Classic Pot Roast with Vegetables

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Classic Pot Roast is comfort food at it’s best, made with potatoes and carrots, slow roasted in the oven is the perfect weekend dinner ready in 3 hours.

Classic Pot Roast is a staple in our home like our Classic Beef StewSlow Cooker Beef Chili, and Ultimate Sloppy Joes.

Classic Pot Roast

CLASSIC POT ROAST WITH VEGETABLES

One of the most popular recipes on our site is our Ultimate Slow Cooker Pot Roast and for good reason. It is an amazingly easy recipe that thousands of readers have enjoyed for dinner. We get a lot of emails asking for the recipe to be rewritten for the oven and for the instant pot so I’ve done that here! We have it for the oven with instant pot directions below as well.

As far as beef recipes go, this one is perfect if you have a busy day ahead of you and a lot to get done. The time involved in preparing the Pot Roast recipe is minimal. You have to only sear your beef and assemble the ingredients before the oven does the rest of the work.

The upside? You will have plenty of leftovers for future meals, and pot roast is delicious in everything from tacos to soup.

Cooking your vegetables with the roast lets them soak up the flavor of the meat, and gives you a side dish that you don’t have to spend any more time or effort preparing.

We like to use Yukon Gold potatoes, but you can also use red potatoes in a pinch. On that note, you can use either baby carrots or large carrots as well, but we prefer large carrots because we like to cut our vegetables to similar sizes.

How to Make Pot Roast:

Start by seasoning the meat with salt, pepper and thyme. For this recipe, we used fresh thyme because of much additional flavor it adds, but if you only have dried thyme it would of course work just fine. If using fresh thyme remember to either strip the sprigs or to remove the sprigs when you have finished cooking.

In a large dutch oven, heat up your vegetable oil. Once it’s hot, sauté the roast in it until it is deeply browned on both sides. Searing your pot roast before slow cooking helps to add more texture to your meal, adding a crispy edge to the meat. Since we are braising this roast, we look for texture anywhere we can get it.

Peel and cut up your potatoes, carrots and garlic cloves and put them into your dutch oven or large pot around the sides of the roast, but make sure to leave room for the roast itself.

Pour in the beef broth, put on the lid, and set it to cook on medium-high heat for three hours. You’ll have a delicious dinner waiting for you, and the whole house will smell wonderful.

Shredded Pot Roast with Potatoes and Carrots in bowl

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How to make Pot Roast Gravy:

If you’d like a thicker gravy for your pot roast, remove roast and vegetables, mix 1 tablespoon cornstarch with 2 tablespoons of water and whisk it into the liquid in the pot. Bring to a boil on your stovetop and whisk until it starts to thicken to a gravy consistency. When I make gravy I like to spoon off the excess fat before creating a gravy, but it is up to you if you’d like to do the same.

To Shred or Not to Shred?

There is debate over how to serve pot roast, do you shred the meat before serving or do you serve it in chunks and allow people to eat it like short ribs because the meat is fork tender. We serve it in chunks, but it you’d prefer to shred your meat, you take two fork and simply pull the beef apart into pieces as you would Pulled Pork or Pulled Chicken recipes.

What to serve with Pot Roast:

Pot roast is an easy recipe, but it is flavorful and rich so finding other dishes to compliment it can be a little tricky. Here are some salads, sides and desserts that go nicely with this slow cooker pot roast.

Beef Pot Roast with Carrots and Potatoes

WHAT CUT IS POT ROAST?

Pot roast isn’t just one kind of meat. Traditionally, people use tougher cuts because of how fork tender  braising makes it. What makes the best pot roast is a matter of taste, but we prefer to use a boneless chuck roast.

  • Beef chuck: this is the shoulder, and it makes for a good roast because of how hearty and flavorful it is.
  • Brisket: this is a notoriously tough cut of meat, and slow cooking it breaks it down in it, releasing its natural flavor and making it fall-apart tender.
  • Round: round is slightly softer than the other cuts we’ve mentioned, and it’s very lean. You have to be a little careful with round roasts, because they can easily dry out.
  • Rump roast: juicy and flavorful, rump roasts can be used with dry rubs or marinated before slow cooking.

POT ROAST ORIGINS:

Pot roast as we know it is actually a take on an old French dish called bœuf à la mode, which is beef marinated in red wine and browned before slow-roasting. Pot roast served with veggies, also called “Yankee pot roast,” is the version of this dish that most Americans are familiar with, according to Wikipedia.

