Mouthwatering Pot Roast

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If you’re looking for the tastiest comfort food recipe, look no further than our Mouthwatering Pot Roast recipe. This recipe is easy to make and yields tender, juicy meat that’s packed with flavor. It’s the perfect meal for a cold winter night or a cozy family dinner.

The recipe begins with searing a beef chuck roast in a hot dutch oven until it’s browned on all sides. Once the roast is browned, we’ll add the broth, seasonings, and wine, and then bake for several hours. Then the onions, carrots, celery, and a touch of balsamic vinegar are added to the dutch oven and baked for another two hours until they’re soft and fragrant. This creates a deep flavorful base for the pot roast.

When the pot roast is fully cooked, it’s removed from the dutch oven and set aside to rest. The broth is then used to create a smooth, velvety gravy that’s perfect for drizzling over the meat. This adds an extra layer of flavor to the dish and makes it even more delicious.

Finally, the pot roast is sliced and served with the gravy and your favorite sides. It’s the perfect comfort food meal that’s sure to please everyone at the table. Enjoy!


Mouthwatering Pot Roast

The Perfect Mouthwatering Pot Roast is a delicious and easy-to-make recipe that's perfect for any occasion. It's a comforting and satisfying meal that's sure to become a family favorite. With tender, juicy meat and a rich, flavorful gravy, this recipe is the perfect way to warm up on a cold day.
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American


  • 3-4 lbs chuck roast can substitute with rump roast
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion chopped
  • 4 carrots diced into 1" pieces
  • 3 stalks celery diced into 1" pieces
  • 1 lb baby potatoes
  • 2 cups beef broth
  • 1 cup dry red wine
  • 4 cloves minced garlic
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp dried rosemary
  • 1/2 tsp thyme
  • 1/2 tsp rubbed sage optional
  • 1/2 tbsp aged balsamic vinegar
  • 2 bay leaves


  • Preheat oven to 300 degrees. Meanwhile, season your chuck roast all over with salt and pepper.
  • In a large dutch oven, heat 1 tbsp of olive oil over medium-high heat. Once the oil is glistening, add the chuck roast and sear on each side for about 4 minutes on each side until you get a nice browning sear all over. Remove dutch oven from the heat.
  • Add your roughly chopped onions around the side of the roast. Combine your beef broth, garlic, wine, rosemary, thyme, rubbed sage, garlic powder, and oregano. Pour over the roast and add your two bay leaves.
  • Bring the pan to a simmer over medium heat. Once simmering, cover and add to the oven for 2 hours.
  • Remove dutch oven after 2 hours and add your potatoes, carrots, celery, and a tbsp of aged balsamic vinegar. Cover and bake for another 2 hours.
  • Discard the bay leaves and cut the roast into large pieces. Serve with the juices from the dutch oven, or make a gravy (see steps below).

For the gravy (recommended!)

  • Remove roast and vegetables from your dutch oven and set aside on a large plate or dish to rest.
  • Combine 2 tbsp of cornstarch with 2 tbsp of cold water. Mix thoroughly with a fork until there are no lumps.
  • Bring your broth to a boil and slowly whisk in your cornstarch and water mixture until fully incorporated into the broth. Reduce until the broth begins to thicken to your desired consistency.
  • Season with salt and pepper to taste. Enjoy!
Keyword Pot Roast

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