How to Cook Pot Roast

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Cooking pot roast? Bookmark my guide on How to Cook Pot Roast! I’ll show you how to cook pot roast perfectly every time, whether it’s in the Dutch Oven, slow cooker, Instant Pot, or even in the air fryer. My tips, tricks, and step-by-step instructions will ensure your next pot roast is the best one yet!

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Pot Roast Recipes

Pot roast is easily one of my favorite family dinners. It’s so easy to make, packed with flavor, and after the initial prep is completely hands-off while it cooks. You can set it to cook in the morning and it will be ready to enjoy by dinner without any fuss. My classic pot roast recipe is the most popular recipe on my website, so you can bet I know how to turn a budget cut of meat into fall-off-the-bone deliciousness!

I’ll show you how to make pot roast of all kinds, not just a beef roast prepared in your oven! Ranging from pot roast recipes like your classic beef chuck roast and russet potatoes, to pork pot roasts and pot roasts using short ribs, there are plenty of cuts of meat to use and methods for cooking pot roast.

Read on for my guide to cooking pot roast, pot roast meats, advice, and ingredients that make the best flavor combinations. I have years and years of experience making pot roast, so you can trust you’ll find a method you love.

instant pot chuck roast up close on a plate with potatoes and carrots in front of two bowls of green beans and mashed potatoes

Chuck Roast vs Pot Roast

You might wonder what the difference is between chuck roast and pot roast. There is a difference, but the answer is really simple!

Chuck roast is the cut of meat

While often used interchangeably with pot roast, “chuck roast” is actually a cut of meat. It comes from the shoulder of the cow and has lots of highly developed muscle, meaning the meat is packed with flavor but generally quite tough. This makes it the ideal cut of meat for low and slow cooking methods such as pot roasts, because the extra fat melts into the meat to make it fall-apart tender.

Pot roast is the cooking method

When a recipe says it’s a pot roast recipe, that means it’s meat cooked low and slow in a closed, heavy container such as a crockpot, dutch oven, or big soup pot. You can also make pot roasts in a pressure cooker or air fryer. Pot roasts are braised chuck roast recipes that use added liquid and flavorings like herbs and vegetables to slowly cook the meat until the tough fibers have broken down, resulting in extremely soft, tender meat.

The important thing to note about pot roast is that not all pot roasts are beef, nor are they even all chuck roast! While chuck roast is a perfect choice for cooking pot roast style, you can cook all sorts of meats as pot roasts, such as eye of round roast, ribs, corned beef, and more!

Vegetables for Pot Roast

Carrots: Carrots are a classic ingredient in pot roasts with their sweet flavor and tender, buttery texture.
Potatoes: I recommend Russet potatoes or Yukon Gold potatoes as they will hold their shape while still getting nice and soft. Potatoes are excellent for pot roast as they soak up flavor.
Parsnips: Much like carrots and potatoes, parsnips cook down soft and soak up broth. While naturally bitter, the long cooking time cooks out any bitter flavor and leaves them mild and sweet.
Onions: Onions are a classic to pair with beef. I recommend Yellow or Sweet onions cut into large pieces. Red onions usually have too strong of a flavor, but you can use them if they’re what you have. I recommend cutting them smaller.
Turnips: These dense root vegetables cook down soft and add a nice earthiness to the roast. You can also use rutabagas which are similar in many ways and taste delicious.
Tomatoes: Sweet and juicy, tomatoes cook down to essentially become a part of the sauce. You can use diced tomatoes or cherry tomatoes, or tomato paste for more intense flavor.

