Classic Beef Pot Roast Recipe

This beef pot roast is as easy as it gets.

Beef cooked in wine and broth, throw in carrots and potatoes and served in a big ol bowl with a slice of yummy bread. Totally comfort food and the reason why I love fall.

Beef Pot Roast l

Speaking of fall, is the weather all janky lately or what? It’s stuck at the 70-ish degree mark. Not quite fall weather if you know what I mean. But I’ve been craving warm and cozy meals and I’m not going to wait any longer. I’m also craving boots, sweaters and scarves and I just can’t bear to wear them in this sunny warm weather which is such a drag.

pot roast ingredients

This recipe is a no-brainer. It’s probably why I like it so much. Sear, sauté, simmer and off to the oven to finish up. I’ve made quite a few different pot roasts in my life, some that even called for tomato paste {not good}. Those ones aren’t my favorite. So I just stick to my tried and true recipe… because, as you know, you can never go wrong with a classic.

(I’ve also included instructions, in the recipe printable, on how to make this slow cooker friendly!


Start by heating a large {5 qt. or bigger} Dutch oven over medium-high heat and add in a tablespoon of olive oil. Swirl so it coats the bottom of the pot.


Season both sides of the chuck roast generously with kosher salt. I don’t pepper my roast because when the meat hits the hot pot it’s going to burn the pepper. So I add it later on.


Once a good crust forms remove the roast to a plate.

chopped onion

Then, reduce the heat to medium and coarsely chop the two onions and add them to the pot.

saute onions

Sauté the onions until they soften, about 5-8 minutes.

garlic collage

Chop up the 3 cloves of garlic and throw that in with the onions. Stir and let the garlic cook for a minute.

Note: Here is where you can transfer everything to a slow cooker if you wanted to. Cook, covered in your slow cooker, on low for 6 to 8 hours.

pour in the pinot

Put the roast back in and pour in a cup of Pinot Noir. In the end, there isn’t an overly wine-y taste. It’s super subtle, and I get hints of it in bites. However if you’re avoiding wine altogether then try swapping it out for more beef broth. I just can’t guarantee the flavor will be the same. So if you try it… let me know!

beef broth

Next, pour in two cups of beef broth.

bay and thyme

Then add the 4 sprigs of fresh thyme and a bay leaf.


Next, add in a half teaspoon of black pepper.


Give it all a stir…


Next, cover and bring to a simmer before popping the pot into a preheated 350 degree oven for 2 hours.

ready for veggies

Next, after the two hours are up, the roast is just about done and smells marvelous.

quartered red skins

Then wash and quarter up 1-1/2 to 2 pounds of red skin potatoes. Really you could use the potato that you like best. I like red skins best… so I use them. Ya dig?

carrots and potatoes in

Next add the quartered potatoes and the chopped, peeled carrots I forgot to photograph. (whoops!) But you all know what carrots look like anyway so it’s all good.

Beef Pot Roast l

It should take 30 minutes for the potatoes and carrots to cook and be fork tender. When that happens, pull out the roast and stare at it. You’ve got two options; a: slice it into meaty chunks. Or b: shred it into meaty chunks. I like both… truly. Ps. I may frame that second shot… I just love it so.

Beef Pot Roast l

Then add the roast bits back into the pot of love and stir it so the meat can absorb that fan-tabulous sauce.

Beef Pot Roast l

Serve this Beef Pot Roast it in a bowl, a plate or a trough hung around your neck… jussst kidding. But not just kidding about how good this is. The roast is fall-apart-melt-in-YO-mouth delicious. Like I may or may not have licked the bowl AFTER I sipped from its rim. Jussst sayin’.

Oh and IF you have leftovers, you must make this Pot Roast + Cheddar Grilled Cheese Sandwiches!!

Enjoy! And if you give this Beef Pot Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Beef Pot Roast l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8-10 servings

Classic Beef Pot Roast

Classic Beef Pot Roast
Beef cooked in wine and broth, throw in carrots and potatoes and served in a big ol bowl with a slice of yummy bread. Totally comfort food and the reason why I love fall.
Prep Time 15 minutes
Cook Time 2 hours
Additional Time 45 minutes
Total Time 3 hours


  • 3-1/2 pounds beef chuck roast
  • kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 yellow onions chopped
  • 3 cloves garlic, smashed, peeled and chopped
  • 1 cup pinot noir (or any delicious dry red wine)
  • 2 cups beef broth
  • 4 sprigs of fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon fresh coarsely ground black pepper
  • 4 carrots, peeled and chopped into 2-inch pieces
  • 2 pounds small to medium redskin potatoes, quartered


