This easy pot roast is the ultimate comfort classic—tender, flavorful, and slow-cooked to perfection. A beautifully seared chuck roast simmers low and slow with caramelized onions, hearty vegetables, and aromatic herbs, creating a melt-in-your-mouth meal that’s perfect for Sunday dinner or cozy nights in. The savory broth transforms into a rich, flavorful sauce that pairs perfectly with mashed potatoes or rice.
Family of 6
20 minutes
5 hours
Main
1 chuck roast (3–5 lbs.)
3–4 small onions, halved
4 carrots, chopped
Olive oil
Celery, chopped
Mushrooms, chopped or sliced
4 garlic cloves, roughly chopped
Fresh thyme
Rosemary sprigs
Salt
Black pepper
Smoked paprika
Garlic powder
4 cups broth (beef or vegetable)
Preheat the oven to 275°F. Add olive oil to an oven-safe pot and heat until shimmering. Add the halved onions and cook until both sides are charred and caramelized. Remove and set aside on a plate.
In the same pot, add the chopped carrots and cook for a few minutes until lightly charred. Remove and set aside with the onions.
Generously season the chuck roast on both sides with salt, black pepper, smoked paprika, and garlic powder. Sear the roast in the same pot for 2–3 minutes per side, including the edges, until nicely browned. Remove and set aside on a separate dish.
Pour 1 cup of broth into the pot and use a whisk to scrape up the flavorful browned bits from the bottom.
Return the roast to the pot along with the onions and carrots.
Add the garlic, celery, mushrooms, thyme, and rosemary.
Pour in the remaining broth—enough to cover the roast halfway. Re-season lightly with salt, black pepper, and smoked paprika.
Cover with a lid and cook in the oven for 4 hours at 275°F, or until the roast is tender and easily shredded with a fork.
Shred the roast and serve with mashed potatoes or rice. Spoon the rich sauce and tender vegetables over the top for the perfect finishing touch.
