Pot Roast – Fall-Apart Tender (One Pot)
This easy pot roast recipe is the ultimate comfort food dinner, made with tender chuck roast, hearty vegetables, and rich homemade gravy. Choose slow cooker or oven for fork-tender results every time.
Equipment
- Large Dutch oven or heavy pot For oven method
- Slow cooker For slow cooker method
- Large skillet For searing
- Tongs
- Sharp knife
- Cutting board
Ingredients
- For the Roast:
- 3-4 lbs chuck roast
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 4 carrots peeled and cut into chunks
- 3 potatoes cut into chunks (optional)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- For the Gravy:
- 2 tbsp cornstarch mixed with 2 tbsp cold water slurry
- Salt and pepper to taste
Instructions
- For the Oven Method:
- Preheat oven to 325°F (160°C).
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned.
- Remove the roast and set aside. Add onion and garlic to the pot and cook for 3-4 minutes until softened.
- Return the roast to the pot. Add carrots, potatoes (if using), beef broth, Worcestershire sauce, thyme, and bay leaves.
- Cover and transfer to the oven. Cook for 3-4 hours until the meat is fork-tender and shreds easily.
- For the Slow Cooker Method:
- Season and sear the roast as directed above.
- Place the roast in the slow cooker with vegetables, broth, Worcestershire, thyme, and bay leaves.
- Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- To Make the Gravy:
- Remove the roast and vegetables to a serving platter. Discard thyme and bay leaves.
- Strain the cooking liquid into a saucepan. Bring to a simmer.
- Whisk in the cornstarch slurry and cook for 2-3 minutes until thickened.
- Season with salt and pepper to taste.
- Serve the pot roast with vegetables and gravy.