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There’s something about a roast in the oven that makes a house feel like Sunday, even in the middle of the week. This Dutch oven pot roast is the kind of meal that shows up looking like you spent all day on it, when really the oven did most of the work. Everything cooks together in one pot, gravy included, so there’s a full dinner ready for the table and barely anything left to clean up after.
My mom sure taught me how to make a delicious roast growing up. It was a favorite and on our regular Sunday dinner rotation. I can remember pitching in to help make it in my early pre-teens. This roast was her version of a classic pot roast with carrots; I just added my special flavor boost.
Mom kept it traditional with her seasonings, while I add in onion soup mix and swap some of the broth for wine for another layer of flavor. I also double her cream of mushroom soup to create an instant gravy right in the pot while the roast cooks. No extra pan or extra step needed.
It’s still the roast I turn to on a Sunday after church, but honestly I also make this on a weeknight because it’s so simple to put together. The oven does most of the work, and you get a weekend-worthy meal without spending your whole evening in the kitchen.
Why you’ll love this Tender Pot Roast Recipe!
This oven pot roast doesn’t skimp on flavor, and it doesn’t ask much of you either. Every layer, the seasoning, the wine, the gravy, builds itself right in the pot while it cooks.
- ❥ Beefy Flavor, Doubled Up: Onion soup mix works into the broth from the start, giving the whole roast a deeper beef flavor without extra seasoning packets.
- ❥ A Cup of Red Wine: Swapped in for part of the broth, it adds a layer of flavor plain broth alone can’t match.
- ❥ Gravy That Makes Itself: Cream of mushroom soup turns into a thick, savory gravy while the roast cooks. No separate pan, no cornstarch slurry to babysit.
- ❥ Carrots and Potatoes Cooked Right In: They soak up all that flavor as they cook with the roast, so the whole meal comes out of one pot.
Ingredients
- Chuck Roast: Look for good marbling. That fat renders down as it cooks, which is what turns this into a fall-apart roast instead of a tough one.
- Olive Oil: You will need this if you are going to sear the roast first.
- Salt & Pepper: Don’t leave off the seasoning.
- Carrots and Potatoes: Cut into large chunks so they hold up through the long cook time. If you’d rather use baby carrots, add them about halfway through instead of at the start; they cook faster than big chunks and go mushy if they’re in the pot the whole time.
- Condensed Cream of Mushroom Soup: Two cans thicken into a rich gravy on their own as the roast cooks, so there’s nothing extra to stir together afterward.
- Beef Broth: Builds the braising liquid alongside the wine and adds its own beefy flavor to the mix.
- Red Wine: Adds a layer of flavor plain broth can’t match on its own. No wine on hand? Use extra beef broth in its place.
- Beefy Onion Soup Mix: This is where a good bit of the beef flavor in this roast comes from, no extra seasoning packets needed. I use my homemade onion soup mix here often.
- Cornstarch Slurry (optional): Only needed if you want the gravy thicker than the cream of mushroom soup already makes it.
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How to Make the Ultimate Easy Pot Roast:
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Sear the Roast (Optional but Worth It)
Season the roast with half the salt and pepper, then get your Dutch oven good and hot with the oil before adding the meat. Sear on all sides until well browned, about 4 to 5 minutes a side. Don’t rush this part, that browned crust is doing a lot of the flavor work later.
Step 2 | Add the Vegetables and Seasoning
Nestle the potatoes and carrots around the roast right in the pot, then season everything with the remaining salt and the minced garlic.
Step 3 | Mix and Pour the Braising Liquid
Whisk the cream of mushroom soup, beef broth, red wine, and onion soup mix together in a bowl until smooth, then pour it over the roast and vegetables.
Step 4 | Cover and Bake
Cover with the lid and slide it into a 300°F oven for 60 to 70 minutes per pound. Start checking at the low end of that range. The roast is ready when a fork slides in with almost no resistance, that’s your cue, not the timer.
Step 5 | Check Halfway Through
About halfway in, take a peek and spoon some of the liquid back over the roast and vegetables. If it looks like most of it has cooked away, add a splash more broth so nothing dries out. A wide, shallow Dutch oven tends to need this more than a deep one, so don’t be surprised if yours does.
