Pot Roast Recipe

A cozy, tender Pot Roast Recipe is the kind of meal that instantly makes your home feel warm and welcoming. From the first bite, this slow-braised beef melts in your mouth, surrounded by rich gravy, soft vegetables, and deep, comforting flavors. If you’re searching for a hearty dinner that’s easy to make yet tastes restaurant-worthy, this Pot Roast brings everything together in one pot. With simple ingredients and a foolproof method, it’s the perfect recipe for busy weeknights, holiday gatherings, or anytime you want a comforting, satisfying meal.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, rich flavor: Browning the beef first builds an incredible flavor base that makes the gravy unforgettable.
• Simple ingredients: Everything you need is pantry-friendly and affordable.
• Effortless cooking: The slow cooker (or oven) does most of the work, making it nearly hands-off.
• Perfect for gatherings: Tender beef, hearty vegetables, and plenty of sauce make this a crowd-pleasing comfort dish.
• Reliable results: No matter your skill level, this method guarantees melt-in-your-mouth beef and perfectly cooked vegetables.

What sets this Pot Roast apart is the balance of flavors—deeply caramelized beef, aromatic herbs, and a silky sauce that forms naturally as everything cooks low and slow. It’s the classic comfort food that feels homemade, nostalgic, and simply unbeatable.

Ingredients Needed

For the Beef & Vegetables

• 2 kg (4 lb) beef chuck roast, rolled — ideal for long, slow cooking
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, roughly diced
• 5 garlic cloves, peeled and smashed
• 5 carrots, peeled and cut into 1-inch chunks
• 3 celery stalks, cut into 1.5-inch pieces
• 750 g (1.5 lb) potatoes, peeled and cut into 1-inch cubes

For the Sauce & Seasoning

• 1 cup (250 ml) dry red wine (or substitute beef broth)
• 3 cups (750 ml) reduced-salt beef broth
• 1/3 cup (50 g) all-purpose flour (can use gluten-free if needed)
• 1 tsp dried rosemary
• 1 ½ tsp dried thyme

Tip: Group all veggies ahead of time in one bowl to speed up prep.

How to Make Pot Roast Recipe

1. Season the beef

Pat the chuck roast completely dry with paper towels—this helps it brown properly. Sprinkle salt and pepper generously on all sides.

2. Brown the roast

Heat olive oil in a large skillet over high heat. Sear the beef on every side until it is deeply browned, almost crusty. This should take about 7 minutes.
Why this matters: Browning develops the flavor foundation for the entire dish.

3. Transfer to the slow cooker

Place the seared beef into your slow cooker, positioning it in the center.

4. Sauté aromatics

Using the same skillet, add the diced onion and smashed garlic. Cook for about 2 minutes until lightly browned and fragrant.
Tip: Don’t wipe the pan—those browned bits add flavor.

5. Deglaze with wine

Pour in the red wine and let it simmer until reduced by half. This concentrates the flavor and cooks off the strong alcohol aroma. Transfer everything to the slow cooker.

6. Make the flour mixture

In a small bowl, mix the flour with about 1 cup of the beef broth. It’s okay if it’s slightly lumpy—those will dissolve during cooking.

7. Build the sauce

Pour the flour mixture into the slow cooker. Then add the remaining beef broth, carrots, celery, rosemary, and thyme. Gently stir to combine around the beef.

8. Slow cook the roast

Cover and cook on LOW for 5 hours.
Pressure cooker option: Cook on HIGH for 45 minutes (see notes below).
Why LOW works best: The slower the cook, the more tender the beef.

9. Add the potatoes

After the initial cook time, add the potatoes on top of the roast. Cook on LOW for 3 more hours until the potatoes and beef are fork-tender.
Pressure cooker: 10 minutes on HIGH.

10. Rest and slice

Remove the beef from the slow cooker and let it rest for 5 minutes before slicing thickly. Resting helps the juices settle.

11. Final seasoning

Taste the sauce and adjust with extra salt or pepper as needed.

12. Serve

Generously ladle the flavorful sauce over the beef and vegetables.
Tip: Serve with warm bread—it’s perfect for soaking up the gravy.

Serving & Storage Tips

Serving Suggestions

• Pair with crusty bread, mashed potatoes, or buttered noodles.
• Add a sprinkle of fresh parsley for color and freshness.
• Serve straight from the slow cooker for fuss-free hosting.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze sliced beef with its sauce for up to 3 months.
• Reheating: Warm gently on the stovetop or microwave, adding a splash of broth if the sauce thickened too much.

Helpful Notes

• No wine? Simply replace with more beef broth—still delicious.
• Want thicker gravy? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) at the end.
• Vegetable swap: Add parsnips, mushrooms, or turnips for extra depth.
• Make-ahead tip: Pot Roast tastes even better the next day as the flavors deepen.
• Oven method: Bake covered at 160°C / 325°F for 3 ½ hours, adding potatoes for the final hour.

Conclusion

This Pot Roast is everything you want in a comforting meal—rich, tender, and full of deep, slow-cooked flavor. With simple ingredients and almost no hands-on work, you get a dinner that feels special enough for Sunday gatherings yet easy enough for weeknights. The melt-in-your-mouth beef, hearty vegetables, and silky gravy make this recipe a true winner every time.

If you make this recipe, leave a comment and a star rating—I’d love to hear how it turned out!
Don’t forget to share it on Pinterest or Facebook, too.
What twists or extra veggies did you add? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes! Chuck roast is best, but brisket or bottom round will also work. Just ensure it cooks long enough to become tender.

How do I make this gluten-free?

Use a gluten-free flour blend for the sauce or replace the flour with 1 tablespoon of cornstarch mixed with water.

Is this recipe freezer-friendly?

Absolutely. Freeze the beef and sauce (without potatoes) for up to 3 months for best texture.

Why isn’t my beef tender yet?

It likely needs more cooking time. Tough cuts need slow, extended heat to break down fibers.

Can I make this without wine?

Yes—swap the wine for extra beef broth. The flavor will still be rich and savory.

How thick should the sauce be?

It should be thick enough to lightly coat the back of your spoon. If it’s too thin, simmer uncovered for a few minutes to reduce.