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A tender beef chuck roast served in a blue bowl with potatoes, carrots, and fresh thyme in a rich gravy.

The Ultimate Slow-Cooked Pot Roast

This 'Best Pot Roast Recipe' delivers an incredibly tender, flavorful beef pot roast with hearty vegetables, all slow-cooked to perfection in a rich, savory gravy. It's comfort food at its finest, ideal for a cozy family dinner.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs Chuck Roast trimmed of excess fat, patted dry
  • 2 tbsp Olive Oil
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
  • 1 large Yellow Onion chopped
  • 3 cloves Garlic minced
  • 2 cups Beef Broth low sodium
  • 1 cup Red Wine dry, such as Merlot or Cabernet Sauvignon (optional, substitute with more beef broth)
  • 1 tbsp Tomato Paste
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Fresh Thyme chopped, or 1 tsp dried thyme
  • 2 large Bay Leaves
  • 2 lbs Yukon Gold Potatoes peeled and quartered
  • 1 lb Carrots peeled and cut into 1-inch pieces
  • 1 lb Celery cut into 1-inch pieces
For the Gravy (Optional)
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour

Equipment

  • Large Dutch Oven (6-8 quart)
  • Large Skillet or Frying Pan
  • Measuring cups and spoons
  • Whisk

Method
 

Prepare the Roast
  1. Preheat your oven to 325°F (160°C). Pat the chuck roast dry with paper towels. Season generously all over with salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3-5 minutes per side. Remove the roast from the Dutch oven and set aside.
Sauté Aromatics and Deglaze
  1. Add the chopped onion to the Dutch oven and sauté until softened, about 5 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and beef broth. Bring to a simmer, scraping the bottom of the pot to release any stuck-on bits. Stir in the Worcestershire sauce, fresh thyme, and bay leaves.
Slow Cook
  1. Return the seared roast to the Dutch oven, nestling it into the liquid. The liquid should come about halfway up the sides of the roast. If not, add a little more beef broth.
  2. Cover the Dutch oven tightly with its lid and transfer to the preheated oven. Cook for 2.5 hours.
  3. After 2.5 hours, add the quartered potatoes, carrots, and celery around the roast. Gently push them down into the liquid. Re-cover and continue to cook for another 1-1.5 hours, or until the roast is fork-tender and the vegetables are tender.
Rest and Serve
  1. Once cooked, carefully remove the roast and vegetables from the Dutch oven and transfer them to a platter. Tent with foil and let rest for 10-15 minutes.
  2. While the roast rests, discard the bay leaves from the liquid. You can shred the beef with two forks or slice it against the grain.
Make the Gravy (Optional)
  1. For thicker gravy: Skim any excess fat from the surface of the braising liquid. In a small skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk the roux into the hot braising liquid in the Dutch oven, bringing it to a simmer until thickened to your desired consistency. Season with additional salt and pepper if needed.
  2. Serve the shredded or sliced pot roast with the tender vegetables and a generous pour of the rich gravy.

Notes

For best results, allow the roast to come to room temperature for about 30-60 minutes before searing. This promotes more even cooking. Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days.