This is the Easiest And Best Pot Roast Recipe with tender fall apart beef and fresh roasted vegetables! Slow braised beef roast with potatoes, onions, and carrots make a delicious and comforting meal the whole family will love.
This really is one of the best pot roast recipes ever and is adapted from an old Food & Wine magazine of mine (February 1991 issue date). Literally, this has been the only pot roast recipe I have used since then and there’s a reason why. IT’S THE EASIEST AND BEST!! LOL!
How to make the best pot roast recipe
I love this recipe because it’s a one pot meal and consistently produces a fantastic tasting roast. It’s hands down the BEST recipe for a beef roast in oven around! It’s also truly easy as pie to make. No liquid at all goes in the pot and only salt and pepper for the seasoning.
You can also cook it a day ahead of time too. The next day just remove the congealed fat and puree the onions with the remaining liquid to make a gravy. Slice the roast and put it in the gravy to reheat or use the leftovers to make a roast beef hash.
Slow cooked for the most tender beef roast
Chuck roast is a shoulder cut and is a tough piece of meat that benefits greatly from a slow and low cooking method. Braising is the best way to break down the roast’s collagen and connective tissue and turns it into fall apart beefy goodness.
On the table and ready to eat with the homemade french bread I made last week. I always make made two loaves of bread, so I can freeze one and enjoy it later with a good roast like this one!
Enjoy making the easiest and best pot roast recipe ever and make sure to save a little leftovers to make some roast beef hash for breakfast the next day!
- 1 tsp olive oil
- 3 1/2 pounds beef chuck roast
- 1 large yellow onion , peeled and cut into wedges
- 1 bay leaf
- 3 large potatoes , unpeeled and cut into 1 inch chunks
- 5-6 large carrots , unpeeled and cut into 2 inch pieces
- salt and pepper , to taste
Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
Preheat oven to 325F/163C degrees. Heat oil in a large, heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides.
- Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.
Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper.
Cover the pot with a lid or foil and roast in oven for 30 minutes at 325F/163C degrees.
Reduce temperature to 300F degrees and cook another 1 1/2 hours, or until tender. Serve immediately.
- To make a quick gravy: Purée the onions and cooking liquid together
- Leftovers are even better the next day! Cook this roast a day ahead and heat up right before eating for an easy meal or make this beef hash
- No liquid is needed in the recipe, as the roast produces it's own while it's cooking
- Adapted from a recipe in February 1991 Food & Wine magazine