Go to Homepage
Get Our Cookbook

    Classic Pot Roast

    Updated March 27, 2025 / By Holly Erickson & Natalie Mortimer

    Nothing more—and nothing less—than a true blue classic pot roast recipe. It can brighten up a dreary day, sit front and center at the holidays, or simply be a delicious Sunday dinner.

    Pot roast shown in a large green dutch oven topped with fresh parsley and served with baby potatoes and carrots

    Easy and classic, our pot roast recipe always feels like an occasion of its own, whenever we serve it! A big piece of beef (that just happens to be budget-friendly), braising all afternoon in a Dutch oven always feels like quite a celebration. Best of all? Anyone, even total beginners, can make a terrific pot roast —  fall-apart tender beef with carrots and onions in a delicious sauce — because time and heat do most of the work. So what are you waiting for? For more cozy, bold-and-beefy dishes, try our Classic Beef Stew, Beef Bourguignon, or Wine Braised Beef with Mushrooms. 

    Ingredients for pot roast including potatoes, chuck roast, carrots, onions, tomato paste, red wine and broth.

    Key Ingredients

    (Scroll down for the full recipe with measurements below)

    • Chuck Roast: Look for a chuck roast with lots of nice marbling — fat equals flavorful and tender meat.
    • Onions: Yellow onions are milder and sweeter than white or purple, and they’re perfect for pot roast.
    • Carrots: We like to buy the big, loose carrots (rather than bagged carrots) because we swear they taste better.
    • Seasonings: Grandma’s pot roast was (let’s face it) a little bland sometimes. Ours is not! We add Italian seasoning, fresh thyme and a dash of brown sugar to make this recipe sing.
    • Tomato paste: One of our favorite pantry staples, tomato paste adds a ton of flavor.
    • Beef broth: Don’t sub a different kind of broth here — we want that lovely beefy richness.
    • Red wine: Doesn’t have to be super fancy, but just make sure to use a good, dry red wine that you don’t mind drinking.
    • Potatoes: we call for new or baby instead of larger potatoes like Yukon gold potatoes, but if you only have larger potatoes on hand that's okay! Just cut them into smaller pieces so they cook evenly.
    Chuck roast on parchment paper seasoned with salt and pepper
    Onion slices with tomato paste, brown sugar and herbs shown in a large dutch oven

    Why Chuck Roast Makes The Best Pot Roast

    • It’s usually more affordable than many other cuts of beef. (YAY!)
    • It’s well-marbled: Cut from the shoulder of a cow, chuck roast is well-marbled with fat. All that fat will render out of the meat as it braises, adding loads of flavor, and making the finished pot roast juicy and tender.
    • It’s easy to find. This is a classic cut of beef that you should have no trouble seeking out.
    • We also love to use chuck roasts for making Classic Beef Stew, Mississippi Pot Roast and Korean Style Pot Roast.
    Browned chuck roast in red wine in a Dutch oven.
    Pot roast in red with shown with baby potatoes and carrots in a dutch oven
    cooked pot roast in a Dutch oven ready to serve
    roasted pot roast with carrots and baby potatoes in an oval pot

    How To Make Pot Roast

    1. Decide if you’re using an Instant Pot, a slow-cooker or just a nice Dutch oven on your stove top. The big question is how much time do you have? Pot roast takes about two and a half hours on the stove top, 6-8 hours in a slow-cooker, and about an hour in an Instant Pot.
    2. Brown the chuck roast. This is just to get a lovely crust on all sides of the beef. Once that’s done, you can set it aside.
    3. Make the pot roast sauce. Sauté the onions and garlic, then stir in the tomato paste, brown sugar, broth, wine, and herbs.
    4. Add the chuck roast and start cooking.
    5. Add the potatoes and carrots. Exactly when you’ll do this depends on which cooking method you choose.
    6. When the meat is falling apart, and the potatoes and carrots are tender, your pot roast is done! 
    close up of pot roast shown in a Dutch oven with with fresh herbs
    pot roast in a large dutch oven

