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Pot Roast has to be the ultimate comfort food. This is one of my all time favourite recipes and it is guaranteed to be a show stopper at your next Sunday dinner. It’s cooked low and slow, leaving the beef so incredibly tender that it truly melts in your mouth. Serve this over a bed of whipped mashed potatoes for a match made in heaven, and I promise this will be your new go-to recipe to serve your family and friends.
This recipe is a great alternative to Braised Beef Short Ribs if you aren’t looking to spend a ton of money on an expensive cut of meat. Using a blade roast or chuck roast will certainly be cheaper than purchasing beef short ribs. By using the method in my recipe will ensure you get a fall-apart, melt in your mouth roast. Since the blade is a marbled cut of beef, it’s a bit tougher than other cuts, which is why it’s more affordable. By braising the roast low and slow, you will transform it into a tender, succulent, fall-apart, Pot Roast.
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more cozy dinner recipes?
Down below I will list a few personal favs:
- Meatballs & Gravy
- Spaghetti and Meatballs
- Crockpot Beef Stew
- Easy French Onion Soup
- Braised Beef Short Ribs
- Minestrone Italian Soup
Substitutions & FAQ’s
How much seasoning should I add to my roast?
Since all roasts will be different in size, I didn’t add the quantities of each different seasioning. Be sure to generously season all sides with salt, pepper, garlic powder and onion powder (including the sides). See my reference photo below:
What is a Pot Roast?
Pot Roast is a classic recipe that has been made in different ways for many years. Typically a Pot Roast starts with a tougher cut of beef such as a chuck/blade roast. The idea is to cook it low and slow for a few hours to break down the tissues of the beef which will result in a tender, flavourful and fall-apart roast.
What type of roast should I buy?
My personal fav is using a boneless beef chuck roast or blade roast. You can also use a round roast, or rump roast.
Can I substitute the wine for something else?
You sure can, just add the equivalent in beef or chicken stock.
What herbs can I use in this recipe?
Rosemary, thyme, and sage all work really well in this recipe.
How long should I cook my pot roast for?
Cook times will vary depending on the type of roast you are using in the recipe as well as how big it is. I recommend using two forks and seeing if you can easily break apart the roast. If you can, it’s likely ready. If it appears tough, chances are it needs more time in the oven.
-2 lb roast (between 2.5-3 hours)
-3 lb roast (between 3-3.5 hours)
-4 lb roast (between 3.5-4 hours)
-5 lb roast (between 4-4.5 hours)
-6 lb + roast (between 4.5-5 hours)
Watch the recipe video
Watch the recipe video on Instagram
Did you like this recipe?
If you enjoyed my Pot Roast Recipe, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Pot Roast
Equipment
- 1 Dutch Oven or large oven safe heavy pot/pan
Ingredients
Beef Blade Roast:
- 2-2.5 lb beef blade roast, boneless
- 2 tbsp olive oil
- 2 tbsp butter
- 6 cloves garlic, 4 in the roast, 2 in the pan
- 4 carrots, roughly chopped
- 4 large celery, roughly chopped
- 1 yellow onion, roughly chopped
- 3 tbsp tomato paste
- 4 cups beef stock, low sodium
- 3/4 cup red wine, cabernet sauvignon
- 2 bay leaves
- handful fresh thyme
- handful fresh sage
- salt
- pepper
- onion powder
- garlic powder
- green onions, garnish, optional
Mashed Potatoes:
- 7-8 medium sized russet potatoes, peeled, chopped in half
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 tsp salt, or to taste
Instructions
Beef Blade Roast:
- Begin by setting your oven to 325 °F.
- To your beef, add a small splash of olive oil and rub it in, coating all sides.
- Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well.Tip: watch the video above if you would like a visual.
- Let your beef sit while you chop your carrots, celery, and onion.
- Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
- To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
- Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear. Be sure to also sear the sides of the beef to ensure it's all evenly browned.
- Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
- Remove the beef from the pot and set aside for a couple minutes.
- To the same pot, add your carrots, celery, onion and two cloves of garlic.Let sauté for 4-5 minutes on medium heat.
- Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.
- Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
- Add your stock and return your beef back to the middle of the pot.
- Add your bay leaves, fresh thyme and fresh sage.
- Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time.Tip: the beef will be ready once you can shred it easily with two forks.
- Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
- Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes, removing some of the fat from the top.Tip: you can add a cornstarch slurry to the gravy if you want it to thicken slightly, by mixing 1 tbsp of cornstarch and 1 tbsp of water. Add the slurry to the gravy and let simmer for 2-3 minutes, or until slightly thickened. Tip: save the veggies to eat along side your roast, or discard.
- Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.
- Pour over a ladle of gravy and garnish with fresh parsley or green onions.
- Enjoy!
Mashed Potatoes:
- Peel and cube your potatoes.
