Pot Roast, But Make It Extra-Flavorful!
There’s something about a good pot roast that just feels timeless. ♡
I love that generations before us were making the same sort of meal on slow Sunday afternoons — beef searing on the stove, root veggies simmering away, the house smelling more delicious by the minute. It’s definitely one of those nostalgic meat-and-potatoes dinners that will never go out of style!
That said, I’m definitely partial to pot roasts that are richly seasoned with layers of rich, savory flavors. So my version adds in a cup of red wine, lots of garlic, a spoonful of tomato paste, and perfectly-balanced mix of thyme, bay, and Worcestershire. The beef turns meltingly tender, the veggies soak up all that savory goodness, the sauce is absolutely irresistible.
I wrote this recipe with traditional Dutch oven instructions, but admit that I probably most often make this one in the Crock-Pot or Instant Pot nowadays. So all options are included below — choose your own adventure and enjoy!
Recipe Tips
A few helpful tips to make sure your pot roast turns out absolutely perfect every time:
- Choose the right cut: A well-marbled beef chuck roast is ideal here — it becomes beautifully tender and flavorful after a few hours of braising. That said, if you’d rather not purchase a large hunk of meat, you can also purchase the equivalent weight of smaller chunks of stew meat.
- Pat it dry first: This helps the roast develop that deep, golden crust when searing, which adds so much flavor to the final dish.
- Don’t rush the sear: Let each side brown well before turning. Those caramelized bits on the bottom of the pot create the base for your sauce.
- Deglaze for flavor: Be sure to scrape up all of those browned bits with the red wine or broth — they add soooo much richness and depth to the braising liquid.
Recipe Variations
Want to mix things up? Here are a few delicious ways to make this pot roast your own:
- Add mushrooms: Stir in a few cups of baby bella mushrooms (or wild mushrooms) along with the carrots and potatoes for extra umami flavor.
- Try different veggies: Swap or add in parsnips, turnips, or sweet potatoes for a different veggie twist.
- Skip the wine: Red wine adds lots of depth of flavor, but you can substitute it with extra beef stock with a splash of balsamic vinegar.
- Make it gluten-free: This recipe is naturally gluten-free as long as your beef stock and Worcestershire sauce are certified GF.
- Add a tomato twist: A can of diced tomatoes or a few tablespoons of tomato purée can create a slightly brighter, more Italian-style flavor.
FAQ
Yes! Let it cool completely, then freeze in its braising liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.
No problem — you can substitute the wine with extra beef stock plus a tablespoon of balsamic vinegar or red wine vinegar for acidity.
The beef should be fork-tender, meaning it easily pulls apart when tested. If it still feels firm, return it to the oven and check again every 20–30 minutes.
Yes — just maintain a gentle simmer on low heat and cook for about the same amount of time (2½–3 hours), checking occasionally to ensure the liquid doesn’t reduce too much.
More Beef Roast Recipes To Try
Here are a few more flavorful beef roast recipes to add to your menu!
Pot Roast
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 mins
- Yield: 6 to 8 servings 1x
Description
This classic oven-braised pot roast recipe features tender beef, carrots, and potatoes simmered in a rich red wine sauce — a hearty, comforting dinner perfect for Sunday gatherings or cozy weeknights. Instant Pot and Crock-Pot instructions included in the notes below.
Ingredients
- 1 (3 to 3.5 pound) beef chuck roast, excess fat trimmed
- 4 teaspoons kosher salt (or 1 tablespoon fine sea salt)
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, cut into wedges
- 8 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 2 cups beef stock (plus more as needed)
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 2 teaspoons Worcestershire sauce
- 3 large carrots (about 9–10 oz), peeled and cut into 2-inch pieces
- 1 pound baby potatoes, halved
- chopped fresh parsley, for serving
Instructions
- Preheat oven to 350°F with a rack in the lower third.
- Season and sear the roast: Pat the beef dry with paper towels. Season generously all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Once shimmering, sear the roast until deeply browned on all sides, about 10 minutes total. Transfer to a plate.
- Build the base: Add the onion wedges to the pot and sauté until lightly golden, 4–5 minutes. Stir in garlic and cook 1 minute more. If the bottom browns too quickly, splash in ¼ cup beef stock to deglaze.
- Flavor foundation: Stir in tomato paste and cook for 1–2 minutes until caramelized. Deglaze with red wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Add braising liquid: Stir in beef stock, Worcestershire, thyme, and bay leaves. Return the beef (plus any juices) to the pot, nestling it into the liquid. Bring just to a simmer, then cover.
- Oven braise: Transfer the pot to the oven and cook for 90 minutes.
- Add vegetables: Carefully remove from oven. Add carrots and potatoes around the roast, pushing them gently into the liquid. Cover again and return to oven for 60–75 minutes, until beef is fork-tender and vegetables are cooked through.
- Finish and serve: Discard thyme stems and bay leaves. Transfer roast to a board and shred or slice against the grain. Taste the braising liquid and adjust seasoning as needed.
- Serve: Arrange meat, carrots, and potatoes on a platter. Spoon braising juices over top, and sprinkle with fresh parsley before serving.
- Optional gravy: After removing the roast and vegetables, pour the cooking liquid through a fine-mesh strainer into a saucepan (discard onions, bay leaves, and thyme stems). Skim off any excess fat. Bring to a simmer over medium heat. In a small bowl, whisk together 2 tablespoons cornstarch + 3 tablespoons cold water until smooth, then slowly whisk into the simmering liquid. Cook, whisking constantly, until thickened, about 2–3 minutes. Taste and adjust seasoning with salt and pepper. Serve over the beef and vegetables.
Notes
Instant Pot Instructions: Season and sear the beef on all sides using the sauté function until nicely browned. Add the garlic, onions, carrots, and potatoes, then pour in the beef stock, red wine, and herbs. Secure the lid and set the Instant Pot to Pressure Cook (High) for about 60–70 minutes, depending on the size of your roast. Allow the pressure to release naturally for 10–15 minutes, then quick-release any remaining pressure. Continue on with Steps 8-10 above.
Crock-Pot Instructions: Season the beef and sear it in a hot skillet until browned on all sides, then transfer to the slow cooker. Add the garlic, onions, carrots, and potatoes around the roast. Pour in the beef stock, red wine, and herbs. Cover and cook on Low for 8–10 hours, or High for 4–5 hours, until the beef is tender and falls apart easily. Continue on with Steps 8-10 above.
This is a fantastic recipe. It’s almost exactly the way I’ve been making pot roast for decades now in my Dutch oven. I just don’t use the thyme (husband doesn’t like it) but all the other ingredients are the same. I’ve tried it once with bottom round roast (too dry) but then went back to the chuck roast which is the best for pot roast. Haven’t tried the crock pot method yet. I think I’ll just leave well enough alone.