The Best Homemade Best Pot Roast Recipe

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What You’ll Love About This Recipe

This homemade pot roast recipe is perfect for cozy family dinners, offering a comforting meal that’s both simple and satisfying. You’ll love how tender the meat becomes, melting in your mouth after hours of slow cooking. The savory blend of herbs and vegetables creates a rich, flavorful broth that’s perfect for dipping bread or mashed potatoes. Plus, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal. It’s a classic dish that’s sure to become a favorite in your household!

Recipe

Nothing beats the comforting flavors of a homemade pot roast. This classic dish features tender beef, hearty vegetables, and a rich, savory gravy—all cooked low and slow for maximum flavor.

Ingredients

3–4 lbs chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
4 cloves garlic, minced
1 large onion, quartered
4 carrots, cut into chunks
3 celery stalks, cut into chunks
4 potatoes, quartered
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 bay leaves

Instructions

Preheat oven to 325°F (165°C).
Season the roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
Sear the meat in a large Dutch oven with olive oil over medium-high heat until browned on all sides (about 4–5 minutes per side). Remove and set aside.
Sauté aromatics in the same pot—add garlic, onion, carrots, and celery. Cook for 3–4 minutes.
Deglaze with beef broth, scraping up browned bits from the bottom. Stir in Worcestershire sauce and tomato paste.
Return the roast to the pot, add bay leaves, and bring to a simmer.
Cover and braise in the oven for 3–4 hours, or until the meat is fork-tender.
Add potatoes in the last hour of cooking.
Remove bay leaves before serving.

Notes

For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the broth after cooking.
Leftovers can be stored in the fridge for up to 4 days.

Equipment

Dutch oven or heavy oven-safe pot
Tongs
Wooden spoon

Time

Prep time: 20 minutes
Cooking time: 4 hours

Cuisine

American

Serving

6–8 servings

Nutrition

Nutritional information based on a standard homemade pot roast recipe, including beef, vegetables, and seasonings.

Nutrient	Amount per Serving
Calories	350 kcal
Protein	30 g
Carbohydrates	15 g
Fat	18 g
Saturated Fat	7 g
Cholesterol	90 mg
Sodium	600 mg
Fiber	3 g
Sugar	5 g

What To Serve With It

I love serving my pot roast with classic sides like mashed potatoes and roasted carrots, but sometimes I’ll mix it up with buttery noodles or a crisp salad. A rich gravy ties everything together, and don’t forget a glass of red wine or sparkling cider to round out the meal. Trust me, these pairings make the dish even more comforting and satisfying.

Side Dish Pairings

Choosing the perfect side dishes to pair with a homemade pot roast can really make the meal feel complete. I love serving creamy mashed potatoes because they soak up the rich gravy perfectly. Roasted carrots or parsnips add a sweet, caramelized touch that balances the savory meat. A side of buttery green beans or steamed broccoli keeps things fresh and light. Sometimes, I’ll whip up a simple garlic bread to round it all out. If I’m feeling fancy, a tangy coleslaw brings a nice crunch. Honestly, it’s all about creating a plate that feels cozy and satisfying.

Complementary Beverages

While the pot roast simmers, I like to think about what to pour in my glass to complement all those rich flavors. A bold red wine, like Cabernet Sauvignon, pairs perfectly, its deep notes hugging the savory meat. If I’m not in the mood for wine, a dark beer, like a stout or porter, works wonders, adding a toasty edge. For something non-alcoholic, a glass of iced tea with a squeeze of lemon cuts through the richness, or a sparkling apple cider brings a touch of sweetness. It’s all about balancing the hearty flavors of the roast with a drink that feels just right.