Perfect Southern Pot Roast

Perfect pot roast

The Spruce

  • Total: 3 hrs 35 mins
  • Prep: 20 mins
  • Cook: 3 hrs 15 mins
  • Yield: 1 Pot (6 to 8 Servings)
Nutritional Guidelines (per serving)
588 Calories
23g Fat
34g Carbs
55g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Pot (6 to 8 Servings)
Amount per serving
Calories 588
% Daily Value*
Total Fat 23g 30%
Saturated Fat 8g 39%
Cholesterol 152mg 51%
Sodium 433mg 19%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 16%
Protein 55g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is truly the perfect beef pot roast. Tender and delicious, with or without the optional gravy, feel free to add the potatoes - as is offered in the recipe - leave them out, or cook them separately. Any way you make it, we're sure that you'll have a new family favorite to add into your weekly dinner rotation.


  • For the Pot Roast
  • 1 (3-pound) chuck pot roast (boneless)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 3 tablespoons vegetable oil (or extra virgin olive oil) (divided)
  • 2 large onions (peeled and quartered)
  • 4 carrots (cut into 3-inch pieces, halved lengthwise)
  • 2 cloves garlic (minced)
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1/2 teaspoon dried leaf thyme
  • 2 sprigs fresh rosemary
  • 1 1/2 to 2 pounds potatoes (peeled and quartered)
  • For the Gravy
  • 2 tablespoons cornstarch
  • 1/4 cup water (cold)

Steps to Make It

Note: while there are multiple steps to this recipe, this pot roast is broken down into workable categories to help you better plan for preparation and cooking.

Make the Pot Roast

  1. Gather the ingredients.

    Ingredients for pot roast
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  2. Heat the oven to 300 F.

  3. Sprinkle the chuck roast with salt and freshly ground black pepper

    Sprinkle with salt and pepper
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  4. Heat 2 tablespoons of the vegetable oil or extra virgin olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring until the onions are lightly browned - about 5 to 8 minutes. 

    Put onion in pot
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  5. Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside. 

    Add carrots
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  6. Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides - about 6 to 8 minutes total. Remove the roast to a plate and set aside.

    Remove the roast
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  7. Add the garlic and cook, stirring, for 1 minute.

    Add garlic
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  8. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until wine is reduced by about 1/3.

    Add red wine
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  9. Add the beef broth to the pan, along with the thyme and rosemary and bring to a simmer.

    Add beef broth
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  10. Add the onions and carrots back to the pot, along with the beef.

    Add carrots and onions
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  11. Cover tightly and braise in the 300 F oven for 2 hours.

    Cover tightly
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  12. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.

Make the Gravy

  1. Gather the ingredients.

    Ingredients for gravy
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  2. Combine 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir until smooth and blended.

    Add cornstarch
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  3. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats).

    Add meat juice
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  4. Bring to a simmer and stir in the cornstarch mixture and cook, stirring, until thickened.

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  5. Pour the gravy over the pot roast and potatoes and serve.

    Pour the gravy over the pot roast
    The Spruce
  6. Enjoy!


Cuts from the chuck are not only tender and delicious after long, slow cooking, they're economical. Here is a list of some of the best cuts for a pot roast.

  • 7-Bone Roast
  • Chuck Roast Center Cut
  • Chuck Arm
  • Shoulder Roast
  • Cross Rib Roast
  • Blade Roast
  • Bottom Round
  • Beef Brisket
  • Rump Roast