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

A white bowl filled with shredded pot roast, tender carrots, and golden potatoes sitting in rich gravy.
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This is the best 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 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons Worcestershire sauce
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, roughly chopped

Instructions

  1. Pat the beef chuck roast dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub this seasoning blend evenly over all sides of the roast.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot 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. If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for 1 minute. Add the beef broth and Worcestershire sauce. Bring the liquid to a simmer.
  4. Return the roast to the pot. The liquid should come about halfway up the side of the meat. Cover the pot tightly with a lid.
  5. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
  6. Add the carrots, potatoes, and onion to the pot during the last 1.5 hours of cooking time. Push them down into the liquid slightly.
  7. Once the meat is tender, remove it from the pot and shred it using two forks. Skim any excess fat from the surface of the liquid.
  8. Return the shredded meat to the pot with the vegetables. Stir gently to coat everything in the rich, savory gravy. Serve immediately for a hearty family meal.

Notes

  • For a Slow Cooker Pot Roast, sear the meat first, then place it in the slow cooker with the liquids. Cook on low for 8-10 hours or high for 4-5 hours. Add vegetables during the last 3 hours of cooking.
  • To make a thicker gravy, remove the vegetables and meat. Whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir the slurry into the hot cooking liquid and simmer until thickened.
  • Use a beef chuck roast for the best fall-apart tender results.

Nutrition

Find it online: https://cookingzenith.com/best-pot-roast-recipe-tender-and-flavorful/