Pot Roast Recipe

February 13, 2024 - Country Cooking

This classic Pot Roast recipe is simple but full of flavored. Full of potatoes, carrots and on onion, the slow-simmered beef gets wonderfully fall-apart tender.

If you look through the recipes on either Spicy Southern Kitchen or my other blog Fort Mill SC Living, you know that I’m a big fan of Sara Foster’s recipes. She has 4 cookbooks published (I think…, or may be 5. I’ve lost count.). Her Fresh Every Day: More Great Recipes from Foster’s Market cookbook, which was her second to be published, seems to be the one I cook from most often.

Sara Foster is really big on using fresh, local ingredients. Her recipes tend to be simple and sophisticated at the same time, something that’s not easy to accomplish. If you happen to be in the Research Triangle Park Area of North Carolina, a trip to one of her restaurants (Foster’s Market) is definitely worth your time. There are locations in both Durham and Chapel Hill.

Sara’s recipe for Pot Roast is a basic one, one she claims she ate every Sunday of her life growing up. It’s simple, wholesome, comfort food and will make you want to gather the whole family around the dining room table for an old-fashioned, formal Sunday Supper. The meat becomes so flavorful and tender after hours of roasting in the oven, yet the fresh herbs keep it tasting fresh. With a pound of potatoes added in, this is an easy 1-dish meal.

Best Cut Of Beef For Pot Roast

My favorite cut of beef for a pot roast is a beef chuck roast. The fat marbling in a chuck roast adds flavor to the dish and makes the meat extra tender after cooking for 3 plus hours.

Type Of Wine To Use

A dry red wine like Merlot is perfect for pot roast and adds lots of depth of flavor. It complements the richness of the beef and adds fruity undertones. A Cabernet Sauvignon is also good for a roast.

Can Pot Roast Be Frozen?

Yes! Let cool completely after cooking and then transfer to a freezer bag. Can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a 350 degree oven.

More Pot Roast Recipes

BBQ Pot Roast

Crock Pot Pot Roast

Crock Pot Roast with Creamy Mushroom Gravy

Pot Roast with Root Vegetables

Instant Pot 3-Packet Pot Roast


Pot Roast Recipe

This classic Pot Roast recipe is simple but full of flavored. Full of potatoes, carrots and on onion, the slow-simmered beef gets wonderfully fall-apart tender.
Course Dinner, Main Dish
Cuisine American
Keyword beef, chuck roast
Prep Time 20 minutes minutes
Cook Time 3 hours hours 30 minutes minutes
Total Time 3 hours hours 50 minutes minutes
Servings 6
Calories 568kcal



1 (3-pound) beef chuck roast, at room temperature2 tablespoons canola oil1 large onion, peeled and cut into 8 wedges6 carrots, cut into 2-inch pieces6 fresh thyme sprigs6 fresh rosemary sprigs1 cup dry red wine4 to 6 cups beef broth1 pound small red-skinned potatoes


Preheat oven to 325 degrees. Season the chuck roast generously on all sides with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat. Place roast in Dutch oven and brown on all sides, 2 to 3 minutes per side. Place roast on a plate and set aside.
Add onion, 2 of the carrots, and the fresh herbs to the Dutch oven. Cook until the vegetables are light brown and the onions soft, stirring frequently, about 3 to 4 minutes.
Place the roast back in the Dutch oven. Add the wine and enough broth to nearly cover the roast and bring to a boil. Put a lid on the Dutch oven and place in the oven for 2 hours and 30 minutes.
Add potatoes and remaining carrots to Dutch oven and place back in oven for an additional 40 to 60 minutes. When the meat shreds easily with a fork and the potatoes are tender, it is done cooking.
Place roast on a large serving platter. Remove the herb stems from the Dutch oven and skim the fat off of the top of the juices. Pour the juice and vegetables over the roast and serve.


Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.


Calories: 568kcal | Carbohydrates: 21g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 243mg | Potassium: 1319mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10226IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 5mg

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Recipe Source: Fresh Every Day by Sara Foster

Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.

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