Step 6 | Rest, Then Serve
Let the roast rest a few minutes before slicing or shredding, then spoon the gravy over the top and serve.
How to Thicken without a Cornstarch Slurry?
This Oven Roast also Works in the Slow Cooker or Instant Pot
This same combination works in a slow cooker on low for 7 to 9 hours, or in an Instant Pot on high pressure for 20 minutes per pound with a 15-minute natural release. Same ingredients, just a different pot and timeline.
Variations and Substitutions:
- Swap the Vegetables: Potatoes and carrots are classic, but mushrooms and green beans work well too if you want something different.
- Add Even More Umami: A tablespoon of soy sauce or a few dashes of Worcestershire sauce adds a savory kick if you want to push the flavor even further.
- Shortcuts & Time Savers: Skip the sear if you’re short on time. It’s optional, the roast still comes out tender, just with a little less browned flavor built in.
Gluten-Free Classic Pot Roast
Watch for a couple of things to make sure this roast is Gluten-Free.
- Onion Soup Packet Options: My favorite replacement is my homemade onion soup mix. My spice pantry is already stocked with gluten-free spices, so it’s a safe swap. Other store-bought options are Simply Organic, Clean Monday Onion Soup Mix, or Goodmans, McCormick Simply 5, which is labeled GF in the US.
- Use Gluten-Free Brands of Cream of Mushroom Soup: I’ve tested this with Pacific and Campbell’s brands. You can also make my homemade cream of mushroom soup with GF flour.
- Beef Broth: Swanson, Progresso, Pacific Foods, and Kitchen Basics are labeled gluten-free in the US.
- Wine: Naturally gluten-free, but check labels since some flavored wines use a malt base from barley.
Always check current labels when shopping, as they may change over time, and if anyone at your table has celiac disease, double-check every label rather than relying on this list alone. Clean Monday is a great source for gluten-free seasonings.
Recipe Tips
Instant Pot Tips
- Using Baby Carrots Instead: They cook faster than large chunks, so add them in about halfway through instead of at the start. Toss them in too early, and they’ll turn mushy by the time the roast is done.
- Check the Liquid Halfway Through: I usually don’t find the liquid cooks out on this one, but it’s worth taking a peek halfway through since every pot cooks a little differently. I like to spoon some of that liquid back over the roast at that point and make sure the carrots and potatoes are nestled down in it, not just sitting on top.
- If Your Roast Isn’t Tender Yet, Just Give It More Time: Every roast is a little different, and so is every oven. If yours isn’t falling apart the way it should be, don’t panic, just pop the lid back on and let it keep going a bit longer. It’ll get there.
What to Serve With Pot Roast
This recipe already brings its own sides right in the pot, so a simple green salad and a batch of warm dinner rolls are all you really need to round out the table. My mom always served her roast with a side of Southern Instant Pot Green Beans too, and that pairing still feels right every time.
Save room for dessert. A slice of Sweet Potato Pie or a piece of Apple Dapple Cake keeps things easy after a meal, and if you want something a little more indulgent, my dessert section has plenty more to choose from. My Caramel Apple Dump Cake is always a good bet if you want something warm to finish the meal.
Frequently Asked Questions:
A pot roast is a larger, usually less expensive, tougher cut of beef. It is perfect for low-and-slow cooking, as it will tenderize the beef as it cooks. Most often, it is cooked with herbs, braising liquid, and vegetables that together create a flavorful broth and result in fall-apart roast beef.
You really can use a variety of beef roasts: chuck roast, round roast, rump roast, and briskets work well.
I usually use a 3- to 5-pound roast. Just make sure it’s large enough to feed your crowd. As a rule of thumb, plan on ½ pound per person. You can go a little higher if your crowd has big appetites. Remember the beef breaks down as it cooks. And it is really good leftover as well!
You don’t actually need to add anything extra. Between the two cans of soup and the vegetables releasing their own liquid as they cook, the gravy comes together thick enough on its own by the time the roast is done. If you want it thicker still, that’s what the cornstarch slurry above is for.
