Pot Roast – fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy. It’s mouthwateringly good, yet simple to make, especially if you use a slow cooker. However, this beef pot roast recipe can be made in an instant pot, oven OR crockpot – pick which method works best for you!
Pot Roast
Confession: I wasn’t a fan of pot roast for most of my life. I just didn’t get it – the beef and vegetables were fine, but typically they are braised in just liquids that aren’t thickened in any way so the end result is like a watery broth.
Plenty of flavour in it, but when you pour it over the beef and vegetables, it doesn’t cling to it at all because it’s watery.
So I decided to change it and thicken the sauce using a touch of flour. So it’s more like a gravy. Now THAT’s a pot roast worthy of company, in my humble opinion!!!
If you love meltingly tender, slow cooked roast beef and deeply flavoured gravy, this pot roast recipe is for you!
How to make Pot Roast
Season beef well with salt and pepper
Sear beef aggressively – this is KEY for flavour in the broth and the beef!
Sauté onion and garlic, then deglaze* the skillet or pot with red wine (or water or broth);
Tip everything into a slow cooker, instant pot / pressure cooker or casserole pot for oven along with beef broth, carrots and celery;
Sprinkle with dried rosemary and thyme then slow cook 8 hrs low, 55 min pressure cook on high, or oven 4 hours at 300°F/150°C;
Add the potatoes partway through cooking and by the time the potatoes are cooked, the beef will be meltingly tender!
* Means simmering liquid and scraping bottom of pan to release the flavour stuck on the bottom of the pan from searing. It adds a ton of flavour into the cooking broth!
Best cut of beef for pot roast is chuck roast
The best beef for pot roast is Beef Chuck Roast. It’s an economical cut of beef that’s marbled with fat that needs to be slow cooked to breakdown the tough connective tissues so it becomes ultra tender to eat.
Chuck roast can be purchased in large pieces that are or aren’t rolled. You want to use rolled chuck roast for this recipe, otherwise the beef ends up all warped. Supermarkets and butchers should carry chuck roast that’s already rolled, otherwise, you can roll it yourself and tie with kitchen string or ask the butcher to do it for you.
It’s essentially a slow cooked Roast Beef!
The key point of difference with this pot roast recipe is that the braising liquid is thickened so it comes out like a deeply flavoured gravy rather than a watery broth which is how most pot roasts are made.
So it’s essentially a slow cooked Roast Beef that’s fall apart tender that comes with a gravy and tender flavour infused vegetables. Complete meal in one pot!
Because the beef needs to be mostly submerged in liquid while it slow cooks, you end up with lots and lots of liquid in the finished dish.
Which means, in my Pot Roast, you end up with lots and lots of very tasty gravy.
This is a sensational “problem” to have. Keep leftovers, drown your potatoes with them, toss through pasta (oh yes!!), serve it as a sauce for tomorrow night’s dinner. – Nagi x
PS Bread to mop your bowl clean wouldn’t go astray. Try these No Knead Dinner Rolls, a quick No Yeast Irish Bread or these moreish Cheese Muffins.
Watch how to make it
Note: My slow cooker looks like a pressure cooker because it’s a multi function slow cooker (but no, it’s not an Instant Pot!).
This pot roast recipe was originally published January 2018. Updated for housekeeping matters. No change to recipe – I wouldn’t dare! 🙂
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Pot Roast
Ingredients
- 2 kg / 4 lb beef chuck roast , rolled (Note 1)
- 1 tsp each salt and pepper
- 2 tbsp olive oil
- 1 onion (large), cut into large dice
- 5 garlic cloves , peeled and smashed (Note 2a)
- 5 carrots , peeled and cut into 2.5cm/1″ pieces
- 3 celery stalks , cut into 4 cm / 1.5″ pieces
- 1 cup (250ml) dry red wine (sub with beef broth)
- 3 cups (750ml) beef broth , salt reduced
- 1/3 cup (50g) flour (plain / all purpose) (GF – Note 2b)
- 1 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1″ pieces
Instructions
- Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
- Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
- Transfer beef to slow cooker.
- In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
- Add wine, reduce by half. Transfer to slow cooker.
- Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
- Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
- Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
- Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
- Remove beef. Rest for 5 minutes, then slice thickly.
- Adjust salt and pepper of Sauce to taste.
- Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce – try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Recipe Notes:
Nutrition Information:
More slow cooked beef recipes
Because nothing beats the flavour of beef cooked long and slow until it’s meltingly tender….
Life of Dozer
When the homeless man at the dog park isn’t at his car (usually off tending to the park grounds – best groundskeeper EVER!), I tie food to the boot of his van. Pot Roast, in this case!
And this is Dozer, trying to figure out if he can reach the bag. #SHAMELESS
Hi, I live in the states and my butcher doesn’t know what a rolled chuck roast is (like me!). Is it the same as a boneless chuck roast?
p.s. When I’m not so busy I’m sending you a fan letter. I’ve tried two of your recipes and loved them both (and your instructions)!!!
Hi Jan, yes boneless chuck, just rolled and tied with string!
I added flour at the beginning following your recipe and the sauce is still very thin. Would you recommend mixing 1 Tbs or cornstarch with water and adding it to the slow cooker?
