Best Bread and Butter Pot Roast

Why You’ll Love This Recipe

You’ll love this pot roast for its incredible tenderness and rich flavor. It’s a one-pot meal that combines meat, potatoes, and vegetables in a savory broth that doubles as a natural gravy. It’s simple enough for a Sunday dinner yet impressive enough to serve guests. Plus, the leftovers are just as delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3–5 pounds chuck roast, well-marbled with fat
• 2–4 tablespoons olive oil (or 2 tablespoons olive oil and 2 tablespoons butter)
• 2 onions, peeled and cut in half
• 6–8 carrots, washed and cut into 2-inch pieces (peeling optional)
• 4–8 potatoes (Russet, baby, or fingerlings), cut larger ones into halves or thirds
• Salt and pepper, to taste
• 1 cup red wine (optional; beef broth or stock may be used instead)
• 2–3 cups beef broth or stock
• 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 3–4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
• 1 bay leaf
• 2–3 sprigs fresh parsley (optional)

Directions

1. Preheat your oven to 325°F (165°C).
2. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
3. Heat olive oil (and butter if using) in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side. Remove the roast and set aside.
4. Add onions, carrots, and potatoes to the pot, cooking for a few minutes until lightly browned. Remove the vegetables and set aside.
5. Deglaze the pot with red wine (or broth), scraping up any browned bits for added flavor.
6. Return the roast to the pot and add beef broth, thyme, rosemary, bay leaf, and parsley. Bring to a simmer.
7. Cover the pot and transfer it to the oven. Cook for 3–4 hours, or until the roast is fork-tender.
8. During the last 45 minutes of cooking, add the vegetables back into the pot to finish cooking with the roast.
9. Remove herbs before serving. Slice or shred the roast and serve with the vegetables and rich broth.

Servings and timing

This recipe serves 6–8 people. Preparation takes about 20 minutes, and cooking time is 3–4 hours, for a total of about 3 ½–4 ½ hours.

Variations

• Swap potatoes for parsnips or turnips for a different flavor.
• Add mushrooms for an earthy depth.
• Cook in a slow cooker on low for 8 hours or high for 5 hours instead of the oven method.
• For extra richness, stir in a tablespoon of tomato paste when deglazing the pot.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until warmed through, or in the microwave in short intervals. The roast also freezes well store in freezer-safe containers for up to 3 months and thaw overnight before reheating.

FAQs

What cut of beef is best for pot roast?

Chuck roast is ideal because it has plenty of marbling, which makes the meat tender and flavorful after slow cooking.

Can I make this pot roast in a slow cooker?

Yes, after searing the meat and deglazing, transfer everything to a slow cooker and cook on low for 8 hours or high for 5 hours.

Do I need to use wine?

No, beef broth or stock works just as well. The wine adds richness but is completely optional.

Can I use dried herbs instead of fresh?

Yes, just use about one-third the amount of dried herbs compared to fresh.

How do I thicken the broth into a gravy?

Remove the roast and vegetables, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the broth. Simmer until thickened.

What potatoes work best?

Baby potatoes or Yukon Gold hold their shape well, but Russets work too if cut into larger chunks.

How do I know when the roast is done?

It should be fork-tender and easy to shred, usually after 3–4 hours in the oven.

Can I make this ahead of time?

Yes, pot roast tastes even better the next day. Store it in the fridge and reheat before serving.

What should I serve with pot roast?

It’s a full meal on its own, but crusty bread or a green salad makes a great addition.

Can I freeze leftovers?

Yes, freeze the cooled roast with broth and vegetables in freezer-safe containers for up to 3 months.

Conclusion

The Best Bread and Butter Pot Roast is a classic, heartwarming dish that brings together tender beef, flavorful vegetables, and rich broth. With simple ingredients and slow cooking, it transforms into a comforting meal perfect for family dinners, gatherings, or even meal prep. This timeless recipe is one you’ll return to again and again.

Print