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The Best Classic Pot Roast with Root Vegetables (Slow Cooker or Dutch Oven)

A plate of tender, shredded pot roast served with chunks of cooked carrots and potatoes in rich gravy.
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Achieve fall-apart tender beef with this classic pot roast recipe. This hearty meal, featuring savory beef and root vegetables, works perfectly in a slow cooker or Dutch oven for ultimate comfort food.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, quartered
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons Worcestershire sauce
  • 3 large carrots, cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 2 bay leaves

Instructions

  1. Pat the chuck roast dry with paper towels. Season all sides generously with salt, pepper, thyme, and rosemary.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
  3. Add the quartered onion to the Dutch oven and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the beef broth, red wine (if using), and Worcestershire sauce until smooth. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot.
  6. Return the roast to the pot. Add the bay leaves. The liquid should come about halfway up the side of the roast.
  7. For Dutch Oven Method: Cover the Dutch oven tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender.
  8. For Slow Cooker Method: Transfer the roast, onions, liquid, and bay leaves to a slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 4 hours. Add the carrots, celery, and potatoes during the last 2 hours of cooking (or the last 1 hour on HIGH).
  9. Once the meat is tender, remove it from the pot and shred it with two forks. Remove the bay leaves.
  10. If you desire a thicker gravy, skim excess fat from the liquid. Bring the remaining liquid to a simmer on the stovetop. If the gravy is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the simmering liquid until thickened.
  11. Serve the shredded pot roast over the vegetables with plenty of rich gravy.

Notes

  • For the best sear and flavor foundation, do not skip browning the meat thoroughly before braising.
  • If you are making this ahead, cool the roast and vegetables completely, then store them separately from the gravy in the refrigerator for up to 3 days. Reheat slowly.
  • Use a quality beef broth for the best flavor in your final gravy.

Nutrition

Find it online: https://hearthbite.com/best-classic-pot-roast-recipe/