Seasonings for Pot Roast

Fresh Herbs: I like using whole herbs such as fresh thyme sprigs and fresh rosemary with a garnish of fresh parsley at the end, but you can always use dry herbs if you don’t have access to fresh or if you would prefer.
Bay Leaves: You can’t make a roast without bay leaves! These flavorful leaves infuse the broth with tons of flavor as it cooks. Just remember to take them out at the end, as they are not edible.
Worcestershire Sauce: Packed with savory flavor, Worcestershire sauce enhances the overall taste of the beef and brings out the best of the sauce. It’s a must-have.
Pot Roast Dry-Rub: My home-made blend of seasonings added to the outside of the meat before searing ensures that every bite is loaded with flavor. With a blend of brown sugar, garlic powder, black pepper, sea salt, and paprika, this is the perfect seasoning for beef and all of the vegetables in the roast.
Liquid: I recommend a base of beef broth or beef stock, with red wine for extra flavor. If you don’t have any beef stock, you can use water and a beef bouillon cube.

Best Cut of Meat for Pot Roast

Beef Chuck Roast: The classic, and for a reason! This heavy, often budget-friendly cut comes from the shoulder of the cow and has incredible marbling and flavor, but very tough meat. Low and slow cooking turns the meat melt-in-your-mouth soft while capturing the best of the flavor. I recommend bone-in for even more flavor.
Eye of Round: This leaner cut can cook up tough if you don’t slow cook it in a pot! I love this cut if I want to make tender sliced meat, as it’s perfect for slicing for sandwiches.
Pork Shoulder or Pork Butt: Typically used for pulled pork, these hefty cuts are loaded with tons of meat for a low price! I love to use pork shoulder when I’m adding lots of seasonings, such as barbacoa.
Stew Beef: Pre-cut into small pieces, stew beef is typically made from tougher cuts or odds and ends. While not ideal for quick recipes, stew beef is fantastic for pot cooking, as it will be given plenty of time to turn soft.
Short Ribs: Much like chuck roast, short ribs contain a lot of connective tissues and bone, making for a meat that thrives with long cook times. The high percentage of bones means that broth will absorb tons of collagen and turn into a thick, decadent bone stock! Flavor it up for an ideal pot roast, like my Korean braised short ribs or short ribs in red wine sauce!

all the ingredients for air fryer chuck roast with labels

How to Cook Pot Roast in a Slow Cooker

Chuck roast in the slow cooker is a great choice for busy weekdays, as it can cook all day while you’re out and about. When you’re cooking slow cooker pot roast, make sure to sear the meat beforehand to enhance the flavor.

First, season the meat and place it in a large pan with olive oil or a high smoke-point oil. Sear the meat on all sides over high heat, then remove to a plate.
Add all gravy ingredients and vegetables to the slow cooker pot, then place the meat on top. Ensure there is enough liquid to cover the vegetables before placing the lid on.
Cook for 6 to 8 hours on low, or 4 to 5 hours on high until the meat is fork tender.

My Slow Cooker Roast Recipes

slow cooker chuck roast in the crockpot with potatoes and carrots

How to Cook Pot Roast in the Oven

The classic way to cook pot roast, pot roast in a Dutch Oven can be seared right in the pot before transferring it to the oven for the rest of the cook time. Dutch oven pot roast cooks faster than slow cooker, but will heat up the kitchen so choose your cooking method accordingly.

Season the meat, then preheat the Dutch oven over high heat and add a little oil. Place the meat in the pot and sear on all sides.
Once seared, remove from the heat and add vegetables, broth, and seasonings to the pot. The oven temperature depends on the type of meat you’re cooking, so check my linked recipes below for more specifics.
Place in the oven and cook until the meat is fork tender, and the vegetables are soft. Serve and enjoy!

Beef Chuck Roast Recipe

This Chuck Roast is the most popular recipe on my site for good reason! Melt in your mouth tender and loaded with flavor, this easy budget-friendly dinner is sure to become a family favorite!

Check out this recipe

Oven Pot Roast Recipes

Isabel’s Braising Pot

If you don’t have a dutch oven already or want to treat yourself to a new pot for braising (and more!), I recommend the Perfect Pot. I love this pot so much, I basically use it for everything.

photo courtesy of Our Place on Amazon

Shredded beef chuck roast with vegetables on a white platter next to the dutch oven lid

How to Cook Pot Roast in the Instant Pot

The instant pot works like magic for pot roast. By pressure cooking chuck roast, you can cook up a dinner that typically takes 8 or more hours in 1 hour or less! Plus, you can use the saute function to perfectly sear the meat before cooking. On busy nights, I find myself making pot roast instant pot style week after week.

