Beef Pot Roast Recipe
My Mom’s Best Beef Pot Roast Recipe is tender, juicy, and packed with flavor. The perfect Sunday dinner to bring the family together, this classic comfort food recipe can be made in the oven or slow cooker!
Why We Love This BEST Pot Roast Recipe
It’s hard to pinpoint exactly why pot roast is always better when Mom makes it. The wow factor doesn’t come from fancy ingredients or cooking methods. Mom’s Best Beef Pot Roast is a humble classic-American roast with carrots, onions, and potatoes, that blow everyone else’s pot roast out of the water… In my opinion.
My mom made her pot roast at least a couple times a month, throughout my entire childhood. She would prep the roast before church on Sunday mornings, then place it in the oven as we walked out the door. Later, we would come home to a house filled with the aroma of pure beefy comfort.
Now, I love filling my own home with the same warm, delicious smell of Mom’s Best Beef Pot Roast!
This meal is sure to satisfy and is great even for picky eaters. Pair with extra potatoes or make gravy and serve them with decadent mashed potatoes! Especially during the colder months, this beef pot roast is constantly in my dinner rotation.
You can make your pot roast by starting on the stove and finishing it in the oven, or you can simply let it slow cook to perfection in your crock pot! Either way, you will end up with the most tender and flavorful pot roast ever.
Ingredients You Need For Top Round Roast
I believe one of the reasons that beef pot roast is such a classic meal is that it’s made with wonderfully simple ingredients. By cooking it low and slow, either in the oven for 4 hours or in the crock pot for 6-12 hours, your hearty veggies and tender beef get a chance to really come together to create flavorful pot roast magic.
Here are the ingredients you’ll need to make Mom’s Best Beef Pot Roast:
- Beef roast – Pick cuts of beef like top round, chuck roast, or rump roast are best!
- Thick-cut bacon – or pancetta!
- Sweet onions
- Garlic – whole cloves
- Fresh thyme
- Fresh rosemary
- Carrots
- Mini new potatoes – use a medley of mini and red potatoes or any potatoes you prefer
- Worcestershire sauce – for added umami flavor
- Water
- Beef base – boullion or beef broth
- Salt and pepper – to taste
Pro Tip: Select a large beef roast that will shred well when cooked over time. It’s best to find one with some fat marbling, like a beef chuck roast, rump roast, or some top-round roasts. Even lean roasts will cook down and shred. Yet the marbled fat provides rich flavor and gives the slow-cooked meat a more luxurious texture.
You can also add or swap extra root vegetables like turnips and parsnips!
How To Make Pot Roast
- Preheat & Prep: Preheat the oven to 300 degrees F. Move the oven racks up or down to accommodate a large pot or dutch oven. Salt and pepper the beef roast generously on all sides.
- Start Building Flavor: Place the chopped bacon in a 6-8 quart dutch oven, or oven-safe pot with a lid. Set the pot over medium to medium-high heat and cook the bacon, stirring occasionally. Once the bacon is mostly cooked, add the onions wedges, garlic, and fresh herbs. Add a bit of olive oil if the pot seems dry. Let the onions sauté on both sides, then move the onions and bacon to the side and add the beef roast. Brown the roast on all sides, flipping every 2-3 minutes.
- Add Additional Ingredients: Move the beef roast to the center of the pot. Move the onions and bacon to one side. Pour the Worcestershire sauce, water, and beef base into the pot. Arrange the carrots and potatoes around the beef. Cover the pot with a heavy lid and place it in the oven for 4 hours, or until the meat is fork-tender.
- Shred and Serve: Shred the beef and serve it warm with potatoes, carrots, onions, and pan juices.
How To Make Pot Roast in a Crock Pot
Yes, you can turn this into a slow cooker recipe. However, remember that you must sear the bacon, onions, herbs, and beef prior to placing them in the crock pot. If you put the ingredients in the crock pot raw, you will end up with a shallow mediocre version of Mom’s Best Beef Pot Roast Dinner. What a travesty.
Slow cook on high for 6-8 hours or on low for 10-12 hours! Shred and enjoy!
