This Pot Roast is deeply rich and flavorful, the perfect easy meal for a blustery afternoon.
This is the best pot roast recipe – we made it in the oven in an enameled cast iron dutch oven, but you could also prepare it in a crock pot slow cooker! Serve it with 30 minute dinner rolls, and a slice of pecan pie!
Pot Roast
Pot Roast
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Pot Roast Ingredients
- chuck roast
- salt and pepper
- olive oil
- yellow onion
- garlic cloves
- red wine
- beef broth
- onion soup mix
- flour
- potatoes
- carrots
- mushrooms
What’s the best meat for pot roast?
The best meat for a pot roast is the meat that is on sale. There’s really no bad meat for a pot roast! That said, because pot roast cooks slow and long, you don’t need to use an expensive cut of meat. Any cut of meat will be tender with this recipe.
We used chuck roast in this recipe, but other great choices are chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
How do you cook a pot roast?
You cook a pot roast on low and slow heat. You can use a dutch oven like we do in this pot roast, or a slow cooker like we use in our beef stew.
When should I add potatoes to pot roast?
I like to add the potatoes and carrots about halfway through the cooking process. If you add them at the very beginning you run the risk of over cooking them.
We want the veggies to be soft, but not completely disintegrated. If you like them more on the firm side, add about 60 – 90 minutes before the roast is finished.
How long does it take to cook a pot roast in the oven?
A 4 – 5 pound roast takes roughly 4 – 5 hours, not including time taken to sear the meat and saute the onion and garlic.
Pot roast with onion soup mix
The secret ingredient in our pot roast recipe is Lipton Onion Soup Mix. The soup mix adds a deeper depth of flavor that will knock your socks off. Our pot roast was inspired by the Lipton Recipe Secrets – Country-Style Pot Roast.
Pot roast with red wine
We made ours a little more grown up with some red wine, extra onion, and fresh garlic, mmmmm – how would you put your own spin on it? Maybe more vegetables? Or a different cut of meat? The awesome thing about pot roasts is they’re so versatile!
Pot Roast! Happy Fall Y’all! Who’s ready for this pot roast recipe?! Okay, so I’m not a fan of Daylight Savings, but other than that I basically fan girl over all things Fall. Pumpkin spice? YAS! Apple cider? YAS! S’mores by the campfire? YAS! Alllll the soups and stews? YASSSSSS!
More recipes like pot roast
- Spicy Cheeseburger and Potato Soup
- Mississippi Pot Roast Recipe
- Slow Cooker Vegetable Beef Soup
- Loaded Baked Potato Soup Recipe
- Slow Cooker Chicken Salsa Soup
Pot roast making tools
- Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
- Cuisinart knife block – These are the knives we got for our wedding in 2003 (go ahead, count on your fingers). We still use them every single day. And they’re still great! Also, they’re a really classic looking knife, which I really like!
- 6.5 Quart dutch oven – This enameled cast iron dutch oven can go from stove top to oven, and look beautiful doing it. Perfect for chilis, roasts, breads, and stews. Mine is yellow, what color will you choose?
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How to make pot roast
Pot Roast
Ingredients
- 4-5 pounds chuck roast
- salt and pepper
- olive oil for searing
- 1 medium sweet yellow onion small chopped
- 4 large garlic cloves minced
- 1/2 cup red wine reminder - never cook with a wine you wouldn't drink!
- 1 1/2 cups beef broth
- 2 packets Lipton Onion Soup Mix
- flour enough to lightly coat meat on all sides
- 4 Russet potatoes cut into 1 inch cubes
- 24 ounces about 4 cups baby carrots or peeled/chopped carrots
- 8 ounces sliced mushrooms
- 12 cloves whole garlic peeled
Instructions
- Lightly season meat on all sides with salt and pepper. Sear well in a heavy bottomed pan with a small amount of olive oil - preferably in an enameled cast iron dutch oven. Make sure all sides are well seared.
- Remove meat from pan and set aside. Turn heat down to medium/low and add minced garlic, and onion. Adding a little more olive oil if necessary. Saute until fragrant and beginning to caramelize.
- Deglaze pan with the red wine and beef broth, scraping the bottom of the pan with a wooden spoon until all the bits are released into the broth. Bring to a light simmer and stir in onion soup packets.
- Sprinkle a light layer flour over all sides of the beef - if you are gluten/grain-free, taro starch or corn starch will work as a substitute. Place meat back into pan, turning once so all sides are wet.
- Cover and roast at 250 degrees on center rack for 2 hours.
- Remove from oven and take roast from pan. Add vegetables to pan and stir to coat well. Return meat to pan (upside-down), cover, and continue roasting for an additional 2 - 3 hours until meat and veggies are fork tender.
- Enjoy!
Nutrition
Pot Roast
Click the button above to save this recipe!
Pot Roast, Ingredients:
- 4-5 pounds chuck roast
- salt and pepper
- olive oil, for searing
- 1 medium sweet yellow onion, small chopped
- 4 large garlic cloves, minced
- 1/2 cup red wine, reminder – never cook with a wine you wouldn’t drink!
- 1 1/2 cups beef broth
- 2 packets Lipton Onion Soup Mix
- flour, enough to lightly coat meat on all sides
- 4 Russet potatoes, cut into 1 inch cubes
- 24 ounces (about 4 cups) baby carrots or peeled/chopped carrots
- 8 ounces sliced mushrooms
- 12 cloves whole garlic, peeled
Pot Roast, Directions:
- Lightly season meat on all sides with salt and pepper. Sear well in a heavy bottomed pan with a small amount of olive oil – preferably in an enameled cast iron dutch oven. Make sure all sides are well seared.
- Remove meat from pan and set aside. Turn heat down to medium/low and add minced garlic, and onion. Adding a little more olive oil if necessary. Saute until fragrant and beginning to caramelize.
- Deglaze pan with the red wine and beef broth, scraping the bottom of the pan with a wooden spoon until all the bits are released into the broth. Bring to a light simmer and stir in onion soup mix.
- Sprinkle a light layer flour over all sides of the beef – if you are gluten/grain-free, taro starch or corn starch will work as a substitute. Place meat back into pan, turning once so all sides are wet.
- Cover and roast at 250 degrees on center rack for 2 hours.
- Remove from oven and take roast from pan. Add vegetables to pan and stir to coat well. Return meat to pan (upside-down), cover, and continue roasting for an additional 2 – 3 hours until meat and veggies are fork tender.
- Enjoy!
This was originally a sponsored post by Mama Loves Food in partnership with Mirum.
11.10.17
Dini says
This definitely looks like the perfect pot roast! I can’t wait to try it! Thank you so much for sharing that secret ingredient! I would have never thought of that!
Courtney Lopez says
Ooh, nothing beats a good pot roast! It has been so chilly here and this will be great for dinner 😀
Lisa says
Everyone loved it. My new go-to chuck roast recipe!
April Woods says
wonderful!!! 🙂
Joe says
Why are people giving 5 stars if they have not made it? might has well give it 5 stars and just say hello