Thanks
Hi Melissa! I’m probably too late now but yes. 🙂 Add half the liquid then give it a chance to thicken, and add more if required. N x
Nagi does it again!!! I just pulled this keeper out of the oven! Taste tested potatoes, carrots, and the beef!!! Simply amazing!!! I can’t keep my hands out of the pot! I hope there is some left when my husband comes home! 🤣🤣
Hi! I’m making this today with blade roast. Hoping it will be my go to for pot roast. Just wanted to point out that blade roast is a chuck roast and has lots of fat! Chuck consists of the shoulder cuts which include blade, cross rib, short rib and brisket. Butcher here so perhaps your blade roast in the past was mislabelled. Looks like a great recipe and I’m excited for the gravy!!
Hello magi.
I cooking your pot roast recipe. With extra flower hope it comes out like yours.
It’s my first pot roast. I’m really in to cooking these days. So many different things. It makes my wife happy. I’ve been cooking for years. I really love my wife. S o she doesn’t have to worrie about cooking.
Thanks for explaining the recipe. It really helped me. How long should I cook on low a 21/2 lb roast. ? Thanks again.
Awww you are so sweet, your wife is very lucky to have you!! You can reduce the cook time by 1 hour if you would like but it’s also fine to stick to recipe cook time. When pot roast meat weighs less, it’s usually still the same width as what I use but shorter I length, which means the roast can take the same amount of cook time 🙂
Thanks again.
You do a great job explaining all the ins and outs.
If u have time send me how to get all your recipes. !!
Nagi ! 1 – I LOVE your website and recipes and writing! 2- I LOVE Dozer and your photography 3- I’ve been making Pot Roast for years. I took your suggestion and added the flour…. You are spot on that it makes all the difference. Thank you! I so enjoy getting your emails!!!!
Can i us veal roast and if yes does it change time
Sorry Julio I am not familiar enough with veal to advise on that 🙂 N x
Trying this roast recipe tonight, have no doubt it will be great! I always trust your recipes. Also, please don’t ever leave out the life of Dozer, he’s a cute, wonderful dog and not having one anymore I love to see him. I’m rating this recipe ahead of time based on nothing of yours has failed to impress and the others’ comments!
hi Nagi,thank you for the recipe..it is so delicious. I never thought to cook roast beef in slow cooker as i normally do it in the oven. Now i know it from you. the meat is to tender. my husband really likes it… i just added a little oregano. keep on posting okay 😘 Love youuuuu
Hi Nagi, I use a Presto multi cooker (fryer without the fryer insert) or a big electric skillet instead of slo cooker. I find that you can brown and then cook on low for hours, saves using 2 pans, and also get the browning flavor by keeping in the same pot. I think adds to flavor. You can brown on high heat and then turn down low to simmer and cook all day. Love your recipes! Never put wine in my pot roast, but today am going to try your recipe! Thanks.
I followed the recipe exactly and the results were amazing. My husband and I enjoyed how tender and juicy the roast was. I cooked it on high for 6 hours. Only drawback was a bit of floury pieces left at the bottom of the slow cooker – nothing major though. I will make this again and again. Super duper easy for me as well. THANK YOU FOR THIS RECIPE AND THE AMAZING VIDEOS – THEY REALLY REALLY HELP.
I used Wondra flour and no lumps. Whisked it in the broth. Very delicious dinner. I braised it in the oven. Low and slow at 300F . Perfect dinner for our upcoming winter at the Jersey shore.
Can you please specify the type of onion and potatoes you use? White or yellow onion and russet or yukon gold potatoes?
We are skipping Thanksgiving turkey this weekend and shaking things up with this roast! Thank you this looks amazing ✨
I have a whole basket of little round potatoes, I assume those are just as fine to use?
oooh! I would be pretty happy if this made an appearance at a Thanksgiving dinner!!! Absolutely those potatoes are fine to use 🙂
Hello! Just wondering how it turned out with the small potatoes? Did you leave them whole or cut them in half?
Can I slow cook this for 10 hours? (Work + commute 🙁 )
That will be fine Lisa! Try to get an extra large piece of beef if you can 🙂 N x
Can I use white wine instead of red?. Never cooked with wines so I’m clueless about the flavors they pull out.
It seems like you covered this but I just want to clarify before I try it. I apologize if I’m asking you to repeat something . You always give the best directions and I love your recipes. So thank you.
I am wondering if I make larger than a 4 pound rolled chuck roast do I still use the same amount of liquid and cook time? I understand it’s the same for smaller cuts but I am not sure for larger. Thank you in advance for your help. I can’t wait to make this.
I made this tonight for my hubby. It was absolutely OFF THE CHARTS! Best pot roast I’ve ever made, most flavorful delishness!! Thank you so much for this recipie. As I was reading it I could really connect with the bland watery outcome you speak of struggling with in the past with slow cooker roasts. This recipie is EXACTLY what we all long for the roast and sauce/gravy to taste like! Thank you again, I’ll be making this over and over no doubt!! It’s perfect!!!!
That’s great! So pleased you enjoyed this Tara – N x
I’m thinking I’ll need my 7 qt slow cooker for this recipe? How long do you rest your roast before slicing? Thanks! Judy
Amazing roast. I love recipes that call for wine. Deglazing the wine with the garlic and onions smelled awesome. I have been cooking roasts for 48years & this is by far the BEST. Thank you for sharing.😍
Glad to hear you enjoyed this Cindy! Thanks for letting me know – N x
Believe it or not, in my 60th decade I had never made a pot roast. I do not eat meat but my husband is a dedicated carnivore so I decided to give it a try and used your recipe. My husband doesn’t care for ‘chewy’ beef so I breathed a sigh of relief when I carved thru the buttery soft beef. The gravy got a ‘thumbs up’ review as well. THANK YOU for making my first try at cooking a roast a huge success! BIG cross-continent HUGS to you!!!!