    How To Store Pot Roast

    Leftover pot roast is DELICIOUS. Store any leftovers in the fridge, they will keep for at least 3-4 days. The flavors will be even deeper and richer on day 2, so enjoy! You could freeze leftover pot roast — the cooked beef would be fine in the freezer for up to 3 months — but it’s not our favorite freezer meal ever. 

    close up of a pot roast meat being served with a fork with carrots and potatoes

    Serving Suggestions

    easy pot roast shown in a large pot with fork showing shredded beef along side potatoes and carrots

    More Chuck Roast Recipes

    A Pot Roast To Gather Around

    A pot roast is really our favorite kind of meal—a little showy, a little cozy and fit for a crowd. Gather your loved ones and dig in. For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

    💌 Let's Stay Together

    There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

    Classic Pot Roast Recipe

    Updated March 27, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  6
    • Prep Time:  10 min
    • Cook Time:  2 hrs 50 min
    • Calories:  557
    Print Recipe Pin Recipe
    Related Recipes

    Ingredients

    • 1 (4-pound) beef chuck roast, fat trimmed
    • 1 ½ tablespoons kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 1 large onion, cut into ½-inch-thick slices
    • 6 garlic cloves, roughly chopped
    • 1 teaspoon freshly cracked black pepper
    • 1 teaspoon Italian seasoning
    • 2 tablespoons tomato paste
    • 1 tablespoon brown sugar
    • 2 cups beef stock, plus more as needed
    • 1 cup light red wine, such as cabernet sauvignon or pinot noir
    • 4 sprigs fresh thyme
    • 3 large carrots, peeled and cut into 2-inch pieces
    • ¾ pound baby potatoes, halved
    • Chopped fresh parsley for serving

    Method

    1. Preheat the oven to 350°F with a rack in the lower third of the oven. 

      Ingredients for pot roast including potatoes, chuck roast, carrots, onions, tomato paste, red wine and broth.

    2. Pat the beef dry and season all over with the salt.

      Chuck roast on parchment paper seasoned with salt and pepper

    3. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to a plate. 

      Pot roast seasoned with salt and pepper browned in a large dutch oven

    4. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown too quickly, add ¼ cup beef stock and scrape the browned bits. 

      Onion wedges sautéed in a large dutch oven

    5. Add the pepper, Italian seasoning, tomato paste and brown sugar and stir to incorporate. Stir in the stock, wine, and thyme. Return the meat to the pot along with any collected juices. Cook on medium until the liquid reduces slightly, about 5 minutes. Cover the pot and transfer it to the oven.

      Browned chuck roast in red wine in a Dutch oven.

    6. Cook the roast for 90 minutes. Remove the pot from the oven, add the carrots and potatoes, and continue roasting until the meat is very tender and shreds easily with a fork, about 60 minutes longer. 

      Pot roast in red with shown with baby potatoes and carrots in a dutch oven

    7. Discard thyme leaves and serve topped with fresh parsley.

      Pot Roast 19

    Notes

    Slow Cooker

    1. Pat the meat completely dry. Season all over with the salt, pepper, and Italian seasoning.
    2. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 8-10 minutes total. Transfer the meat to the slow cooker pot.
    3. Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown, add a splash of broth.
    4. Pour in 1 cup of red wine and bring to a simmer. Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, and 2 cups of the broth. 
    5. Arrange the carrots, potatoes, and thyme around the meat in the slow cooker pot. Pour the sauce over the top. Cover and cook on high for 6 hours or on low for 8 to 9 hours. 
    6. Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot. 

    *Note: For firmer carrots and potatoes, add half way through cooking time. 

