Pot Roast

Why You’ll Love This Recipe

Pot Roast is the definition of comfort food. It’s deeply flavorful, melt-in-your-mouth tender, and fills your home with the most amazing aroma as it cooks. This recipe is made with simple ingredients and requires very little active prep—just season, sear, add your veggies and broth, and let the oven or slow cooker do the work. It’s perfect for leftovers and easy to customize to your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chuck roast or other well-marbled beef roast
• Olive oil
• Onion, chopped or sliced
• Garlic, minced
• Carrots, peeled and cut into large chunks
• Potatoes, peeled or unpeeled, cut into large chunks
• Celery, chopped
• Beef broth
• Tomato paste (optional, for extra richness)
• Worcestershire sauce
• Dried thyme
• Dried rosemary
• Bay leaf
• Salt and black pepper
• Fresh parsley (optional, for garnish)

Directions

1. Preheat your oven to 300°F (150°C).
2. Pat the roast dry and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
4. In the same pot, sauté onions, garlic, and celery for 2–3 minutes. Stir in tomato paste (if using) and cook for 1 minute.
5. Deglaze the pot with a splash of broth, scraping up browned bits from the bottom.
6. Return the roast to the pot. Add the carrots and potatoes around the roast.
7. Pour in the remaining broth and Worcestershire sauce. Add thyme, rosemary, bay leaf, and a pinch of salt and pepper.
8. Cover tightly with a lid and transfer to the oven. Cook for 3 to 3½ hours, or until the meat is fall-apart tender.
9. Remove bay leaf before serving. Garnish with chopped parsley if desired.
10. Serve hot with the vegetables and pan juices.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 3.5 hours
Total time: 3 hours 45 minutes

Variations

• Slow cooker: Transfer everything to a slow cooker after searing and cook on low for 8 hours or high for 4–5 hours.
• Red wine: Replace part of the broth with dry red wine for added richness.
• Low-carb: Use turnips or cauliflower instead of potatoes.
• Spicy twist: Add a pinch of crushed red pepper or chili powder.
• Tomato-based: Add diced tomatoes for a slightly tangy sauce.
• Extra herbs: Use fresh rosemary and thyme for more aromatic flavor.
• Gravy-style: Thicken the pan juices with a cornstarch or flour slurry to make a gravy.

Storage/Reheating

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a covered pot over medium-low heat with a splash of broth to loosen the sauce.
You can also microwave individual portions for 2–3 minutes, stirring halfway through.
Pot roast freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for pot roast?

Chuck roast is the most popular choice due to its marbling and tenderness when slow-cooked. Brisket or round roast also work well.

Can I make pot roast in a slow cooker?

Yes, just sear the meat and then cook everything in the slow cooker on low for 8 hours or high for 4–5 hours.

Do I need to brown the meat first?

Browning adds depth of flavor, but if you’re short on time, you can skip it—though it’s highly recommended.

How do I know when the roast is done?

It should be fork-tender and easy to shred. Cooking low and slow ensures the best texture.

Can I use baby potatoes?

Yes, baby potatoes are great and don’t require peeling. Just cut them in half if they’re large.

Can I thicken the sauce?

Yes, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the juices. Simmer until thickened.

Can I cook this on the stovetop?

Yes, simmer covered over low heat for 3–4 hours, but check occasionally to avoid sticking or burning.

What sides go well with pot roast?

Mashed potatoes, crusty bread, green beans, or a side salad are excellent choices.

Is pot roast gluten-free?

Yes, if you ensure that your broth and Worcestershire sauce are gluten-free.

How long can I store leftovers?

Up to 4 days in the fridge or 3 months in the freezer when stored properly.

Conclusion

Pot Roast is a classic dish that never goes out of style. With tender beef, hearty vegetables, and a rich broth, it’s the kind of meal that feels like a warm hug. Whether cooked in the oven, slow cooker, or on the stovetop, this recipe is simple to make and incredibly satisfying. Serve it for a cozy dinner and enjoy the comforting flavors of a true home-cooked favorite.

Pot Roast

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Meatball Sub Casserole is a baked twist on the classic meatball sub sandwich, layering crusty bread, savory meatballs, rich marinara sauce, and melty cheese in one comforting dish. Perfect for family dinners, potlucks, or easy weeknight meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 16–20 frozen or homemade meatballs (thawed if frozen)
• 3 cups marinara sauce
• 1 loaf sub rolls, French bread, or Italian bread, cut into thick slices
• 8 oz cream cheese, softened
• 1/4 cup mayonnaise or sour cream
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix softened cream cheese, mayonnaise or sour cream, Italian seasoning, and garlic powder until smooth.
3. Grease a 9×13-inch baking dish and arrange bread slices in a single layer.
4. Spread the cream cheese mixture evenly over the bread.
5. Top with cooked or thawed meatballs.
6. Pour marinara sauce evenly over the meatballs.
7. Sprinkle mozzarella and Parmesan cheese over the top.
8. Cover with foil and bake for 25–30 minutes.
9. Remove foil and bake for another 10–15 minutes, until cheese is melted and golden.
10. Garnish with chopped parsley or basil, let rest for 5 minutes, and serve hot.

Notes

• Use garlic butter on the bread for a garlic bread base.
• Add sautéed veggies like bell peppers or onions for extra flavor.
• Use provolone or ricotta cheese for a cheesier variation.
• Great for meal prep—assemble ahead and bake when ready.
• Make a half batch in an 8×8-inch dish for smaller households.

Nutrition

• Serving Size: 1 large portion
• Calories: 590
• Sugar: 6g
• Sodium: 980mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 105mg