The short answer: this pot roast recipe uses a 3- to 4-pound chuck roast, seared, then braised with onion, garlic, tomato paste, 2 cups of beef broth and herbs.
- Cook covered at 300°F for about 3 to 3½ hours
- Add carrots and potatoes for the last 1 to 1½ hours
- Done when a fork twists the meat apart easily
- Serves 6 to 8, with slow cooker and Instant Pot times
- Next step: Plan it with the Meal Planner & Grocery List ($3.99).
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Pot roast is a tough, well-marbled beef roast braised low and slow with vegetables until it falls apart. Season a 3- to 4-pound chuck roast with salt and pepper, sear it on all sides, add onion, garlic, 1 tablespoon of tomato paste, 2 cups of beef broth and herbs, then cover and cook at 300°F for about 3 to 3½ hours, adding carrots and potatoes for the last 1 to 1½ hours. It's done when a fork twists the meat apart easily. It serves 6 to 8. Below are the ingredients, step-by-step directions, slow cooker and Instant Pot times, an easy gravy and how to store the leftovers.
I love cooking for my family, and a pot roast is the kind of dinner that fills the whole afternoon with good smells.
Pot roast ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chuck roast | 3 to 4 pounds | Look for good marbling |
| Salt and black pepper | 2 teaspoons and 1 teaspoon | Season generously |
| Oil | 2 tablespoons | For searing |
| Yellow onions | 2, cut in wedges | |
| Garlic | 4 cloves, smashed | |
| Tomato paste | 1 tablespoon | Deepens the gravy |
| Beef broth | 2 cups | Or 1½ cups broth and ½ cup red wine |
| Worcestershire sauce | 1 tablespoon | Optional |
| Fresh thyme and rosemary | 3 sprigs and 1 sprig | Or 1 teaspoon dried thyme |
| Bay leaves | 2 | |
| Carrots | 1 pound, in 2-inch pieces | |
| Yukon Gold potatoes | 1½ pounds, halved | Baby potatoes work whole |
How to make pot roast in the oven, step by step
- Prep. Heat the oven to 300°F. Pat the roast dry and season it all over with salt and pepper.
- Sear. Heat the oil in a large Dutch oven over medium-high heat. Brown the roast for 4 to 5 minutes per side, then set it on a plate.
- Build the base. Lower the heat, cook the onions for 3 minutes, then stir in the garlic and tomato paste for 1 minute.
- Deglaze. Pour in the broth and Worcestershire, scraping up the browned bits.
- Braise. Return the roast and its juices to the pot, tuck in the herbs and bay leaves, cover and move it to the oven.
- Add the vegetables. After about 2 hours, nestle the carrots and potatoes around the meat, cover and keep cooking.
- Check for tenderness. After 3 to 3½ hours total, a fork should twist the meat apart. If it resists, give it another 30 minutes.
- Rest and serve. Rest the roast for 10 minutes, discard the herbs and bay leaves and serve it with the vegetables and gravy.
Pot roast cooking times
| Method | Time for a 3- to 4-pound chuck roast | Vegetables |
|---|---|---|
| Oven, covered, 300°F | 3 to 3½ hours | Add for the last 1 to 1½ hours |
| Slow cooker, low | 8 to 10 hours | Under the meat from the start |
| Slow cooker, high | 5 to 6 hours | Under the meat from the start |
| Instant Pot, high pressure | 60 to 70 minutes plus 15-minute natural release | Pressure cook 3 to 4 minutes after the meat |
Pot roast is cooked well past the safe temperature for beef. The USDA's beef guidance lists 145°F with a 3-minute rest for whole cuts; a braised chuck roast needs much longer than that to become tender.
Slow cooker pot roast
Sear the roast if you have time, then put the onions, carrots and potatoes in the bottom of a 6-quart slow cooker and set the meat on top. Whisk the broth with the tomato paste, Worcestershire and garlic, pour it over and add the herbs. The USDA's slow cooker safety guidance says to thaw meat before it goes in and to keep the lid in place, lifting it only to stir or check for doneness.
Easy pot roast gravy
- Lift out the meat and vegetables and keep them warm.
- Skim the fat from the cooking liquid.
- Bring 2 cups of the liquid to a simmer.
- Whisk 2 tablespoons of cornstarch into 2 tablespoons of cold water, stir it in and simmer for 2 minutes, until thick.
- Season with salt and pepper.
For a classic flour-based version, follow the method in our guide on how to make gravy.
Fixes for common pot roast problems
- Tough meat: it needs more time, not less. Keep braising.
- Dry, stringy meat: the liquid boiled. Keep the oven at 300°F or lower and the lid on tight.
- Mushy vegetables: they went in too early. Add them for the last 1 to 1½ hours in the oven.