  1. Preheat a large 5 quart (or larger) Dutch oven on medium-high, and add in the olive oil and butter.
  2. Season the chuck roast with kosher salt and sear it on both sides in the hot Dutch for 5-6 minutes a side.
  3. Reduce the heat to medium and add in the chopped onions. Cook until softened about 5-8 minutes. Add in the chopped garlic, stir and cook for 1 minute. *
  4. Add the roast back into the Dutch oven and then add in the wine, broth, thyme, bay leaf and black pepper.
  5. Stir and bring to a simmer before covering and popping the roast into a preheated 350° oven. Cook for 2 hours. Remove add in the peeled and chopped carrots and quartered red skin potatoes. Cover and place the Dutch oven back into the oven for another 30 minutes.
  6. Remove the roast and either slice or shred {using two forks}. Place the meet back into the pot so it can absorb the juices.
  7. Serve and garnish with more fresh thyme leaves if desired.


*Slow Cooker Instructions: Once the meet has been seared and onions are tender, transfer them to your slow cooker and follow the remaining steps. Cover, cook on low for about 6 to 8 hours for a 3 to 4 pound chuck roast.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 753 Total Fat: 45g Saturated Fat: 18g Trans Fat: 2g Unsaturated Fat: 24g Cholesterol: 225mg Sodium: 633mg Carbohydrates: 13g Fiber: 2g Sugar: 3g Protein: 68g
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33 Responses to “Classic Beef Pot Roast Recipe”

  1. #
    .Rina@Itheecook — October 7, 2013 at 6:50 am

    Nothing better than a classic pot roast dinner!

  2. #
    Tieghan Gerard — October 7, 2013 at 8:24 am

    Bummer about your weather! It is freezing and snowy here in the mountains of Colorado, so I am all for this kind of warm and cozy food!! I have such a hard time with pot roast for some reason, but your looks awesome! I have to give it a try soon!

  3. #
    Kelli H (Made in Sonoma) — October 7, 2013 at 9:59 am

    This looks really good, but I have to say when I was growing up I hated pot roast. My dad used to try to tell me the carrots taste “just like candy”. Of course, as a kid I thought he was nuts and must not know what candy tastes like.

    • simplyscratch replied: — October 7th, 2013 @ 10:07 am

      Ha!! My husband doesn’t like beef roasts or stew meat {unless it’s prime rib}… but he even admits this is pretty tasty! Oh and my dad would tell me cooked carrots “will put hair on your chest”… how exactly is saying that going to make me want to eat them?! Oh…dads 🙂

  4. #
    Anna @ Crunchy Creamy Sweet — October 7, 2013 at 12:18 pm

    I can’t wait to make the first pot roast of the season. Especially with wine! Pinning!

  5. #
    Antonia @ Health Inspirations — October 7, 2013 at 1:07 pm

    I really like Boeuf Bourguignon, mainly because of the rich wine taste you get from letting the stew simmer in the oven for so long. So I’m sure I will absolutely love this. And it will only take me a fraction of the time to prepare 🙂

  6. #
    Cate @ Chez CateyLou — October 7, 2013 at 1:09 pm

    This looks so delicious and comforting. I’m with you on the weather – it needs to make up its mind! But once it cools off, I am making this pot roast! Pinning now, thanks for the recipe!

  7. #
    Lauren @ Climbing Grier Mountain — October 7, 2013 at 2:28 pm

    Gurrrrrrl, pot roast is my kind of jam! This looks insane! Love your pics:)

  8. #
    Leisa Joan — October 7, 2013 at 2:37 pm

    I know what you mean about the fall food cravings…we just made Ina Garten’s Beef Bourgenion ( I can never spell that right…). but i’ll try this too. kinda like beef stew.

  9. #
    Kristin Johnson — October 7, 2013 at 5:01 pm

    I’m definitely going to try this (and compare it to another I roast I make), but I’m mostly curious about your cutting board. Where is it from?

  10. #
    mannythehealthnut — October 7, 2013 at 5:27 pm

    Good one…haven’t used my slow cooker all summer but will get it out now! Recipe looks great, thanks for posting.

  11. #
    Chung-Ah | Damn Delicious — October 8, 2013 at 10:13 am

    I know what I’m having for dinner this weekend. We’ve been cutting down on red meat but I think we’ve cut down enough!

  12. #
    Erin @ Dinners, Dishes, and Desserts — October 8, 2013 at 3:52 pm

    I so should have made this, this weekend. My in-laws were here, and my FIL is a hard core meat and potatoes man. I served him Indian food once, and I think he might have had a heart attack. This, he would have LOVED!

  13. #
    Georgia @ The Comfort of Cooking — October 8, 2013 at 5:23 pm

    Oh my goodness, YES. Comfort food at its absolute best. This is why I cook!

  14. #
    Jessica @ A Kitchen Addiction — October 9, 2013 at 10:31 am

    There’s nothing like a good beef pot roast in the fall! Yours looks perfect!

