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Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will taste like you’ve spent all day cooking.

Nothing completes a Sunday pot roast like a fresh chopped salad and some perfectly soft and buttery rolls!

Melt in you mouth pot roast with tender carrots and potatoes

Reasons You’ll LOVE This Recipe

  • Easy: All you have to do is prep the veggies and the meat and then let it cook! The hardest part is waiting for it to be done!
  • Packed with flavor: Generously seasoned meat coupled with onions and vegetables surrounded by a savory broth is just so heavenly.
  • Makes great leftovers: One of the best things about this roast is that it’s almost better the next day. It’s perfect for leftovers or to use for sandwiches, tacos, or other hearty roast meals.
  • 3 ways to cook it: I’ve given you plenty of options for cooking this pot roast, so you can do whatever fits your schedule!

Pot Roast Ingredients

I’ve given you three ways to cook the roast but the ingredients are all the same. Exact measurements can be found in the recipe card below.

  • Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds.
  • Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor.
  • Salt and Pepper: This is for generously seasoning the roast before searing.
  • Carrots:ย Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
  • Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
  • Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower.
  • Beef Broth: Make your own or buy prepackaged beef broth.
  • Red Wine:ย The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth.
  • Worcestershire Sauce:ย Boosts and intensifies the meaty flavor.
  • Garlic:ย Use fresh minced garlic for the best taste.
  • Onion and Garlic Powder:ย Adds the best savory flavor!
  • Salt and Pepper:ย This is to add to the sauce.

How to Make the Most Tender Pot Roast

Whether you choose to cook this in a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender.

Cooking a Roast in the Slow Cooker

  1. Sear:ย Heat the oil over medium-high heat in a cast iron skillet or heavy frying pan.ย Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust.
  2. Assemble:ย Place the carrots, potatoes and onions into the bottom of the crockpot.ย  Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
  3. Cook: Cook the pot roast on low for 10 hours or until tender.

Cooking a Pot Roast in the Oven

  1. Sear:ย Heat the oil over medium-high heat in a cast iron skillet or heavy frying pan.ย Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust.
  2. Assemble:ย  Place the carrots, potatoes and onions into the bottom of a large casserole dish.ย  Next, place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
  3. Cook: Cover the casserole dish tightly with foil and cook at 425 degrees Fahrenheit for 30 minutes. Then, turn the oven down to 300 for 4-5 hours.

Cooking a Pot Roast in the Instant Pot

  1. Sear:ย Press the sautรฉ button on your Instant Pot. Wait until it says “hot” before adding the oil, and once it smokes, sear the roast on all sides. Then remove the roast from the Instant Pot.
  2. Assemble:ย Place the carrots, potatoes and onions into the bottom of a large casserole dish.ย  Next, place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
  3. Cook: Cook the roast and veggies in the Instant Pot cook on high for 60 minutes and then do a natural release.
3-photo collage of roast and vegetables  being added to a slow cooker.

Tips for the Best Pot Roast

Here are a few extra tips to make your pot roast the talk of the neighborhood! This homemade pot roast is so tender and delicious, it may just be your new Sunday tradition!

  • Picking meat for a pot roastย  For that super tender pot roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but Brisket is another heavily marbled meat. Bottom or top round roasts are leaner and won’t be as tender. Here is my post all about different cuts of meat for additional information!
  • Why do you sear the meat? Don’t skip this essential step! Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough.
  • Size:ย The size of meat and vegetables matter. If your roast is too large for your pan, Instant Pot, or slow cooker, you can cut it down to fit. Sear the cut pieces individually before adding them. Cut all the veggies to roughly the same size for even cooking.
  • Low and Slow:ย To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.
Top-down view of pot roast and vegetables in a slow cooker.

Storing and Freezing

Pot roast makes the BEST leftovers. You’ll love having them on hand to heat up and enjoy throughout the week!

  • In the Refrigerator: Cool the roast and vegetables and store them in an airtight container for up to 4 days.
  • In the Freezer: Freeze the pot roast in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat it in a pan on the stove.
Shredded roast and vegetables served in a white bowl.

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Melt in Your Mouth Pot Roast Recipe

4.91 from 11 votes
By: Alyssa Rivers
Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you've spent all day cooking.
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 6 People

Ingredients 

Instructions 

To make in the slow cooker:

  • Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
  • In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast.
  • Cook on low for 10 hours or until tender.

To make in the Instant Pot:

  • Press the sautรฉ button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes.
  • Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast.
  • Cook on high pressure for 60 minutes and then do a natural release.

To roast in the oven:

  • Preheat oven to 425 degrees. Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
  • In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

Video

Notes

Originally posted September 20, 2020
Updated on January 9, 2023

Nutrition

Calories: 566kcalCarbohydrates: 22gProtein: 47gFat: 31gSaturated Fat: 12gCholesterol: 156mgSodium: 987mgPotassium: 1377mgFiber: 3gSugar: 4gVitamin A: 6823IUVitamin C: 20mgCalcium: 82mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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40 Comments

  1. 5 stars
    Absolutely perfect!! Would not change a single thing!! I had a 4 lb. roast and it only needed to roast for 4 hours (plus that initial 30 minutes on higher heat). My family LOVED it. I did the Dutch oven version because my chuck roast hadnโ€™t thawed enough for my crockpot early this morning. Fortunately, I was home today so it was fine! Man, what a HAPPY ACCIDENT!! My gosh!! The potatoes and carrots were perfect. The meat was melting in our mouths! The Dutch oven is where itโ€™s at.

  2. 5 stars
    Amazing! I thought the roast looked over cooked when I checked it after 8 hours in the crockpot, but I was delightfully surprised after 10 hours and the meat just fell apart. Absolutely delicious, and really does melt in your mouth. Great recipe!

  3. Can I sear the roast the night before and also precut the veggies? 10 hours in the crockpot is a long enough day. I don’t want to get up before dawn.

    1. I would sear it just before adding it to the pot to cook. If 10 hours is too long, there are directions in the post on how to cook in an instant pot and also the oven for less time! Let me know if you have any more questions!

  4. Question:
    If I only have a 7 quart Crock pot should I add additional stock?
    Thank you and Happy Holidays