Easy Pot Roast Recipe That’s Melt-in-Your-Mouth Tender
By Laura
Introduction
If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions.
Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
"This was out-of-this-world good!! The beef was melt in your mouth tender and the flavor was amazing!
Everyone from our 1 year old to his grandparents loved this meal."
MEGHAN
Easy Pot Roast Recipe
There’s something so comforting about walking into the kitchen and smelling a pot roast slowly simmering away,it instantly takes me back to Sunday dinners growing up. I love how this recipe brings all that cozy, home-cooked goodness with hardly any effort.
With just a few simple ingredients and a bit of patience, I can have a tender, flavorful roast that tastes like it took all day. It’s the kind of meal that makes everything feel a little more grounded.
I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal,this recipe is IT my friends! A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs.
It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way!
Budget-Saving Tips!
- I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)
- Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top and is a cheaper alternative.
Notes
*The best meat for pot roast! It’s usually more affordable than other cuts, and when cooked low and slow, it becomes perfectly tender.
I recommend shopping for a roast between 2.5 lbs and 3 lbs, depending on how many people you’re feeding. Choose one with some marbling (white flecks of fat throughout) for the best flavor.
The cooking time is perfect for chuck roasts between 2.5 lbs and 3 lbs. If your meat still seems tough or you use a larger cut of meat, add an extra 30 minutes of cooking time and check for tenderness.
The meat should easily shred with a fork when it’s done.
*The Dutch oven I used in this recipe was 6.2QT/5.8L
how to make Pot Roast step-by-step photos
Rub salt over beef: Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes.
Preheat oven to 275 degrees.
Whisk together broth: In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer.
(We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
Roast veggies: Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion.
Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies!
Remove vegetables from roasting pan and set aside.
Sear beef: To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it.
No need to add more oil, the fat from the roast is enough!
Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.
Cook roast: Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!
Side view of a pot roast and vegetables on a plate.
How to Make Pot Roast Gravy
This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:
- Once your roast is cooked, remove some liquid from the Dutch oven and add it to a saucepan.
- Heat over medium heat and whisk in a teaspoon of flour at a time.
- Keep whisking and adding flour until desired thickness is reached.
- Season with salt and pepper to taste.
Serving Suggestions
You truly don’t need anything else to go with this roast,it has everything you need for a complete meal! But if you want to stretch it even further or have some picky eaters to please, I’d serve it with some homestyle cornbread or homemade biscuits.
A crisp autumn kale and apple salad or corn pudding would also be great options!
Easy Pot Roast Recipe
Ingredients
- 1 eless beef chuck roast (2.5-3 lbs) 1-3
- 2 tsp salt
- 3 tsp beef bouillon
- 1/2 cup balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 cups water
- 1 tsp olive oil
- 2 diced carrots
- 1 quartered onion
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme 2-3
- 5 cloves smashed garlic
- 1 of mini potatoes (1lb-1.5lbs) 1-1.5
Method
- Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
- In a small saucepan, whisk together 3 tsp beef bouillon, 1/2 cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
- Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
- To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
- Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.
- Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
- How to Make Pot Roast Gravy
- This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don't go to waste. Here's how to do it:
- Once your roast is cooked, remove some liquid from the Dutch oven and add it to a saucepan.
- Heat over medium heat and whisk in a teaspoon of flour at a time.
- Keep whisking and adding flour until desired thickness is reached.
- Season with salt and pepper to taste.
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
*The best meat for pot roast! It's usually more affordable than other cuts, and when cooked low and slow, it becomes perfectly tender. I recommend shopping for a roast between 2.5 lbs and 3 lbs, depending on how many people you're feeding. Choose one with some marbling (white flecks of fat throughout) for the best flavor.
The cooking time is perfect for chuck roasts between 2.5 lbs and 3 lbs. If your meat still seems tough or you use a larger cut of meat, add an extra 30 minutes of cooking time and check for tenderness. The meat should easily shred with a fork when it's done.
*The Dutch oven I used in this recipe was 6.2QT/5.8L
Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.
Private Notes
Tried this recipe?
Let us know how it was!Storing Leftovers
Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months.
Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.
