How to make Pot Roast (3 methods)

A pot roast with potatoes, carrots, onions, and herbs cooked in broth, with a fork shredding the meat.

How to make Pot Roast (3 methods)

A classic slow-roasted beef pot roast, with red wine, thyme, carrots and onions. Comfort food that is perfect for cold weather!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 750kcal

Author Kylee Ayotte

Equipment

Dutch Oven

Ingredients

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 teaspoon salt to taste
1 teaspoon 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

Instructions

Get prepped

Preheat the oven to 275°F.
Heat 3 tablespoons vegetable oil in a large Dutch oven over medium-high heat.

Sear the onions and carrots

Cut 2 large onions (chopped into 2 inch chunks) 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 4 large carrots, and cook until browned too. Remove the carrots to a plate.

Sear the meat

Season the beef on all sides with 1 1/2 teaspoon salt and 1 teaspoon pepper, then sear on all sides until it is brown all over. Remove the meat to a plate while you deglaze.

Deglaze

Add 1 cup red 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 3 cups beef stock.
Stir in the onion, carrots, 2-3 medium potatoes, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 2 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).

Notes

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!

Substitutions/Additions

You can use fresh or dried herbs for this recipes.

Adding garlic or garlic powder is a great way to add a little extra something, too!

Add a bay leaf for another dimension of flavor.

Freezing instructions

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.

Nutrition