     

    Instant Pot 

    1. Pat the meat completely dry, and if necessary to fit in your Instant Pot, cut it into two pieces. Season all over with the salt. Using the saute function, heat the oil in the Instant Pot. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes total. Transfer the meat to a plate. 
    2. Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. 
    3. Pour in ½ cup of the red wine and bring to a simmer. Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, 1½ cups of the broth, the Italian seasoning, and black pepper. Return the meat to the pot along with any collected juices. Add the thyme. 
    4. Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 1 hour. Allow the pressure to release, remove the lid, and add the carrots and potatoes. Lock the lid again and cook on high  pressure for 10 more minutes. Allow the pressure to release naturally for 30 minutes, then quick release if needed.
    5. Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot. 

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 557
    • Protein 64 g
    • Carbohydrates 20 g
    • Total Fat 23 g
    • Dietary Fiber 3 g
    • Cholesterol 215 mg
    • Sodium 930 mg
    • Total Sugars 6 g

    Classic Pot Roast

    Questions & Reviews

    Join the discussion below.

    or
    • Reya

      Is adding the red wine necessary? Is there any substitute for it if I don't have it on hand?

      It adds a nice depth of flavor but you can just replace it with beef stock if needed. Hope you enjoy Reya!

    • Monica

      How do I make this recipe with a pressure cooker

      Yes, we have instant pot instructions under the method. Hope you enjoy!

    • Brianna

      Hey I want to make this tonight.. I know my fiancé will want something with this. Should I put this over rice? Do you have any suggestions :) thank you

      You could skip the potatoes in the pot roast and serve over Mashed potatoes, or leave them in and serve it with Brussels Sprouts Gratin, The Kale Salad, Cornbread or creamy Polenta. Hope this helps!

    • Ellie

      The flavor profile is amazing! The liquid turned out really oily though for me - is this from the fat of the meat?

      Yes, usually the fat will produce oil. Did you trim the fat off, we like to trim as much fat as possible.

    • MENDELSON

      Growing up, meat was mostly boned. My mother told me the bone gave flavor. Now everything is boned. Especially potroasts should be bone-in I think. I askedthe butcher for one and he weighed it bone-in at the same price as no-bone and it was exhorbitant. If I buy beef bones and put them in the pot, will that do it? Any advice? Or, in terms of flavor, a m I making too much of this?

      We think it's totally fine to make the pot roast without bones. We wouldn't add bones to the pot. We use boneless all the time and it turns out great!

    • Tori

      I chose this recipe due to the addition of tomato paste and brown sugar for additional flavor. It smelled SO good while it was cooking and tasted even better when it was done! I added about 25 additional minutes to the cooking time to make sure it was fork-tender. Next time I may add more broth because most of the liquid cooked off in the additional time. But this is my new go-to! Holy comfort food!

      Thanks tori, we are so glad you loved it!

    • Melinds

      This was the first pot roast I made and it was great! I had to cut the roast in two since four pounds was pretty big for my Dutch oven. I think it might cook it slower and lower next time. It was very tender but I think it could be even better maybe. Would add more carrots and potatoes next time (and if I had a bigger Dutch oven).

      Thanks Alissa, we are glad you enjoyed it. Congrats on your first pot roast!

    • Elizabeth

      This is the best pot roast recipe I've ever had! I've made it at least 10 times now and it turns out perfectly every time. The red wine and brown sugar seem to set it apart from other recipes I've tried. We sometimes double the potatoes since I can only find them in 1.5 pound bags and also add 1-2 parsnips.

      WOW, this is so great to hear. Thanks Elizabeth, we are so glad you loved it!

    • Holly

      When I made this in the oven and ate it, I could NOT believe I had cooked this myself. Granted, I don't consider myself a failure in the kitchen but WOW was this good. Definitely will continue to make again and again. Recipe was perfect as-is.

      This is so great to hear. Thanks Holly! We are so glad you loved it, great job making it!

    • Rosalva

      Best pot roast recipe ever! I feel the tomato purée and brown sugar provides additional depth and a hint of sweetness to this savory roast.

      Thanks Rosalva, we are so glad you loved it!