Sunday dinners in my family are always easy, delicious, and usually feature some kind of pot roast. After spending most of our morning out, I need a dinner that comes together quickly or something I can throw in the crock pot before we head to church, so it’s ready when we get home.
If you're looking for something super easy and delicious that only takes a few hours in the oven, this recipe is perfect for you.
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Pot roast is incredibly simple to make, whether you prefer the oven (my favorite way) or the crock pot (another great option for busy moms).
How To Make Mouthwatering Pot Roast The Whole Family Will Love
This super easy recipe takes only a few minutes to prepare.
When picking out a chuck roast for pot roast, the best choice is a boneless chuck roast. This cut comes from the shoulder area of the cow, which means it has just the right amount of marbling (those beautiful streaks of fat running through the meat). That marbling is what makes your roast melt-in-your-mouth tender and full of flavor as it cooks low and slow.
Here’s what to look for:
- Good Marbling: The fat within the meat melts during cooking, making the roast juicy and tender. Look for an even distribution of white fat throughout the meat.
- Thicker Cut: A thicker roast will hold up better during long cooking times and give you that perfectly tender, juicy pot roast we all love.
- Even Shape: A roast with an even shape cooks more uniformly, so all parts are done at the same time.
If you can, go for USDA Prime or Choice grades, as they usually have better marbling. This is the secret to a truly flavorful pot roast.
Mouth Watering Pot Roast
Equipment
- 1 dutch oven
Ingredients
- 1 tbsp Avocado Oil
- 4 lb Chuck Roast
- 1 tsp salt
- 1/2 tsp pepper
- 8 Large Carrots large chunks
- 2 Yellow Onions roughly chopped
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Brown sugar
- 5 cloves Garlic chopped or pressed
- 1 cup Red Wine I used California Roots Red Wine blend. It was literally $5
- 1 cup Beef Broth
- 8 Potatoes cut in quarters (peeled or washed is up to you)
Instructions
- Preheat oven to 325 °F
- Heat dutch oven on medium high heat than pour in avocado oil.
- Generously salt and pepper the roast all around.
- Sear the chuck roast till a beautiful brown crust forms on all sides.
- Remove chuck roast from pan (onto a separate plate)
- Add chopped onions and sliced carrots into already hot pan. Add more oil if needed.
- Sprinkle oregano, thyme, paprika, and brown sugar in with onions and carrots.
- Once the onions are slightly browned add garlic till the rawness is cooked off (about 30 - 40 seconds)
- Add the wine to deglaze and scrape the bottom of the pan.
- Pour i beef broth and add the potatoes.
- Place the roast back into the pan.
- Place into oven for 3 hours or until meat easily falls apart. Always check temp of meat to make sure it is fully done but if it falls apart easily then that is a good sign of doneness.
This pot roast is everything a Sunday dinner should be—warm, comforting, and full of rich flavors. The combination of tender chuck roast, savory herbs, and that hint of sweetness from the brown sugar creates a dish that’s simply irresistible. Plus, it’s all done in one pot, which makes cleanup a breeze.
Whether you’re new to making pot roast or it’s already a family favorite, this recipe is a must-try. It’s perfect for those days when you want to enjoy a hearty, homemade meal without spending hours in the kitchen.
Give it a try, and don’t forget to grab a glass of that leftover red wine to enjoy with your dinner!
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