Classic Pot Roast

This Classic Pot Roast recipe is wonderful! Melt-in-your-mouth tender, full of rich meaty taste, and all prepared in one pot. Even on a hectic weekday, this dish is really simple to prepare.

This Classic Pot Roast recipe is ideal for novices and produces a delicious supper every time! Chuck roasts are cheap beef cuts that cook in the oven at a low temperature for a few hours. For the ideal intimate supper, combine a handful of vegetables, a thick broth, and some flavorful herbs.

This has all the nostalgia of your mother’s pot roast recipe, but with a few savory changes! I also have instructions for the Instant Pot and Slow Cooker!

Classic Pot Roast

Classic Pot Roast Recipe

I grew up eating my mother’s pot roast, and this recipe is based on recollection, with a few additions for flavor. There’s nothing more traditional than a pot roast supper!

This recipe calls for seasoning a well-marbled chuck roast and searing it till brown on both sides. Then, it’s placed in a Dutch oven (or slow cooker!) with a tasty broth, vegetables, and some fresh herbs. This dish is easy and hands-off, baking till fall-apart tender!

So, what makes this Classic Pot Roast Recipe the best? The meat is delicious and super tender, with an ideal beef-to-vegetable ratio. A package of onion soup mix and red wine give our broth a little flavor boost, resulting in a tasty sauce that isn’t excessively salty.

My mother’s cooking always included onion soup mix! Everything from meat loaf to burgers and occasionally meatballs received the soup mix treatment, and it was delicious.

Classic Pot Roast

What is Pot Roast?

A pot roast is a beef roast that often begins with a harder piece of meat. Cooking at a low temperature for an extended period of time softens the stiff connective tissues, yielding delightfully delicate beef with a rich sauce.

The meat is seared, surrounded with carrots, onions, and a delicious blend of herbs and spices, then baked or oven-roasted until it is melt-in-your-mouth soft. It’s obviously a throwback recipe with midwestern origins. This Classic Pot Roast recipe incorporates all of the classic tastes, making it even better!

Why You’ll Love this Recipe

  • Easy – This is not a complicated recipe! A little chopping, combining, and simmering, and then the oven performs the majority of the job. It requires some initial effort but is generally hands-off, allowing you to focus on other tasks!
  • Budget-friendly – A beef chuck roast is an inexpensive piece of meat that can easily serve a crowd! This supper feels magnificent while remaining low-effort and inexpensive.
  • One Pot – I adore a simple dish that comes together in one pot! All of the searing, sautéing, and braising is done in a single dutch oven or braiser that moves directly from cooktop to oven. No mess, no fuss!
  • The Coziest Dinner – There’s something about braising when the weather is cold and you’re looking forward to a nice stew-like meal. This is my absolute favorite dish to have this time of year. Load me up with Classic Pot Roast over mashed potatoes and I’ll be a happy gal.
Classic Pot Roast

How to Make Classic Pot Roast

This is one of those meals that comes together quickly yet looks amazing! You’ll be surprised at how little work is required. As with any braising, I recommend investing in a Dutch oven. It’s a workhorse in my kitchen and a need for every cook! For this Classic Pot Roast, I recommend a 6-7 quart Dutch oven.



  • Beef Chuck. In my view, the ideal meat for pot roast is beef chuck roast, but you may also use brisket or top round with a lot of connective tissue. Tough slices produce the greatest results when braising!
  • Flour. A little flour on the exterior of the chuck roast helps it brown better, which results in greater taste!
  • Veggies. This Classic Pot Roast dish includes onions, carrots, leeks, and tiny potatoes. You might also include celery, turnips, and other root vegetables. This dish is also full with garlic!
  • Onion soup mixture. I enjoy adding a couple packets of Lipton Onion Soup Mix to the braising liquid to enhance the flavor! Look for a gluten-free alternative to make this pot roast gluten-free.
  • Beef broth. Homemade is usually preferable, but you may use your favorite store-bought brand.
  • Red wine. A robust red wine enhances the taste of the pot roast. All of the alcohol cooks out, so there is no leftover alcohol to worry about. If you’re concerned, you may skip the wine and instead add more beef broth.
  • Flavor enhancers. In addition to the onion soup mix, I season the braising liquid with dijon and Worcestershire for added flavor!
  • Thyme. A few sprigs of thyme offer a lot of flavor.


