PERFECT POT ROAST-this is the best pot roast you will ever

I’m sharing my very favorite go-to stew. Everyone loves Perfect Braised Pot Roast! It’s easy to make and can be made well enough ahead to be company worthy and will keep you out of the kitchen when guest come over! I guarantee that if you make it once it will be your favorite too!  The chuck roast gets fork tender, the soft carrots and mushroom have a hearty, beefy flavor and the gravy… oh, my! This is seriously good, I think it’s a must-try!

This pot roast can be made in the oven or in the slow cooker. Either way tastes great. But, if you have the time cook it in the oven.  I love how the oven caramelizes the beef and veggies

Just so you know, the recipe calls for 1- 3 lb chuck roast. It looks like 13. Unfortunately, for some reason, I can’t seem to change in on the recipe card.


A scrumptious slow roasted braised chuck roast with beefy flavored vegetables and a silky gravy
Print Recipe
Prep Time:35 minutes
Cook Time:3 hours
Total Time:3 hours 35 minutes


  • 1 3 lb. boneless chuck roast
  • 2 tsp olive oil
  • 1 large yellow onion. peeled and sliced
  • 1 bag baby carrots
  • 2 cups mushrooms sliced
  • 2 cloves garlic
  • 1 TBS fresh rosemary chopped finely
  • 1 heaping TBS tomato paste
  • 1/2 cup dry red wine
  • 2 cups beef stock or broth... you may need more
  • 8 or more small potatoes
  • 3 TBS fresh parsley chopped
  • salt and pepper


  • Preheat oven to 350 degrees.
  • Salt one side of beef.
  • Put olive oil in a large dutch oven over medium high heat. Add meat salt side down when the oil is hot. Sear until crusty brown, about 10 minutes. Salt the top of the chuck roast. And turn over. Sear for an additional 10 minutes. Remove the chuck roast to a plate and reserve. Pepper the chuck roast liberally.
  • Add onions and carrots and cook for 5 minutes until the onions are getting translucent. Add mushroom and cook an additional 5 minutes.
  • Add garlic and cook for 1 minute, stirring. Add rosemary and cook for 1 minute. Add tomato paste and cook another minute. Turn off cook top and add wine and beef broth. Turn cook top back on to medium heat and stir all ingredients and deglaze dutch oven. Pepper again. Cook for 2 minutes. Turn off cook top and add beef and any liquids on the plate. Nestle the baby potatoes around the beef. Beef should be about 1/2 covered with liquid. If not, add more beef broth.
  • Cook in the oven, UNCOVERED for 1 hour. Turn the oven down to 275 and cook COVERED for 1 1/2 to 2 hours until the beef is fork tender.
  • Pull apart the beef and serve in bowls with soft veggies and gravy.


This pot roast can be done in a slow cooker. Make following all the cook top directions. Then, add everything to a slow cooker and cook on low for 7 hours.
Servings: 8
Author: Yvonne @ StoneGable
I serve it with crusty bread to mop up every tiny bit in the bowl.

PERFECT BRAISED POT ROAST- scrumptious-hearty-winter


Remember to pin this to your Pinterest Recipe board. You can follow me on Pinterest and see what I am pinning HERE

PERFECT POT ROAST-this is the best pot roast you will ever

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Recipe Rating


  1. Your timing is impeccable! I just picked up my annual quarter of beef from my farmer friend and will use this recipe for one of the roasts. Can’t wait to try it!

    1. Paula,

      Yvonne’s recipe sounds so nummy. I have a quick one for you with allllll that beef…it’s also great for entertaining.

      3-4 lb chuck roast – bonelss makes it easier
      3 tbsp steak seasoning (McCormick’s makes a nice one)
      20 oz or more to cover of Pepsi or Coke – don’t use diet (I use at least 3 cans)

      Place in crock pot making certain meat is submerged and let it cook on high 5 hours or until very fork tender. Remove
      let sit for 20 minutes and shred. Put back in au ju – NUMMY! The buns will soak the juices – very flavorful.

  2. Like Paula said, your timing is impeccable. We are having dinner guests on Friday and this will be perfect. Thanks!

  3. What a delicious winter meal. I will definitely try this one.

  4. This sounds delicious! I will be making it this week as I have a roast in my freezer right now. Thanks Yvonne.

  5. Patti Gencarelli says:

    Great idea, now on the Thursday menu for hubbie’s return from his work trip.
    Blessed week to you.

  6. I am not a pot roast fan, but the husband could eat all week….your photos make this look so delicious that I am willing to make it for him…okay me too!


  7. OMG – this looks amazing. I was just making my grocery list while checking today’s emails. Boneless chuck is on sale this week and I had planned to pick up a few. I know my hubby will love this too. NUMMO!

  8. Dorinda Selke says:

    Oh Yvonne – I could jump into the screen and eat that whole pot roast ! YUM – I am going to try this recipe on Sunday for dinner. Cannot wait! Thanks for sharing Hugs, Dorinda

  9. Yvonne, this roast looks amazing! I just printed it out and I am having company over the weekend…..this will be the meal that I will be making. I hope mine turns out to be as good as yours looks!

