Listen, my mama made more pot roast for Sunday suppers than I can ever count. And I never got tired of it! This classic Pot Roast recipe has all those feels of the old school classic. That meat gets braised in a low oven temp so it gets fall apart tender and absorbs all the bomb flavorful gravy. Mix in the veggies and you have the ultimate comfort. Next level. Thanks On Ty’s Plate for sharing.
This post may contain affiliate links. Read our disclosure policy.
How to Make Pot Roast
Step 1: Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture. Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.
Step 2: In a food processor add the chopped celery, carrot, onion, and garlic cloves. Pulse the vegetables to finely chop into a mirepoix. Don’t over process it.
Step 3: Add the butter to the dutch and sauté the mirepoix garlic mixture until fragrant; 1-2 minutes. Add the diced tomato, tomato paste, dijon mustard, salt, sugar, bay leaves and dried herbs. Stir well and cook another 5-6 minutes.
Step 4: Deglaze the pot with the wine. Scrape to loosen the bits from the bottom of the pan. Add the stock and stir. Return the roast and the collected juices from the dish to the pot. Place the lid to cover the Dutch and put it into the oven for 2 1/2 hours.
Step 5: Remove the pot after 2 1/2 hours, add the potatoes, carrots, quartered onion, and mushrooms around the roast into the liquid.
Step 6: Return the pot to the oven for another 1 hour and 45 minutes. Take it out of the oven when the roast is falling apart and the vegetables will be very tender. Discard the bay leaves.
Step 7: Remove the meat from the pot into a dish large enough to shred it. Shred the meat with two forks.
Step 8: If gravy is desired, make a slurry with 2-3 tbsp of cornstarch and 2-3 tbsp of the braising liquid. Pour it back into the pot and stir it in. Heat the stovetop to medium and allow the sauce to thicken. About 3 minutes. Turn off the stove and add the meat back to pot.
Pot Roast Recipe
This pot roast recipe is slowly braised in the most incredible liquids and flavorful spices until so tender it literally falls apart!
Cook ModePrevent your screen from going dark
Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.
For the Braising Liquid
In a food processor add the chopped celery, carrot, onion, and garlic cloves. Pulse the vegetables to finely chop into a mirepoix. Don’t over process it. There should be very little if any liquid from the vegetable.
Add the butter to the dutch and sauté the mirepoix garlic mixture until fragrant; 1-2 minutes. Add the diced tomato, tomato paste, dijon mustard, salt, sugar, bay leaves and dried herbs. Stir well and cook another 5-6 minutes. Deglaze the pot with the wine. Scrape to loosen the bits from the bottom of the pan. Add the stock and stir.
Return the roast and the collected juices from the dish to the pot. Place the lid to cover the Dutch and put it into the oven for 2 1/2 hours. Remove the pot after 2 1/2 hours, add the potatoes, carrots, quartered onion, and mushrooms around the roast into the liquid.
Return the pot to the oven for another 1 hour and 45 minutes. Take it out of the oven when the roast is falling apart and the vegetables will be very tender. Discard the bay leaves. Remove the meat from the pot into a dish large enough to shred it. Shred the meat with two forks.
If gravy is desired, make a slurry with 2-3 tbsp of cornstarch and 2-3 tbsp of the braising liquid. Pour it back into the pot and stir it in. Heat the stovetop to medium and allow the sauce to thicken. About 3 minutes. Turn off the stove and add the meat back to pot.
Serve with bread or dinner rolls and tons of butter!
How to Store Pot Roast
Transfer any leftovers into an airtight container and pop in the fridge. You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a tad bit dry. The microwave is all good too if you wanna speed it up some.
How long will this roast recipe last in the fridge?
Leftovers will last in the fridge for up to 3-4 days.
Can I freeze leftovers??
You know it boos! You can freeze it for up to 2-3 months storing in a freezer bag releasing air and adding a date label. Just make sure to thaw it in the fridge overnight before reheating.
Calories: 445kcal | Carbohydrates: 30g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 1430mg | Potassium: 1313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6121IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 4mg
Recipe Tips
Right cut of meat: I use chuck roast because it’s affordable to me. You can pretty much use any thick cut of beef because this cooking method will tenderize it for you. Boneless cuts of meat makes for a relatively faster cook time. But if you have beef with the bone still in you can definitely still use it. You may have to extend the cooking time.
Extra liquid: Have a little extra stock or wine on hand just in case. The worst thing you could do to this dish is add water. It will dilute the flavor.
Use fresh vegetables: I’m a fan of using frozen veggies in most cases. This is not one of them. The frozen veggies will be less firm and will over cook quickly turning into mush. We don’t want mushy vegetables.
Give it all the time it needs: the first couple of hours will cook the roast through. But the goal is to make it soft and tender. Follow the cooking times as a guide. Add a little time more if need be. A four pound roast will require more time than a tow pound roast. Adjust accordingly.
Let it marinate: once the roast is done and you’ve shredded it, put it back into the sauce/gravy. It must continue to soak up the goodness. Otherwise you will be left with dry pale beef that no one will eat.
