Ree Drummond's simple, highly-rated recipe for succulent, flavorful, and melt-in-your-mouth chuck roast has earned more than 1,700 five-star reviews. Imagine the aroma of tender beef braising with fresh herbsget ready to create a family favorite that melts in your mouth!

Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size 1 of 6 servings
Calories 531
Total Fat 21 g
Saturated Fat 7 g
Carbohydrates 15 g
Dietary Fiber 4 g
Sugar 6 g
Protein 64 g
Cholesterol 182 mg
Sodium 1361 mg

Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min

Pot roast is the ultimate one-pot comfort food, and Ree Drummond's top-rated version delivers juicy, tender results that will have everyone coming back for seconds. Dive in to master the best beef cut, flavor-boosting tricks, and why braising creates perfectionplus Ree's secret ingredient that takes it over the top![1]

How to Make Pot Roast Like a Pro

Choose the right cut of beef. Go for boneless chuck roast, Ree's top pick. Its marbling adds richness, and connective tissue melts into gelatin for moist, flavorful meat during slow cooking.[1][2][4]

Brown aromatics for extra flavor. Saut onion halves and carrots in a hot Dutch oven to caramelize them, building deep flavor in the braising liquid.

Season and sear the meat on all sides. Salt and pepper generously, then sear until a golden crust forms for unbeatable taste.

Deglaze the pan for more flavor. Use beef broth or red wine to scrape up those tasty browned bits after removing the roast.[1]

Add just enough stock for optimal braising. Pour in beef stock to cover the meat halfway, ensuring even, gentle oven cooking.

Include fresh herbs for extra flavor. Toss in rosemary and thyme sprigs to elevate your roast from good to unforgettable.

Braise low and slow for melt-in-your-mouth texture. Hours in the oven break down tough tissues into silky gelatin, keeping everything juicy and rich.

How Long to Cook Pot Roast in Oven

Preheat to 275F: 3 hours for a 3-pound roast, or 4 hours for 4- to 5-pound. It's ready when fork-tender and falling apartpure bliss![1]

What Is the Best Meat for Pot Roast?

Opt for collagen-rich cuts like chuck roast, brisket, or bottom roundthese affordable tough cuts shine with slow braising. Ree loves chuck for its fat and tenderness; it'll transform your Sundays into cozy feasts.[2][4]

What to Serve with Pot Roast

Pair with mashed potatoes, green beans, rice, potato rolls, or buttered noodles for a hearty meal that warms the soul.

What's the Best Way to Thicken Pot Roast Sauce?

Whisk a flour slurry (equal parts flour and water) into the liquid, simmer to thicken, and cook out the raw taste. Reduce or use cornstarch for alternativessilky gravy awaits!

Perfect Pot Roast

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Cook Mode (Keep screen awake)

Preheat oven to 275F.
Season chuck roast generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high. Brown onion halves on both sides; remove to plate.
Add carrots, toss to brown slightly; set aside with onions.
Add more oil if needed; sear roast on all sides until golden. Remove.
Deglaze with 1 cup red wine or broth, scraping bits. Return roast, add stock to cover halfway.
Add onions, carrots, herbs.
Cover and roast 3 hours (3 lb) or 4 hours (4-5 lb), until fall-apart tender.