Pot Roast Recipe
Succulent beef pot roast with carrots and potatoes, braised low and slow until fork-tender. Perfect for Sunday dinner.
The secret to a great pot roast is time, not work. Chuck roast has enough fat to stay moist for hours.
You'll know it's done when a fork slides in with no resistance. The meat should shred easily, not slice.
About the Ingredients
3 lb (1.4 kg) chuck roast
Look for good marbling. Brisket works too but needs longer cooking.
1 tbsp olive oil
Or any neutral oil for browning
1 large onion, chopped
Yellow or white onion works best
4 carrots, cut in 2-inch pieces
No need to peel if washed well
3 potatoes, quartered
Yukon Gold hold their shape best
2 cups (475 ml) beef broth
Low-sodium lets you control the salt
1 tsp dried thyme
Or 1 tbsp fresh if you have it
Frequently Asked Questions
Q: Can I make pot roast in a slow cooker?
Yes. Brown the meat first if possible, then cook on low for 8 hours. Vegetables go in during the last 2 hours.
Q: Why is my pot roast tough?
It needs more time. Tough meat hasn't cooked long enough for the collagen to break down. Add liquid and keep cooking.
Q: What cut of meat is best?
Chuck roast is ideal. It has enough fat to stay moist during long cooking. Lean cuts like round roast dry out.
Q: Can I skip browning the meat?
You can, but browning adds flavor. If you're short on time, sprinkle with flour before cooking to help thicken the gravy.
Step-by-Step Instructions
1. Brown the meat
Heat oil in a Dutch oven over medium-high. Pat the roast dry with paper towels. Brown on all sides, about 4 minutes per side. Remove and set aside.
2. Cook the onions
Add onions to the pot. Cook until soft, about 5 minutes, scraping up browned bits.
3. Add everything back
Put the roast back in. Add carrots, potatoes, broth and thyme. Liquid should come about halfway up the meat.
4. Simmer covered
Bring to a simmer, then cover and reduce heat to low. Cook until meat shreds easily, about 3-4 hours.
5. Check for doneness
The roast is ready when you can pull it apart with two forks. If it resists, give it another 30 minutes.
6. Serve and enjoy
Transfer meat to a platter. Spoon vegetables and gravy around it. Taste gravy and add salt if needed.
Tips & Tricks
- Dry the meat well before browning – wet meat steams instead of searing
- Don't crowd the pan when browning. Do it in batches if needed.
- If the gravy's too thin, remove the meat and boil the liquid down.
Delicious Variations
- Add mushrooms with the onions for deeper flavor
- Swap potatoes for turnips if you're cutting carbs
- Use red wine instead of half the broth for richness
How to Store Pot Roast Recipe
Refrigerator
Keeps 4 days in an airtight container
Freezer
Freezes well for 3 months. Thaw overnight in fridge.
Reheating
Warm gently in a covered pan with a splash of water
This is the kind of meal that makes everyone come to the table without calling twice. From my table to yours.
Tender Fall-Apart Pot Roast – Slow Cooked Comfort
Succulent beef pot roast with carrots and potatoes, braised low and slow until fork-tender. Perfect for Sunday dinner.
🧂 Ingredients
- 3 lb (1.4 kg) chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 carrots, cut in 2-inch pieces
- 3 potatoes, quartered
- 2 cups (475 ml) beef broth
- 1 tsp dried thyme
📋 Instructions
- 1Brown the meat — Heat oil in a Dutch oven over medium-high. Pat the roast dry with paper towels. Brown on all sides, about 4 minutes per side. Remove and set aside.
- 2Cook the onions — Add onions to the pot. Cook until soft, about 5 minutes, scraping up browned bits.
- 3Add everything back — Put the roast back in. Add carrots, potatoes, broth and thyme. Liquid should come about halfway up the meat.
- 4Simmer covered — Bring to a simmer, then cover and reduce heat to low. Cook until meat shreds easily, about 3-4 hours.
- 5Check for doneness — The roast is ready when you can pull it apart with two forks. If it resists, give it another 30 minutes.
- 6Serve and enjoy — Transfer meat to a platter. Spoon vegetables and gravy around it. Taste gravy and add salt if needed.
