Published January 12, 2024.This post may contain affiliate links. Please read my disclosure policy.
This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, and this is the ultimate recipe for comfort.
Meat is very expensive, so when I buy it and cook it, I want to ensure it’s spot-on and tasty beyond all belief. If you’re looking for foolproof beef recipes, you must try myChateaubriandorSteak au Poivre.
Pot Roast
Pot roast is an American dish of a large, inexpensive cut of beef that is browned and slowly braised in liquid and vegetables until fork tender. This cooking process renders an extremely flavorful cut of meat. This dish has many variations, including the cut of beef and vegetables used to make a meal tailored to your liking.
This is different from Boeuf Bourguignon, also called beef burgundy, as that traditional French dish uses things like bacon and a lot of red wine while also using smaller chunks of beef as opposed to one big piece. Regardless, to me, there is no wrong way to make a pot roast.
Ingredients and Substitutions
- Beef – Beef chuck roast is the best cut of beef to use. However, you can use brisket, top or bottom round, and sirloin.
- Vegetables – Carrots, celery, and potatoes are the basic vegetables used in a pot roast. This can be enhanced by adding parsnips, turnips, rutabaga, celeriac root, and mushrooms. Options for potatoes are baby Yukon golds or reds, fingerlings, or larger russet potatoes that are quartered.
- Onions – I used yellow onions, leeks, and garlic. You can use onions and garlic in this recipe. In addition, you can substitute the yellow onion for a red, white, or sweet one.
- Tomato Paste – Some tomato paste will help add a touch of sweetness and acidity to the pot roast.
- Flour – Regular all-purpose flour is used to make a beurre manié, a thickening agent for the sauce.
- Fat – Olive oil, avocado oil, lard, or beef tallow can be used when searing the beef and vegetables. In addition, you will need some softened unsalted butter.
- Wine – You can use dry red or white wine for this recipe. For red, use cabernet sauvignon, merlot, or shiraz. For white, use chardonnay, sauvignon Blanc, or pinot grigio. In addition, you could also use a dark beer such as Guinness.
- Herbs – I like to use a combination of fresh thyme and parsley with the addition of bay leaves. Fresh rosemary would also be an acceptable option. For dry ingredients, substitute the fresh thyme with 2 teaspoons of dry thyme and 2 teaspoons of dry parsley for the fresh parsley.
- Stock – Beef stock is best to use for this recipe. You can substitute with water, brodo, vegetable stock, or chicken stock.
How to Make a Pot Roast
Season the beef on all sides with salt.
Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
Remove the beef from the fridge and season with pepper.
Add the olive oil to a large pot over high heat until it smokes.
Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around.
Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes.
Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
Deglaze with ¼ cup of wine and cook until it’s absorbed.
Stir in the tomato paste and cook for 2 to 3 minutes.
Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 4 to 5 minutes or until the sauce thickens like a gravy.
Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
Add the beef back to the pot and serve.
Make-Ahead and Storage
Make-Ahead:You can make this up to 1 hour ahead of time. Keep it warm, covered over very low heat.
How to Store:Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for 1 whole day before reheating.
How to Reheat:Add your desired portion of pot roast and vegetables to a small pot and cook over low heat until hot. Be sure to stir occasionally.
Chef Notes + Tips
- I used a 2 ½ gallon Dutch oven pot. No matter the material, any large pot will work for this recipe.
- The vegetables do not need to be submerged in the liquid as they cook.
- This goes from a regular pot roast to a Yankee pot roast when adding vegetables later so they do not overcook.
More Beef Recipes
- Sloppy Joe
- Picanha Steak
- Beef Wellington
- Swiss Steak
- Braciole
Video
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Classic Pot Roast Recipe
5 from 42 votes
This classic pot roast recipe of roasted chuck roast braised in broth and finished with vegetables makes for an amazing home-cooked meal.
Servings: 6
Prep Time: 30 minutes minutes
Cook Time: 4 hours hours 30 minutes minutes
Ingredients
- 3 ½ to 4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 peeled julienne yellow onion
- 2 thinly sliced and rinsed leeks, white and yellow parts only
- 6 thinly sliced garlic cloves
- 1 cup red wine
- 3 tablespoons tomato paste
- 6 cups beef stock
- 2 bay leaves
- 8 to 10 sprigs fresh thyme
- 8-10 fresh parsley stems with leaves
- 2 pounds baby Yukon potatoes
- 6 peeled regular or 10 baby tri-colored carrots cut into 2” inch pieces
- 4 ribs of celery cut into 2” inch pieces
- 2 peeled parsnips, cut into 2” inch pieces
- 1 peeled rutabaga cut into 1” cubes
- 1/2 beurre manié recipe
- Worcestershire sauce to taste
- 1 tablespoon red wine vinegar
- coarse salt and fresh cracked pepper to taste
- optional finely minced parsley for garnish
Instructions
Generously season the beef on all sides with salt.
Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
Remove the beef from the fridge and season with pepper on all sides.
Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly.
