Pot Roast

I bring together a classic pot roast with tender chuck roast, crispy-edged potatoes, and savory carrots in one comforting, one-pan meal that feels like a warm, nostalgic hug.

Why You’ll Love This Recipe

I love how simple ingredients and a bit of patience transform into deep, savory flavors. Roasting the veggies separately gives them those irresistible crispy edges, while low-and-slow cooking the meat ensures it falls apart at the touch of a fork. Plus, prepping ahead makes this perfect for cozy dinners or leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (3 lb) boneless chuck roast

• 2 Tbsp olive oil

• Salt and freshly ground black pepper (to taste)

• 1 large yellow onion, cut into eighths

• 3 cloves garlic, minced

• 1 (14.5 oz) can beef broth

• 4 large carrots, peeled and cut into chunks

• 1.5 lb baby or red potatoes, cut into bite-size pieces (skin on)

• 2 tsp fresh thyme (or 1 tsp dried)

• 1 Tbsp chopped fresh parsley (or 1½ tsp dried)

directions

1. Preheat the oven to 475 °F.

2. In a large bowl, I toss carrots, potatoes, and onion wedges with 1 Tbsp olive oil, garlic, thyme, parsley, salt, and pepper. I spread everything evenly on a baking sheet and cover it with foil.

3. I roast the veggies for 45 minutes, remove the foil, stir gently, then roast another 30 minutes, stirring every 10 minutes until golden and crisp.

4. Meanwhile, I heat the remaining 1 Tbsp olive oil in a Dutch oven over medium-high heat. I pat the roast dry, season it generously, then sear each side for 3–4 minutes until nicely browned.

5. I add onion and garlic to the pot, sauté for 1–2 minutes until fragrant, and then pour in the beef broth, scraping up the browned bits.

6. I cover the Dutch oven with a lid, reduce the oven to 325 °F, and roast for 2½–3 hours until the meat is fall-apart tender.

7. I serve the roast with roasted veggies and spoon pan juices over the top.

Servings and timing

• Serves: 6

• Prep time: ~15 minutes

• Veggie roast: 1 hour 15 minutes

• Meat roast: 2½–3 hours

• Total time: ~4 hours

Variations

• Garlic herb butter finish: I rub the roast with butter, garlic, and herbs before searing.

• Southwest twist: I sprinkle cumin and smoked paprika, add jalapeños, and serve with lime and cilantro.

• Mediterranean style: I include oregano, rosemary, olives, cherry tomatoes, and top with lemon zest and feta.

• Low-carb option: I skip the potatoes and double the onions and carrots or add turnips/cauliflower.

• Glazed finish: In the last 15 minutes, I brush the roast with a honey–soy mixture (2 Tbsp each) for a caramelized shine.

storage/reheating

• Fridge: I store leftovers in an airtight container for up to 4 days.

• Freezer: I wrap meat and veggies separately and freeze them for up to 2 months. I thaw them in the fridge overnight.

• Reheat: I warm them covered at 325 °F for about 20 minutes or microwave with a damp towel. I add a bit of broth if needed to keep things moist.

FAQs

1. How can I make this in a slow cooker instead of the oven?

I sear the meat first, then transfer it to a slow cooker with broth, onions, and garlic. I cook it on low for 8–9 hours. I roast the veggies separately and stir them in at the end.

2. Can I add other vegetables?

Absolutely—I’ve added parsnips, rutabagas, or mushrooms. I just cut them similarly sized and roast them alongside the carrots and potatoes.

3. My roast is tough. What happened?

It likely needed more time. Chuck roast needs 2½ to 3 hours at 325 °F to break down collagen and become tender—so I just keep going low and slow.

4. Should I use fresh herbs or dried?

I prefer fresh herbs for brightness, but dried work well too—I just halve the amount since they’re more concentrated.

5. Can I make this ahead of time?

I often do. Pot roast actually tastes better the next day. I let it cool, refrigerate overnight, and reheat gently before serving.

Conclusion

This pot roast is my go-to for comfort food: a hearty one-pan meal with tender meat, crispy veggies, and nostalgic flavors. It’s easy when I plan ahead, versatile with variations, and the leftovers keep shining. When I want something warm, simple, and truly satisfying, this always hits the spot.