Perfect Pot Roast #meatrecipes #potroast

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!


  • 4 lb. boneless chuck roast (marbled)
  • Kosher sea salt + ground black pepper
  • 3 tbsp. vegetable oil, divided
  • 4 large carrots, cut into 1-inch pieces
  • 1½ lbs. small red or gold potatoes
  • 1 yellow onion, chopped
  • 3 c. beef broth
  • 1 c. water
  • 2 tbsp. aged balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 6 cloves roasted garlic, minced
  • 4 sprigs fresh thyme, stems removed
  • 1 tbsp. chopped fresh parsley (optional)


  1. Preheat oven to 350 degrees.
  2. In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
  3. Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
  4. Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
  5. Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
  6. Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.


  • You can find jars of roasted garlic in your produce section, on the condiment aisle or fresh roasted garlic near the salad bar or deli department.