There’s something undeniably comforting about a Cozy Pot Roast that fills your kitchen with rich, savory aromas. This recipe delivers tender, melt-in-your-mouth beef paired with hearty vegetables, all simmered to perfection in a flavorful broth. The balance of textures—soft carrots, velvety potatoes, and succulent meat—creates a dish that feels like a warm hug on a plate. With just 30 minutes of prep and a few hours of hands-off cooking, it’s the ultimate meal for busy days or lazy weekends.
Every bite is a celebration of deep, satisfying flavors, from the savory beef to the subtle sweetness of caramelized onions. Packed with protein and wholesome ingredients, this pot roast is as nourishing as it is delicious. Whether you’re feeding a crowd or enjoying leftovers, it’s a timeless classic that never disappoints. Let this dish bring comfort and joy to your table—it’s worth every minute of its 3-hour journey from stove to plate.
Ingredients for Cozy Pot Roast
- 2-3 lbs (1-1.4 kg) chuck roast (pat dry with paper towels before seasoning)
- Salt and ground black pepper (for seasoning the roast)
- 2 Tablespoons avocado or olive oil (for searing the meat)
- 3 Tablespoons (42 g) butter (divided, salted or unsalted)
- 1 large onion (cut into thick wedges)
- 1 ½ Tablespoons minced garlic
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ cup (60 ml) red wine vinegar (helps deglaze the pan)
- 2 cups (473 ml) beef broth
- 2 dried bay leaves
- 1 ½ lbs (680 g) potatoes (cut into 1 ½” pieces, or use baby potatoes)
- 1 lb (453 g) carrots (cut into 2” sticks, or use baby carrots)
- Parmesan cheese and parsley (optional, for garnish)
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C) and arrange a rack in the center. Ensure your covered Dutch oven fits.
- Season the roast: Pat the chuck roast dry with paper towels, then season generously with salt and pepper on all sides.
- Sear the meat: Heat oil in the Dutch oven over medium-high heat. Once shimmering, sear the roast on all sides for 2-3 minutes per side. Avoid moving it while searing for a good crust. Remove and set aside.
- Cook the onions: Reduce heat to medium, add 2 Tablespoons of butter, and melt. Add onion wedges and cook until softened.
- Add garlic and spices: Stir in minced garlic and cook for 30 seconds until fragrant. Add basil, thyme, paprika, salt, and pepper, and stir briefly.
- Deglaze the pan: Pour in red wine vinegar, scraping the bottom to loosen browned bits. Cook until the vinegar reduces and the steam is no longer pungent.
- Add liquids and veggies: Pour in beef broth, then add potatoes, carrots, and bay leaves. Submerge the bay leaves in the liquid.
- Assemble the roast: Place the seared roast over the veggies (add any juices from the plate). Nestle it gently into the liquid (it won’t be fully submerged). Top with the remaining 1 Tablespoon of butter.
- Bake: Cover with the lid, transfer to the oven, and cook for 2 ½ – 3 hours. Check doneness by piercing the roast with a fork—it should shred easily. If not, return to the oven and check every 20-30 minutes.
- Finish and serve: Remove the roast to a plate, shred it, and discard any large fat pieces. Remove the bay leaves from the pot, return the shredded meat, and stir. Garnish with Parmesan cheese and parsley if desired. Serve warm.
Perfect Pairings: Serving Suggestions
This cozy pot roast is a hearty meal on its own, but it pairs beautifully with a side of crusty bread or buttered egg noodles to soak up the rich broth. For a fresh contrast, serve it with a simple green salad or steamed green beans. Don’t forget to sprinkle extra Parmesan cheese and parsley on top for a finishing touch!
Make It Ahead: Storage and Reheating
This pot roast tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of beef broth if needed to keep it moist. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Switch It Up: Recipe Variations
Feel free to customize this recipe to suit your taste. Swap red wine vinegar for balsamic vinegar for a deeper flavor, or add mushrooms and celery for extra veggies. If you’re short on time, use a slow cooker—sear the meat and sauté the onions as directed, then cook on low for 8 hours or high for 4-5 hours.
Kitchen Essentials: Equipment Guidance
A Dutch oven is key for this recipe, as it evenly distributes heat and locks in moisture. If you don’t have one, a heavy-bottomed pot with a tight-fitting lid will work. Make sure your oven rack is positioned in the center for even cooking, and use a fork to test the roast’s tenderness before serving.
Quick Tips: Time-Saving Hacks
To save time, prep your veggies the night before and store them in the fridge. You can also skip the searing step if you’re in a rush, though it adds a lot of flavor. For a faster cook time, cut the roast into smaller chunks—this reduces the cooking time by about 30 minutes.
Cozy Pot Roast Recipe
Ingredients
- 2-3 lbs chuck roast
- Salt and ground black pepper for seasoning
- 2 Tablespoons avocado or olive oil
- 3 Tablespoons butter divided (salted or unsalted) 42 g
- 1 large onion cut into thick wedges
- 1 ½ Tablespoons minced garlic
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ cup red wine vinegar 60 ml
- 2 cups beef broth 473 ml
- 2 dried bay leaves
- 1 ½ lbs potatoes cut into 1 ½” pieces 680 g
- 1 lb carrots cut into 2” sticks (or 1 lb baby carrots) 453 g
- Parmesan cheese and parsley for garnish optional
Instructions
- Preheat oven to 325F (160C) and arrange a rack to the center of the oven (make sure your covered Dutch oven will fit in there).
- Pat meat dry with paper towels then season all over with salt and pepper.
- Heat oil over medium-high heat in Dutch oven. Once shimmering, add the beef and sear on all sides (about 2-3 minutes per side, while searing allow the meat to sit undisturbed, moving it while it cooks will diminish the sear).
- Once seared, remove to a plate. Reduce stovetop heat to medium and toss 2 Tablespoons of butter into the skillet. Once melted, add onion and cook until softened.
- Add garlic and cook until fragrant (30 seconds).
- Add basil, thyme, paprika, salt, and pepper and stir briefly.
- Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Cook until vinegar is reduced and the steam is no longer pungent if you sniff it.
- Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them into the liquid. Add chuck roast over the veggies (and add any juices that may have pooled on the plate to the pot as well), nestling it gently into the liquid (it will not be submerged). Place remaining butter (1 Tbsp) on top of the roast.
- Cover with lid, transfer to center rack of oven, and cook for 2 ½ -3 hours. Check roast by piercing/tugging with a fork. If it doesn’t come apart easily with a fork, return to the oven and cook until tender (I check every 20-30 minutes).
- Once cooked, remove roast to a plate and shred, discarding any large pieces of fat. Remove bay leaf from pot then return the meat to the pot, stir and serve, garnished with parmesan cheese and parsley.