SEE THE RECIPE CARD BELOW FOR HOW TO MAKE TOP ROUND POT ROAST
Tips for Success
- Beef base is concentrated beef stock. If you add it to the pot roast with a smaller portion of water, the roast will absorb the concentrated flavor and give the roast an extremely beefy essence. This will add more flavor to the pot roast than beef broth! You can keep beef base in the refrigerator for a long time and use it for gravy and soups.
- For even more flavor, add about a quarter cup of dry red wine! The alcohol will get cooked off but adds a nice depth of flavor.
- The more carrots, the merrier. In this beef pot roast recipe, you’ll notice there are more carrots than potatoes. Yes, this is intentional, and yes, if you have room in your dutch oven you should always add more carrots than listed. The carrots offer a touch of rustic sweetness to Mom’s Best Beef Pot Roast Dinner, which seasons the entire meal. They are so soft, silky, and sweet, that the carrots are always the first thing to disappear. When in doubt, add more carrots!
- Don’t skip searing the meat! This seals in the flavor, and creates a foundation for all the other flavors of the pot roast to build upon. Make sure to salt and pepper the beef thoroughly before searing. If you are using a slow cooker to make your beef pot roast, you definitely still want to properly sear the bacon, onions, herbs, and beef prior to placing them in the crock pot!
Frequently Asked Questions
To get fall-apart tender beef, you have to slow cook the beef for at least 4 hours in the oven, or at least 6 hours in the slow cooker on high. You might even need a little bit more time, depending on how tender the beef is at that point. Check on it, and if it doesn’t immediately fall apart, keep cooking it! Patience is key!
Sure! You can really use any kind of potato you want, but if you use large potatoes, make sure to cut them into quarters so they cook through before the end of the cooking process. You can use yukon gold or russet potatoes for the best result!
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until heated through!
To make a gravy, take the beef and vegetables out of the pot after cooking. Shred the beef and place it on a platter with the veggies. Cover with foil to keep warm. Scoop out 1/2 cup of the pan juice and place it in a bowl. Swirl the bowl to cool the juice. Whisk 1-2 tablespoons of cornstarch or flour into the juices. Whisk until smooth. Then whisk the smaller portion of juice with cornstarch back into the pot. Heat over medium-high until the juices thicken into gravy. Let the gravy simmer until it reaches your desired consistency. Add a little water if it is too thick. Serve over the warm roast and enjoy!
Looking for More Slow Cooker Comfort Food Recipes?
- Chicken Broccoli Slow Cooker Lasagna
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Beef Stroganoff Recipe
- Slow Cooker Shepherds Pie Recipe
- Slow Cooker Garlic Butter Chicken and Potatoes
- Slow Cooker Honey Garlic Beef Tenderloin Recipe
- Crock Pot Pork Loin with Vegetables
Best Beef Pot Roast Recipe
Ingredients
- 4 pounds beef roast (top round, rump roast, or chuck roast are best)
- 4 strips thick-cut bacon, chopped
- 2 large sweet onions, peeled and cut into large wedges
- 4 cloves garlic smashed
- 4-5 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 2 pounds carrots, trimmed and halved
- 1 1/2 pounds mini new potatoes
- 1/2 cup Worcestershire sauce
- 1 1/4 cups water
- 2 tablespoons beef base
- Salt and pepper
Instructions
- Preheat the oven to 300 degrees F. Move the oven racks up or down to accommodate a large pot. Salt and pepper the beef roast generously on all sides.
- Place the chopped bacon in a 6-8 quart dutch oven (or oven safe pot with lid.) Set the pot over medium heat and cook the bacon, stirring occasionally. Once the bacon is mostly cooked, add the onion wedges, garlic, and fresh herbs. Let the onions sauté on both sides, then move the onions and bacon to the side and add the beef roast. Brown the roast on all sides, flipping every 2-3 minutes.
- Move the beef roast to the center of the pot. Move the onions and bacon to one side. Pour the Worcestershire sauce, water, and beef base into the pot. Arrange the carrots and potatoes around the beef. Cover the pot with a heavy lid and place it in the oven for 4 hours, or until the meat is fork tender.
- Shred the beef and serve warm with potatoes, carrots, onions, and pan juices.
This beef pot roast has become a family favorite in my house! The beef turns out so tender and juicy, and it’s so delicious!! Thank you for the recipe.
