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Close up of Dutch Oven Pot Roast with a sprig of rosemary on top and mashed potatoes underneath
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4.64 from 11 votes

Pot Roast Recipe

My Best Pot Roast Recipe combines all the flavors you love into one gorgeous, easy-to-make roast beef recipe!
Prep Time10 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: beef pot roast, best pot roast recipe, pot roast, pot roast recipes
Servings: 8
Calories: 536kcal
Author: Isabel Laessig

Equipment

Ingredients

  • 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!

Instructions

  • 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.
    Searing a roast in the dutch oven with olive oil
  • Add onions to the pan and cook for 3 minutes before adding garlic. Stir.
    Garlic and onions cooking in the dutch oven
  • 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.
    Red wine added to onions and garlic in the dutch oven
  • Add in beef stock, carrots, rosemary, salt, and pepper, and stir.
    Carrots added to the dutch oven
  • Place the roast back in the Dutch Oven and submerge it in the liquid.
    Pot roast in dutch oven
  • 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.
    Cooked Dutch Oven Pot Roast in the pot
  • Shred the roast with two forks after resting. Serve over mashed potatoes with gravy, and enjoy!
    Shredding Dutch Oven Pot Roast with two forks
  • 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.
    Thickened beef gravy in the dutch oven

Video

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 536kcal | Carbohydrates: 10g | Protein: 51g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 979mg | Fiber: 2g | Sugar: 4g