Classic Pot Roast – Fork-Tender Beef with Vegetables Recipe
Quick Answer
Season a 3-4 lb chuck roast, sear in a Dutch oven until browned on all sides. Add onion, garlic, carrots, potatoes, beef broth, and herbs. Cover and braise at 300°F for 3-4 hours until fork-tender.
By RecipesQueen Kitchen • June 15, 2026
Pot roast is the quintessential American comfort food: a tough cut of beef braised low and slow with vegetables until fork-tender. Chuck roast is the ideal cut — its marbling of fat and connective tissue melts during braising, creating incredibly rich, tender meat. The vegetables cook in the beef's braising liquid, absorbing all the savory flavor.
The technique is simple: sear the meat for a deep brown crust, add aromatics and liquid, then cook covered at low heat for 3-4 hours. The result is fall-apart beef that practically shreds itself.
Ingredients
- 3-4 lb chuck roast (1.5-2 kg)
- 2 tbsp vegetable oil
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 4 large carrots, cut into 2-inch chunks
- 1.5 lbs Yukon Gold potatoes, quartered
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- salt and pepper
Instructions
- 1
Preheat oven to 300°F (150°C). Season the chuck roast generously with salt and pepper on all sides.
- 2
Heat oil in a Dutch oven over medium-high heat. Sear the roast 4-5 minutes per side until a deep brown crust forms. Remove and set aside.
- 3
Add onion and garlic to the pot. Cook 2-3 minutes. Stir in tomato paste and cook 1 minute.
- 4
Pour in beef broth, scraping up the browned bits from the bottom. Add rosemary and thyme.
- 5
Return the roast to the pot. Cover with a tight-fitting lid. Transfer to the oven and braise for 2.5 hours.
- 6
Add carrots and potatoes around the roast. Cover and cook 1 hour more until the beef is fork-tender and vegetables are soft.
- 7
Rest 10 minutes before slicing or shredding. Serve with the vegetables and braising liquid as gravy.
Nutrition Facts (per serving)
Frequently Asked Questions
What is the best cut for pot roast?
Chuck roast (also called chuck shoulder or blade roast) is ideal. It has the right amount of marbling and connective tissue that breaks down during braising, creating fork-tender meat. Avoid lean cuts like eye of round.
Can you make pot roast in a slow cooker?
Yes — sear the meat first on the stove, then transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours.
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