I am always looking for new crock pot recipes and this was a hit! Even my picky son loved it!
This is just like Sunday dinner growing up. I love how flavorful it is!
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Best pot roast I’ve ever made and I’ve made plenty in my life. Husband gave it a thumbs up as well as our neighbors that I shared with. Followed directions exactly. This recipe is a keeper!!!
I’m making it for the second time. It is, by far, the best beef roast I’ve ever eaten. This time I didn’t realize that I was out of bacon (I know, the shame I feel!); however, I always save the bacon grease for other recipes. Melted about a tbsp or so in the pot and went from there. Other than biting into the bacon itself, I couldn’t tell the difference.
I just want to verify because I’m not a very good cook on my own, I have to follow the recipe and instructions. I’ve got everything in the slow cooker right now. Do I leave it on low heat for the 10-12 hours or high? Also, if it is a low setting, can I put it at high for the last 3 or 4 just to speed things up?
Hi Mason,
You can cook it on high for 6-8 hours, or on low for 10-12 hours. In the slow cooker, the extra time is needed to cook the beef down to a soft shredded texture. Happy Cooking!
I’ve made this twice in a month. My husband of 28 years says this is the best meal he’s ever had in his life. Both times I used rump roasts, dried herbs and I also thickened the juices into a gravy. Amazing recipe and pretty easy, too! Thanks a bunch!
A question on this recipe. Does the fresh thyme, rosemary, and the bacon stay in the pot when this goes in the oven?
Hi Bob,
Yep, you got it! The longer they cook with the beef, the better. :)
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I’m making right now😂😂it smell delicious I dont have pot that goes to the oven so I’m cooking it on top the stove. Meat it look tender wish me luck I want my kids and grandkids to enjoy it 😍❤thank you so much for sharing your dear mom recipe I appreciate it🙏❤
The sauce created by this recipe is amazing. I have followed many recipes for pot roast and this recipe has the been juice/sauce by far. Amazing sauce – a 10! I did deviate from the recipe in two areas – I didn’t have raw bacon so I substituted a bit over a tablespoon of extra virgin olive oil. The only other change occurred at the end – I wanted to thicken the sauce a bit so I mixed some corn starch with cold water. Added the slurry and then boiled the sauce for about 2-3 minutes. Sauce thickened just a bit. Our meat was a top round from Sam’s Club weighing 3.27lbs and it cooked to 200F in 3hrs 40min. Also, I browned the roast a good amount more than the video. Sliced the top round with a brisket knife and it was fall apart tender. Again – amazing flavor in the sauce.
This recipe is incredibly tasty. After the pot roast was done, I took the meat, carrots and potatoes out of the pot and pureed everything that was left in the pot (juices, bacon, herbs) with my vitamix. It made an incredibly amazing brown gravy. This is one to save!
Wow…one of the best roasts Ive ever had♡♡♡ I didnt have Worchestercire…so i used red wine vinegar soy sauce and a dash of brown gravy…
Made this for Sunday lunch and it was delicious. I had a 6 lb roast and cooked it 5 hrs and let it rest about 20 min. Wonderful recipe
I am going to make this tonight. I think it sounds wonderful and you have written perfect instructions. Thank you!
My family loved this. I followed this to the letter, it was perfect.
Smelling the succulent roast baking now for my boyfriend who lost his job today. I asked him what i could make for dinner and he exclaimed pot roast like my mom used to make!! ….this recipe should fit the bill. Thank you!!
This is now the only way my wife and I prepare pot roast. The only changes I’ve made is that I use 3/4 cup of red wine and 3/4 cup of beef stock rather than water. My wife and sons really seem to like this much better than the way I used to make it. Thanks for the great recipe.
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I made this pot roast and everyone loved it. I reduced the water by 1/2 cup and added red wine. And also because I’m lazy, salt pepper and flour on the meat prior to searing to make more of a gravy. The meat was tender , the veggies were delish and the plates were licked clean. Stop talking about it and make it!
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I love pot roast!! This looks incredible!!
Could really go for a comfy meal like this right now!
Pot Roast always has a comforting feeling for me. Reminds me of home.
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I love old fashioned pot roast! This looks awesome!
One of our favorite Sunday Dinners!
Comfort food at its finest!
I love cozy Sunday meals like this!