Perfect pot roast is a comforting and hearty dish that features a tender beef roast cooked with vegetables and a flavorful broth until it’s fall-apart tender. This dish is perfect for a cozy family dinner or a special occasion.

To make perfect pot roast, start by seasoning a beef roast with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat and brown the roast on all sides, about 5-7 minutes per side. Remove the roast from the pot and set it aside.

In the same pot, add chopped onions, carrots, and celery, and sauté until they begin to soften, about 5 minutes. Add minced garlic and cook for an additional minute.

Return the roast to the pot and add beef broth, red wine, Worcestershire sauce, and herbs such as thyme, rosemary, and bay leaves. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven.

Roast the beef in the oven at 325°F (165°C) for about 3-4 hours, or until the meat is fork-tender. About halfway through cooking, add potatoes and any other vegetables you like, such as carrots or parsnips.

Once the pot roast is done cooking, remove it from the oven and let it rest for a few minutes before slicing. Serve the pot roast with the vegetables and a ladle of the flavorful broth.

Perfect pot roast is a classic comfort food that is sure to warm you up on a chilly day. The tender beef, savory vegetables, and rich broth make this dish a family favorite that is always a hit at the dinner table. Enjoy!


  • Salt and ground black pepper
  • One 3-5 pound chuck roast (same as beef blade roast)
  • 2-3 tbsp olive oil
  • 2 whole onions, peeled and halved
  • 6-8 whole carrots, peeled and cut into 2-inch pieces
  • 1 cup red wine (doesn’t need to be anything fancy)
  • 3 cups beef broth
  • 2-3 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • 2-3 potatoes, peeled and cut into pieces


Preheat oven to 275˚F.
Generously salt and pepper the roast.
Heat the olive oil in a large fry pan or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same fry pan or Dutch oven and toss them around a bit until slightly browned. Set aside the carrots with the onions.
If needed, add a bit more olive oil to the fry pan or Dutch oven. Place the meat in the fry pan or Dutch oven and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate.
With the burner still on medium-high, use either red wine or beef broth (about one cup) to deglaze the frying pan or Dutch oven, scraping the bottom with a whisk. Put the roast back into the Dutch oven (or deep, covered roasting pan) and add enough beef broth to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs. Add potatoes, too (optional).
Put the lid on, then roast it.
The original recipe says to roast a three-pound roast for three hours or a four-to-five-pound roast for four hours. I personally don’t think this is nearly time enough. When I cooked two two-pound roasts in a single roaster at once, it took six-and-a-half hours to cook. The roast is ready when it’s fall-apart tender. I think the longer you cook it, the more tender it gets. It’s hard to screw this up unless you undercook it.

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