The Best Homemade Pot Roast Recipe Slow Cooker
What You’ll Love About This Recipe
This homemade pot roast recipe is a cozy, comforting dish that’s perfect for family dinners or lazy Sundays. It’s simple to make but packed with rich, savory flavors everyone will love.
- Tender, juicy meat that falls apart with a fork, thanks to slow cooking in a flavorful broth.
- Hearty vegetables like carrots and potatoes soak up all the delicious juices, making every bite satisfying.
- Easy prep means you can toss everything in the pot and let it simmer while you relax or tackle other tasks.
Recipe
Comfort food at its finest, pot roast is a classic dish that’s hearty, flavorful, and perfect for family dinners. This homemade pot roast recipe combines tender beef, savory vegetables, and rich gravy for a meal that’s sure to satisfy. Here’s how to make it:
Ingredients:
1 (3-4 pound) beef chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 celery stalks, cut into chunks
4 potatoes, peeled and quartered
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Instructions:
- Preheat the oven to 325°F (165°C).
- Season the beef chuck roast generously with salt and black pepper on all sides.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing for 2-3 minutes until fragrant.
- Stir in the carrots, celery, and potatoes, cooking for 5 minutes to soften slightly.
- Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
- Return the seared roast to the pot, nestling it into the vegetables and liquid.
- Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shreds with a fork.
- Remove from the oven, discard the bay leaves, and let the roast rest for 10 minutes before slicing or shredding. Serve with the cooked vegetables and gravy.
Notes:
For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the pot after cooking. Simmer on the stovetop until thickened.
Equipment:
Dutch oven or oven-safe pot
Time:
Prep time: 20 minutes
Cooking time: 3-4 hours
Cuisine:
American
Serving:
6-8 servings
Nutrition
Pot roast is a hearty dish that provides a good balance of nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Fat | 18g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sodium | 500mg |
What To Serve With It
I love pairing my pot roast with creamy mashed potatoes because they soak up all the rich gravy so well. Roasted vegetables, like carrots and parsnips, add a sweet, caramelized flavor that balances the dish perfectly. Trust me, it’s a combo that’ll have everyone asking for seconds!
Mashed Potatoes
Creamy, buttery mashed potatoes are a classic side that pairs perfectly with pot roast, soaking up all those rich juices like a delicious edible sponge. When I make them, I use Yukon Gold potatoes for their natural creaminess, then mash them with a generous amount of butter, warm milk, and a pinch of salt. Sometimes, I’ll add a garlic clove to the boiling water for extra flavor, and trust me, it’s a game-changer. I love how comforting they feel alongside tender pot roast, creating that classic, hearty meal I always crave. It’s simple, timeless, and absolutely irresistible.
Roasted Vegetables
Roasted vegetables are an effortless yet flavorful addition to any pot roast meal, adding color, texture, and a touch of sweetness. I love tossing carrots, parsnips, and Brussels sprouts with olive oil, salt, and pepper, then roasting them until they’re caramelized and tender. The oven does most of the work, and the result is a side dish that feels fancy but couldn’t be simpler. Sometimes, I’ll throw in some sweet potatoes or red onions for variety. These veggies soak up the pot roast juices beautifully, making every bite even more satisfying. They’re a must-have on my table!
