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Pot roast on a plate.
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5 from 1 vote

Pot Roast Recipe

Our classic braised pot roast is made with a boneless chuck roast, an easy beef seasoning, and tons of root veggies. It's braised in the oven until fall-off-the-bone tender.
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Roast
Cuisine: American
Keyword: pot roast recipe
Servings: 8
Author: Lee Funke

Ingredients

Pot Roast Seasoning

Other Ingredients

  • 2.5-4 lbs. boneless chuck roast not chuck steak
  • ⅓ - ½ cup pot roast seasoning depending on how big the roast is
  • 3 tablespoons olive oil
  • ½ cup red wine we used cabernet
  • 1 large white onion diced
  • 5 cloves garlic minced
  • ½ teaspoon salt
  • 5 large carrots peeled and cut into thirds
  • 3 celery stalks cut into thirds
  • 2 lbs. baby potatoes cut in half
  • 8 oz. bella mushrooms sliced
  • 2 cups beef broth
  • 1 tablespoon stone ground mustard
  • 1 tablespoon Worcestershire sauce
  • 5 sprigs fresh thyme
  • 2 sprigs fresh sage

Instructions

  • Mix all of the ingredients for the pot roast seasoning in a small bowl. Remove the chuck roast from the packaging and sprinkle the seasoning over the pot roast. Massage the seasoning into the roast with your hands. Be sure the whole roast is coated. Let the roast sit in the seasoning for at least 30 minutes.
    Spices in a bowl on a white surface.
  • Preheat the oven to 300ºF.
  • Heat a large Dutch oven with a lid over medium/high heat. Add the olive oil to the Dutch oven. When the olive oil is fragrant, add the roast and sear it for 3-4 minutes on each side until golden brown. Remove the roast from the Dutch oven.
    A pan with a piece of meat in it.
  • Deglaze the Dutch oven with the red wine and scrape the brown bits from the bottom with a spatula. Add the onion to the wine and season with salt. Let the onion saute for 2-3 minutes. Then, add the garlic, and cook for another 1 minute.
    A pot with onions in it and a black spoon.
  • Add the carrots, celery, and potatoes to the Dutch oven and stir all the ingredients together. Let the vegetables cook for 4-5 minutes.
  • Whisk together the beef broth, mustard, and Worcestershire sauce in a separate bowl and then pour the liquid over the vegetables. Place the fresh herbs and roast on top of the vegetables.
    A pot full of vegetables and meat in a pan.
  • Cover the Dutch oven and bake for 3-4 hours or until the roast falls apart with a fork. Flip the roast after 2 hours so each side can roast in the cooking liquid. Continue to cook until your pot roast is fall-off-the-bone tender. Time will vary depending on the size of your roast and your oven.
  • Remove the roast from the oven and let it rest for 10 minutes. Enjoy immediately after discarding the herb stems.
    A pot full of beef, carrots and potatoes.
  • Remove the roast and vegetables from the Dutch oven and set aside. Discard the herb stems and add 2-3 teaspoons of cornstarch to the pot. Whisk the cornstarch into the cooking liquid. If the liquid is still hot, the cooking liquid should thicken within a few minutes. If the cooking liquid is not hot, bring the liquid to a boil over high heat on the stovetop and then add the cornstarch.
  • Add the roast and vegetables back into the pot with the gravy and enjoy.

Notes

  • We used 2.5-lb. chuck roast and ⅓ cup of pot roast seasoning. Use as much seasoning as needed to coat the whole roast. You can store the rest of the seasoning in an airtight container for later.
  • How long the roast is in the oven will vary by the oven and by the size of the roast, but be patient! If your meat is still tough, continue cooking until tender.

Nutrition

Calories: 488kcal | Carbohydrates: 39g | Protein: 32g | Fat: 22g | Fiber: 5g | Sugar: 11g