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Juicy, tender and beautifully flavored, our easy Oven-Braised Pot Roast Recipe is the perfect weekend dinner solution!
I love making my big meals on the weekend so I have leftovers to carry us over into the busy week ahead. I also love making a foolproof recipe that’s easy to put together early in the day, and slow cooked until dinner! There are many reasons I love this style of cooking, and this recipe, but first on my list is that I’m not stuck in the kitchen trying to get dinner on the table at the last minute.
It’s a big perk to do the bulk of my cooking and cleaning up long before dinner is put on the table. This is especially important to me if we’re having company and I don’t want to be in the kitchen when I should be visiting with our guests. Once in the oven, this pot roast recipe pretty much cooks itself!
It’s so delicious and easy, you’ll find yourself making this easy pot roast recipe on a regular rotation.
Even if you’re not having company, this is a terrific pot roast recipe you’re going to love anytime. The leftovers are pretty fantastic rewarmed in the microwave as is, but they’re also great stuffed in a juicy, meaty sandwich on Monday night, and as a delicious filling for tacos on Tuesday. Don’t forget it’s also the perfect meal for Sunday supper when the whole family stops by!
There are a few small components that set this pot roast recipe apart from the typical pot roast.
I’ve added two teaspoons of soy sauce and a little Hot Hungarian Paprika at the beginning. At the end of cooking I stirred in a splash of balsamic vinegar. The salty soy sauce is not recognizable per se, but adds a savory depth to the sauce. The Hot Hungarian paprika gives the sauce a tiny warm zing and the balsamic brightens the flavors at the end. This is the total umami experience!
Did I mention that this pot roast is super tender and juicy? I know you’re going to love it!
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Oven-Braised Pot Roast Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 (3 pound) boneless chuck roast trimmed of exterior fat
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large onion diced small
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1 teaspoon Hot Hungarian paprika (sweet paprika is good too)
- ¾ cup dry red wine
- 2 cups low-sodium beef broth
- 2 teaspoons soy sauce
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 pound potatoes peeled and cut into wedges
- 4 large carrots peeled and cut into 2-inch chunks
- 1 teaspoon balsamic vinegar
- ¼ cup fresh parsley leaves chopped
Instructions
- Set the oven rack to the lower middle position. Preheat oven to 325°F.
- Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate.
- Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 ½ hours.
- Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Continue cooking until the roast and vegetables are tender, about 1 hour.
- Remove roast and vegetables to a serving platter, cover to keep warm. Remove and discard the bay leaf and thyme sprigs. Skim off as much fat as possible. Bring the liquid to a boil over medium-high heat and cook until reduced to about 1 cup. Off heat, add the vinegar and half the parsley. Season with salt and pepper to taste. Serve the sauce with the roast and vegetables. Garnish with remaining parsley.
Recipe Notes
- Leftovers make terrific meaty sandwiches piled high on a hoagy roll with Provolone cheese. Save a little for Tuesday because it's great as a filling for tacos too!
Nutrition
If you’re looking for a few more company-worthy recipes, check out these tried and true favorites:
Skillet Chicken with Mushroom Wine Sauce
Chicken Cacciatore
Mississippi Pot Roast
Kitchen Essentials: The versatile Enameled Cast Iron Dutch Oven:
Once again I’m singing the praises of one of my favorite kitchen tools – the amazing Dutch oven! This pot is great for roasts, soups, stews, meatloaf and even bread. Check out this affordable Dutch oven from Lodge. We have two Dutch ovens branded by Martha Stewart and love them too.
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Michele says
Love this recipe! Cooks perfectly and the flavor is amazing! Thanks for sharing
Tricia Buice says
Thank you Michele! So glad you tried this roast. Easy, flavorful and so tender, we love it 😉
KR says
My grandmother always made pot roast with chicken broth. Sounds funny, right? But I find beef broth bitter and overpowering. The chicken broth takes on all the flavors and works beautifully… just in case anyone else doesn’t like canned beef broth! Great recipe!!
Tricia Buice says
I bet the pot roast is tasty Karen. Thanks for the suggestion!
Kelly says
I don’t like canned beef broth either! I make my broth with Better Than Bouillon paste. Roasted beef flavor. It takes it over the top! Try it out. They also have other great flavors. A little pricey, but a little goes a long way.
Tricia Buice says
Thanks for the input Kelly!
Harry McAlister says
Can’t wait to try it.
Tricia Buice says
Hope you enjoy Harry. Thanks!
Briana Morrison says
Made this pot roast over the weekend and family loved it! Very simple to make and so delicious. And the house smelled great while it was cooking as well. Thanks!
Tricia Buice says
Thanks so much for trying our recipe Briana – and for letting us know how it turned out for you. We enjoy good comfort food this time of year and love leftovers too!
Irene Wright says
I made this last night. I have made a lot of pot roast recipes and this is now my new favorite. I didn’t put the potatoes in it because my family likes mashed potatoes and the sauce was wonderful for the meat and the potatoes. I also used regular paprika since that’s what I had. I followed the recipe as it was written other than the potatoes. I will definitely be making this again. Thanks for the recipe.
Tricia Buice says
Thank you Irene! We truly appreciate you trying our recipe and especially love the feedback. I could eat this roast once a week and never tire of it. Such great flavor 🙂 Glad it worked out for you. Thanks again – have a wonderful holiday season!
Kerry Hadley says
just a question is it 1-3 lb chuck roast or is it 13lbs chuck roast, sounds silly but when you read it without a hyphen it reads 13 pound
Tricia Buice says
Thanks Kerry – all you need is one 3-pound chuck roast!
Karen (Back Road Journal) says
I haven’t thought of making a pot roast in a such long time and I don’t know why. Your version certainly does sounds delicious.
Tricia Buice says
Thanks Karen!
Susan says
Wonderful flavors in this pot roast, Tricia! It’s such traditional comfort food that never goes out of style. It’s really hard to make a pot roast look pretty but yours does!
Tricia Buice says
Thank you Susan – it’s so hard to shoot meat 🙂 with a camera of course!
Chris Scheuer says
I love a good pot roast dinner and this one looks GOOD! And you’re right, there’s nothing better, when dinner time rolls around, than knowing dinner has pretty much cooked itself.
Tricia Buice says
Thanks Chris – it’s a keeper!
Abbe@This is How I Cook says
I have to say that these photos make me-a non meat eater-want to change my mind! These are glorious and there are many in my home that would be thrilled to have it in front of them! Pinning because everyone should see this!
Tricia Buice says
That is so sweet Abbe – thank you!
Gerlinde @ Sunnycovechef says
It’s time for some comfort food and this pot roast looks perfect. I love the idea of leftover sandwiches.
Tricia Buice says
Thanks Gerlinde – leftovers are the best!
angiesrecipes says
The roast looks literally melt-in-mouth and jam packed with flavours!
Tricia Buice says
Thanks Angie – it is loaded with flavor. Have a terrific weekend!
Jennifer @ Seasons and Suppers says
Pot roast is my definition of the ultimate comfort food! Fork tender, flavourful sauce and potatoes. What more does a girl need? 🙂 This looks perfect!
Tricia Buice says
Thanks Jennifer – we love this kind of roast and I love having leftovers!
Liz says
I’ve been making the same pot roast for years! Thank you for giving me a reason to shake things up!! Perfectly done. xo
Tricia Buice says
Thanks Liz