Set the instant pot to saute mode and add a high smoke point oil. Season the meat on all sides, then place into the instant pot to sear. Once browned on all sides, remove to a plate and add chopped veggies.
Saute the vegetables until soft for about 5 minutes, then add red wine if using. Simmer another 5 minutes or until the liquid has been reduced by about half.
Place the meat back in the pot plus any extra seasonings or herbs. Place the lid on and pressure cook on high for 70 minutes. Natural release the pressure for 20 minutes, then manual release.
Create a corn starch slurry if desired. Mix into the pot to thicken the gravy, then serve and enjoy!

Instant Pot Pot Roast Recipes

a dinner plate filled with short ribs, buttered mashed potatoes, and dinner rolls on the side

Expert Tips for Cooking Pot Roast

Make sure to always sear the meat before roasting it. This will add tons of flavor to the final dish as well as a delectable crust.
While delicious seasoned with salt and pepper alone, I highly recommend playing with seasonings and dry rubs for the meat. For example, if you’re cooking a pork pot roast, try my pork rub. Short ribs taste amazing with my rib rub. Or, add a little more ‘oomph’ with my steak rub recipe!
I recommend adding sturdy herbs like rosemary and thyme early into the cook time, while softer herbs like basil and parsley can be added right at the end as garnish.

Choosing What Meat to Use

You can use just about any meat or any cut of meat for pot roast! I recommend heavy bone-in cuts such as shoulder roasts or pork butt, but you can also use lamb and ribs. Each cut and type of meat will have slightly different needs in terms of cook time and temperature, so I recommend checking out my recipes linked in this post!

Storing and Reheating Leftover Pot Roast

Refrigerator: Let the pot roast cool completely, then transfer to airtight containers in the fridge. I recommend storing the meat, gravy, and vegetables all together to keep the meat moist, but you can separate the meat and veggies out if you desire! Store for up to 4 days.
Freezer: Freezing pot roast is an excellent way to meal prep for months ahead! Let the roast cool completely, then separate out into medium sized freezer safe containers with the meat, gravy, and vegetables combined so none dry out. Store for up to 3 months.
Thawing: Thaw frozen pot roast overnight in the fridge, or run water around the outside of the container to free it and then place the frozen chunk of roast in a pot over low heat. Place on a lid and let slowly melt until hot and bubbly.
Reheating: Reheat on the stove or in the microwave with a lid. I recommend adding a little extra gravy or liquid to ensure nothing gets too dry.

Cooking Pot Roast FAQ

Are pot roast and chuck roast the same?

Not quite- pot roast is a style of cooking where meat is slowly braised in a heavy pot, while chuck roast is a cut of meat often used in pot roasts. You can make a chuck roast a pot roast, but a pot roast isn’t always a chuck roast!

Can I make pot roast without a dutch oven?

Yes! You can make pot roast using and heavy pot, such as a soup pot. Just make sure that if you’re cooking pot roast in the oven, you use a pot that’s oven safe! Otherwise, you can make it on the stove or in a slow cooker or Instant Pot. Check out my recipes above for all the different ways to cook pot roast!

What to Serve with Pot Roast

Pot roast serves up meat, veggies, and gravy all in one, so the best side dishes for pot roast are starchy sides like pasta and biscuits that can soak up juices!

Biscuits in the Air Fryer are super fast and easy!
Why not make some easy homemade pasta while the roast cooks?
Risotto with orzo is creamy and perfect for adding gravy!
You can’t go wrong with my perfectly fluffy mashed potatoes!
Or kick things up with homemade sprouted bread!

Cooking Pot Roast

After so many years of cooking pot roast, it’s still one of my favorite dinners to make for my family, and what they request most often (except for maybe my Sunday Sauce and Meatballs, which Ron can’t get enough of!). If you tried one of my pot roast recipes, let me know in the comments below!

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