  • Prepare the meat. Remove the chuck roast from the refrigerator 30 minutes before cooking to bring it to room temperature. This enables the meat to brown more evenly. Pat the meat dry with a paper towel, then season well with salt and pepper.
  • Sear the meat. Coat the seasoned beef chuck evenly with flour. In a large Dutch oven (6-7 quarts), heat 2 tablespoons of neutral oil over medium-high heat. Cook the roast for 3-4 minutes per side, until beautifully browned.
  • Mix the braising liquid. In a large measuring cup or bowl, combine the soup mix, wine, beef broth, dijon, and Worcestershire sauce until smooth. Set aside.
  • Prepare the pot roast pot. Remove the browned meat from the saucepan and put the vegetables at the bottom. Scoot the vegetables to the edges so the steak may nestle in the center. Pour in the braising liquid, then add the thyme sprigs. Cover and place in the oven.
  • Braise. Once prepared, place the pot roast in the oven to braise. Around the 3-hour point, start checking on the pot roast. The pot roast is finished when it’s soft and readily shredded with a fork; if it’s still tough, give it a little more time. Remove from the oven and let rest for 15 minutes before serving.
  • Make some gravy. This step is optional. Remove the meat and veggies from the saucepan and place on a serving platter. Whisk together 2 tablespoons cornstarch and 1/4 cup water until smooth. Pour the sauce into the saucepan and cook for 2-3 minutes, stirring constantly, until thick. Pour the gravy over the pot roast and vegetables, or serve it separately.

What is Braising?

Braising is a culinary technique that uses both wet and dry heat. First, sear the chuck roast in the pan for taste and color, then add liquid and cover the pot before transferring it to the oven. In the oven, the meat cooks gently at a reduced heat.

The resultant flesh is very soft. Braising is very successful with tough pieces of meat (brisket, chuck, pig shoulder, etc.). Tough meats can be cooked low and slow in liquid, allowing muscle tissue and collagen to break down gradually. Any liquid may be used to braise, but this savory beef broth blend provides a rich depth of flavor to our Classic Pot Roast dish, making it the best!

Alternate Cooking Methods for Classic Pot Roast

I enjoy braising in the oven for extended periods of time, however this is not always possible due to scheduling restrictions. Here are several other approaches for preparing this Classic Pot Roast.

  • Slow Cooker – Sear the meat in another skillet or pot before transferring it to the slow cooker. Seriously, do not omit this step since it adds a lot of flavor! Once the chuck roast has been seared, transfer it to the slow cooker and pour the braising liquid over it. Combine the vegetables and fresh herbs. Cover and cook on high for 4-5 hours or on low for 7-8 hours.
  • Stovetop – Instead of moving the Dutch oven pot roast to the oven, braise it over medium-low heat on the stovetop. It will take the same amount of time but frees up your oven for other preparations!
  • Instant Pot or Pressure Cooker – Cook the dish exactly as described, using the saute option on your instant pot. Allow the pan to get hot before searing the steak on the ‘high’ saute setting. Add the broth, vegetables, and herbs to the pot. Set the Instant Pot to ‘pressure cook’ mode for 65 minutes, followed by 10 minutes of natural release before switching to manual release. This is my least favorite method since the pressure cooking removes some taste.
Classic Pot Roast

Storing, Freezing, and Reheating Classic Pot Roast

  • To store Classic Pot Roast: To preserve Classic Pot Roast, chill the meat and liquid to room temperature before storing in an airtight container in the refrigerator for 4-6 days.
  • Freezing pot roast: You can simply freeze pot roast! Let the meat and liquid cool to room temperature before storing in a freezer-safe ziplock bag. When closing the bag, try to squeeze the majority of the air out to avoid freezer burn. Label and freeze for up to three months. Defrost overnight in the refrigerator.
  • Reheating: Classic Pot Roast reheats best in a pan or Dutch oven. Add the meat and liquid to a Dutch oven or pan, adding more broth or water as needed. Cover and cook on low heat until the meat is cooked and warmed through.

