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Perfect tender pot roast – the best recipe for a classic Sunday pot roast, full of flavor, and perfectly cooked, every time!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Easy Sunday Pot Roast Recipe
If you grew up expecting a hearty roast dinner on Sunday afternon, and you’re looking to recreate those delicious, tender, never-dry roasts – this recipe is for you!
This pot roast is fork tender (you can slice it with a butter knife!) that is loaded with rich, meaty flavor.
While some pot roasts shred when cooked, this recipe was designed to get you delicious tender sliced roast that is delicious for dinner, and makes amazing leftovers!
Be sure to check out my Instant Pot Dr Pepper Pot Roast recipe for a fun twist on this classic!
Slice it thick and serve with mashed potatoes, or slice it thin and serve in sandwiches or wraps – this is one roast you won’t want to skip!
Be sure to check out some keto side dishes like my mashed cauliflower or sautéed zucchini and squash for a low carb meal – or get the whole family excited for diner again with this knockout scalloped corn dish, or our favorite easy no knead bread!
How To Make Pot Roast
To make this pot roast, you’ll need:
- Heavy lidded dutch oven or roasting pan
- 2 tbsp butter
- 3-5 pound boneless chuck roast – Chuck roast is marbled with fat and surrounded by connective tissue, making it a cut of meat better prone to cooking at low temperature for a long time, so that fat can render and break down – leaving you with rich, meaty flavor.
- 1 large onion, cut into fourths
- 4 large carrots, peeled and chopped into large 1-2″ chunks
- 4 stalks celery, rough chopped
- 6 cloves garlic, peeled (chop or toss in whole- up to you!)
- 1 tsp fresh cracked black pepper
- 1 tsp celtic sea salt
- 1 tbsp Italian herbs seasoning
- 1-2 sprigs rosemary
- 1 cup good quality red wine
- 1 1/2 cup beef stock
We will be following this method:
- Prep. Preheat oven to 275 degrees Fahrenheit.
- Brown roast. In large, heavy skillet, melt butter and heat on medium high until foamy. Add roast to pan and brown on all sides. When roast has been browned, after about 8 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid. Add vegetables to pan and cook 4-5 minutes until lightly browned and softened. When fragrant and slightly soft, add to dutch oven. Season well with salt, pepper, and herbs.
- Roast. Add wine and stock. Place rosemary sprigs in pan and add lid. Roast 4 hours, until roast is tender with light pressure from a fork. Remove roast and tent with foil on cutting board.
- Rest. Let roast rest at least 15 minutes before slicing. As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy.
- Enjoy! Slice roast and serve.
Tips to Make Perfect Pot Roast & FAQs
How to save leftovers. Leftover roast can be stored in refrigerator for up to four days in airtight container. Frozen roast can be stored four months. Always reheat to piping hot when serving leftovers to prevent food-borne illness.
How to make pot roast shreddable. Keep roast in the oven, covered, and continue roasting until meat is so tender it easily shreds apart with a fork. Add additional water or stock if needed to keep from dying out or burning.
Recipe FAQs
Boneless chuck roast is our choice for a tender pot roast.
Pot roast should be fork tender, but doesn’t necessarily fall apart when served. This recipe is for a fork-tender sliced, not fall-apart shredded roast.
Since this recipe cooks slowly at a low temperature we don’t rely on temperature to tell when meat is cooked, since we will go over the 145 degree internal temperature guideline for food safety.
You pot roast will get to about 190 degrees internal temperature, which is when connective tissue and fat breaks down.
Your roast will be done after 4 hours, when meat pulls back slightly with light pressure from a fork. It will be soft, and not yet soft enough to shred.
Plan on about 1/2 lb or 8 oz per person when meat is your main dish.
We cook pot roast at a lower temperature of 275 degrees Fahrenheit.
For the best flavor, and to keep meat from looking grey, we reccomend browning meat in a pan before adding to dutch oven with other ingredients.
What To Serve With Pot Roast
This pot roast is a perfect hearty dinner – I am sharing some of my favorite easy sides that pair perfectly with this dinner!
Try these salads:
If you love pot roast, check out a couple of our favorite roast recipes!
Perfect Tender Pot Roast Recipe
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Perfect Tender Pot Roast Recipe
Equipment
Ingredients
- 2 tbsp butter
- 3-5 pound boneless chuck roast
- 1 large onion, cut into fourths
- 4 large carrots, peeled and chopped into large 1-2″ chunks
- 4 stalks celery, rough chopped
- 6 cloves garlic, peeled (chop or toss in whole- up to you!)
- 1 tsp fresh cracked black pepper
- 1 tsp celtic sea salt
- 1 tbsp Italian herbs seasoning
- 1-2 sprigs rosemary
- 1 cup good quality red wine
- 1 ½ cup beef stock
Instructions
- Preheat oven to 275 degrees Fahrenheit.
- In large, heavy skillet, melt butter and heat on medium high until foamy.
- Add roast to pan and brown on all sides.
- When roast has been browned, after about 8 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid.
- Add vegetables to pan and cook 4-5 minutes until lightly browned and softened. When fragrant and slightly soft, add to dutch oven.
- Season well with salt, pepper, and herbs.
- Add wine and stock.
- Place rosemary sprigs in pan and add lid.
- Roast 4 hours, until roast is tender with light pressure from a fork.
- Remove roast and tent with foil on cutting board.
- Let roast rest at least 15 minutes before slicing.
- As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy.
- Slice roast and serve.
- Leftover roast can be stored in refrigerator for up to four days in airtight container. Frozen roast can be stored four months. Always reheat to piping hot when serving leftovers to prevent food-borne illness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I do this recipe in a slow cooker?
Yes!
One of the easiest and most delicious pot roasts ever! Thank you.
Tiffany