Slow Braised Beef Pot Roast With Potatoes

Pot Roast With Potatoes
William Mahar / Getty Images
Prep: 15 mins
Cook: 4 hrs 25 mins
Total: 4 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
994 Calories
51g Fat
46g Carbs
81g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 994
% Daily Value*
Total Fat 51g 66%
Saturated Fat 20g 100%
Cholesterol 251mg 84%
Sodium 875mg 38%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 81g
Vitamin C 54mg 271%
Calcium 94mg 7%
Iron 9mg 52%
Potassium 2325mg 49%
*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 beef pot roast is slow-braised to perfection with a red wine broth and vegetables. It's a tender and delicious pot roast that's special enough for a Sunday dinner.

The best cut of beef for pot roast is a chuck roast or chuck arm, but a bottom round, beef brisket (not corned), or rump roast are good choices as well. Because of the high amount of fat and collagen, these otherwise tough cuts of beef become tender and succulent when slowly cooked with liquid. The recipe does call for a boneless cut, but a bone-in roast may be used. The 7-bone roast is a classic cut for braising.

Serve this hearty meal with crusty French bread baguettes or dinner rolls.


  • 3 to 4 pounds beef chuck roast

  • 3 teaspoons Cajun seasoning 

  • 1 dash freshly ground black pepper

  • 2 tablespoons olive oil

  • 2 medium onions, sliced

  • 8 ounces sliced mushrooms

  • 2 medium bell peppers, coarsely chopped

  • 1 cup dry red wine

  • 1 cup beef stock

  • 2 1/2 pounds red potatoes, peeled and halved

  • 2 cups baby carrots, optional

Steps to Make It

  1. Gather the ingredients.

  2. Trim the roast and remove any visible excess fat. Pat dry with paper towels.

  3. Rub the pot roast all over with the Cajun seasoning and then sprinkle lightly with pepper.

  4. Put the pot roast in a resealable food storage bag or bowl. Seal the bag or cover the bowl and refrigerate the roast for at least 1 hour.

  5. Heat the olive oil in a large pot or Dutch oven over medium heat; add the onions and cook for about 15 to 20 minutes, or until they are tender and golden brown. Stir the onions frequently to keep them from scorching.

  6. Add the whole or sliced mushrooms and chopped bell peppers to the onions and cook for about 3 minutes longer.

  7. Remove the vegetables to a plate and turn the heat up to medium-high.

  8. Add the seasoned pot roast and sear it on all sides. Add the cooked vegetables back to the pan along with the wine and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until the liquids have reduced by about one-quarter to one-third.

  9. Cover the pan and reduce the heat to low. Simmer for about 2 1/2 to 3 1/2 hours, or until the pot roast is very tender.

  10. Add the potatoes and carrots, if using, and continue cooking for about 30 to 45 minutes longer, or until the vegetables are tender.

  11. Serve the pot roast sliced or shredded.

  12. Enjoy!


  • To thicken the juices for a gravy, remove the meat and vegetables to a platter and keep warm. In a small bowl, combine 1 tablespoon of flour with 2 tablespoons of cold water. Stir until the mixture is perfectly smooth. Add the flour and water mixture to the simmering liquids and cook until thickened, stirring constantly. Serve the thickened sauce with the meat and vegetables.

Recipe Variations

  • This pot roast includes mushrooms, but you may omit them if you or anyone in your family is not a fan.
  • Vegetable choices are adaptable as well. You might add 1 cup of cubed rutabaga or turnip or a cup of sliced parsnips.
  • If the Cajun or Creole seasoning does not contain salt (most does), taste the liquids and adjust the seasonings before you serve the dish. A less spicy seasoned salt blend may be substituted.
  • The red wine adds rich flavor, but if you prefer to cook without wine, simply replace the wine with more beef stock.