- Add potatoes to a large pot and fill with cold water.Ensure the water covers the potatoes by at least 1 inch.
- Boil for 15-20 minutes, or until fork tender.
- To a small saucepan set to low/medium heat, add your heavy cream and butter.Mix until just melted. About 2 minutes.
- Drain the water from the cooked potatoes, return the potatoes back to the hot pot, add your cream and butter mixture followed by the salt.
- Using a potato masher, mash your potatoes until whipped and smooth. Don't over mix.
- Taste for any additional seasoning.
- Serve right away.
Nutrition information is automatically calculated, so should only be used as an approximation.
I am not the best cook – and this made me look like I actually know what I’m doing in the kitchen. Thank you for making recipes that are easy to follow with basic ingredients that aren’t hard to find! This was SUCH a winner. I’m officially a fan!
Hi Cheryl! Oh my, what a lovely comment! Thank you for this, I am SO happy you enjoyed the pot roast!
So I don’t know why, but cooking a pot roast has always been really intimidating to me. This recipe was so easy to follow, and it turned out AMAZING (actually, all of Sammy’s recipes are incredible so everyone should just follow her lead). Mouth watering, so flavorful, and comforting. Can’t wait to make it again!
Hi Meghan! You are seriously so sweet. Thank you for making my recipes and leaving me a review. I feel like a lot of people think pot roast is a difficult one to make, so I am happy you agree it’s really quit simple! Thank you again.
Warmest,
Sammy
Made this recipe for Sunday dinner today. HUGE hit! Thank you for a delicious meal!
Hi! Thank you so much for taking the time to leave a review! I am so happy you all enjoyed the pot roast recipe.
Warmest,
Sammy
I used this recipe to make Sunday dinner for my grandchildren, they enjoyed it! I modified the recipe to suit my cooking style and taste, as you suggested. It was absolutely delicious. I had to substitute the bay leaves (out of stock at the local market) with oregano. You make your potatoes similar to mine. Served with the carrots on the side, along with some cabbage. This meal definitely has a permanent place on the menu! Btw, started following you on Instagram, that’s where my daughter (my grandchildren’s aunt) sent the recipe to me, Thank you for sharing!
Hi Trina! Thank for for making my recipe! It is so wonderful to hear how you got here. Thank you for the support, and for leaving a review; it means so much to me.
Warmest,
Sammy
This was truly the best roast recipe I have ever tasted, my whole family loved it! Thank you!
Hi Erica, this is so awesome to hear. Thank you so much for taking the time to leave me a review.
This was so delicious! I always want to love a roast, and usually, I have a hard time getting the meat tender. This recipe came out SO tender and yummy. I had company for Sunday dinner and made this, and everyone loved it! I will definitely make this again!
Hi Erin. Thank you for taking the time to leave a review. That is so awesome to hear, I am so happy you all enjoyed the pot roast!
Did this up for Sunday supper tonight and everyone loved it! Easy to put together with staple ingredients and so tender. This will become a regular meal for us.
Hi Lisa, thank you so much for taking the time to leave a review. I am so happy everyone enjoyed it!
Looking forward to trying this for Sunday dinner tomorrow….however, we have a 4pm soccer game so I’m wondering if I can put it in the slow cooker instead of the oven? Any idea how long I should have it in there so that it’s not over cooked?
Thanks for your help!!
Hi Emily! You can absolutely add this to a slow cooker. I do recommend giving it a sear before doing that as the recipe states. I would cook this on low for 7-8 hours, or until fork tender. Hope this helps.
Best ever pots roast hands down. My family enjoyed it so much last month when I made it for the first time I’m making it again tonite! You make the recipe easy to follow and goof-proof! Thank you so much for sharing your recipes!
Hi Heather! What a sweet comment. THANK YOU! You just made my day. I am really happy you enjoyed the Pot Roast recipe.
I’ve made this twice now and each time it has come out absolutely perfect! Bonus points for making the house smell amazing. I can’t wait to try more of your recipes!
Hi Adrienne, this makes me so happy. It’s a great recipe to come back to time and time again. Thank you for sharing such great feedback, and making my recipe!
Oh my gosh. Seriously. I’m writing this one down and will be sure to go back to you for more recipes. This was to die for!
Hi Kim! Thank you for this review! And thank you for being here!
I’ve overcooked roasts and dried them out before and I thought I was doomed. I gave myself one more try with your recipe and it was perfection!
Thank you for giving me the confidence to try one more time!
Hi Shari! THIS MAKES ME SO HAPPY! Thanks for sharing this with me, and I am so happy it turned out for you! xo
I am so glad I tried this recipe, it’s is the most delicious pot roast I have ever made!
If I wanted to cook for more people and use a 5 lbs roast I know I have to increase the cook time but would I have to double the rest of the recipe too?
Best roast I have ever had! 325 was a little hot for mine so I turned it down after an hour.