Easy Pot Roast Recipe (Stovetop & Oven)

Easy pot roast recipe made in one pot, using simple ingredients and loaded with potatoes and carrots. The meat is very tender and just melts in your mouth and is packed with flavor.

This is a classic old fashioned, dinner recipe that my Mom taught me and she learned it from her mother who learned it from her mother and so on. The meat is so soft and tender. Also, since everything is cooked for so long, the flavors of all the ingredients really penetrate the meat and adds a lot of flavor, making this the best roast ever! This Slow Cooker Mississippi Roast recipe is another spin on this dish that you would love! Or if you want an easy Instant pot version, check out this Instant Pot Pot Roast Recipe.

Key Ingredients for best easy pot roast

• Chuck roast- Be sure it is boneless and trimmed of excess fat.
• Oil– Brings moister to your roast.
• Salt– You can adjust this according to taste.
• Pepper– Put as much or as little, according to personal preference.
• Paprika– Adds a bit of color and depth to the meat.
• Onion– Important for the overall flavor profile.
• Garlic– Be sure it is finely chopped for this dish.
• Ginger– This adds a unique spicy, sweet note.
• Beef broth– Make sure you use low sodium.
• Red wine– This is optional to use.
• Thyme– This versatile herb will bring a great aroma and flavor.
• Rosemary– Fresh is best in this case.
• Sage– Again, using fresh will yield the best taste.
• Bay leaf– Be sure to remove it when done cooking.
• Potatoes– Cut them into 2 inch cubes.
• Carrots– Brings
• Celery– This is optional but adds a little extra.

Variations

• Use other vegetables– I only use potatoes, carrots and celery but you can add other veggies of your choice, such as Pepperoncini or banana peppers, tomatoes, or zucchini. If a veggie cooks fast, add it near the end.
• Add soup mixes- Such as onion soup mix or mushroom soup mix.
• Creamy version- Use cream of mushroom, cream of celery, or cream of chicken soups.
• Ranch version- Add Ranch dressing or the dry mix into the pot for a burst of flavor.
• Instead of wine- You can use other drinks, such as beer, Coke, or Pepsi.
• Slow cooker/ Crockpot: Sear meat and add to crockpot, along with the other ingredients. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
• Stove top only– Instead of placing it into the oven for the last few steps, simmer covered roast on the stove top for 1.5 hours, put vegetables in, then cook another 1.5 hours until meat is tender. Keep an eye on it and stir occasionally to prevent sticking.
• Instant pot/ Pressure cooker– Typically a nice, tender piece will need 60 minutes in the instant pot, but it depends on your brand of pressure cooker and personal preference on how tender you like it.
• Use chicken instead of beef- This would change the whole style of the recipe, but still be tasty.

How to make easy chuck roast recipe?

1. Sprinkle salt and pepper on meat- And brown it in oil. Keep aside.
2. Add in- Onions, ginger, and garlic until fragrant.
3. Add the roast back in– Along with broth, red wine (optional), thyme, rosemary, sage, and bay leaf.
4. Bring to a simmer– Then put the lid on and roast in the oven.
5. Remove from oven– And add in the potatoes, carrots, and celery and put in the oven again.
6. Discard the bay leaves and sprigs– Then shred the roast and enjoy!

What to serve with roast?

• Potatoes- Microwave Baked potatoes, Oven Roasted Baby Potatoes, Baked Sweet Potatoes Fries, Creamy Mashed Potatoes (One Pot), Oven Roasted Sweet Potatoes, or cheesy potatoes.
• Breads- Dinner rolls, corn bread, french bread, or breadsticks.
• Vegetables- Easy Broccoli Salad, Cherry Tomato Salad, One Pan Roasted Green Beans, One Pan Roasted Broccoli, Instant Pot Cheesy Cauliflower, Garlic Mashed Cauliflower, or One Pan Roasted Asparagus.

