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The Best Pot Roast Recipe: Fall-Apart Tender and Full of Flavor

Close-up of a plate featuring tender, shredded pot roast covered in gravy, served with carrots and potatoes.
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Discover the ultimate Classic Pot Roast Recipe, slow-cooked until fall-apart tender with juicy beef, carrots, and potatoes in a rich, savory gravy. This easy pot roast is perfect for Sunday dinner or cozy weeknights.

Ingredients

Scale
  • 3-4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch pieces
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for slurry)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven 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. Reduce the heat to medium. Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  5. Return the roast to the Dutch oven. Pour in the beef broth and Worcestershire sauce. Add the thyme and rosemary. The liquid should come about halfway up the side of the roast.
  6. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  7. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the meat is fork-tender.
  8. Add the potatoes and carrots around the roast. Cover and continue cooking for another 45 to 60 minutes, or until the vegetables are tender.
  9. Carefully remove the roast and vegetables from the pot and set them aside, keeping them warm.
  10. Place the Dutch oven back on the stovetop over medium heat. Bring the remaining liquid to a simmer. Whisk in the cornstarch slurry slowly until the gravy thickens to your desired consistency. Taste and adjust seasoning if needed.
  11. Slice or shred the pot roast and serve immediately with the vegetables and plenty of rich gravy.

Notes

  • For a Slow Cooker Pot Roast: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Add the liquids and seasonings. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Add vegetables during the last 2 hours of cooking time.
  • To achieve truly fall-apart tender beef, do not rush the low-and-slow braising process.
  • If you prefer a thicker gravy, use 3 tablespoons of cornstarch for the slurry.

Nutrition

Find it online: https://sundayflavor.com/best-pot-roast-recipe-fall-apart-tender/