Pot Roast Recipe

By now, you’ve probably guessed how much my family loves roast beef. It makes a regular appearance at our supper table and as much as I love to make balsamic roast beef and Dr. Pepper roast beef, sometimes, we still like a more traditional pot roast with the trimmings.

Oven pot roast


A big pot roast filled with carrots, onions, and a bit of thyme is really hard to beat for a comforting family meal.

If I know I’m going to be home for the day, I love to have pot roast cooking low and slow all day long – well, at least most of the afternoon.

I start pot roast on the stove, by searing my roast with olive oil and a few seasonings, then browning the carrots and onions, adding my stock and then popping it into the oven to do its magic. It doesn’t require any handling once it goes into the oven, just a little hands-off babysitting, if you will.

If you aren’t going to be home all afternoon, you can easily place the pot roast into your slow cooker once you’ve seared it and browned the vegetables a bit. You’ll have two pots to wash, but it is oh so worth it!



Pot roast is wonderful any time of year, but is extra comforting during cooler weather. Here’s the recipe for my pot roast that includes both the oven and slow cooker cooking methods for your convenience.

5.0 from 2 reviews
Pot Roast Recipe
Prep time
Cook time
Total time
Pot roast is delicious any time of year, but is extra comforting during cooler weather. This recipe for pot roast includes the oven and slow cooker cooking methods.
Serves: 8
  • olive oil
  • 1 (5 pound) roast beef (chuck, shoulder or round)
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 medium onions, cut into wedges
  • 1 pound carrots, cut into 1-2 inch pieces
  • 4 stalks celery, cut into 1-2 inch pieces
  • 2 cups beef broth
  • 3 sprigs fresh thyme or ½ teaspoon dried thyme
  1. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast, season with Worcestershire sauce, salt and pepper, and brown on all sides.
  2. Add in vegetables and cook until lightly browned, about 5 minutes.
  3. Oven Method
  4. Preheat oven to 320 degrees.
  5. Add beef broth and thyme to pot roast and place in oven for 4-5 hours, until the roast is fork tender. Serve warm.
  6. Slow Cooker Method
  7. Transfer pot roast and vegetables to the insert of a slow cooker. Add beef broth and thyme. Cook on low setting for 6-8 hours, depending on your slow cooker.
  8. Serve warm.
Adjust cooking time depending on the size of the roast. For a 3 - 3½ pound roast, I generally cook for 3 hours. For a 5 pound roast, I cook between 4 and 5 hours. When you insert a fork into the meat and gently pull back, the meat should easily give.







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  1. 15

    Kim Honeycutt says

    I love a good pot roast and this sounds delicious! I have a Ninja 3-in-1 cooker which allows me to brown on the stove top setting then change to oven or slow cooker setting to finish. If anyone has thought of buying one of these I can say…I LOVE-LOVE-LOVE it!!! Only one pot to clean! Pinning this recipe!!

  2. 16

    Madeleine says

    Hi Robyn!

    It looks very yummy! I have the same question – do you cover it when you put it in the oven? Thank you for posting this!

  3. 17

    Catherine says

    Hi Robyn,

    This recipe looks really good! I am going to try it tomorrow. I have had bad luck cooking pot roasts in the past, but I think it is because I cooked them too high, or in the crock pot. I am going to cook it in the oven, but quick question:

    Do you put the lid on the Dutch oven, or leave the pot roast uncovered in the oven?

    Thanks! Can’t wait for dinner tomorrow!

    • 18

      Lumina says

      I made this in my oven this week, not this recipe but almost identical. I did not use worcestershire sauce.

      I browned the meat on all sides but first I sprinkled ground celery seed, onion powder, garlic powder, kosher salt and black pepper on both sides. You can use whatever spices you prefer. Took browned meat out of pan and then saute onions then put a bag of baby carrots and several celery stalks all over bottom of pan. Then I placed the meat on top of the veggies and filled the sides of the pan with the cut up russet potatoes chunks, unpeeled. Then I warmed up the beef stock in a bowl in the microwave and poured it all over the pot.

      cooked in 350 oven for 3 hours with the cover on the pot. My company said it was the best pot roast they ever had and I agreed. The beef stock or vegetable stock makes all the difference in flavor. I used the unsalted carton of beef stock. The next day I warmed up a bowl of leftovers in my microwave and it tasted even better the second time around. I will never make pot roast any other way again. This was super simple and once it’s in the oven you can forget about it for the next three hours. The whole meal was cooked in that one pot. I didn’t have my dutch oven so I used my large chicken fryer with its glass cover since it was all oven proof. The recipe on this page sounds delicious and you can’t go wrong if you try it. I made my pot roast last Friday before I came here and saw this one today.

      Thanks to Robyn for all the wonderful recipes she shares with us. She sounds like a fabulous cook and baker. I plan to make her roast pork next.

  4. 19


    Every time I see your roast beef posts, I tell myself that I really need to make some for my family. And then I never do. That really needs to change because this looks so good!

  5. 22


    Nothing beats a warm pot roast meal, nothing at all! I could eat pot roast for the rest of my days and be completely content with my decision. The only issue is that I do not have any beef in my house to make this tonight. Poor life choice.

  6. 23

    Sherry says

    Oh my! Your pictures always make the beef look sooo good!
    This looks amazing, but the balsamic roast beef is going to be first!

  7. 25

    Mary says

    Love roast with all the veggies cooking in the gravy! This is my next roast recipe for cooking in the oven (I can taste it now)!! Thanks for sharing.

    • 28

      Karla says

      I just made this roast on a rainy day and it is melt-in-your-mouth fantastic. I substituted beef stock for beef broth and added 2 cloves of garlic. I bought a 3-lb chuck roast and cooked in my crock-pot on low for exactly 6 hrs 15 min. It’s falling apart and delicious. Can’t wait to try the Dr. Pepper recipe next. Thanks so much for sharing.


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