  15. #
    Jocelyn (Grandbaby Cakes) — October 10, 2013 at 3:49 pm


  16. #
    Brianna — October 18, 2013 at 12:58 pm

    Do you have to put the potatoes in or could you roast them instead???

    • simplyscratch replied: — October 19th, 2013 @ 1:08 am

      Hi Brianna! The idea of pot roast is the whole one pot thing, but you could totally roast them separately. 🙂

  17. #
    Heather — November 14, 2013 at 12:24 pm

    Hi, Laurie, once again this looks fabulous! Do you have a recipe for a good crusty bread? Or one you can recommend? Thanks!

  18. #
    pfeiffersches drüsenfieber — November 14, 2013 at 8:13 pm

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  19. #
    Tristy — November 18, 2013 at 2:47 pm

    Your recipe was a hit and my first time making pot roast! My family enjoyed it and I plan on trying your other recipes. 🙂

    • simplyscratch replied: — November 18th, 2013 @ 5:30 pm

      I’m so glad Tristy! Keep me posted on the ones you try 🙂

  20. #
    Rebecca — February 14, 2014 at 5:00 pm

    I am going to make the pot roast this Sunday for some friends coming over for Downton Abbey! I have a question though: if the potatoes don’t cook fully in the 1/2 hour, do you recommend removing the beef or just continue letting it cook with the potatoes till they are done?

    By the by, I cooked the orecchiette bolognese for last week’s Downton and it was a HUGE hit!

    • simplyscratch replied: — February 14th, 2014 @ 8:45 pm

      Great question, Rebecca! Yes the meat can totally take on extra time, so leave it in there. Oh that’s awesome, that bolognese is pretty darn good… so glad you liked it 🙂

      Have fun and enjoy!

  21. #
    Barbara — March 8, 2014 at 1:10 pm

    Made this recipe and it was so amazing! Simple and classic! Thank you! It is a keeper!

    • Laurie McNamara replied: — March 11th, 2014 @ 1:30 am

      Yay! Thank you, I’m so glad!

  22. #
    Doris Shantz — December 29, 2014 at 8:41 pm

    Just made this pot roast for dinner, absolutely delicious! Followed the recipe exactly, thanks for sharing!

  23. #
    ddferrari — May 2, 2015 at 8:41 pm

    While I appreciate the author’s efforts, I’d like to make a few suggestions that will make this recipe even more simple and taste even better!

    1) DON’T use olive oil to brown the roast, because:
    a) It has a low smoke point (burns easily) and will pass the burned flavor onto the dish. You want high enough heat to sear the meat, not just sauté it. Canola, grapeseed or vegetable oils are best
    b) Olive oil loses its special flavor when brought to higher heat anyway
    c) Based on a & b above, it’s a waste of an expensive product

    2) Pour the wine in BEFORE adding the roast and use a flat ended wooden/plastic spatula to deglaze (scrape) all of the browned bits off the bottom of the pot… the acid in the wine makes these bits (called fond) release easily. It won’t just come off during cooking. There is a TON of rich, concentrated flavor in the fond and this step should not be skipped.

    3) Don’t pour the liquids directly on the meat- unless you’re trying to rinse off all of the spices you just put on it. It will flavor the meat anyway through the convection effect of a covered Dutch oven.

    4) There’s no need to add the potatoes later (or even peel them); I add mine right from the start (all veggies go in first, meat sits on top) and they turn out perfect every time. Plus, they soak up the broth and are richly flavored.

    5) 350 degrees works, and if you’re on a schedule then go for it. If you have more time, lower temps are even better (as they say, low and slow is the way to go). The lower the temp, the more tender the meat- so start earlier and try 300 degrees instead. It’s done when you can really smell the food all over the house.

    Remember, the meat only needs to reach 165 -175 degrees (for roasts) and even crock pots only top out around 212- with great results- so don’t worry. Heck, you could even drop your oven to 200 degrees and still (eventually) have a fully cooked roast.

  24. #
    Jolie — March 27, 2017 at 8:10 pm

    Laura, what is a good wine substitute? Thank you!

    • Laurie McNamara replied: — March 31st, 2017 @ 4:48 pm

      Hi Jolie! I would replace the wine with beef broth or stock. 🙂

  25. #
    Dennis P — October 6, 2018 at 2:09 am

    Two differences for our standard pot roast:
    – Instead of wine, use a bottle of a nice ale
    – Save them taters for mashed potatoes; after cooking the roast and carrots, remove and pour the liquid into a measuring cup. Skim the fat off the top and put back into the pan, add a heaping tbl of flour per cup of liquid and stir for a couple of minutes to make a quick roux. Wisk in the liquid and season to taste.


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