and red wine. Slow-cooked to perfection, this melt-in-your-mouth pot roast is an ideal meal for family gatherings or cozy dinners. The combination of savory beef, earthy vegetables, and aromatic herbs makes it a truly unforgettable dish. Serve it with crusty bread to soak up the delicious sauce and enjoy a hearty, satisfying meal.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes
• Yield: 8 servings
• Category: Main Course
• Method: : Slow-cooked, Oven Roasted
• Cuisine: American

Ingredients

4 pounds boneless chuck roast, excess fat trimmed

Kosher salt and freshly ground black pepper, to taste

2 tablespoons canola oil

1 medium sweet onion, cut into 1-inch wedges

2 tablespoons tomato paste

4 cloves garlic, minced

1 cup dry red wine

1 cup beef stock

3 large carrots, cut into 3-inch pieces

8 ounces cremini mushrooms

4 sprigs fresh thyme

1 sprig fresh rosemary

1 ½ pounds small Yukon gold potatoes

2 tablespoons chopped fresh parsley leaves

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F.

2. Season the beef with salt and pepper.

3. Heat canola oil in a Dutch oven over medium-high heat. Brown the beef on all sides.

4. Add onion, garlic, and tomato paste to the pot. Cook for 1-2 minutes.

5. Pour in red wine and beef stock, scraping up browned bits from the bottom of the pot.

6. Add carrots, mushrooms, thyme, and rosemary. Bring to a simmer.

7. Cover and transfer the pot to the preheated oven. Roast for 3-4 hours until the beef is fork-tender.

8. Add the potatoes in the last hour of cooking.

9. Remove from the oven, discard herbs, and garnish with parsley before serving.

Notes

• You can substitute brisket or rump roast for the chuck roast for different flavors.

• For a non-alcoholic version, replace the red wine with more beef stock.

• Experiment with different vegetables such as parsnips or turnips for variety.

• To store, keep leftovers in an airtight container in the fridge for up to 3 days.