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The Best Pot Roast Recipe: Fall-Apart Tender Comfort Food

A close-up of tender, shredded pot roast served with roasted carrots and small yellow potatoes in rich gravy.
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This classic pot roast recipe delivers fall-apart tender beef, savory vegetables, and rich gravy. It is the ultimate comfort food dinner, perfect for easy Sunday meals using your slow cooker or Dutch oven.

Ingredients

Scale
  • 3-4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 large yellow onion, roughly chopped
  • 4 carrots, cut into 2-inch pieces
  • 1.5 lbs small red potatoes, halved
  • 4 cups beef broth
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch (for gravy)
  • 1/4 cup cold water (for gravy)

Instructions

  1. Pat the chuck roast dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, onion powder, thyme, and rosemary to create the best pot roast seasoning blend. Rub this seasoning mix evenly over all sides of the beef roast.
  2. Heat the olive oil in a large Dutch oven or heavy pot 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 chopped onion to the pot and cook for 3 minutes until slightly softened, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste and cook for 1 minute.
  4. Return the roast to the pot. Add the beef broth and Worcestershire sauce. The liquid should come about halfway up the side of the roast.
  5. If using a Dutch oven, cover the pot and transfer it to a preheated oven at 325°F (160°C). If using a slow cooker, transfer the roast and liquid to the slow cooker insert, add the vegetables around the roast, and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
  6. If using the Dutch oven, add the carrots and potatoes around the roast after 2 hours of cooking. Cover and continue cooking until the beef is fall-apart tender, about 3 to 4 hours total.
  7. Once the beef is tender, remove it from the pot and let it rest on a cutting board, covered loosely with foil.
  8. For the gravy, skim excess fat from the liquid remaining in the pot. Bring the liquid to a simmer on the stovetop. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Taste and adjust seasoning if needed.
  9. Shred or slice the juicy pot roast. Serve immediately with the cooked vegetables and spoon the rich gravy generously over the top. This makes a hearty dinner idea.

Notes

  • For an Ina Garten style roast, add 1/2 cup of dry red wine to the liquid mixture before simmering.
  • To achieve that melt-in-your-mouth pot roast texture, do not rush the low-and-slow cooking time; the connective tissue needs time to break down.
  • This is a great make ahead meal; the flavor deepens overnight in the refrigerator. Reheat slowly.

Nutrition

Find it online: https://spoonsprout.com/classic-pot-roast-tender-beef-recipe/