on Nov 08, 2012, Updated Mar 14, 2024 43 Comments Every home cook needs the perfect pot roast recipe in their repertoire. This recipe is easy for beginning home cooks and is tried and true that more seasoned cooks return to it time and again. It makes a melt-in-your-mouth tender, flavorful roast beef that everyone loves. My family loves a great roast. It makes a regular appearance at our supper table and as much as I love to make balsamic roast beef and Mississippi Pot Roast sometimes, I turn to this tested and perfected classic pot roast recipe time and again.
The Best Pot Roast Recipe
What is Pot Roast?
A pot roast is a beef roast that begins with a tougher cut of beef that is then cooked at a low temperature until the roast falls apart and becomes fork tender. Cooking that beef roast at a low temperature allows the connective tissue called collagen to break down, giving you a tender, juicy, and flavorful pot roast. The beef is generally seared and baked with fresh vegetables and herbs until it is fork-tender.
Ingredients for the Best Classic Pot Roast
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. For this easy recipe, you’ll need the following ingredients: beef roast, olive oil, vegetables, herbs and seasonings, and broth or wine.
Best Cuts of Meat for Pot Roast
There are a few cuts of beef that make the best pot roast. The most popular choices include brisket, chuck roast, and round roast. There are reasons to choose one type of beef over another, depending on your preferences. Look for meat with good marbling, which will result in the most flavorful and juicy roast.
Brisket – Brisket is a cut of beef from the breast or the lower chest. It is very tender and is used a great deal for barbecue. You can easily use two forks to pull it to serve your pot roast or carefully slice it to serve tender slices. Chuck Roast – Located from the front shoulder area of the cow, chuck roast is the most classic cut of beef used for pot roast. You’ll also find this under the names of chuck roast, chuck eye roast, chuck steak, shoulder roast, shoulder steak, and even labeled as pot roast. You can easily serve sliced or cut into larger pieces. This is my personal favorite. Round Roast – This cut of beef is located in the back area of the cow. You can also find this labeled as rump roast and bottom round. This is an economical and lean cut of meat that is best served sliced against the grain.
Favorite Pot Roast Vegetables and Herbs
We recommend using this traditional blend of vegetables and herbs for our classic pot roast.
Carrots – Use whole carrots that are sliced or baby carrots. Celery – Use whole celery stalks that have been trimmed and sliced. Onions – Use onions that have been peeled and cut into wedges or pearl onions. Potatoes – Use red or Yukon Gold potatoes cut into bite-sized pieces or whole baby potatoes. You can also omit the potatoes if you plan to serve the pot roast over mashed potatoes with gravy. Yum! Thyme – Use fresh or dried thyme. Rosemary – Use fresh or dried rosemary.
How to Cook a Pot Roast
This pot roast can easily be cooked in a slow cooker, like my Mississippi Roast and Balsamic Roast Beef, or in the Instant Pot for an even quicker cooking time. However, this classic one-pot meal in the Dutch oven is one of my favorite ways to prepare it.
How Long to Cook a Pot Roast
Pot roast is best when cooked low and slow – meaning at a low temperature for a long period of time. This allows the tough connective tissue time to break down, resulting in the most mouth-watering, tendering, and juicy roast beef. Plan 1 to 1 1/2 hours per pound cooking time for chuck roast. When the roast easily pulls apart with two forks, it is ready. If it does not, it needs to cook longer.
Average Cooking Times for Pot Roast
3-pound chuck roast for 3 to 3 1/2 hours 4-pound chuck roast for 4 to 4 1/2 hours 5-pound chuck roast for 5 to 5 1/2 hours
Do You Have to Sear the Beef for Your Roast?
In a quick answer, no. Many times, if I am in a hurry, I do not. But if you want the absolute BEST pot roast, I encourage you to sear your roast before cooking it. Searing the roast caramelizes the outside of the beef and locks in so much flavor.
How to Sear Beef Roast
Stovetop – Add olive oil to a skillet or Dutch oven set over medium heat. Then, place your roast into the heated Dutch oven and sear each side and the ends of the roast, carefully turning with tongs, until the outside of the roast has been browned. Slow Cooker – Some slow cookers have ceramic or metal inserts that allow you to place them on the stovetop to sear or brown your meat before adding it back to the slow cooker for finishing. Some others include an in-pot browning setting. If your slow cooker does not include either of those functions in your user manual, use the stovetop method and carefully transfer your seared roast to your slow cooker to finish. Instant Pot – Use the saute function of your Instant Pot for in-pot searing of your roast.
How to Cook Roast in a Slow Cooker
To cook in a slow cooker, sear your beef on all sides and then add to your slow cooker (if yours doesn’t include an in-pot browning option). Then, deglaze your skillet with beef broth or red wine and pour it into your slow cooker. Add your Worcestershire sauce, seasonings, vegetables, herbs, the remainder of your stock, and/ or wine. Set your slow cooker to the low setting for 6-8 hours, depending on your slow cooker. Remove from the slow cooker and serve.
How to Cook Roast in an Instant Pot
To cook in an Instant Pot pressure cooker, sear the beef on all sides using the Saute function of your Instant Pot. Then, deglaze the insert with beef broth or red wine. Add Worcestershire sauce, seasonings, vegetables, herbs, and the remainder of your beef broth and/ or wine. Set your Instant Pot to High pressure and cook for 60 minutes. Allow the pressure to naturally release for 20 minutes, then use the quick release to release any remaining pressure. Carefully remove the lid and serve.
How to Make Pot Roast Gravy
Once the roast is fork-tender, remove 1 cup of the drippings from the Dutch oven. If there isn’t enough, add beef broth to equal 1 cup. Pour the drippings and / or broth into a small saucepan over medium heat. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon of cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering beef drippings until smooth and thickened. Serve on the side or add back to the roast in the Dutch oven. This gravy is delicious served with the vegetables or over mashed potatoes.
Storage Tips
To store. Allow it to cool and then store it in an airtight container in the refrigerator for up to 4 days. Reheat and serve. To make ahead. Cook, cool, and store the pot roast according to the “to store” directions. To freeze. Cook and cool completely. Portion into a freezer-safe container(s). Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, reheat, and serve.
Freezer Meal Prep Instructions
Here’s our favorite Classic Pot Roast Recipe. I hope you love it as much as we do! Enjoy!!Robyn xo
