Old Fashioned Pot Roast (Oven and Slow Cooker)

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There is nothing like an Old Fashioned Pot Roast for a warm, comforting meal…it has Sunday dinner written all over it! This pot roast is melt-in-your-mouth delicious and can be prepared in both the oven or the slow cooker. Gone are the days of tough, sliced pot roast — this easy recipe will help you get it perfect every time!

A large white plate of pot roast with veggies with a blue and white linen.

A pot roast dinner just screams comfort food on a Sunday, doesn’t it??!! The delicious aroma of it cooking will fill your entire house!

Gone are the days of dry, sliced pot roast (UGH!). I think this is why pot roast has gotten a bad rap!

This easy pot roast is flavored with spices and herbs and will melt in your mouth! Serve it up with a simple side salad and some garlic bread or this Easy Irish Soda Bread to soak up the delicious juices!

I’ve also included optional (SUPER EASY) gravy instructions, too!!!

LOVE pot roast?! Try this delicious Mississippi Pot Roast with Potatoes and Carrots! It’s a super flavorful twist on a classic recipe!


  • Simple, easy to make, and such a warm, comforting meal.
  • Can be made in the crockpot or in the oven.
  • Uses a fairly inexpensive cut of beef.
  • Makes your whole house smell absolutely AMAZINGGGGG!!!!


You’ll need the following ingredients to make this amazing old fashioned pot roast:

Ingredients needed to make old fashioned pot roast.


Chuck Roast: This is the BEST cut of meat for pot roast and it’s a cut easily found at the regular grocery store. It’s well marbled without being too fatty. Chuck roast has lots of connective tissue that will break down when cooking and make the meat super tender.

Carrots: Opt for “real” carrots here vs. baby carrots. They are sweeter and hold up so much better during the long cooking time.

Potatoes: Small, whole potatoes about 2″ across work best!

Wine: This doesn’t have to be a high dollar wine, but use a dry red wine that you would drink! Cabernet Sauvignon, Merlot or Zinfandel are my favorite wines to use in this dish.


Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Start by seasoning up your meat with a combination of spices including salt, pepper, smoked paprika, garlic powder and a touch of brown sugar!

Chuck roast on a white plate being seasoned with spices.

Step 2: Sear your meat to lock in all those flavors!

Chuck roast being seared in a dutch oven.

Step 3: Add beef stock, wine, Worcestershire, thyme and your veggies.

Pot roast in a dutch oven with carrots and potatoes before cooking in the oven.

Step 4: Cook low and slow! In the oven, cook at 275°F for 3 1/2 to 4 1/2 hours (depending on the size of your roast). In the slow cooker, cook on LOW 8-10 hours, Meat should be falling apart–that’s how you know it’s done!

Old fashioned pot roast in a dutch oven after cooking.


  • Trim any large pieces of fat on the chuck roast (or whatever meat you are using) before seasoning. Don’t worry about sacrificing flavor–there’s plenty of marbling in these cuts of meat!
  • Don’t skip the searing!!! Not only does it seal the meat with all of those delicious spices, it also flavors the “gravy” at the end!!
  • Try to find small potatoes (about 2 inches across). This way, you won’t have to cut them and they cook up beautifully without getting mushy! 🙂
  • Regular carrots (not baby carrots) work best and hold up well through the long cooking time.


  • Storage: Store leftovers in an airtight container, separate from the juices/gravy. Leftovers are good up to 5 days.
  • Reheating: Pour juices/gravy over pot roast and veggies and reheat on a microwave safe plate. You can also throw everything into a medium skillet and reheat that way as well.


Beef: Brisket can be used in place of the chuck roast, however I feel the chuck roast cooks and shreds up so much better!

Wine: If you don’t want to use wine, just substitute with the same amount of beef stock.

Onions: This is a great addition for more veggies and flavor. Add in a sliced large or medium onion when you add in the potatoes and carrots.

Other Root Vegetables: Fennel, sweet potatoes and different varieties of carrots are delish with pot roast as well! Feel free to add!

Fresh Herbs: A large fresh rosemary or oregano sprig or a couple of bay leaves can also be added for additional aromatic flavor!


What liquid to you put in pot roast?

Typical pot roast liquid is a combination of beef stock and red wine. However, if you don’t want to use wine, beef stock, beef broth or beef bone broth will also provide flavorful juices!

What do you serve with pot roast?

Some of my favorite sides are simple: this simple green salad, an arugula salad or this perfect garlic bread to soak up all the juices! Need more ideas? Check out these 50 Perfect Sides for Pot Roast. You’re sure to find something you love!

What causes tough pot roast?

While it might seem opposite of cooking most meat dishes, UNDERCOOKING is the biggest culprit of tough pot roast! Pot roast is made from a large, tougher cut of meat. If the meat is undercooked, it doesn’t allow the connective tissues to break down and tenderize the meat.

If your pot roast seems tough or doesn’t shred easily or fall apart, you need to stick it back in the oven (or slow cooker) and just patient. Pour yourself another glass of that leftover wine 🙂

What temperature should you cook pot roast so it falls apart?

The key here is LOW AND SLOW! While you may be tempted to jack the oven up to 350°F, be patient! 275°F is the perfect temperature without having to cook the pot roast alllllll day! Cooking at a lower temperature will allow the roast to get nice and tender, without drying out.