- Thin, bland gravy: reduce it on the stove for 10 minutes before thickening, then season.
Storing and using leftovers
| Where | How long | Tip |
|---|---|---|
| Fridge | 3 to 4 days | Store the meat in its gravy so it stays moist |
| Freezer | 2 to 3 months | Freeze in meal-sized portions |
| Reheating | Until hot | Covered in a 325°F oven or on the stove |
The USDA's leftovers guidance says to refrigerate leftovers within 2 hours and reheat them to 165°F. Shred leftover pot roast into sandwiches, tacos or a quick soup. For more set-it-and-forget-it dinners, browse our slow cooker recipes, our beef stew recipe and our list of easy dinner ideas.
Plan your dinners
A chuck roast is one of the best-value cuts for a crowd, and the leftovers can cover another meal or two when they're on the plan. Write the roast night and the leftover nights into the week together. If you want a different use for slow-cooked beef, compare the seasonings and serving steps in our birria tacos recipe. For a different roast dinner, compare the cut and oven method in our oven roast beef guide before choosing the main dish.
- Meal Planner & Grocery List, $3.99. A weekly meal planner, an aisle-sorted grocery list, recipe cards and a pantry and freezer inventory, so you know when a frozen portion of pot roast is waiting.
- Family Recipe Binder, $6.99. Save your pot roast recipe with the oven, slow cooker and pressure cooker times on one page.
Browse all our Printables or the Home shop. For a whole month of dinners, see our guide on how to meal plan.
Pot roast is a Sunday classic. For more mains, sides and desserts to round out the table, see our Sunday dinner ideas. Set it before church with more crockpot meals in the same low-and-slow lane. For more weeknight-friendly cozy plates, browse easy comfort food recipes, and map leftover nights with meal planning on a budget.
Have leftover chuck or sirloin? Turn it into beef stroganoff with mushrooms and sour cream. Another set-and-forget Sunday meat is our pulled pork recipe.
Frequently asked questions
What is the best cut of meat for pot roast? The Meal Planner & Grocery List ($3.99) lets you write the exact cut on the grocery list so you don't grab the wrong roast. Chuck roast is the best cut for pot roast because its fat and connective tissue melt during a long, slow braise; brisket and bottom round also work but turn out leaner.
How long do you cook a pot roast in the oven? The Family Recipe Binder ($6.99) keeps your oven times on one page, so Sunday dinner is easy to repeat. A 3- to 4-pound chuck roast takes about 3 to 3½ hours, covered, at 300°F, with the vegetables added for the last 1 to 1½ hours.
Why is my pot roast tough? The Family Recipe Binder ($6.99) gives you room to note how long your roast really needed in your pot. A tough pot roast is almost always undercooked, so cover it and keep braising in 30-minute steps until a fork twists the meat apart easily.
Do you have to sear a pot roast? The Meal Planner & Grocery List ($3.99) helps you plan a lazier night when you skip searing. Searing isn't required for safety, but browning the roast for 4 to 5 minutes per side adds deep flavor and color to the meat and the gravy.
How long do you cook pot roast in a slow cooker? The Meal Planner & Grocery List ($3.99) helps you plan a slow cooker dinner on a busy weeknight. A 3- to 4-pound chuck roast takes 8 to 10 hours on low or 5 to 6 hours on high, with the vegetables underneath the meat.
How long do you cook pot roast in an Instant Pot? The Family Recipe Binder ($6.99) is a good place to save your pressure cooker timing next to the oven version. Cut a 3-pound roast into 2 or 3 large pieces, cook on high pressure for 60 to 70 minutes and let the pressure release naturally for 15 minutes.
Should pot roast be covered with liquid? The Family Recipe Binder ($6.99) lets you record how much broth works in your own pot. Pot roast is braised, not boiled, so the liquid should come about one-third to halfway up the meat, which keeps the top browned and the gravy rich.
Can you put a frozen roast in the slow cooker? The Meal Planner & Grocery List ($3.99) reminds you to move the roast from the freezer to the fridge a day or two ahead. USDA advises thawing meat before slow cooking, because a frozen roast can spend too long at unsafe temperatures as it heats.
How do you make gravy from pot roast? The Family Recipe Binder ($6.99) gives your gravy its own recipe card next to the roast. Skim the fat from the cooking liquid, bring 2 cups of it to a simmer and whisk in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water until it thickens.
How long does leftover pot roast last? The Meal Planner & Grocery List ($3.99) helps you plan leftover pot roast into sandwiches or soup later in the week. Refrigerate it within 2 hours and use it within 3 to 4 days, or freeze it in its gravy for 2 to 3 months.
Sources
- USDA FSIS: Beef from farm to table fsis.usda.gov
- USDA FSIS: Slow cookers and food safety fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov