Perfect Tender Pot Roast

Jan 18, 2023, Updated Nov 28, 2023

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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!

pot roast in dutch oven with gravy, celery, onion, carrots, and rosemary

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Easy Sunday Pot Roast Recipe
How To Make Pot Roast
Tips to Make Perfect Pot Roast & FAQs
- Recipe FAQs
What To Serve With Pot Roast
Perfect Tender Pot Roast Recipe

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!

pot roast in dutch oven with gravy and carrots, celery, onions, and rosemary on top

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

browned pot roast in a pot with stock, vegetables, and a sprig of rosemary on top

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.

sliced pot roast on a plate with crispy baked potatoes

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

Which pot roast is the most tender?

Boneless chuck roast is our choice for a tender pot roast.

Does pot roast have to fall apart?

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.

What temperature to cook pot roast to?

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.

How do I tell when pot roast is done?

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.

How much pot roast to make per person?

Plan on about 1/2 lb or 8 oz per person when meat is your main dish.

What temperature to set oven to for pot roast?

We cook pot roast at a lower temperature of 275 degrees Fahrenheit.

Do I really need to brown roast before cooking?

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:

Miso Noodle Salad

Arugula Walnut Cranberry Salad

Bacon Ranch Potato Salad Recipe

Chickpea Pomegranate Salad

Kale Apple Salad

Easy Greek Orzo Pasta Salad

If you love pot roast, check out a couple of our favorite roast recipes!