Place in the beef, turn the heat down to medium, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side.
Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.
Deglaze with ¼ cup of wine and cook until it is completely absorbed.
Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.⅘
Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
Add the beef back to the pot and serve.
Notes
Make-Ahead:You can make this up to 1 hour ahead of time. Keep it warm, covered over very low heat.
How to Store:Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for 1 whole day before reheating.
How to Reheat: Add your desired portion of pot roast and vegetables to a small pot and cook over low heat until hot. Be sure to stir occasionally.
I used a 2 ½ gallon Dutch oven pot. No matter the material, any large pot will work for this recipe.
The vegetables do not need to be submerged in the liquid as they cook.
This goes from a regular pot roast to a Yankee pot roast when adding vegetables later so they do not overcook.
Nutrition
Calories: 821kcalCarbohydrates: 59gProtein: 62gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 183mgSodium: 828mgPotassium: 2764mgFiber: 10gSugar: 13gVitamin A: 10927IUVitamin C: 67mgCalcium: 186mgIron: 10mg
Course: dinner, Main Course
Cuisine: American
Author: Chef Billy Parisi
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61 comments
- Vivian Soul
I have never ever made a good pot roast. I had even given up trying, but my son bought a pot roast to cook. I dreaded having to try this unsuccessful past. I looked at your wonderful recipe, to find I can make a pot roast with huge success. It has always been my favorite as long as someone else made it, but now it is my favorite because I now know how to make it. I LOVE IT, yum yum
Thank you,
vivian- Reply
- Vivian Soul
I have never ever made a good pot roast. I had even given up trying, but my son bought a pot roast to cook. I dreaded having to try this unsuccessful past. I looked at your wonderful recipe, to find I can make a pot roast with huge success. It has always been my favorite as long as someone else made it, but now it is my favorite because I now know how to make it. I LOVE IT, yum yum
Thank you,
Vivian
- Reply
- Rodney Parrish
I use to love pot roast dinners with my parents growing up, it always brought our family together at the table. Thank You Chef Billy for your wonderful pot roasts dinner, my wife & I really enjoy it all the time ❤️😊🙏
- Reply
- daniel
The best roast I ever had
- Reply
Excellent!
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- John
Chef, thank you. The pot roast was amazing. My husband and daughter loved it……looking forward to the leftovers tonight. More than the recipe, however, THANK YOU for the amount of effort and caring you put into HOW you shared the recipe. The video, the photos, the tips, the narrative…it all screams of someone who truly wants to share and wants others to be successful.
Super job! I’m a fan based on this first experience. I’ll be checking out your other recipes over the coming months. Looking forward to it.
- Reply
Thanks for the kind words. I’m very glad the recipe worked out well for you!
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- Kathy J. Getek
Without a doubt the best pot roast recipe ever. The seasoning of the chuck roast makes all the difference in the world. After years of making what I thought was a good pot roast…well I was just schooled. Making it again this week because hubby couldn’t get enough the first time. Thanks chef!!
- Reply
many thanks!
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- Steve
Outstanding explanations and great taste!
- Reply
- Sue Rutland
Love pot roast. It will try this method. Thanks
- Reply
- Cindy Howard
I tried your Pot Roast recipe yesterday. It was to die for. Thank you, Thank you for all your recipe videos. This one had a lot of flavor. My husband commented on how tasty it was. After all these years I finally learned how to cook (LOL) thanks to you.
- Reply
- Scott Blanks
Chef, Made this tonight. AMAZING!!! I didn’t believe you with all the veggies but they all fit and were delicious! And the gravy!! Wow! Great meal. Will do this again. Thanks.
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- Donna
This pot roast is over top of the traditional. With all the different added vegetables and the drying process was salt before hand. This is one that I am definitely going to try maybe even for a fancy dinner.
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- Cynthia Glorioso
Made this for dinner last night. It was terrific!! It is not how I usually prepare a pot roast but I will prepare all of mine the same way in the future.
I have never heard of beurre manie before. It worked perfectly and produced a lovely sauce/gravy. Thank you.- Reply
- Judy Sauer
Fantastic! Most flavorful pot roast!
- Reply
- lisa
As always Billy, you did not disappoint with this one.. love the addition of the root veggies , which added great depth & flavor!
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- Jackie
Best pot roast ever!
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- Kim
Can you make the beurre manie w/ cornstarch instead of flour to make it gluten free?
- Reply
no
- Reply
- Deborah Coggins
I had been craving a good pot roast for a while. I chose your recipe and my husband and I really enjoyed it. I will definitely be making it again
- Reply
excellent!
- Reply
- Marie Stefan
Love this recipe, pure comfort food. So tasty and really easy, love one pot dinners.
Really appreciate Chef Billy’s delivery, so much detail, photographs, explanations. You just can’t go wrong.
Cheers Chef!- Reply
thanks for giving it a shot!!
- Reply
- Kim
I made this a few weeks ago. It was a delicious hit!
