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A classic slow-roasted beef pot roast recipe, with red wine, thyme, carrots and onions. Comfort food that is perfect for cold weather!
Step by step photos and instructions below!
I love this recipe for pot roast. It is simple, easy and absolutely full of favor. Prep is fast, cooking is slow. Tummies are full and happy and the house smells amazing!
This is a fall apart tender and easy to adapt to your tastes.
How to cook Pot Roast in a crockpot
I do this in a Dutch oven, but you could absolutely use your crockpot. Follow the steps to the searing of the meat and deglazing, then just transfer the onions, carrots, beef and liquids (and herbs) to the crockpot, and cook on low for 8 hours.
How to cook Pot Roast in a pressure cooker
Use the sauté function on your instant pot, and follow the steps through searing the meat and deglazing.
Switch to manual, and place the lid on the pressure cooker, set the valve to “seal” and pressure cook for 70 minutes (do 60 for 3lb, and 80 for 5lb).
Allow to cook, and do a natural release for 10 minutes when the time is up, then turn the vent to the release position.
Why you’ll love this recipe:
- If there are any leftovers, this freezes well.
- Easy preparation. Nothing terribly complicated.
- Simple ingredients. Wait for beef chuck to go on sale, and it’s super budget-friendly too.
Frequently Asked Questions
I like to use to use a big tough cut of beef, like chuck roast. These cuts have lots of connective tissue that is broken down by the slow, long cook time. Round roast or any beef roast or brisket works!
It’s really simple, a pot roast is cooked at a low heat, in liquid. Roast beef is cooked dry, at a higher heat.
Plan on 1 hour per pound of meat.
What to serve with Pot Roast
I am a huge fan of Mashed Potatoes! Even though we have them in the pot roast recipe, I say add more.
I love to serve these Red Lobster Biscuits with Pot Roast too!
Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
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How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 275 degrees F.
Heat oil in a large Dutch oven over medium-high heat.
Sear the onions and carrots
Cut the onions in half, and add them to the Dutch oven. Cook on all sides until well browned. Remove the onions to a plate.
Add the carrots, and cook until browned too. Remove the carrots to a plate.
Sear the meat
Season the beef on all sides with salt and pepper, then sear on all sides until it is brown all over. Remove the meat to a plate while you deglaze.
Add the wine (or beef stock if you prefer) to the Dutch oven and deglaze, scraping to get all the brown stuff off the bottom.
Cook the Pot Roast
Put the beef back into the Dutch oven and add the beef stock.
Stir in the onion, carrots, rosemary and thyme.
Put the lid on, then cook in the oven for 4 hours.
Remove the roast from the oven break up the meat with a fork, and serve (with the gravy) over mashed potatoes.
I cook pot roast at around 1 hour per pound of meat. So, if your cut of beef is larger or smaller than mine, adjust accordingly.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
You can use fresh or dried herbs for this recipes.
Add garlic or garlic powder to the seasoning. This is a great way to add a little extra something, too!
Add a bay leaf for another dimension of flavor.
This recipe can be frozen after cooking. Place in a freezer safe container, seal, label and freeze. Reheat thoroughly in the microwave or a saucepan as needed.
More recipes to love
Instant Pot Beef Stew. Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe- perfect for a cold day. Enjoy over mashed potatoes or polenta, and pair with some homemade bread!
Biscuit Chicken Pot Pie. Comfort food at its finest – this super yummy recipe hits all the right spots. Creamy, tasty and comforting, the addition of biscuits to the top makes this a popular dinner with the whole family!
Fried Apples Recipe. Tart, sweet and with just the right amount of spice to make them a favorite side or dessert!
Beef Stew with Dumplings (Slow Cooker Recipe). This is a recipe that makes the family run to the table! With the addition of Herbed Dumplings – it’s a total winter warmer, and a winner because it’s hands off!
How to make Pot Roast (3 methods)
- 3 tablespoons vegetable oil
- 2 large onions
- 4 large carrots (chopped into 2 inch chunks (don’t go too small, they’ll fall apart))
- 2-3 medium potatoes (washed, but unpeeled. I use yukon gold or red potatoes)
- 1 1/2 teaspoons salt (to taste)
- 1 teaspoons pepper (to taste)
- 4 lb chuck roast
- 1 cup red wine (you can use beef stock/broth if you need to)
- 3 cups beef stock
- 2 sprigs fresh thyme (or 2 tsp dried)
- 2 sprigs fresh rosemary (or 2 tsp dried)
- 2 bay leaves
- Preheat the oven to 275 degrees F.
- Heat oil in a large Dutch oven over medium-high heat.
Sear the onions and carrots
- Cut the onions in half, and add them to the Dutch oven when the oil is very hot. Brown them on one side, then the other. Remove the onions to a plate.
- Add the carrots, and cook until browned too. Remove the carrots to a plate.
Sear the meat
- Season the beef on all sides with salt and pepper, then sear on all sides until it is brown all over. Remove the meat to a plate while you deglaze.
- Add the wine (or beef stock if you prefer) to the Dutch oven and deglaze, scraping to get all the brown stuff off the bottom.
Cook the Pot Roast
- Put the beef back into the Dutch oven and add the beef stock.
- Stir in the onion, carrots, potatoes, rosemary, thyme and bay leaves.
- Put the lid on, then cook in the oven for 4 hours.
- Remove from the oven break up the meat with a fork, and serve (with the gravy).
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in May of 2017. It was republished with updated photos in June of 2022.