![['Close-up of a juicy pot roast with vegetables in a Dutch oven.', 'Side view photo of a delicious pot roast surrounded by carrots and potatoes.', 'A savory pot roast cooked with herbs and spices in a cast iron pot.', 'A hearty beef chuck roast with onions and garlic, ready to serve.']](https://quickflavorfix.com/wp-content/uploads/2026/07/pot-roast-recipe_1_U1.webp)
Pot Roast in the Oven, Dutch Oven, or Instant Pot
This hearty pot roast is slow-cooked to tender perfection with vegetables and herbs, perfect for a comforting family meal.
Ingredients
Meat
- 1 pound beef chuck roast (3-5 pounds)
- 2 tablespoons coarse kosher salt (divided)
- 2 teaspoons freshly ground black pepper (divided)
- 0.25 cup all-purpose flour (for dredging)
- 0.25 cup olive oil (divided)
- 2 sweet onions sweet onions (peeled and quartered or roughly chopped)
- 6-8 large carrots (roughly chopped into 2-inch pieces)
- 5-6 garlic cloves garlic cloves (smashed)
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried)
- 2-3 sprigs fresh thyme (or 1 teaspoon dried)
- 1 to 1.5 pounds Yukon Gold potatoes (halved if large)
Instructions
- Preheat oven to 425°F (220°C). Pat the meat dry, season with 1 tbsp salt and 1-1.5 tsp pepper, then dredge in flour.
- Sear the roast in hot oil until browned on all sides, then remove and set aside. Cook onions, then add carrots and garlic, stir in tomato paste, and deglaze with 1 cup of liquid.
- Return the meat to the pan, add broth, herbs, cover, and transfer to oven. Cook for 30 minutes, then reduce heat to 300°F (150°C) and cook for 3-4 hours until fork-tender. Add potatoes during the last hour.
Notes
Ensure the meat is fork-tender before serving. Adjust cooking time based on roast size.