Pot Roast Recipe

Classic Pot Roast Recipe – 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.

Classic Pot Roast Recipe - 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. // addapinch.com

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.

Classic Pot Roast Recipe - 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. // addapinch.com

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!

Classic Pot Roast Recipe - 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. // addapinch.com

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.

Classic Pot Roast Recipe - 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. // addapinch.com
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5 from 6 votes

Pot Roast Recipe

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.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Servings: 8
Author: Robyn Stone | Add a Pinch

Ingredients

  • olive oil
  • 1 5 pound bone-in chuck roast
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 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 1/2 teaspoon dried thyme

Instructions

  • 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.
  • Add in vegetables and cook until lightly browned, about 5 minutes.

Oven Method

  • Preheat oven to 300º F.
  • Add beef broth and thyme to pot roast, cover and place in oven for 4-5 hours, until the roast is fork tender. Serve warm.

Slow Cooker Method

  • 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.
  • Serve warm.

Notes

Adjust cooking time depending on the size of the roast. For a 3 - 3 1/2 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.

 

Enjoy!
Robyn xo

 

 

 

29 comments on “Pot Roast Recipe”

  1. My family is a bunch of meat eaters too! This roast looks delicious Robyn!

    • 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.

  2. Pot roast is one of my absolute favorites!

  3. 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.

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

  5. 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. i don’t eat red meat but I love cooking it for my family…and roasts always bring that warm comfort feeling…another recipe I can’t wait to try.

  7. I’m totally craving this now! Yum, Robyn.

  8. 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!

  9. 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!

    • 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.

  10. 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!

  11. Pingback: Dr Pepper Slow Cooker Roast Beef Recipe - Cooking | Add a Pinch | Robyn Stone

  12. 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!!

  13. Made this last week and can’t wait to make again. It was so tender and the flavor was wonderful. Family thought they were at a restaurant. I’m printing the recipe off to give to my four children with a slow cooker this Christmas. Thank You for Sharing

  14. This recipe is the BEST roast recipe I have ever made. Made with venison in the slow cooker. Omitted the celery and carrots, because I don’t like the taste when they are slow cooked. I added a bit of red wine with the broth. Just before I served, I took it out of slow cooker and broiled for 5 minutes, then let rest a few minutes. Served with steamed veggies, mashed potatoes & gravy. ALL of my boys loved every bite. That never, ever happens. Thank you!

    • ….. to add to my earlier note …. I would make the meatballs and sauces a head of time and then put in the slower cooker on warm for the office. I just don’t know if they will fall apart easily….? Thanks, again.

    • and… to add to the above note…. I would make the recipe and then transfer to the slow cooker to keep on warm at the office. I just don’t want them to fall apart easily while sitting in the sauce waiting to be devoured. Thanks, again.

  15. Made the crockpot version today. So easy and my family LOVED it! So many recipes use soup mixes, but I really like to keep things simple and fresh. This recipe is spot on. I added a bit of fresh parsley that I had on hand, but otherwise followed this recipe. It was mouthwatering and delicious!

  16. Looking over recipe in book. Is it missing something – no broth/liquid?

    Following recipe published here.

    Thanks for a

    Greg C

    • Hi Greg,
      If I am cooking a pot roast on the stovetop or in the oven, I do add in beef broth, but generally when I’m making in a slow cooker I do not. This online recipe was originally a stovetop recipe, but I updated after requests for a slow cooker method for it. I just left the beef broth in the ingredients for both to make the recipe a bit easier. Now, why would I not add beef broth in the slow cooker? Here’s what I’ve found. The beef tends to render more drippings with my slow cooker method and the added beef broth has made it a bit tougher on me a time or two. So in the cookbook, I purposefully did not include it. You may want to decide about the broth based on your particular slow cooker (mine has a tight fitting lid) as well as based on the cut of beef roast the you are using. One that has a higher fat content won’t need liquid included where one that does not (like a leaner wild game or even some grass-fed cuts) most likely will.

      Sorry to have written an entire thesis length response! 🙂

      Robyn xo

  17. This did not turn out for us, so sad! We had a 3 pound roast but kept the seasonings the same (we like extra flavor!) and followed the instructions to a ‘T’, using the oven method. Was hoping for something more tasty than a typical slow cooker method but the all the veggies were MUSH (these should not have been added until an hour left of cooking) and my roast was TOUGH at 3 hours, 3.5 hours and 4 hours it just wasn’t getting any more tender. Maybe temperature was too high? Any ideas as to what to do differently or what could have gone wrong would be welcome. Thanks so much, feel terrible about all the $$$ spent on not a great outcome.

    • Hi Anna,
      I’m sorry yours turned out tough. I’ve not had this problem…and I’m not sure exactly why it happened when you cooked it.
      It could possibly be that the cut of meat you used was tougher, or if the roast had been previously frozen it could have caused it to be tough. I’m not sure if either of these were the case, but these are some possible reasons.
      I’ve never had my vegetables turn out “mushy” and I always cook them according to the recipe.
      Thanks so much!

  18. Hi,
    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””

  19. One thing that will never change about me, pot roast & banana pudding have been
    my favorite food for 60 yrs (or more) Make me pudding instead of cake for birthday!
    I only started within last few years of browning roast before cooking (thought it
    was unnecessary. I was very wrong! Makes a huge difference so don’t skip this
    step!

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