Classic Beef Pot Roast

Nothing says comfort like a Classic Beef Pot Roast simmered low and slow with hearty vegetables. This cozy one-pot meal is perfect for Sunday dinners, fall evenings, or holiday gatherings. Made with a tender chuck roast, carrots, potatoes, onions, and Brussels sprouts, this recipe brings back the flavors of home-cooked tradition. Whether you make it for family or friends, this pot roast is rustic, comforting, and full of flavor.

Why You’ll Love This Recipe

• Cozy & Comforting: The ultimate family-style dinner.
• One-Pot Meal: Meat, potatoes, and veggies all cook together.
• Make-Ahead Friendly: Tastes even better the next day.

Tips for Success

• Always sear the roast first for rich flavor.
• Keep veggies chunky so they don’t overcook.
• Let the roast rest 10 minutes before slicing.

Serving Ideas

• Pair with buttered dinner rolls or cornbread.
• Add a crisp green salad for freshness.
• Drizzle with pan juices or make a quick gravy.

FAQs

Q: Can I make this in a slow cooker?
A: Yes — cook on low for 8 hours or high for 5–6 hours.

Q: Can I freeze pot roast?
A: Absolutely. Cool completely, then freeze meat and veggies in airtight containers for up to 2 months.

Q: What cut of beef works best?
A: Chuck roast is ideal, but brisket or round roast also work.

Jana Rae

Classic Beef Pot Roast

This Classic Beef Pot Roast with vegetables is the ultimate comfort food. Slow-roasted with carrots, potatoes, and herbs, it’s tender, hearty, and perfect for Sunday dinner or holidays.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

• 3 –4 lb beef chuck roast or pork shoulder as variation
• 2 Tbsp olive oil
• 1 large onion cut into wedges
• 4 carrots peeled and cut into chunks
• 4 potatoes peeled and quartered
• 1 cup Brussels sprouts halved (optional but delicious)
• 4 garlic cloves minced
• 2 cups beef broth
• 1 cup red wine or extra broth
• 2 sprigs fresh rosemary or 1 tsp dried
• 2 sprigs thyme or 1 tsp dried
• 2 bay leaves
• 1 tsp salt
• ½ tsp black pepper

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Method

 

1. Preheat oven to 325°F (160°C).
2. Sear the roast: Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until well browned, about 4–5 minutes per side. Remove and set aside.
3. Sauté aromatics: In the same pot, add onion and garlic. Cook for 2–3 minutes until fragrant.
4. Deglaze: Pour in red wine, scraping up browned bits from the bottom. Simmer for 2 minutes.
5. Add roast & liquid: Return roast to the pot. Add carrots, potatoes, Brussels sprouts, broth, rosemary, thyme, bay leaves, salt, and pepper. Cover with lid.
6. Bake: Place in oven and cook for 3 hours, or until meat is fork-tender.
7. Serve: Remove herbs and bay leaves. Slice roast against the grain, serve with vegetables and pan juices.

Notes

• Swap wine with more broth if preferred.
• For pork version: Use pork shoulder, reduce cook time slightly (about 2½ hours).
• Leftovers reheat beautifully — shred meat for sandwiches, soups, or stews.