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Your new favorite recipe for roast beef is waiting for you on this list of the Best Pot Roast Recipes! All of my recipes for pot roast take 15 minutes or less for prep and use simple pantry staple ingredients.
Find recipes for how to make pot roast in the slow cooker, in the oven, and in the pressure cooker!
Pot Roast Recipe
My family and I love pot roast. It is a common choice for dinner in my household and frequently requested, especially during the colder months! I love making pot roast on busy days, knowing I can set it to cook at the start of the day and come home to an incredibly flavorful dinner with minimum effort.
There are so many ways to make pot roast. I want to share my favorite methods with you, from slow cooker roast beef to pressure cooker pot roast and classic oven baked roasts. Every recipe has its own tips and tricks, but what each of my best pot roast recipes has in common is how easy they are to make and how little prep they require.
I know you're going to find a new favorite pot roast recipe on this list. Let me know your favorite in the comments below!
I love an easy recipe for pot roast. This is the best one I have found online. Thank you!Janice on Pinterest
Best Pot Roast Recipes
Pot Roast Recipe FAQs
The most tender roast for pot roast is a beef chuck roast. When cooked low and slow, the chuck roast becomes fall-apart tender and easy to shred with a fork. Other cuts, like brisket, top round, and bottom round roasts may be used, but are more appropriate for slicing than shredding and are not as tender as chuck roast as a result.
The longer you cook a pot roast, the more tender it will become. If you have the option to roast your beef for longer, you should for a more tender roast! Timing varies from recipe to recipe, but at 350˚F, 5 to 6 hours of roasting in the oven will generally give you the most tender roast.
To keep the pot roast moist and tender, cook it at low heat over several hours in a liquid. The longer you cook the roast, the more tender it will be.
The pot roast does not need to be fully submerged in liquid. There should always be liquid present in a pot roast recipe, but the level of liquid used in cooking a pot roast varies from recipe to recipe.
To make pot roast taste the best it can be, season it generously. Using fresh herbs will heighten the flavor of your roast, although dried herbs can also be used. The braising or simmering liquid used should be flavorful on its own; beef stock and red wine are common and tasty choices.
I also like to use my roast beef seasoning. For the best taste, let your roast cook long enough to become fork-tender.
Beef Pot Roast Temps
Check the beef internal temp using a meat thermometer and our beef temperature chart for best results.
|Beef Doneness||Internal Temperature|
|Rare beef temp||125°F - bright red in the middle|
|Medium-rare roast||135°F - warm red in the middle with slight pink around the edges|
|Medium roast||145°F - warm pink throughout|
|Medium-well roast||150°F - slightly pink at the center|
|Well-done roast||160°F -fall-apart shredded beef|
Try serving these easy side dishes with pot roast, along with au jus gravy and horseradish sauce.
Best Roast Beef Recipes
Try more of my best roast beef recipes, including prime rib!
What's your favorite recipe for pot roast? Let me know in the comments below! Is there a preparation you'd like for us to try and share with you?
Pot Roast Recipe
- 3 pound chuck roast rump roast, or eye round roast
- 1 onion sliced
- 2 Tablespoons garlic powder
- 4 carrots cut longways, or 2 cups of baby carrots
- 3 cups beef stock or chicken stock
- 1 cup red wine
- 1 sprig fresh rosemary or ½ tsp. dried rosemary
- 2 teaspoons salt
- 1 teaspoon pepper
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
- Preheat oven to 350°F. Heat a Dutch Oven greased with olive oil over medium-high on the stove. Add roast and brown on each side, 1-2 minutes per side. Remove from pan and set aside.
- Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
- Pour red wine in the pan with the onions and garlic to deglaze it. Use a wooden spoon to gently scrape up any brown bits from the bottom of the pan.
- Add in beef stock, carrots, rosemary, salt, and pepper, and stir.
- Place the roast back in the Dutch Oven and submerge it in the liquid.
- Roast in the oven for 4 hours or until the beef is tender enough to shred with a fork. Remove when done, and let it rest for 10 minutes.
- Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
- To make thick beef gravy, place the Dutch Oven back on the stove after removing the cooked pot roast and bring the liquid to a boil. Leave it uncovered and add a mixture of ½ Tbsp. cornstarch and 2 Tbsp. beef stock to the pot and mix it in, then simmer for 5 minutes to thicken.
- At 350°F, cook your roast for 1 hour per pound of beef. However, if you want, you can cook your roast for longer to develop the flavors even further and make it even more tender. We cook our 3 lb. roast for 4 hours.
- Sear your beef first over high heat so it browns on both sides. This guarantees a juicy pot roast with so much flavor!
- Use a high quality beef stock and check on the level of liquid in the Dutch Oven every hour. If it reduces too much, add ½ cup of water so it doesn’t dry out.
Do you cook the vegetables for 4 hours?
Em Beitel says
Hi Becky! Yes, the vegetables cook with the beef!