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Pot Roast Recipe

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

  • prep: 25 mins
    total time: 4 hours 25 mins
  • servings: 8




  • 2 tablespoons vegetable oil
  • 1 5-pound beef chuck roast
  • Salt and pepper
  • 2 cups beef stock or reduced sodium canned beef broth
  • 1/2 cup red wine (optional)
  • 3 onions, cut into large wedges
  • 4 cloves garlic, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 2 pounds carrots, cut into 1 1/2-inch chunks
  • 2 pounds potatoes, cut into 1 1/2-inch chunks

Cook's Note

Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.


  1. Step 1

    Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.

  2. Step 2

    Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.

  3. Step 3

    Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Everyday Food, January/February 2003



Reviews (11)

  • 11 Dec, 2013

    Subbed celery and mushrooms for part of the carrots, added a bit of wine and a few sprigs of rosemary. This was a delish recipe, and so easy since I simmered it in the slow cooker all day.

  • 25 Nov, 2013

    Sounds difficult to make, but I was wrong! Nice recipe! For more recipes, you can log on to

  • 30 Oct, 2013

    My family always loves this recipe. I've made it several times following the recipe exactly. Thanks.

  • 3 Oct, 2012

    This is my second time making this recipe! Full of flavor and very tender! Its my favorite pot roast recipe!

  • 5 Dec, 2011

    Absolutely no disappointments here.. this pot roast will rein over anyother recipie you might be using. Full of flavor and taste that you can serve with pride & confidence. Simply follow the recipie, serve and then wait for the accolades to come.

  • 15 Oct, 2011

    Made this recipe almost exactly. I used small new potatoes and baby carrots so I didn't have to cut them up. Put in 3 stalks of celery. I used a can of beef broth and a can of water. Plenty of juice! Great supper for the 2 of us. Served a baked french roll from Whole Foods. Very good, just what we wanted!

  • 8 Jan, 2009

    This was delicious! Next time I would at least double the liquids so it made enough gravy. The gravy was so tasty but there really wasn't enough of it.

  • 15 Nov, 2008

    This is so good, just like Mama used to make!
    Truly a perfect pot roast recipe.

  • 9 Nov, 2008

    This is an excellent roast (I only know because the family keeps requesting it!). It takes a long time but it's worth it!

  • 18 Mar, 2008

    I had to make some mods for allergies and things I didn't have that worked well for me.
    A person I was cooking for is allergic to garlic. Since garlic is so flavorful, I had to boost it with something, so I added green onions to it when simmering. I didn't use the optional red wine, and I also didn't use beef stock or tomatoe paste, due to not having it. I used a vegetable broth instead. I don't know if that was preferable to me, but it still turned out well.

  • 22 Feb, 2008

    Excellent! I added rosemary and made it ahead so that I could drain off the sauce and really get rid of the fat (by refrigerating ).