Storage and Reheating
Storage, Make Ahead, Freezing
Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. To reheat, microwave individual servings in 30-second bursts until warmed through, or reheat a larger batch in the slow cooker.
Make Ahead: Sear the roast and chop the vegetables the day before if you want a head start. Layer everything in the Dutch oven, cover, and refrigerate overnight. Let it sit out while your oven preheats the next day so it’s not going straight from cold to hot.
Freezing: Freeze leftovers in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
More Main Dish Recipes to Enjoy:
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Oven Pot Roast
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Ingredients
- 3 to 5 pound chuck roast
- 1 tablespoon olive oil
- 2 teaspoons kosher salt - (or to taste) divided
- 1 teaspoon black pepper
- 1 pound carrots - peeled and cut into large chunks
- 2 pounds baby potatoes
- 2 – 3 cloves garlic - minced
- 2 10.5 ounce cans condensed cream of mushroom soup
- 2 cups beef broth
- 1 cup red wine
- 1 packet beefy onion soup mix - dry
- ¼ cup cold water
- 2- 3 tablespoons cornstarch
Instructions
- Season the chuck roast with half of the kosher salt and pepper (or to taste). (If you are sensitive to sodium, you can omit the salt)
- If searing: Heat a Dutch oven or large skillet over medium-high heat and add oil. Season beef with half of the salt and pepper (or to taste). Sear all sides until nicely browned. Once done, remove from heat.
- Preheat oven to 300°F
- Add the roast to the Dutch oven. Then add the potatoes and carrots around the roast. Season with the remaining salt and minced garlic.
- In a bowl, whisk together cream of mushroom soups, beef broth, red wine, and onion soup mix. Then pour the mixture over the roast and vegetables.
- Cover with a lid and place in a 300°F oven for 60 to 70 minutes per pound. Start checking for doneness at the low end of that range. The roast is ready when a fork slides in with almost no resistance, not just when the timer goes off.You can also cook at 200℉ in the oven as if you were using a slow cooker.
- Check halfway through and spoon a little of the liquid from the bottom back over the roast and vegetables. If most of the juices have cooked out, add more beef broth so the roast and vegetables don't dry out and burn.This tends to happen more in the oven than in the slow cooker version, and it often comes down to your Dutch oven's size and shape. A flat, wide bottom with more room around the roast evaporates liquid faster than a deeper, narrower pot.
- Sear the roast as directed above (optional but recommended). Then add the roast and any drippings to the slow cooker.
- Then, add the carrots and potatoes around the roast. Sprinkle with the remaining kosher salt (or salt to taste) and garlic.
- In a bowl, mix cream of mushroom soups, beef broth, red wine, and onion soup mix. Then pour the mixture over the roast and vegetables.You can also dump these items in and stir after cooking for a super-simple option. I like to mix it first so the mixture is smooth.
- Cover and cook for 7 to 9 hours or until the roast is tender.
- Set the pressure cooker to sauté and let it get hot. Once hot, add oil and sear the roast on each side. Remove the roast to a plate, then add 1 cup of the broth to deglaze the pan, scraping up the bits stuck to the bottom. Leave the broth in the bottom of the inner Instant Pot pot.
- Return the roast to the Instant Pot. Then add the potatoes and carrots on top. Season with the remaining salt and minced garlic.
- In a bowl, mix cream of mushroom soups, the remaining beef broth, red wine, and onion soup mix. Then pour the mixture over the roast and vegetables. Do not stir.
- Place the lid on the Instant Pot and close it to the sealed position, making sure the steam valve is closed. Set to "Pressure Cook" on High for 20 minutes per pound (60 minutes for a 3-pound roast, 80 minutes for a 5-pound roast).
- When the cooking time is up, naturally release pressure for 10-15 minutes (don’t touch anything on the pot; just let it depressurize on its own). After the natural release, switch to the venting open release position and let all the steam vent and the float valve drop before removing the lid.
- Remove the roast and vegetables from the Dutch oven, slow cooker, or Instant Pot to a platter. Allow the roast to rest while you make the gravy or thicken the juices, if desired. Then shred or slice the roast. