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4.55 from 11 votes

Easy Pot Roast

This Easy Pot Roast recipe can be made on the stove top, in the oven, or using a slow cooker! Get ready to sit down to a dinner of fall-apart-tender pot roast beef loaded with flavor and served with carrots and potatoes.
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 561kcal


  • 3 to 5 pound beef roast such as chuck, round or brisket
  • 1 teaspoon salt or to taste
  • 2 teaspoon pepper or to taste
  • 2 tablespoon vegetable oil
  • 2 medium onions cut into 1 inch pieces
  • 2 stalks celery chopped into 1 inch pieces
  • 2 large carrots peeled and chopped into 2 inch pieces
  • 5 cloves garlic minced
  • 1 tablespoon thyme fresh, chopped or 1 tsp dried thyme
  • 1 cup red wine dry, such as Merlot or Cabernet Sauvignon
  • 2 cups beef broth low sodium
  • 2 pound potatoes red skins, cut into bite size chunks, 2 inch pieces
  • 2 tablespoon Worcestershire sauce
  • 1 sprig rosemary fresh


  • Preheat oven to 350 F degrees. Start heating a large Dutch oven or oven safe pot over high heat.
  • Season the chuck roast on all sides generously with salt and pepper. Add the oil to the hot Dutch oven and sear the roast on all 4 sides until browned, about 3 to 4 minutes per side. Transfer to a plate or cutting board.
  • In the same pot add the onions and celery to the same pan. Cook and stir over medium heat for about 7 minutes or until onions start to brown. Stir in the garlic and thyme and saute for 30 seconds until the garlic becomes aromatic.
  • Deglaze the pan with the wine, then stir in the beef broth. Return the roast to the pan. Arrange the potatoes and carrots around the roast. Pour the Worcestershire sauce over the roast and lay the rosemary sprig on top of the roast. Season the vegetables with additional salt and pepper.
  • Cover the pot with the lid and transfer it to the preheated oven. Cook for 3 hours or until the meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. 
  • Remove roast and vegetables from pan; keep warm. 


  • Skim fat from the juice left in the pan. Bring the juice left in the pan to a boil over the stovetop and cook until the liquid has reduced by half, you should have about 1 1/2 cups left. Should take about 10 to 12 minutes. Drizzle this over the meat and garnish with parsley if preferred.


Leftover beef can be tightly wrapped in foil or put in an airtight container and stored in the fridge for up to 3 days.
Pot roast can be safely frozen in your freezer for 2 months, just make sure you store it properly such as in freezer bags or airtight containers.
Nutritional information assumes 4 lb roast.


Calories: 561kcal | Carbohydrates: 21g | Protein: 48g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 156mg | Sodium: 774mg | Potassium: 1469mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3125IU | Vitamin C: 18.9mg | Calcium: 109mg | Iron: 9.2mg