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Overhead shot of delicious Pot Roast recipe with carrots, potatoes and parsley against white background

Classic Pot Roast Recipe

This Classic Pot Roast is the Ultimate Sunday Supper!  This pot roast recipe is slowly braised in the most incredible liquids and flavorful spices until so tender it literally falls apart!  Served with mushrooms, carrots and potatoes, this hearty meal is pure comfort food!  
Course Main Course
Cuisine American, soul food, Southern
Keyword beef, pot roast
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 445kcal


  • 1 2-4 lb chuck roast
  • 1 1/2 lb Red potatoes quartered
  • 3/4 large white onion quartered
  • 2 cups baby carrots
  • 6 oz white mushrooms sliced (can go up to 8 oz)
  • 6 garlic cloves
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper

For the Braising Liquid

  • 4 cups beef or vegetable stock
  • 1/2 cup marsala wine
  • 2 roma tomatoes diced
  • 1 carrot chopped
  • 2 celery stalks chopped
  • 1/4 large white onion chopped
  • 2 garlic cloves
  • 1/4 cup dijon mustard
  • 4 tbsp butter
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tsp granulated sugar
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 3 tbsp cornstarch optional


  • Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.
  • Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.

For the Braising Liquid

  • In a food processor add the chopped celery, carrot, onion, and garlic cloves. Pulse the vegetables to finely chop into a mirepoix. Don’t over process it. There should be very little if any liquid from the vegetable.
  • Add the butter to the dutch and sauté the mirepoix garlic mixture until fragrant; 1-2 minutes. Add the diced tomato, tomato paste, dijon mustard, salt, sugar, bay leaves and dried herbs. Stir well and cook another 5-6 minutes. Deglaze the pot with the wine. Scrape to loosen the bits from the bottom of the pan. Add the stock and stir.
  • Return the roast and the collected juices from the dish to the pot. Place the lid to cover the Dutch and put it into the oven for 2 1/2 hours. Remove the pot after 2 1/2 hours, add the potatoes, carrots, quartered onion, and mushrooms around the roast into the liquid.
  • Return the pot to the oven for another 1 hour and 45 minutes. Take it out of the oven when the roast is falling apart and the vegetables will be very tender. Discard the bay leaves. Remove the meat from the pot into a dish large enough to shred it. Shred the meat with two forks.
  • If gravy is desired, make a slurry with 2-3 tbsp of cornstarch and 2-3 tbsp of the braising liquid. Pour it back into the pot and stir it in. Heat the stovetop to medium and allow the sauce to thicken. About 3 minutes. Turn off the stove and add the meat back to pot.
  • Serve with bread or dinner rolls and tons of butter!


You can pretty much use any thick cut of beef because this cooking method will tenderize it for you. Boneless cuts of meat makes for a relatively faster cook time. But if you have beef with the bone still in you can definitely still use it. You may have to extend the cooking time. 


Calories: 445kcal | Carbohydrates: 30g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 1430mg | Potassium: 1313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6121IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 4mg