Classic Pot Roast FAQs

What’s the best cut of meat for pot roast?

Definitely a beef chuck roast! Choose a big piece with good marbling and a thickness of around 2 1/2-3 inches. When I make pot roast, I normally use at least “choice” quality beef.

Is pot roast gluten-free?

For the most part, yeah. If you use Lipton’s onion soup mix, be aware that it contains soy sauce. If you have any concerns, seek for a gluten-free onion soup mix. I also cover the roast in flour to help it brown more when seared, but you may omit this step.

Should I turn my pot roast as it cooks?

You can, but it isn’t required! I feel that the amount of liquid is ideal for keeping the pot roast moist and tender. If you are concerned about the top drying out, turn the roast halfway through the cooking time.

How do you make pot roast tender?

Whether you cook your pot roast on the stovetop, in the oven, in a slow cooker, or in a pressure cooker, the most tender and delicious results come from cooking at low temperatures for an extended length of time.

Classic Pot Roast

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Recipe Card

Classic Pot Roast

Classic Pot Roast

This Classic Pot Roast recipe is wonderful! Melt-in-your-mouth tender, full of rich meaty taste, and all prepared in one pot.
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 8


  • 3.5 – 4 lb beef chuck roast
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 leek white and light green parts only, chopped
  • 1 large yellow onion chopped
  • 4-5 large carrots peeled and chopped
  • 1 1/2 lbs baby yellow potatoes
  • 6 garlic cloves sliced
  • 2 1/2 cups beef stock or broth
  • 3/4 cup bold red wine
  • 2 tablespoons dijon mustard
  • 2 two 1-ounce packets onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 3-4 thyme sprigs
  • 2 bay leaves
  • slurry optional (2 teaspoons cornstarch mixed with 1/4 cup water)
  • kosher salt
  • freshly cracked pepper


  • Prep: 20-30 minutes before you want to start making your pot roast, move the beef chuck roast from the refrigerator to the kitchen counter and let it come to room temperature for even searing. Pat dry using a paper towel, then liberally season with kosher salt and freshly cracked pepper.
  • Preheat the oven to 350 F.
  • Sear: Coat the roast with flour. Heat the oil in a large (6-7 qt Dutch oven) over medium-high heat on the stovetop. When the oil in the saucepan is heated, gently add the seasoned dredged roast. Cook 3-4 minutes on each side, including the ends and thin sides, until beautifully browned. Transfer the browned chuck roast to a platter and set aside.
  • In a large measuring cup, combine the beef broth, wine, dijon, soup mix, and Worcestershire. Whisk until smooth.
  • Assemble: In the same saucepan used to sear the chuck roast, combine the baby potatoes, carrots, yellow onions, garlic, and leek. Using a wooden spoon, push the veggies to the edges of the saucepan, then place the browned chuck roast in the center. Bring to a simmer after adding the braising liquid (ensuring that all of the dry spices are in the bottom).
  • Braise: Cover the Dutch oven and gently move the pot roast to the preheated oven; braise for 3 – 3 1/2 hours, or until the chuck roast is fork tender. If the roast is still tough, it just need additional time. The meat should be readily shredded with a fork. Remove from the oven and cover for 20 minutes.
  • Prepare the gravy: (optional) Remove the roast and vegetables from the saucepan and place on a serving platter. Put the Dutch oven back on the burner over medium heat. Mix the cornstarch slurry and pour it into the remaining liquid in the saucepan. Bring to a boil and stir for 2-3 minutes, or until thick. Pour over the roast and vegetables or serve as a side.
Keyword Classic Pot Roast

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