Pot Roast

Our best pot roast recipe is a simple one-pot dish that provides the ultimate comfort food meal, especially on a cold day. It’s hard to say precisely what makes it perfect: Is it how the tough meat becomes tender as it roasts in the oven? The sweetness of the root vegetables? The savory gravy created from the cooking liquid? For me, pot roast’s perfection is the culmination of all those elements. Everything comes together to create a melt-in-your-mouth experience.

Some pot roast recipes are written for the slow cooker, but we prefer to actually roast this pot roast. An oven set to 325°F will provide heat that’s low enough to relax the roast’s tough muscle fibers and tenderize them as they cook. If you prefer a more hands-off method, see below for details on how to make pot roast in a slow cooker.

The Best Cut of Beef for Pot Roast

We suggest using a boneless beef chuck-eye for this Dutch oven pot roast. Chuck is the ideal cut for this type of low-and-slow braising because it has plenty of marbling and collagen. That translates to tenderness and flavor! Brisket is a good choice, too. Leaner cuts like rump and round roasts will also work, but they won’t become nearly as moist and fall-apart tender.

Ingredients for Pot Roast

• Chuck roast: There are many varieties of beef roast, but we prefer the chuck-eye roast when making pot roast in the oven. This cut of beef is slightly more tender and flavorful than a standard chuck roast, so it’s ideal for a long braise.
• Aromatic vegetables: Onion, celery and garlic form the aromatic base of this pot roast.
• Root vegetables: Chunky vegetables simmer alongside the meat to create a one-pot meal. We use red potatoes, parsnips and carrots, but you can swap in any root vegetables you like.
• Tomato paste: Tomato paste adds a savory backbone to the cooking liquid.
• Red wine and beef broth: These liquids keep the chuck roast moist as it cooks, ensuring it turns out nice and juicy. A dry red wine (like cabernet sauvignon or merlot) adds depth to the braise. If you don’t want to cook with wine, feel free to swap in extra beef broth.
• Red wine vinegar: A touch of vinegar adds acidity to pot roast, balancing out all the rich, savory elements.
• Seasonings: We season the pot roast with bay leaves, fresh thyme and parsley. You can swap in dried thyme using a fresh to dried herb conversion of 1 teaspoon of dried herbs for every 3 teaspoons of fresh herbs.

Directions

Step 1: Prepare the roast

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Preheat the oven to 325º. Pat the roast dry with a paper towel, then tie it at 2-inch intervals with kitchen string. Sprinkle the roast with pepper and 1-1/2 teaspoons of salt.

Editor’s Tip: Patting the roast dry helps it get the best browning when searing, which adds a layer of flavor to the dish. Trussing gives the meat a uniform shape, helping it cook evenly.

Step 2: Brown the roast

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In a Dutch oven, heat the oil over medium-high heat. Brown the roast on all sides. Remove it from the pan.

Step 3: Cook the vegetables

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Add the onions, celery and 1/2 teaspoon salt to the same pan. Cook and stir over medium heat for 8 to 10 minutes or until the onions are browned. Add the garlic, tomato paste, thyme and bay leaves. Cook and stir for one minute longer.

Editor’s Tip: Use a sturdy spoon to scrape the bottom of the pan, stirring to free up all those browned bits created by searing the roast. These bits are called fond, and they’re incredibly flavorful!

Step 4: Deglaze the pan

Add the wine, stirring to loosen the browned bits from the pan. Then, stir in the broth.

Editor’s Tip: Deglazing the pan is the best way to create a rich, complex, flavorful sauce. When the cold liquid hits the hot pan, it releases any remaining fond stuck to the pan.

Step 5: Braise the roast

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Return the roast to the pan. Arrange the potatoes, parsnips and carrots around the roast. Bring the mixture to a boil. Transfer the Dutch oven to the oven and bake, covered, until the meat is fork-tender, 2 hours to 2 hours and 30 minutes.