  10. Tammie Greenwell says:

    I’ve never had the time to be a great cook, just an OK one. I retire in 5 months and I’m going to give it a try. This is my first recipe on my Great Recipe to try Pintrest board. Thanks

  11. How Can I Pin this roast recipe to my Pinterest? I clicked on the P on the front page which didn’t seem to work and I went to your Pinterest to see if I could find it there, no luck. Can you help me? Love your Blog and have been following for some years now.
    Sincerely, Carolyn, Charlotte, NC

  12. This looks fantastic, Yvonne! It’s very similar to my own pot roast except for the addition of instant coffee. Yep, sounds strange but you won’t believe the flavor it adds. When you add the tomato paste, you also add a tablespoon of instant coffee and mix in well. You will love it. And I’m trying your method…the addition of mushrooms and your cooking temps and time. I’ve always done mine at 325 for 2 1/2 hours.

    Thanks. Gorgeous pictures!

    Jane x

    1. I know these are old posts, but I made this roast a few months (?) ago, added the coffee as you suggested and it was great. The coffee adds a richness to the flavor, and it is something I will always do now! Thanks, Jane

  13. Pot Roast is one of my all time favorite meals. YUM! Thank you for sharing your recipe with us. It sounds even better than the one I always use.

  14. This recipe looks wonderful. I am so glad you are still posting recipes! I have tried many of them and they are some of my family’s favorites. You are blessed to have so many talents.

  15. Theresa Van Eck says:

    I made this pot roast recipe last night and served it with french bread and red wine. It was a hit with my entire family. I wasn’t sure if the parsley was to go into the mix or just be used for garnish as the recipe did not state what to do with it, so I did a little of both. I see in the pictures here that it is used as a garnish. 😉

  16. Yvonne,
    This looks so~o~o YuMMy!!!
    We often have a chuck roast in the freezer,
    so this would be an easy meal to put together on any given night!
    Like you, I prefer the oven. . .but on project days. . .
    I prefer the ease of using the crock pot.
    Thanks for sharing a printable recipe, too!

  17. Deborah Gullett says:

    I have never put mushrooms in my beef pot roasts but now I’m going to try this! Thanks!

  18. This sounds sooooo good! I have tried many of your recipes and I have to say…. I have loved them all. Made a few for company and was asked for the recipes every time. Thank you

  19. I just made this tonight and it is incredible! I think I will leave the mushrooms whole and use little pearl onions next time but it is definitely a keeper! Thanks so much!! 🙂

  20. great recipe! I like cooking just about everything in the oven for that layer of yum that forms on top. I like this two because you aren’t afraid of vegetables.

  21. Liz McKenzie says:

    Good morning!

    This sounds great especially on a cold Wisconsin day so I’m going to try this tomorrow to take over to my housebound mother-in-law (who just turned 90) but I have a few questions.

    When do you add the potatoes? And do you add them just as they are or along with the carrots, mushrooms and onion in Step 4?

    What size dutch oven are you using? And if my dutch oven is not large enough, can I use a different oven-safe dish?

    Thanks for your time. I’m always looking for new recipes to add to my list and am hoping this is as good as it looks and sounds.


  22. The recipe was pretty good as is but I like a winey pot roast. I doctored the gravy a bit when it was all done with a cup and a half of the red wine, 1/8 of a cup of tomato paste and a rue made of 4tbsp butter and 5 tbsp flour. I will most certainly make this again.

  23. Mary Louise says:

    This recipe has me anxious to try it out. I’m sorry to admit it, but I don’t know what brand or type of wine to purchase. Will you please provide me a direction to go in?

    Thanks so very much! I just adore your blog.

    Happy Holidays!
    Mary Louise?

    1. Hi Mary Louise, try a Cabernet Sauvignon or Merlot. Something red and dry. Just ask at the store. Hope this helps.

  24. Rene'e Crowell says:

    I made this today and followed the recipe exactly. I’ve made a lot of pot roasts through the years, but I wanted to try a new one. I used a Merlot this time. It’s good but I found it to be a bit salty and acidic for my taste. I even used the low sodium beef broth. Any suggestions?

    1. Salt is certainly matter of taste. I love well salted food. If you cook without properly salting during the cooking process you can never get the right salt balance no matter how much you salt it after! As far as acidic, I have never tasted that in my pot roast. Could it be the acid in the wine you chose? Try a smoother wine with less “bite”. Hope this helps.

  25. Yvonne, I’ve been meaning to thank you for sharing your pot roast recipe. I made it for the first time last fall, and it is absolutely the BEST pot roast we’ve ever had at our house, with rich, deep, satisfying flavor and melt in your mouth tenderness. I’ll never even bother trying another pot roast recipe. This is the only ONE for us!

  26. Thanks so much for all your inspiration! What does de glaze the pot mean ? can you tell I’m a seamstress and not a grat cook?