SAFE INTERNAL TEMPERATURE

To be cooked through and ready to eat, your roast should have an internal temperature of 145 degrees F (62.8 degrees C) according to the USDA’s website. Make sure to test your roast at the thickest part with a probe thermometer before you eat it just to be sure.

How to Store Pot Roast:

  • Serve: You shouldn’t leave your pot roast at room temperature for more than 2 hours.
  • Store: If you seal it in plastic wrap or a freezer bag, your roast will stay good for 3 days in the fridge.
  • Freeze: Roasts are great for freezing when they’re uncooked, and can last from 6 to 12 months. If you’ve already cooked it, you can freeze your pot roast for 2-3 months before it goes bad.

How to Make Slow Cooker Pot Roast (Crock Pot):

Please refer to my Slow Cooker Pot Roast for full instructions:

  1. Start by seasoning the meat with salt, pepper and thyme.
  2. Peel and cut up your potatoes, carrots and garlic cloves and put them into your slow cooker.
  3. In a cast-iron skillet, heat up your vegetable oil.
  4. Once it’s hot, sauté the roast in it until it is deeply brown on both sides, and then put it into the slow cooker.
  5. Pour in the beef broth, put on the lid, and set it to cook on low heat for eight hours.

How to Make Pressure Cooker Pot Roast (Instant Pot):

  1. Start by seasoning the meat with salt, pepper and thyme.
  2. Peel and cut up your potatoes, carrots and garlic cloves and put them into your slow cooker.
  3. Set your pressure cooker to sauté and heat up your vegetable oil.
  4. Once it’s hot, sauté the roast in it until it is deeply brown on both sides, and then add in your vegetables
  5. Pour in the beef broth, put on the lid, and set it to cook on high pressure for 60-80 minutes (60 for 3 pound roast, 80 for 5 pound roast).
  6. Release pressure naturally for ten minutes then remove lid and serve.

Oven Braised Beef Pot Roast

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Classic Pot Roast

5 from 16 votes
  • Yield: 10 servings
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Classic Pot Roast is comfort food at it's best, made with potatoes and carrots, slow roasted in the oven is the perfect weekend dinner ready in 3 hours.

Ingredients

  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2" chunks
  • 2 pounds yukon gold potatoes , peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups? beef broth

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat your oven to 325 degrees.
  2. Season the chuck roast with the Kosher salt, pepper and thyme.
  3. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker.)

  4. Add carrots, potatoes, garlic and beef broth and cook for 3 - 3 1/2 hours.

Nutrition Information

Yield: 10 servings, Amount per serving: 428 calories, Calories: 428g, Carbohydrates: 16g, Protein: 38g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 125mg, Sodium: 829mg, Potassium: 1148mg, Fiber: 4g, Sugar: 2g, Vitamin A: 7600g, Vitamin C: 13.2g, Calcium: 79g, Iron: 7.1g

All images and text © for Dinner, then Dessert.

Keywords: How to Make Pot Roast, pot roast
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Classic Yankee Pot Roast

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Comments

  1. Delicious! I am a big fan of bold flavours so I tripled the garlic and doubled the thyme. Also added a little big of garlic powder and it was INCREDIBLE!

  2. I just put it in the oven. I used the largest cast iron dutch oven I had, but I still had to put everything on top of the roast, there wasn’t any extra room in the pot. Do you think it will still work? Do I need to adjust the cooking time? It smells so good already.

  3. I don’t usually leave comments, but this is so tender and delicious that I just had to say something! Thanks, Sabrina!

  4. I looked this recipe up on Pinterest and it was under the crock pot cooking section. This isn’t a crock pot recipe so I’m going to have to figure out how long to slow cook it.

  5. I just put this in the oven, my house smells amazing. Now we all have to be patient while it cooks. Can’t wait! Thanks for sharing ?

  6. I love that you have an option to cook your roast several different ways. I’m trying to convert all my crockpot recipes into instant pot ones : )
    I was wondering what times or other modifications you would do for a 4.5 lb bottom round roast? You mentioned that this type of meat would easily dry out and I’d like to avoid that.
    Thanks in advance!

  7. I made this today and my husband said it was the best pot roast I’d ever made! My daughters also really liked it. I didn’t add quite enough salt so I’ll add more next time, and I always add a splash of Worcestire to my roast. It was great.

  8. I am anxious to try your recipe. I like mushrooms in my pot roast. When during the cooking process would you add them?

  9. Thank you for such an easy roast recipe. The flavor was amazing considering how simple the recipe is. This is my all time favorite roast recipe!