At 275°F, a 3-4 lb. roast will take about 3 1/2 to 4 1/2 hours for it to shred easily and fall apart.

Do you have to flip a pot roast when you cook it?

Nope! Since the roast is being cooked in a good amount of liquid, there is no need to flip it. Try to keep the lid on as much as possible!

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Close of of cooked old fashioned pot roast showing how tender it is.


I hope you love this Old Fashioned Pot Roast! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Old Fashioned Pot Roast (Oven and Slow Cooker)

There is nothing like an Old Fashioned Pot Roast for a warm, comforting meal that has Sunday dinner written all over it! This pot roast is melt-in-your-mouth delicious and can be prepared in both the oven or the slow cooker. Gone are the days of tough pot roast — this easy recipe will help you get it perfect every time!
5 from 12 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Servings 8
Calories 505 kcal


  • 3-4 lb. chuck roast brisket or round roast work, too but chuck is best!
  • 1 tsp brown sugar
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked or sweet paprika
  • 2 cups beef stock beef broth or bone broth are also good
  • 1 cup dry red wine See Note 1
  • 4-5 sprigs of thyme
  • 2 tbsp Worcestershire sauce
  • 4-5 large carrots, peeled and cut into 2-3 inch pieces
  • 1-1 1/2 lb. small potatoes (or about 10-12), washed, unpeeled See Note 2
  • 3 tbsp olive oil or vegetable oil
  • 4 tbsp cornstarch + 4 tbsp COLD water optional, to make thicker "gravy"


Oven Instructions

  • Preheat oven to 275°F.
  • Trim chuck roast in any super fatty areas on the outside of the roast.
  • In a small bowl, combine spices: salt, pepper, garlic powder, brown sugar and paprika. Then, with your hands, rub roast all over with the spice blend.
  • Heat 3 tbsp olive oil in a large dutch oven over medium high heat.
  • When oil is hot, add pot roast and sear for 3 minutes on each side. Outside of roast should be nice, brown and a little caramelized from the brown sugar. Remove roast from dutch oven, set on a plate and cover with foil.
  • In the same dutch oven over medium heat, add the wine, scraping up all of the browned bits on the bottom of the pan with a wooden spoon.
  • Cook wine for about 1 minute, then add beef stock, thyme sprigs and Worcestershire sauce. Cook 1 minute more.
  • Add back in your beef roast (and any juices), making sure the liquid does NOT cover the top of the roast. You just need to have enough liquid to come about halfway up the meat. If you need more liquid, add more beef stock.
  • Spread potatoes and carrots around the beef and COVER. Place in preheated oven and cook 3 1/2 to 4 1/2 hours (will depend on the exact size of your roast). You will know it's done when it shreds easily and practically falls apart when your pierce it with a fork!

Crock Pot or Slow Cooker Instructions

  • Follow steps 1-7 above.
  • Transfer all the liquid from the dutch oven to the slow cooker. Add in seared beef, potatoes and carrots.
  • Cover and cook 8-10 hours until meat falls apart! (will depend on the exact size of your roast). You will know it's done when it shreds easily and practically falls apart when your pierce it with a fork!

Optional Gravy Instructions

  • When fully cooked, remove roast and veggies from dutch oven or slow cooker.
  • Place dutch oven on the stove over medium heat. If using a slow cooker, transfer all juices to a small sauce pan.
  • Whisk together 4 tablespoons cornstarch (you can also use all purpose flour) and 4 tablespoons of COLD water. Add to the pan and bring to a boil. Cook 1-2 minutes until gravy reaches desired consistency. Serve alongside the roast and veggies!


Note 1: This doesn’t have to be a high dollar wine, but use a dry red wine that you would drink! Cabernet Sauvignon, Merlot or Zinfandel are my favorites ones to use in this dish.
Note 2: Small, whole potatoes about 2″ across work best! Yukon Gold work great if you can find them. If some of your potatoes are too big, you can slice those in half, but try to keep most of them whole if you can!
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.
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Calories: 505kcalCarbohydrates: 15.5gProtein: 58gFat: 19.7gSaturated Fat: 6gCholesterol: 172mgSodium: 731mgPotassium: 917mgFiber: 3gSugar: 3.8gCalcium: 65mgIron: 9mg
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Recipe Rating


  1. 92 yrs old and never cooked pot roast this way,and it has never tasted this good.make exactly as stated,cooked approx 3 1/2 hrs.only difference put in carrots and potatoes about 1 hr after meat. thank you

  2. I tried your recipe last night. I had to substitute vegetable broth for both liquids and it was still amazingly rich and delicious! I used the oven method for the first time ever and it turned out PERFECT. Thank you! This recipe is now my favorite roast recipe!

  3. 5 stars
    We had this for dinner last night and it was absolutely incredible! So full of flavor and definitely going on our regular rotation!

  4. 5 stars
    Wow, what a plater. It’s a perfect weekend family dinner. Lovely flavors. Truly delicious. I’ll save this recipe.

  5. 5 stars
    Oh yum! This pot roast looks absolutely fantastic. I love all that flavor and how you have included instructions for both the oven and the slow cooker.

  6. 5 stars
    Love the depth of flavor in this pot roast from the red wine. This is the kind of meal I could eat every Sunday all year round!