Classic Beef Pot Roast: Key Tips for Making the Best

Beef Pot Roast, Beef Burgundy, Beef Bourguignon, and Sunday Roast are different names for the same thing—tender, slow-braised beef resting in rich mushroom gravy that tops potatoes like none other.

Updated: This post is updated with slow cooker and Instant Pot instructions for more cooking method options.

What began as a French peasant dish became a dinnertime staple in America, welcoming cooler weather with an aroma promising a hearty meal. On Sundays, families would leave for church and return home to (mostly dry, over-cooked) roast for dinner, or supper, depending on the part of the country.

Let me first clarify, beef pot roast is not roast beef.

Pot roast is braised (less liquid) or stewed (more liquid) at low temperature in either an oven, slow cooker, or simmered on the stove until the meat is fully cooked and fork-tender.

Roast beef is dry-roasted in the oven until medium-rare and sliced to serve. The ideal cuts of meat differ for each method, but here we are focusing on Beef Pot Roast.

The movie Julie & Julia brought new attention to mastering technique as an investment in everyday meals. Home cooks have tried to simplify this classic with soup mix or the throw-it-all-in-a-pot approach that does not compare in flavor or texture.

Tips for the Best Beef Bot Roast

• Choose the right cut of meat. The best cuts for pot roast come from the shoulder or rump of the cow, the most worked muscles with lots of connective tissue requiring longer cooking time to break down. My favorite is chuck roast (shoulder), which is also called chuck eye, blade roast, arm roast, 7-bone roast, and pot roast. 
  Boneless beef short ribs are also a good choice, though you may have to do more trimming of the fat. Some fat is necessary for great-tasting pot roast, but it doesn’t need to swim in it.
• Trim some fat. If the meat has a thick ribbon of fat—the type that separates muscle, not marbling—thicker than 1/8-inch, it should be trimmed. This fat is not the type that melts within the meat to add to tenderness or flavor.
• Brown the meat to develop its deep, beefy flavor necessary for sumptuous gravy. In this recipe, the meat is trimmed and cut into 2-3 inch chunks, allowing for more browned surface area and efficient cooking time. A slow cooker or Instant Pot is suitable for slow roasting in STEP 8; just don’t skip browning the meat properly.
• Cook a 3-4 pound roast for 3 to 3 1/2 hours, but not all day. I really do get the convenience of using a slow cooker, but I’m not inclined to cook roast all day because of the dry texture that can result. This article at Serious Eats makes it easy to see how the meat changes when cooked too long—it becomes dry and mealy, even though it’s soaked in liquid.
• Timing the vegetables is also essential to ensure the potatoes and carrots are fork-tender, not mushy. I know, the dump-it concept is easy, and if you prefer extra soft carrots, go for it. Otherwise, hold those veggies until the last hour of cooking.

Basic Recipe Step-by-Step

1. Brown roast pieces on each side, in small batches, so it’s not crowded in the pot. Set browned meat aside on a platter and sprinkle with spice mix.
2. Once all the meat is browned, soften and caramelize the celery, onion, and garlic in the same pot for 5-7 minutes.
3. Return the roast to the pot, including any juices that accumulated on the platter; let rest on top of the onions and celery. Add the bay leaf, tomato paste, wine, and enough beef stock to barely cover the meat (2-3 cups). Bring to a simmer on the stove, then transfer the covered pot to a preheated oven at 300°F. Cook for 3-4 hours or until the meat is tender and a fork pierces it easily.
4. During the last hour of cooking time, add the carrots and potatoes to the pot right, resting on top of the meat. Cover and return to the oven to cook until tender, about 45 minutes. 
5. While the potatoes and carrots are cooking, sauté the mushrooms in a large skillet in 2 tablespoons of olive oil until browned, 6-8 minutes.
6. Once the roast is tender and the potatoes and carrots are fork-tender, remove potatoes and carrots from the pot to a covered bowl, and transfer the roasted meat to the skillet with the mushrooms. Strain the remaining contents of the pot and skim the top to remove excess fat.
7. Create a slurry of cornstarch by mixing it with a tablespoon of water; stir this into the juices and transfer to the skillet with the meat and mushrooms. Bring to a low, gentle boil while stirring and cook until the gravy thickens (about 2 minutes). Serve the meat and mushroom gravy from the skillet with the buttered potatoes and carrots on the side.

Quick FAQ (Beginner Edition)

• Can I skip searing the beef? You can, but you’ll lose flavor. Searing introduces the Maillard effect, giving browned food its unique, more complex taste.
• Do I have to peel the potatoes? Not if you use Yukon Gold or red potatoes—the skins add texture and nutrients. If you buy small new potatoes, you don’t even have to cut them.
• Can I use other vegetables? Of course, but I recommend dense root vegetables like parsnips, sweet potatoes, or even turnips, so they don’t overcook.
• Is wine really necessary? Nope, broth works fine! Wine is an acid, so it adds brightness and complexity to the flavor. However, you can sub with more broth with a splash of Worcestershire sauce instead.
• Why is my pot roast tough? Don’t worry—it probably just needs more time. Pot roast is naturally a tough cut of beef, but slow cooking breaks down the connective tissue into tender, juicy meat. Keep cooking until you can pull the beef apart easily with a fork
• Why does my pot roast seem dry? Cooking too long or selecting meat that is too lean can result in a dry texture, even though it’s cooked in liquid. PRO TIP: Allow the cooked meat to rest overnight in broth in the refrigerator. Broth is a better choice than gravy for this, as it is easier for the meat to absorb post-cooking. This same technique also works for pulled pork and brisket.
• Can I make it ahead of time? Absolutely! Like most soups, the flavor is enhanced the next day. I recommend storing the beef separately from the potatoes and carrots, and reheating it gently in a skillet set on low with a lid until warmed through.
• What can I make with the leftovers? Our favorite is Vegetable Beef and Barley Soup made with pot roast leftovers.