If you love one dish recipes, try my One Pan Meatball Stroganoff is easy comfort food at it’s finest!
Beef Pot Roast
This Pot Roast is the ultimate comfort food. It’s the perfect meal for a lazy Sunday dinner. This dutch oven pot roast is cooked low and slow with carrots and potatoes to make it a full meal. With little preparation, you can have a hearty, comforting dinner with little effort. Best of all everything is made in one pot so there are fewer dishes to clean giving you more time to kick back and relax! The low and slow method makes this pot roast extra fall-apart tender and flavorful. I used the same method as my Slow Roasted Beef Brisket. It is SO good! If you want to take this pot roast a step further I have included my recipe for beef gravy to serve on top of your pot roast meat. It’s totally optional but is amazing on top of the pot roast and vegetables! If you are lucky enough to have some leftovers, serve on a roll with some melted cheese and gravy or au jus for dipping. It is AMAZING!
Pot Roast Ingredients
Pot Roast:
Chuck Roast: This is the cut of beef needed to make the best pot roast! I used about 3-4 lbs which serves 6-8 people. Plenty for a crowd or for 2 meals! Onion & Garlic: Onion and garlic give so much flavor to this pot roast. Red Wine: Red wine adds a deep richness and color to this one-pot meal. It’s also essential for deglazing the pan to get all of the extra flavors off the bottom of the pan (aka fond). Broth: Beef broth highlights the beef flavor as well as providing liquid for the potatoes and carrots to cook in. Herbs: Flavor, flavor, flavor! This pot roast recipe has bay leaves, thyme, and rosemary. If you can find fresh thyme and rosemary that would be ideal, but dried is fine too! Vegetables: Potatoes and carrots soak up all of the juices and flavors until they are tenders and oh-so-good!
Beef Gravy Ingredients (optional):
Butter: Plenty of butter – you really can’t beat the buttery flavor! Flour: Flour is what we use to thicken up sauces like this pot roast gravy. Pot Roast Liquid: Straight from the pot, you can add more or less than the recipe calls if you want the gravy to be thicker or thinner. Worcester Sauce: Just a touch of Worcester Sauce adds a tanginess and is absolutely addictive!
How to Cook a Pot Roast
Prep the oven and pot roast: Firstly, preheat the oven to 300 degrees, and then season the roast with salt and pepper. Sear the chuck: Secondly, heat oil in a cast-iron pot. When oil is hot and almost smoking add in chuck roast and brown on all sides.
Cook the onions and garlic: Next, take the roast out of the pan, and then add in the onions and saute for 2-3 minutes to brown. Add in garlic and cook for an additional minute as well. Deglaze: Deglaze the pan with wine, scraping the bottom to release some of the brown bits that may be stuck there. Add everything apart from the potatoes and carrots: Add in beef broth, bay leaf, thyme, and rosemary. Place the chuck roast back into the pot, and then cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on the size of the roast).
Add in the veggies: Take the pot out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on the size of the roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
Rest & Serve: Finally, take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast. Serve warm!
Can I add other vegetables into the pot?
Sure! Here are a few veggies that would be perfect, most are low carb options:
Turnip Rutabega Daikon radish Broccoli Cauliflower Zucchini Chopped kale Parsnips (not low carb) Sweet potatoes (not low carb)
more Comfort Food Recipes to try!
Crispy Oven Fried Chicken Thighs One Pan Meatball Stroganoff Easy Chicken Marsala Garlic Butter Steak Bites and Potatoes 20 Minute Pasta Carbonara Salisbury Steak Meatballs
