The Best Pot Roast Recipe! Perfectly tender chuck roast, flavorful vegetables, and a rich, savory gravy make this dish a family favorite. Learn tips and tricks for the juiciest pot roast ever—perfect for cozy dinners or special occasions.

pot roast with vegetables on a white plate.

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Pot roast has always been a special dish in my kitchen. It’s such a warm, cozy meal and the ultimate reminder of family dinners I had growing up. I love how a simple pot roast can fill the house with those rich, slow-cooked aromas that make you want to grab a fork and dive in the moment it is done. No one in my family ever complains when I make a tasty pot roast for dinner!

This amazing pot roast recipe takes that classic, nostalgic feeling and turns it up a notch with melt-in-your-mouth beef, perfectly roasted veggies, and a gravy so flavorful you’ll want to pour it on everything. Serve my easy pot roast with some homemade dinner rolls and you can use the fluffy bread to soak up all the extra gravy. Mmmm that is good!!

I have spent years perfecting my pot roast recipe, and I feel like it is finally time to share it with the world! I really hope you enjoy it and that it becomes a family classic for you, as well.

pot roast on a round plate with brown gravy.

Why You’ll Love This Recipe

A One-Pot Wonder: This pot roast recipe is a complete meal all in one dish—protein, veggies, and a luscious gravy included. Less cleanup means more time to sit back and savor the deliciousness!
Effortlessly Delicious: With just a few simple ingredients and minimal prep, this recipe delivers big, bold flavors that taste like you’ve been cooking all day when the whole recipe really only takes a few minutes to put together.
Juicy and Tender: The beef is slow-cooked to perfection, making it so tender it practically falls apart with a fork. It is honestly the juiciest pot roast you will ever try!

Recipe Ingredients

Chuck roast– Chuck roast has a beautiful marbling that makes the meat super tender when slow cooked. If you can’t find chuck roast, you can substitute it with brisket or a round roast, both will work perfectly!
Salt and black pepper
Olive oil
Large onion
Garlic cloves
Carrots– You can chop large carrots or use whole baby carrots if you’d like bigger pieces of veggies in the pot roast.
Potatoes– Waxy varieties of potatoes, like Yukon Gold or red potatoes, are best for pot roast because they hold their shape beautifully and soak up all those savory juices without turning mushy.
Beef broth– I like to use low sodium beef broth just to cut back on the salt a little bit.
Red wine – Any kind of red wine is great but I usually use a cabernet sauvignon or a pinot noir. You can also skip the wine and just use more beef broth!
Dried thyme
Dried rosemary
Cornstarch – Cornstarch is optional but I like my sauce to be a little bit thicker and creamier so I always use the cornstarch!

Directions for How to Make The Best Pot Roast Ever

Step 1. Gather your ingredients and preheat your oven to 325 degrees F.

Step 2. Season the chuck roast with salt and pepper. Heat the olive oil in a large Dutch over medium high heat and sear the seasoned roast on all sides until browned. Remove the roast and set aside.

Step 3: Add the onions and garlic to the same pot and saute until soft.

Step 4: Add the red wine to the pot and scrape the bottom, mixing in any tasty browned bits. Return the browned roast to the pot and add the beef broth, carrots and potatoes. Cover and place in the oven for 3-4 hours until tender.

Step 6: Thicken the gravy, if you choose, and then shred the roast and serve while hot!

Variations

Italian Pot Roast: Use Italian seasoning instead of thyme and rosemary, and add diced tomatoes for an Italian twist.
Garlic-Lover’s Roast: Add an extra 4-5 garlic cloves for a deeper garlic flavor.
Low-Carb Option: Skip the potatoes and add more low-carb vegetables like celery and turnips.
Extra Veggies: Add some chopped turnips, parsnips, sliced mushrooms or even celery to get some extra flavor and more veggies on your plate.

Tips for Success

Make sure you take the few extra minutes to sear the roast on all sides before cooking. It locks in flavor and creates a delicious crust that takes the dish to the next level.
Use a meat thermometer to check the temperature of the roast. It should be between 195 degrees F and 200 degrees F when cooked. This will ensure it is super tender and safe to eat!
To make a slow cooker pot roast, simply sear the meat first, then layer it with your veggies, seasonings, and liquid (broth or wine) in the slow cooker. Set it on low for 8–10 hours or high for 4–6 hours, and let the crock pot work its magic until the beef is fork-tender and flavorful.

pot roast with carrots and potatoes on a plate.

Serving Suggestions

Serve with a fresh Caesar salad or green beans for a complete meal.
Add a side of mashed potatoes for an extra comforting touch.
Homemade rolls are great for soaking up the extra gravy.

Storage + Reheating

To Store: Transfer the pot roast and its juices to an airtight container and refrigerate for up to 3-4 days. Keep the meat and veggies submerged in the gravy to maintain moisture and flavor.
To Freeze: Place the cooled pot roast, veggies, and gravy in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months for the best quality.
To Reheat: Thaw overnight in the fridge if frozen, then warm in a covered dish in the oven at 325°F until heated through, or gently reheat on the stovetop with some extra broth or gravy to keep it moist.

I hope you enjoy this delicious Pot Roast recipe! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.