  10. I made this today & it was delicious. You have to use Yukon Gold Potatoes in order to get the wonderful flavor. I did add some onions. My husband loves them.

    I used a large case iron skillet. Everything was very delicious. I normally use a slow cooker, but never had the flavor so good.

    Thank you

  11. What is the best way to cook 29 lbs of roast for a party of 50 with the potatoes and carrots? Will a slow toaster do the trick?

    1. 29 pounds will not fit in your slow cooker. I would say you could probably use a few large electric roasters? Use similar temperature and timing to ovens. A slow cooker shouldn’t be used for more than 6 pounds of meat (unless you have a giant one, in which case the timing listed in these recipes is for 6 pounds).

  12. Would like to know if you would follow the same directions with a Boston Butt Pork Roast? If not, do you have a recipe for that with an Instant Pot?

  13. I’ve made pot roast so many times in my crock pot, but I have never has it taste as good as this. It was amazing and I can’t wait to make it again. So few ingredients with such great flavor. Thank you for sharing.

    1. You can make a slurry by combining cornstarch with equal parts cold water. Whisk it until there are no lumps and add to the gravy continuing to whisk until it’s incorporated. Simmer the gravy on the stovetop to allow it to thicken. Good luck!

  14. Very good, baked in oven after searing meat in cast iron skillet. Don’t care for thyme or tarragon so I did not use them. Did add white onion.

  15. Made this last Monday and it was gone Wed. night. Just my son and myself. We really liked the thyme. I had never used seasonings other than salt & pepper and a little garlic powder. This will be made again and again. Thanks for something a little different for us.

  16. I tried the roast with carrots & potatoes in my instapot. I added onions & eliminated the thyme because I didn’t have any.
    I can’t imagine this could taste any better. It was soooo good. We ate it all. My boyfriend said the veg were so much better in the instapot.

  17. just to verify for a pressure cooker – once you dice carrots/potatoes/garlic, you should set to the side (not in slow cooker) right? i’m so sorry i am wanting to make this for my mother-in-law this weekend and am just so nervous i’m going to mess up!

    1. If you’re making this with a Pressure cooker, the meat gets sauteed first then the veggies go on top of the meat. Hopefully, this clears up any confusion.

      1. Still confused. Putting the veges in with the roast for 60-80 in the IP Pressure cooker ( not sauté, not slow cooker, not crock pot) seems like an awfully long time to pressure cook potatoes and carrots. Are you sure they won’t turn to mush? Shouldn’t they be put in for the last 5-10 mins?

  18. In the recipe, step one says to preheat the oven… I don’t see any instructions where we would put the roast in the oven? Do we continue to cook the roast on the stove or move to the oven for 3 hours? Thanks!

    1. I use a dutch oven or a cast iron if I’m putting it into another baking dish. I wouldn’t skip browning the meat, even in a regular skillet will add a lot of flavor.

      1. Sabrina,

        If you sear the roast on the stove in a Dutch oven do you just add the carrots and potatoes to that Dutch oven and put it in the oven?

  19. Hi Sabrina,

    What a wonderful mouth-watering recipe. It is my first time to use chuck roast but I do not know what the ideal thickness of the cut. Can you advise pls? Also, should cover the pot with aluminium sheet while it is in oven.

    1. I’m so glad you’re going to give it a try. I would suggest looking for one that is about 3-4 inches thick. No need to cover the pot roast while cooking. Enjoy!

  20. This is the perfect comfort meal! I love pot roast and vegetables. I make mine just like this recipe of using the Beef broth, it gives it such a great flavor. But I also add a pkt of brown gravy mix mixed into the beef broth along with 1/2 can of Tomato Paste and a few splashes of worcestershire sauce. It takes it to a whole new level! Love your recipes!!

  21. I made this last week and my husband loved it. The meat was so tender and juicy. I made it just like the recipe but my roast was just under 3 lbs. There is only the 2 of us. Our kids are married with their own families. We still had enough for sandwiches for a couple ofdays.We loved it. Thank you for the recipe.

  22. Can’t ever go wrong with this delicious recipe! So savory and robust; this has quickly become a family favorite dinner!

  23. Carrots, when slow roasted, give a wonderful flavor that you can’t get from anything else. I can’t wait to try this pot roast – I am sure it is very good.

  24. Pot roast is one of my all-time favorite comfort meals. There’s just something so wonderful and classic about it. This recipe looks great!

  25. This was the birthday dinner ever year when I was growing up! I love it and can’t wait to make it for myself soon!