Table of Contents
  1. The ingredients that make this such a classic
  2. Watch how to make this classic pot roast recipe
  3. Classic Pot Roast Recipe

Nothing is better than a pot roast cooking in the oven! In a world that loves one-dish meals, this recipe is truly the original one-pan meal. And it has such a rustic, no-frills presentation: the Dutch oven has a roast as the centerpiece and is filled with carrots and potatoes. Super simple but oh so delicious!

Growing up, my mom prepared this as a family favorite for Sunday dinners right after church. It was a perfect recipe to prepare before church and let cook while away. The roast is slowly cooked at a lower temperature until fork-tender. The carrots and potatoes are added towards the end of the roasting process, so they are not overcooked. The best part is the rich sauce that is created from all of the items cooking together.

Two hands holding white platter filled with carrots and potatoes with slices of pot roast over the top and topped with rich brown sauce

The ingredients that make this such a classic

  • Chuck roast is the best roast for a long cook time. The chuck is cut from the shoulder and is marbled with just enough fat to keep it moist and full of flavor.
  • Onion, carrot, and celery are finely diced and start as the base of flavor for the sauce. During the roasting time, all of the drippings from the roast and vegetables create a rich sauce at the end.
  • Tomato paste is the ingreident you’ll never know was added. A little bit of the paste cooks and caramilizes, adding a deep rich flavor to the sauce.
  • Red wine cuts through the richness of the beef and provides some acidity to balance out the sauce. If you don’t want the wine, you can leave it out.
  • Beef stock is the base liquid for the sauce that cooks during the roasting. Do not worry about having homemade stock as the concentrate works just as well.
  • Worcestershire sauce is always that ingredients that seems miniscule but adds a huge flavor punch. A little bit goes a long ways.
  • Carrots are cut large so they’re a good size for serving as the side. Cutting them too small would result in overcooked, mushy carrots. But a larger cut results in a perfect texture.
  • Potatoes are for many the best part of any pot roast. Using smaller, bite-size potatoes naturally results in pre-portioned bites, but large potatoes can be cut into pieces and added as well. To avoid too much breakdown, use a denser potato like a Yukon gold.
Hand holding white container pouring brown colored rich sauce over pieces of pot roast sitting on top of carrots and potatoes in white dish
The rich sauce that is created naturally from the cooking process is super delicious when poured over the top of the roast.

Altogether, this pot roast is a one-pot staple that will make anyone feel like they’re part of the family. The meal is simple to put together and fills the entire house with a welcoming aroma. I think you’ll soon find that this recipe needs to be on permanent repeat during the winter!

Yellow potatoes and orange carrots sitting on white dish after being cooked in the oven

Watch how to make this classic pot roast recipe

Slices of brown colored pot roast sitting on top of cooked carrots and potatoes all in white dish

Classic Pot Roast

4.75 from 8 votes
There is nothing better than a one-pan set it and forget it recipe. And that's exactly what happens with this classic pot roast dish! The chuck roast is roasted with carrots and potatoes, creating a fall-apart tender meal!
Prep Time 5 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 15 mins
Servings 12 servings

Ingredients

  • 3-4 lb chuck roast
  • 1 tbsp kosher salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 3 cup beef stock
  • 2 tbsp Worcestershire sauce
  • 2 lb carrots cut into large sticks
  • 1 ½ lb small baking potatoes
  • 1 tbsp cornstarch

Instructions
 

  • Preheat oven to 325°F. Sprinkle salt and pepper over the entire chuck roast and set aside.
    1 tbsp kosher salt, 1 tsp pepper, 3-4 lb chuck roast
  • In an 8-quart Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot. Sauté until soft and beginning to brown on the bottom of the Dutch oven, 6-8 minutes. Add the tomato paste and cook until the paste forms a caramelized layer on the dutch oven, 3 minutes. Add the red wine, beef stock, and Worcestershire sauce.
    2 tbsp butter, 1 cup diced onion, 1 cup diced celery, 1 cup diced carrot, 2 tbsp tomato paste, 1 cup red wine, 2 tbsp Worcestershire sauce, 3 cup beef stock
  • Place the prepared chuck roast in the middle of the liquid in the Dutch oven. Cover with the lid and roast in the preheated oven. The roast will take approximately 1 hour per pound of meat.
  • Once the roast is nearing the fall-apart tender stage with about 1 hour remaining in roasting time, remove ¼ cup of the drippings and add the prepared carrots and potatoes. Then continue to roast until the carrots and potatoes are tender, about 1 hour.
    1 ½ lb small baking potatoes, 2 lb carrots
  • Remove the pan from the oven and remove the roast, carrots, and potatoes, leaving the sauce and drippings in the pan. Set the pan over medium heat. Whisk the cornstarch into the reserved cooled drippings. Stir this cornstarch slurry into the hot drippings and stir until slightly thickened like gravy. Serve with the roast and vegetables.
    1 tbsp cornstarch

Nutrition

Serving: 4ozCalories: 276kcalCarbohydrates: 21.7gProtein: 25.6gFat: 8gSaturated Fat: 2.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 72.1mgSodium: 607.1mgPotassium: 1115mgFiber: 4.3gSugar: 6.4gVitamin A: 740.6IUVitamin C: 12.5mgCalcium: 57.1mgIron: 3.7mg
Course Dinner
Cuisine American
Difficulty Intermediate
Method Roasting

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4 Comments

  1. I made your pot roast tonight and boy was it a hit!!! OMG so flavorful and it just shredded so nicely. The carrots and potatoes were divine with it, thank you for giving me such a delicious recipe I so ❤️U!!

  2. 5 stars
    Definitely a keeper! I enjoy following you on FB and YouTube. I’ve tried your beef bourguignon last winter and then prepared it with lamb for some friends who don’t eat beef. Fantastic! I, too grew up in Iowa, and share a lot of the same memories of cooking and preserving food with my mom, my aunt and my sister. Dad was the gardener and kept me and my four siblings busy.
    Really enjoyed the pot roast. So easy to prepare and delicious. Easy clean up, too. Thanks!

  3. 5 stars
    My husband is the pot roast cook. I gave him your recipe to try – he loved it & so did I. Excellent flavor. I believe it is a keeper.
    Thank you