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The Best Classic Pot Roast: Melt-in-Your-Mouth Tender Beef

Slices of tender pot roast covered in rich brown gravy, served with roasted carrots and small potatoes.
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Make a classic pot roast that achieves melt-in-your-mouth tenderness. This recipe focuses on simple steps to create a hearty, savory meal with rich gravy, perfect for a cozy family dinner.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, quartered
  • 4 carrots, cut into 2-inch pieces
  • 1.5 lbs small potatoes, halved
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour (for gravy)
  • 2 tablespoons butter (for gravy)

Instructions

  1. Pat the chuck roast dry with paper towels. Season all sides generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
  3. Add the quartered onion to the Dutch oven and cook for 3 minutes until slightly softened. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Return the roast to the pot. Pour in the beef broth and Worcestershire sauce. Add the thyme and rosemary. The liquid should come about halfway up the side of the roast.
  5. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
  6. Transfer the covered Dutch oven to a preheated oven at 325 degrees Fahrenheit. Braise for 3 to 4 hours, or until the beef is fork-tender and easily shreds.
  7. Add the carrots and potatoes to the pot during the last 1 to 1.5 hours of cooking time. Push them down into the liquid slightly.
  8. Once the roast is tender, carefully remove the beef and vegetables to a serving platter. Tent loosely with foil to keep warm.
  9. Prepare the gravy: Skim excess fat from the liquid remaining in the pot. Place the pot over medium heat on the stovetop. In a small bowl, whisk together the flour and butter to create a smooth paste (a slurry).
  10. Whisk the slurry into the hot liquid slowly until the gravy thickens. Let it simmer for 5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  11. Slice or shred the pot roast and serve immediately with the vegetables and plenty of savory gravy.

Notes

  • For a slow cooker method, sear the beef first, then place it in the slow cooker with the liquids and seasonings. Cook on low for 8 hours or high for 4 hours. Add vegetables during the last 2 hours of cooking.
  • To achieve fall-apart tender beef, do not rush the low and slow cooking process. The internal temperature should reach around 200 degrees Fahrenheit.
  • If you prefer a thicker gravy, use 3 tablespoons of flour and butter instead of 2.

Nutrition

Find it online: https://cookingbyfelix.com/best-melt-in-your-mouth-pot-roast-recipe/