Tips and Techniques

• Use low sodium broth- Because it prevent the meal from becoming too salty.
• Try other broths- Beef broth tastes the best but vegetable or chicken broth can also be used.
• Adjust herbs and spices– According to your personal preference.
• Add carrots and potatoes toward the end- Because they cook very quickly and will become vey soft if you add them in the beginning.
• Be sure to sear meat first- To give it a nice crispy exterior with a better overall texture.
• Discard sprigs and bay leaf- Because once the roast is fully cooked the flavors will already have seeped in and you don’t want to eat the earthy, hard sprigs and leaf that are left over.
• Use fresh herbs- Because it adds to the look, color, and flavor of the dish. If you only have dried spices, however, you can substitute fresh sprigs for 1/2 tsp of dried Thyme, Rosemary, or Sage. For ginger, use 1/4 tsp for a dry substitute.
• Trim fat on before cooking- Because this will decrease the amount of greasy fat you have in your pot. It will look and taste better as well as be healthier for you.
• Cover dutch oven with lid when baking- Because this will help the meat cook more evenly and faster as well as help it to stay moist.

Recipe FAQs

Storage

• Room temperature- This meat can only be left to sit out on the counter for 1-2 hours max before it becomes unsafe to eat.
• Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
• Freeze– Cool completely, then store in an air-tight container in the freezer for up to 1 month. Thaw in the fridge overnight before reheating in the microwave or on the stovetop.
• Make ahead- You can make this dish up to 3 days in advance, then store in the fridge in a sealed container. You can also freeze it in a sealed container for up to 1 month before serving. Then thaw, reheat, and enjoy.

Other one pot beef recipes

• Italian Pot Roast
• Instant Pot Red Wine Pot Roast
• Easy Slow Cooker Pot Roast
• Slow Cooker Barbacoa Beef
• Instant Pot Shredded Beef

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Easy Pot Roast Recipe

Prep Time: 10 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 10 minutes mins

Easy pot roast recipe made in one pot, using simple ingredients and loaded with potatoes and carrots. The meat is very tender and just melts in your mouth and is packed with flavor. 

Yield: 6 People

Ingredients

• 3 pound Boneless chuck roast, Trimmed of excess fat
• 2 tbsp Oil
• Salt, To taste
• Pepper, To taste
• 1 tsp Paprika
• 2 cups Onion, Roughly chopped
• 3 tbsp Garlic, Finely chopped
• 1 tbsp Ginger, Finely grated
• 2 cups Beef broth, Low sodium
• 3/4 cup Red wine, Optional- I didn’t use this
• 2 sprigs Thyme, Fresh
• 2 springs Rosemary, Fresh
• 1 sprig Sage, Fresh
• 1 Bay leaf
• 2 pounds Potatoes, Cut into 2 inch cubes
• 4 Carrots, Cut into 2 inch pieces
• 2-3 Stalks Celery, Optional, Cut into 2 inch pieces

Instructions 

• Heat oil in a large Dutch Oven over medium-high heat.
• Add roast and season one side with salt, pepper and paprika Sear it.
• Then, flip it over and season the other side with salt, pepper and paprika. Sear it.
• Sear and brown the sides of the roast too. 
• Remove roast to a plate and keep aside. 
• In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant. 
• Add the roast back into to Dutch Oven.
• Add beef broth, red wine (optional), thyme, rosemary and bay leaf.
• Bring to a simmer.
• Then, cover the Dutch Oven with lid and transfer to oven. 
• Bake at 350 degrees for 1.5 hours or until roast is almost tender. 
• Remove from oven and add carrots, potatoes and celery.
• Return to oven and bake for 1.5 hours until roast and vegetables are all fully cooked. 
• Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot. 
• Discard the bay leaf as well as thyme and rosemary sprigs. Enjoy!

Notes

• Read all my tips above. 
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 615kcal, Carbohydrates: 30g, Protein: 49g, Fat: 31g, Saturated Fat: 11g, Cholesterol: 156mg, Sodium: 528mg, Potassium: 1682mg, Fiber: 6g, Sugar: 4g, Vitamin A: 6860IU, Vitamin C: 25.6mg, Calcium: 131mg, Iron: 10.4mg

Course: Main Course

Cuisine: American

Calories: 615

Author: Abeer