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Classic beef pot roast with carrots, potatoes, Brussels sprouts, and fresh rosemary served in a cast iron pot.
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
Cook Time 3 hours
Total Time 3 hours 20 minutes
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

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.