There’s nothing quite like the aroma of a Pot Roast slowly cooking in the oven. It’s the ultimate comfort food, with tender meat, hearty vegetables, and a rich, flavorful broth that warms the soul. For me, pot roast is more than just a meal, it’s a connection to my childhood. Growing up, roast night was a go-to comfort meal in our house. My mom made it so well!
My mom’s Pot Roast wasn’t just dinner. It was an experience. She would slow-cook her pot roast to perfection, using an oven bag to lock in all the flavors. She’d start it early in the morning while I was at school. When she picked me up in the afternoon, she’d always bring me a little sample plate to try, complete with my favorite sides, creamy mac and cheese, perfectly seasoned green beans and a soft buttered dinner roll. The meal felt like a warm and much needed hug after a tiresome day. I’d scarf it down in the car, so grateful for a taste of real food after a day of cafeteria lunch. I felt special getting to sample it before anyone else in the household.
My mom knew Little Madi had quite the palate and loved hearty, comforting meals. Looking back, I think she was just checking to see if the seasonings needed adjusting. To me, it was a 10 out of 10 every time! I’ve recreated her recipe to the best of my ability and I’m proud to say she now gives mine a 10 out of 10!
This Pot Roast recipe is inspired by those cherished memories. It’s perfect for cozy weekends, family dinners, anytime you’re craving a hearty, satisfying meal, or just need a warm hug on a plate.
Why This Recipe Stands Out
This recipe isn’t your average pot roast. In fact, it combines the best of classic flavors with just a few twists to enhance its depth and richness. Sweet potatoes add a hint of natural sweetness, while a touch of brown sugar and Worcestershire sauce gives the broth a deep savory-sweet balance. The combination of fresh herbs and perfectly cooked vegetables makes this roast unforgettable and keeps you satisfied!
Why You’ll Love This Recipe
Easy to Make: Once it’s in the oven, the roast takes care of itself, letting you relax and enjoy the aroma. I love burning a candle while reading a book, watching a show, or tackling some laundry while it cooks.
One-Pot Meal: Using a Dutch oven or oven bag means fewer dishes, and all the flavors come together beautifully. No extra sides are necessary, but I do love having this meal with creamy mashed potatoes!
Crowd-Pleaser & Impressive: This dish is perfect for feeding a crowd, and the leftovers are even better the next day. Although simple to make, it always leaves a lasting impression!
Customizable Ingredients: You can easily swap or add vegetables to suit your taste.
Leftovers: You’ll have plenty of leftovers! So good!
No Dutch Oven? No Problem!
I like to use a Dutch oven to make pot roast. It’s deep and easy to use. If you don’t have a Dutch oven, don’t worry. There are plenty of other ways to make this recipe just as delicious. Here are a few options:
Oven Bag: This is my mom’s method and the one I grew up on. It works perfectly every time! Just be sure to follow the instructions on the oven bag box. Don’t forget to cut slits in the bag and place it in a big enough oven-safe dish.
Slow Cooker: First, sear the roast with a light coating of oil in a skillet to lock in flavor and create a nice crust. Then transfer it to a slow cooker, add the broth, seasonings, and vegetables, and cook on low for 8-10 hours or high for 4-6 hours.
Large Covered Baking Dish: If you have a deep, oven-safe dish with a lid, you can use it as a Dutch oven substitute. Follow the same instructions, cooking at 300°F for the same amount of time.
Instant Pot: Lastly, I’ve heard this method cuts down on the cook time, but I haven’t tried it myself, so I can’t give a personal recommendation.
No matter which method you choose, it’s important that your pot or dish is tightly covered to trap in the moisture. The lid keeps all the steam and juices circulating, which is what makes the meat so tender and the vegetables rich with flavor. Without a tight seal, the roast and veggies can dry out and possibly burn, so be sure that everything is securely covered before you start cooking.
That said, I love using my Dutch oven because it makes the process so easy. With a Dutch oven, you can sear the roast on the stove and then transfer it straight to the oven in the same dish. No extra pans are needed! It’s fairly simple and perfect for creating a tender and comforting pot roast.
What Makes This Recipe Comforting?
- It’s Warm & Cozy: This dish truly is a warm hug on a plate. It brings all the warmth to your pallet with its tender meat and vegetables and savory broth.
- It’s a Hearty One-Pot Meal: No hassle of pairing this with sizes as necessary you can enjoy this dish as is. If you’d like to serve this over mashed potatoes you can or even rice is delicious as well, but it truly is not necessary.
- It Reheats Well: Whether you want to heat it up again on the microwave stove or oven it’s for sure to still taste delicious.
Ingredients for this Pot Roast Recipe
Tips for This Recipe
Sear the Roast: Searing the roast gives it a nice crust and locks in flavor.
Build a Thick Broth: Coat the roast with the flour mixture before adding the liquid to create a gravy-like texture.
Taste Test: Taste the broth as it cooks. Adjust the seasoning to your taste, though it’s hard to go wrong with this combination.
Use Fresh Herbs if Possible: If you can, use fresh sage, rosemary, and thyme for the brightest flavors.
Save this Pot Roast for Leftovers or Freeze for Later
For Leftovers: Shred the leftover roast for some delicious sandwiches or serve it over rice or mashed potatoes for an easy second meal.
Freeze for Later: This pot roast freezes beautifully, so save some for a future busy weeknight. Simply reheat it until it’s warmed to your liking!
Pairing Suggestions
This pot roast is delicious as is with the tender meat, robust broth and all the vegetables, however if you’d like to pair it with sides, try my…
My mom’s pot roast wasn’t just dinner. It was an experience. It was her way of loving and nurturing her family. Making this recipe takes me back to those childhood moments. Whether you’re creating new memories or reliving old ones, I hope that this Pot Roast recipe brings comfort and joy to your table. Enjoy your meal!
Pot Roast
Course: Holiday Recipes, Main Course, Meat DishesDifficulty: Easy4
servings15
minutes3
hours3
hours15
minutesThere’s nothing quite like the aroma of a Pot Roast slowly cooking in the oven. It’s the ultimate comfort food, with tender meat, hearty vegetables, and a rich, flavorful broth that warms the soul.
Ingredients
- For the Roast and Vegetables:
2 to 3 lb chuck roast
2 tablespoons olive oil
3 large carrots, peeled and cut into chunks
2 celery ribs, chopped
1 sweet potato, peeled and cut into chunks
2 Yukon Gold potatoes, quartered
2 cloves garlic, minced
1 sweet onion, sliced
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 sprig each of rosemary, thyme, and sage (or 1 tsp combined dried sage, rosemary, and thyme)
- For the Pot Roast Seasoning:
⅓ cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
1 tablespoon brown sugar
Directions
- Preheat the oven to 300°F (150°C).
- In a small bowl, make the pot roast seasoning by mixing together the flour, onion powder, garlic powder, salt, black pepper, and brown sugar.
- Rub the flour mixture onto all sides of the chuck roast, reserving any leftover mixture for later.
- Heat a large Dutch oven over medium-high heat. Add olive oil, then sear the chuck roast on all sides until browned. (This step is optional but enhances the flavor.)
- Keep the browned roast in the Dutch oven, then add the vegetables (carrots, celery, potatoes, garlic and onion) on top.
- Pour the beef broth and Worcestershire sauce over the roast and vegetables. Sprinkle any remaining flour mixture on top.
- Add the fresh herbs, cover with a lid, and cook in the oven for 2.5 to 3 hours, or until the roast is fork-tender.
- Once done, remove the roast and vegetables. Shred or slice the roast as desired.
- Serve with the vegetables, spooning some of the broth over the top for extra flavor. Enjoy!