Editor’s Tip: The best way to know if the roast is done is to pierce it with a fork. If the fork goes in easily and twists without resistance, you’re good to go!

Step 6: Finish the sauce

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Remove the roast and vegetables from the pan, and keep them warm. Discard the bay leaves and skim the fat from the cooking juices. On the stovetop, bring the juices to a boil. Cook until the liquid is reduced by half (about 1-1/2 cups), 10 to 12 minutes. Stir in the vinegar and parsley, and season the sauce with salt and pepper to taste.

Editor’s Tip: While the roast cooks, its rich, beefy flavor seeps into the cooking liquid. It creates the perfect gravy! But it can be a touch rich, so we add a splash of red wine vinegar. It lends a beautiful brightness that really perks up the sauce.

Step 7: Finish the roast

Remove the string from the roast. Serve it with vegetables and sauce.

Editor’s Tip: Let the roast rest for at least 15 minutes before slicing. This is the key to keeping the juices inside the meat instead of spilling them onto the cutting board. Don’t worry about the roast cooling down; it has plenty of residual heat to keep it warm.

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Pot Roast Variations

• Make pot roast in a slow cooker: For slow-cooker pot roast, brown the roast, cook the vegetables and deglaze the pan as directed. Transfer the ingredients to a 6-quart slow cooker and slow-cook them on low for six to eight hours or until the meat is tender. You can thicken the sauce by simmering it on the stovetop or by adding a thickener (like flour or cornstarch) to the slow cooker during the final few minutes.
• Cook it on the stovetop: For stovetop pot roast, prepare the recipe as directed. Instead of transferring the Dutch oven to the oven, reduce the heat to a gentle simmer. Cover and simmer for two hours or until the meat is tender.
• Add flavor: There are so many fun and unique pot roast recipes! Try marinating the chuck roast overnight to make marinated pot roast, or get inspired by the flavorful ingredients used in our Yankee pot roast or Italian pot roast recipes.

How to Store Pot Roast

Store the leftover pot roast and sauce in an airtight container in the refrigerator. Storing the sliced meat in the sauce is the best way to keep it from drying out. Leftover pot roast will last for up to four days in the fridge.

Can you make pot roast ahead of time?

Most beef pot roast recipes actually taste better if made a day ahead of time, so feel free to make this pot roast a day ahead. Instead of slicing the pot roast, return it to the Dutch oven. Refrigerate the covered pot roast overnight. The next day, take the roast out of the fridge 30 minutes before reheating it.

How do you reheat pot roast?

Slice the pot roast (if it isn’t already sliced) and place it in a Dutch oven or baking pan with the sauce. Cover and reheat in a 325° oven until it’s warmed through.

Pot Roast Tips

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Do you have to brown pot roast before braising it?

You don’t have to brown pot roast before braising it, but browning will make the dish much more flavorful. Searing the meat builds a layer of caramelization on the roast and creates tasty bits on the bottom of the pan. That fond seeps into the cooking liquid and forms the base of a great gravy.

How do you use leftover pot roast?

There are so many ways to use leftover pot roast (assuming there’s such a thing as leftover roast; this rarely exists in my house!). Dice the meat and use it as a substitute for corned beef when making corned beef hash and eggs. Or shred it for recipes like beef enchiladas or pulled beef sandwiches.

What kind of pan should you use for pot roast?

We recommend using a Dutch oven to make pot roast in the oven. This vessel is large enough to hold the meat and vegetables. Plus, most Dutch ovens can be used on the stovetop and transferred to the oven without changing pans.

How do you tie a pot roast for cooking?

Tying (aka trussing) a roast is actually quite simple! Tie the kitchen twine around one end of your roast with a square knot, then press your string an inch or so up the roast’s length. Hold the twine in place with one hand and wrap it around the roast with the other, looping back through the string you’ve pressed down. Continue to the other end, then turn to loop through the string on the other side. If you’re out of twine, unflavored dental floss will do in a pinch.