  27. I did this recipe today – difference was a 2 lb. chuck roast and I added parsnips, also subbed thyme for the rosemary. Best pot roast I have ever made. Thanks so much! I’ll take a look at your other recipes. This was simple and amazing.

  28. This is one of the things I love about fall. We can turn on the oven again and make delicious meals such as your pot roast. Thanks for sharing your recipe, Yvonne. And by the way, congratulations on becoming a grandparent for the first time. I enjoyed the shower pictures on an earlier post.

  29. So easy to make and just so good. Thank you for posting.

  30. Sandra Tatsuno says:

    My favorite pot roast recipe of all time! It never fails me, and is always a hit with guests. THANK YOU! Just a question. My husband came home with a 5 lb chuck. Would love to use it for this recipe. Should I double all of the ingredients? How much longer do you think the cooking time would be?

    Thanks again!

    1. I’d cut that roast in half and cook it with extra ingredients and you will have to check it to see how much longer you will need to cook it. Probably not a lot more.

  31. Lorri Rauscher says:

    Looks and sounds delish…A definite mudt do…thanks Yvonne for sharing this recipe…Yum!?

  32. This is my next new recipe to try – mouth is watering, shopping list updated and I am GTG! Thanks for sharing!

  33. I can’t wait to try your recipe. It sounds wonderful for this time of year.

  34. Bernadette says:

    Can’t wait to try this recipe Yvonne!!

  35. This would be great in a slow cooker to have ready when you come in.

  36. Veda Spalding says:

    This sounds absolutely yum!! Make a pot roast often and am open to new ways of cooking old favorites!!

  37. I make a “mean” roast. I do mine in an electric skillet. The secret to mine is to allow the beef broth to go dry so that a crisp coats the bottom of the roast. Then flip the roast and add more beef broth and cook until tender. Remove roast and add cornstarch to thicken. Gravy is so rich done this way.

  38. This looks like the perfect meal for my husband. Going to try it out this weekend. Thank you for sharing all of your wonderful recipes.

  39. I’m making this for my family on Valentine’s Day! Thanks!

  40. Thank you! Making the roast tomorrow night. Your post on the mantles was also very insightful.
    Apprecitate your time and talent and then sharing with us.

  41. Making this today.
    Looks Delish

  42. Linda Bice says:

    Making your chuck roast tomorrow! Your recipe looked so yummy! Can’t wait to try it. I’ll let you know how it turned out! Thank you!

  43. Made this Sunday. Really yummy. I loved the herbs and the meat was so tender and delicious. It tasted like a beef roast, yeah! I know this sounds silly but, I have been trying different recipes and most had you add things like Lipton onion soup etc and that was all you could taste. This recipe is being printed and given a plastic cover. That is how you know that you are really good and worth repeating at my house.

  44. Nancy Covey says:

    Making this for a simple, small family Christmas dinner. So excited to find a pot roast recipe that has potatoes and carrots, most don’t include the potatoes. Thanks so much for the yummy recipe!

  45. April Austin says:

    We are in the middle of a snow storm and I can’t think of any better comfort food then pot roast. I have never made one with the lid off, can’t wait to try this. I think I’ll make some bread to go with it.

  46. Am making your pot roast…have two more hrs…but looks so yummy!

  47. Omgosh, super easy to make…the results are awesome!! Will be my go to from here on out! Thank you!

  48. Hi Yvonne,
    This is so very close to my own recipe which I also use for beef stew. But another option I’ve used is to do a chuck roast with vegetables in an oven cooking bag. The results are great, you get the same carmelization without searing the meat on the top of the stove which cuts down on prep time and effort.

    1. The searing step keeps the juices in at the start. I’m going to have to try a cooking bag.

  49. Oh Yvonne, this looks wonderful and I am going to make it this weekend. I generally do mine stove top but am going to try this one. After many years of the same ole pots and pans, I would like to invest in new ones. Do you have a favorite dutch oven that you would recommend? Looking around they are pretty expensive.Thank you and God Bless you!

    1. I love my Le Crucet dutch oven. It is an investment but will last my lifetime and then probably get passed down. It my go-to cooking pot. You can see it here:
      Make sure you know how big of a dutch oven you want.

  50. Stunning. Just found you and can’t wait to read EVERYTHING. I love yiur statement….Living by Grace.
    I can’t open the Pasta Fagoli receipe tho.
    Thank you for sharing. Jill

  51. Yvonne, the pot roast looks delicious. After several failed attempts cooking pot roast, I gave up and vowed never to cook pot roast again. However, the photo and the simplicity of your recipe, has piqued my interest and I’m going to give it a try. My husband will be thrilled

    1. I think you and your husband will really love it! I’m so glad you are giving it a try!

  52. Pat Soule says:

    This looks delicious! I’m going to try this for Sunday dinner.

  53. gail w turner says:

    I have been making pot roast in the crock pot for years but have never been thrilled. Now have a dutch oven so going to give your recipe a try. Looks delicious.

    1. I really like how the beef breaks down in the slow cooker but it does not get brown. In a Dutch oven, the beef does not break apart but slices. Hope you like the recipe!