- Reply
- Michele Russomanno
The best pot roast I’ve ever made, and I’ve been cooking for a very long time
- Reply
- VICKI S CROZIER
What is not to love about this classic. That’s why I find Billy Parisi’s recipes inspiring – a great variety of classics and new ideas with easy to listen to/watch/understand instructions <3
- Reply
- Mary
This was a great meal ! Warming comfort
Food on a cold weekend. Everyone was blown b away by the flavors and tenderness of the beef. !Delicious!
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- Sheryl
I made this and found it to be absolutely delicious. It is my new favorite comfort food to eat. I don’t enjoy cutting up all of the veges by hand, but it is so worth it. I’ve never had leeks or persimmons before and now plan to find other uses for them. I didn’t use the rutabaga because I couldn’t figure out how to slice it. My knife got stuck and I thought I would need Excalibur to remove it.
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- Kelly Austin
Love this recipe! Using a few special techniques really elevates this roast from a plain “meat and potatoes” meal to something really special.
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- Kevin
Delicious
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- Mike
I made this tonight for dinner & it was fantastic. I had to improvise a bit since my local grocer didn’t have parsnips or rutabaga in stock. But that’s the thing about recipes like this: you can make changes with what you have available & it just works. I can’t recommend this one enough.
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- sue😁😋
Thank you fabulous recipe Chef Billy 👏👋😋😁
- Reply
- Gary
Made this a couple of days ago, did not include potatoes as my wife is not wild about them. Parsnips, celery root, turnips, carrots, rutabaga, and celery for the veggies. The stock came out very rich and the dish is a hit. One thing, I find that it takes me longer to caramelize the onions, more like 30 to 45 minutes with the pan on low. So I adjust all recipes to account for the time. Great recipe.
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- Regina
Absolutely decadent! Bursting with flavor!
- Reply
- Kris Trobaugh
Best pot roast ever.
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- Janet Clark
We had friends for dinner the other night and I made this. It was a hit!! My husband usually makes our roasts and I decided to this time. I think he was a bit jealous because I got so much praise on how good it was. 😊🥰
- Reply
- Ninoska
I haven’t made it yet but I was thinking with what can you accompany it? Bread? And how do I cut the beef that it looks “elegant”. 😅Thanks and have a nice weekend! 😊 blessings!
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I mean it has starch and plenty of veg.
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- D
Chef Parisi, made your classic pot roast recipe and it was awesome. Easy to follow. This is definitely a keeper. Thank You!
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- Susan Straw
This was so good!! I did use a slurry this time instead of your beurre manie and it thickened the gravy up nicely. I’ll try it next time. Love your videos!
- Reply
- Rebecca
This was a great dish and I’m planning to use it again and again.
Thanks for your teaching skills. I appreciate all your help
.I love trying new recipes and yours have all deserved 5 stars!- Reply
- Carmen Jarvis
Best pot roast I’ve ever made. As promised, the meat was very tender and the vegetables weren’t overly cooked. The seasonings and the gravy were perfect. Thank you for sharing your recipe, Chef!
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- Rob
Excellent. So glad I salted overnight. Perfect results, guests raved. Used your beef stock recipe for this, and french onion. Will use stock for your lamb shank recipe shortly.
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- Chris
Made this for a small football party. It was brilliant. Rave reviews all around. Bonus that the house still smells great three days later.
- Reply
- Grace Holland
Amazing flavors! Thank you for another great recipe. 😊
- Reply
- Chrissy
Made this yesterday for company. Total comfort food. Especially welcome during this cold weather. Thank you for another wonderful recipe.
- Reply
- Maureen
I love cooking a pot roast on Sundays. I followed your PR recipe for tonight’s dinner and it was a great success. Thank you for your clear instructions and culinary wisdom. I’m getting better at cooking, thanks to you!
- Reply
- Susan Young
I have been making yankee pot roast for nearly 54 years and this is the absolute best! The dry brining and searing all over is a huge game changer! Thank you for sharing your fabulous recipes.
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- Bob Privett
Full of flavor and tender meat! Great recipe for a cold winter night!
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- Earlene
Amazing! Wonderful recipe!thank you Chef Parisi! I can’t wait to make this for guests!! So flavorful and tasty!
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- Jeri
This recipe is delicious 😋
- Reply
- Tina
I don’t like having the oven on for so many hours. How about on the stove?
- Reply
Sure
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- Coleman Patricia
Why do salt the roast in the refrigerator up to 48 hours???
- Reply
For flavor and browning.
- Reply
- Patricia Bain
Yummmmy
- Reply
- Laura
Delicious recipe
- Reply
- sue 😋😁
Yes shall love pot roasts fab recipe thank you ChefBilly full of flaver 😁😋🤩😍
- Reply
- Donna A Pollock
Nothing more comforting than a Pot Roast for dinner. This one is delicious too. Thanks Chef…
- Reply
- MICHELE L. HAMILTON
Hi Billy
Pot roast was slammed
Which means delicious, delicious!- Reply
