Looking for the ultimate comfort food that never goes out of style? This Braised Pot Roast recipe delivers fall-apart tenderness, rich savory flavor, and the kind of satisfaction only a slow-cooked meal can bring.
Whether it’s your first time making pot roast or you’re refining a family favorite, this guide has everything you need—easy steps, clear ingredients, and powerful flavor.
Why Braised Pot Roast Should Be on Your Table
- It’s hearty, nourishing, and packed with real flavor.
- Uses affordable cuts like chuck roast that turn tender and juicy.
- Great for feeding a crowd or meal prepping for the week.
- You can make it ahead and reheat—tastes even better the next day.
So, why settle for dry, flavorless roast? You’re about to make one that’s rich, robust, and deeply satisfying. Let’s get started.
Braised Pot Roast Done Right
Ingredients You’ll Need
For the Roast:
- 3.5 lb chuck roast
- Avocado oil
- Kosher salt
- Montreal steak seasoning
- French cuffs seasoning (or any herb-forward seasoning mix)
For the Braising Liquid:
- 4 cups beef broth
- (Use 4 cups water + 4 tsp Better Than Bouillon + 3 tsp beef bouillon powder)
- 3 oz tomato paste (half a 6 oz can)
- 4 whole carrots, peeled and chopped
- 4 stalks celery, chopped
- 1 large yellow onion, peeled and chopped
- Yukon Gold potatoes (optional, add as many as you like)
- 1 tbsp minced garlic
- 2–3 tbsp Worcestershire sauce
- 1/2 bottle red wine (dry red preferred)
- 4 sprigs fresh thyme
- 3 sprigs rosemary
- 4 sprigs tarragon
- 2 bay leaves
For the Gravy:
- Juices from the roast
- 3 tbsp cornstarch + 3 tbsp cold water (slurry)
- 2 tbsp unsalted butter
Prepping the Roast: Build That Flavor First
1. Preheat your oven to 350°F.
2. Season the roast with salt, steak seasoning, and French cuffs seasoning.
- Drizzle with avocado oil.
- Use your hands to press the seasoning in.
3. Sear it hard. - Heat more avocado oil in a heavy-bottomed Dutch oven over high heat.
- Sear the roast for 2–3 minutes per side until a golden crust forms.
- Remove and set aside.
Don’t skip the sear. That crust = deep, beefy flavor.
Build the Base: Layer the Flavors
4. Lower the heat to medium-low.
5. Add tomato paste and 1/4 cup of the broth to the pot.
- Stir and toast for 2–3 minutes.
6. Add chopped onions, celery, and carrots. - Toss in a generous pinch of salt.
- Cook for 2–3 minutes.
7. Deglaze with 1/2 cup of beef broth. - Use a wooden spoon to scrape up the browned bits—those bits are gold.
8. Stir in garlic and cook until fragrant.
9. Add Worcestershire sauce.
10. Pour in the red wine. - Bring to a simmer.
- Let it reduce for 5–7 minutes.
Braise Like a Pro
11. Add the roast back to the pot.
12. Toss in potatoes (if using).
13. Pour in remaining beef broth.
14. Add fresh herbs.
15. Cover tightly with a lid and place in the oven.
- Braise for 3 to 3.5 hours.
- Check for fork tenderness—if it falls apart easily, it’s ready.
Finish with Gravy That Sticks to the Spoon
16. Remove roast and veggies and place them in a serving dish.
17. Place the pot with juices over medium-low heat.
18. Stir in the cornstarch slurry.
- Simmer until the gravy thickens.
19. Stir in the butter. - If it gets too thick, add a splash of water.
Taste and adjust salt if needed.
How to Serve Braised Pot Roast
- Serve with mashed potatoes or buttered noodles.
- Add crusty bread to soak up the gravy.
- A side of roasted Brussels sprouts or green beans completes the meal.
Looking for leftovers? Use them in sandwiches, tacos, or even a pot pie.
Tips for the Best Braised Pot Roast
- Don’t rush the sear. That browning builds depth.
- Use a dry red wine. Cabernet or Merlot work well.
- Taste the gravy. Balance is key—don’t let it be too salty or flat.
- Use fresh herbs if possible. They make a difference.
- Make it ahead. It gets better after a day in the fridge.
FAQs
Can I use a different cut of beef?
Yes. Brisket or bottom round will work, but chuck roast gives the best texture.
Can I skip the wine?
You can. Use more broth and a splash of balsamic vinegar for depth.
What’s the best pot for braising?
A heavy Dutch oven with a tight-fitting lid. Cast iron is ideal.
Can I make this in a slow cooker?
Yes, but sear everything first in a pan, then cook on low for 8 hours.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
This isn’t just a braised pot roast—it’s a lesson in slowing down and letting flavor develop.
Simple ingredients. Honest cooking. Big results.
Now it’s your turn. Fire up that oven, get your hands on a chuck roast, and show your kitchen who’s boss.
Want more recipes like this? Let me know—I’ve got plenty.
