How big should my Dutch oven be?

A 5.5 to 7 quart Dutch oven is ideal for a 3-4 lb roast.

Yes, add halved potatoes in the last 45 minutes of cooking so they do not turn to mush.

Can I use a slow cooker?

Sear the roast first, then cook on low for 8-10 hours in the slow cooker.

Fork-tender beef with rich pan gravy

Slow-Braised Pot Roast

Name: Slow-Braised Pot Roast
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 1 roast
Ingredients: 3.5 lb boneless chuck roast; 2 large onions, quartered; 4 carrots, cut into large chunks; 4 cloves garlic, smashed; 2 cups beef broth; 1 tbsp tomato paste; 3 sprigs fresh rosemary; 2 tbsp olive oil

3h 45mEasy

Prep Time

15 min

Cook Time

3 hr 30 min

Total Time

3 hr 45 min

Servings

1 roast

Difficulty

Easy

Cost

Moderate

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Slow-Braised Pot Roast

Fork-tender beef with rich pan gravy

A meltingly tender pot roast braised low and slow with onions, carrots, and herbs until it falls apart at the touch of a fork.

15m

Prep Time

210m

Cook Time

225m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

Main Course Gluten-Free Dairy-Free

Sarah Chen

August 27, 2021(Updated April 13, 2026)

Pot roast is the Sunday dinner of champions — a single affordable cut of beef transformed by time and gentle heat into something spectacular. The braising liquid becomes a silky gravy that coats every bite.

This is the kind of meal that fills your home with an incredible aroma for hours. Serve it over mashed potatoes and let the gravy do all the work.

Ingredients

3.5 lb boneless chuck roast
2 large onions, quartered
4 carrots, cut into large chunks
4 cloves garlic, smashed
2 cups beef broth
1 tbsp tomato paste
3 sprigs fresh rosemary
2 tbsp olive oil

OvenBake

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The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

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Instructions

1
Preheat oven to 300°F. Season the chuck roast generously with salt and pepper on all sides.
2
Heat oil in a Dutch oven over high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3
Add onions and carrots to the pot. Cook 5 minutes until lightly browned. Stir in garlic and tomato paste, cook 1 minute.
4
Add broth and rosemary, scraping up any browned bits. Return the roast to the pot. The liquid should come about halfway up the meat.
5
Cover tightly and braise in the oven for 3 to 3.5 hours until the meat is fork-tender and falling apart.
6
Remove roast and vegetables. Strain and reduce the braising liquid for gravy. Slice or shred the beef and serve.

Serving Suggestions

Ways to Serve This Dish

Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation

Substitutions

Chuck roastBrisket flat

Brisket works but is leaner — add an extra 30 minutes of cook time.

Fresh rosemaryDried rosemary

Use 1 tsp dried rosemary in place of fresh sprigs.

Beef brothBeef stock + red wine

Use 1 cup stock and 1 cup red wine for richer flavor.

Tips & Storage

Pro Tips

Get a deep, dark sear on every side of the roast — this is where flavor lives.
Keep the oven at 300°F. Higher temperatures can toughen the meat.
Let the roast rest 10 minutes before slicing so it holds together better.
This is even better the next day — perfect for meal prep.

Storage

Store sliced meat in gravy in airtight containers for up to 5 days. Freezes well for up to 3 months.

Reheating

Reheat in gravy on the stovetop over medium-low heat. Add a splash of broth if the gravy has thickened too much.

Nutrition Facts

Per serving (5 oz meat) · 6 servings

Calories420

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein46g

Carbohydrates8g

Fat22g

Fiber2g

Sugar3g

Sodium590mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

How big should my Dutch oven be?: A 5.5 to 7 quart Dutch oven is ideal for a 3-4 lb roast.
Can I add potatoes?: Yes, add halved potatoes in the last 45 minutes of cooking so they do not turn to mush.
Can I use a slow cooker?: Sear the roast first, then cook on low for 8-10 hours in the slow cooker.

Explore More

More Main Course Gluten-Free Recipes Dairy-Free Recipes Stovetop Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Preheat oven to 300°F. Season the chuck roast generously with salt and pepper on all sides.
2
Heat oil in a Dutch oven over high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3
Add onions and carrots to the pot. Cook 5 minutes until lightly browned. Stir in garlic and tomato paste, cook 1 minute.
4
Add broth and rosemary, scraping up any browned bits. Return the roast to the pot. The liquid should come about halfway up the meat.
5
Cover tightly and braise in the oven for 3 to 3.5 hours until the meat is fork-tender and falling apart.
6
Remove roast and vegetables. Strain and reduce the braising liquid for gravy. Slice or shred the beef and serve.

Tips & Storage

Pro Tips

Get a deep, dark sear on every side of the roast — this is where flavor lives.
Keep the oven at 300°F. Higher temperatures can toughen the meat.
Let the roast rest 10 minutes before slicing so it holds together better.
This is even better the next day — perfect for meal prep.

Storage

Store sliced meat in gravy in airtight containers for up to 5 days. Freezes well for up to 3 months.

Reheating

Reheat in gravy on the stovetop over medium-low heat. Add a splash of broth if the gravy has thickened too much.

Slow-Braised Pot Roast

Slow-Braised Pot Roast

Slow-Braised Pot Roast