What cut of beef is best for pot roast?

Chuck roast is ideal because its marbling breaks down during long cooking, keeping the meat tender and flavorful. Brisket or round roast also work, but may be leaner.

How do I know when the pot roast is done?

The roast is done when a fork slides into the meat with little resistance and it reaches an internal temperature of about 195–205°F (90–96°C). At this point, connective tissues have melted, making the meat fork-tender.

How can I thicken the gravy?

Remove the meat and vegetables, then simmer the cooking liquid on the stovetop. Stir in a slurry of 1–2 tbsp cornstarch mixed with cold water and cook until it reaches your desired consistency.

Can I substitute red wine for some of the broth?

Yes. Replace up to half the beef broth with a dry red wine for extra depth of flavor. Just be sure to cook off the alcohol by simmering a few minutes before adding the meat back in.

Can I freeze pot roast and its gravy?

Absolutely. Cool completely, then portion into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the oven.

What vegetables work best in pot roast?

Sturdier root veggies like carrots, potatoes, parsnips, and celery hold up well. Add more delicate vegetables (e.g. peas) during the last 15 minutes of cooking to prevent over-mushiness.

How should I store and reheat leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat on the stovetop, adding a splash of broth if needed to keep the meat moist.

How to Make the Juiciest, Most Tender Pot Roast Ever

Description

Learn how to make the Perfect Pot Roast, tender beef, hearty veggies, and rich flavor. Easy step-by-step guide for cozy family meals!

Ingredients

Scale

4–5 pounds chuck roast
4 large carrots (peeled and cut)
2 large onions (halved)
3 cups beef broth or 2 cups broth + 1 cup red wine
2 tbsp olive oil
Salt and pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme

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Instructions

Preheat oven to 275°F.
Season the roast generously with salt and pepper.
Heat oil in Dutch oven and sear roast on all sides.
Remove roast; sauté onions and carrots.
Deglaze with broth and wine, scraping up brown bits.
Return roast to pot, add herbs, cover tightly, and roast for 3 to 4 hours until fork-tender.
Serve hot with your choice of sides.

Notes

Meat Tip: If you can’t find chuck roast, brisket or bottom round are excellent alternatives, though they may require slightly longer cooking times to achieve the same tenderness.

Liquid Choices: Red wine adds deep, rich flavor, but you can use beef broth alone if you prefer a lighter taste or need a non-alcoholic option.

Vegetable Swap: Feel free to add parsnips, turnips, or potatoes for a heartier version. Just cut them into large chunks so they don’t overcook.

Flavor Boost: Searing the beef thoroughly is essential. Don’t rush this step—it builds layers of flavor that transform the dish.

Leftovers Hack: Shred leftover pot roast and use it for sandwiches, tacos, or a savory beef stew. It tastes even better the next day!

Storage Advice: Always cool the roast completely before refrigerating or freezing to maintain its texture and flavor.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dinner
Cuisine: American

Nutrition

Calories: 450