There’s nothing quite like the rich aroma of a pot roast simmering in the oven. It’s hearty, flavorful, and comfort food at its finest. Whether it’s a chilly evening or a family Sunday dinner, this Simple Pot Roast recipe is one we come back to again and again—and today, we’re showing you exactly how to make it.
Table of Contents
🔪 What You’ll Need
This recipe uses basic pantry staples and requires minimal prep, but delivers big flavor. Here’s what you’ll need:
- 2–3 lb chuck roast
- Salt – about 1 tsp per pound
- Black pepper – about 1 tsp total
- 2 tbsp neutral oil – like vegetable, avocado, or canola
- 1 lb peeled carrots
- 1 large onion – quartered
- 2 lbs baby potatoes – no need to cut
- 2 cups beef broth
Optional (but highly recommended): Fresh rosemary or thyme for added aroma
You’ll also need a Dutch oven or heavy-bottomed pot with a lid.
🔥 Let’s Get Searing!
“Moisture is the enemy of a good sear — and a good sear is the key to a great roast.” 🙌
Before you season your roast, use paper towels to pat it completely dry. This helps it sear beautifully and lock in flavor.
Next, season generously with salt and pepper on all sides. Then, heat 2 tablespoons of oil in your pot over medium-high heat. You’ll know the pot is ready when the oil just starts to smoke.
Carefully add your roast and let it sear for 2–3 minutes per side, until you get a rich, deep brown color. Don’t rush this step—this is where that incredible flavor starts building!
🥕 Add the Veggies & Build Flavor
Once the roast is beautifully seared, it’s time to build your pot roast:
- Chop your carrots in half
- Quarter your onion
- Add both to the pot, around the roast
- Pour in 2 cups of beef broth
- Toss in 2 lbs of baby potatoes (no chopping needed)
That’s it. Seriously.
⏲️ Into the Oven
Cover your pot and place it into a 325°F oven. Let it cook for 2½ hours, then check for tenderness:
- Fork-tender? You’re done.
- Still a bit tough? Roast for another 20–30 minutes and try again.
You’ll know it’s ready when it shreds easily with a fork.
🍖 Removing the Veggies & Making Gravy
Once your roast is done, remove the roast and vegetables from the pot and set them aside. It’s gravy time. Here’s how:
For a Basic Gravy:
- Strain the drippings through a sieve into a bowl to remove solids
- Depending on the amount:
- Use 1 tbsp cornstarch per 1 cup of liquid
- Mix the cornstarch with an equal amount of cold water to make a slurry
- Add the slurry back into the liquid in your pot
- Cook over medium heat, stirring, until thickened to your liking
- Taste and adjust the seasoning—ours didn’t need any extra salt!
Pour your gorgeous gravy into a cute little gravy boat—or directly over the roast. We won’t judge. 😉
🎉 It’s Dinner Time
That’s it! Serve your pot roast warm with the carrots, potatoes, and plenty of rich gravy on top. This recipe is straightforward, hearty, and perfect for feeding a hungry crowd or meal prepping for the week ahead.
📍 Want more classics like this?
Check out our other family-favorite comfort food recipes at twinsthe.com — and don’t forget to sign up for our beginner-friendly cooking course launching this season!
💬 Have questions?
Leave a comment below with your pot roast pics—we’d love to see your creations!
Happy cooking,
Beth & Katie
Twins at the Table
💡 Looking to dress this recipe up for holidays or special occasions? Try adding a splash of red wine to your broth for extra depth of flavor, or fresh garlic for a savory twist.
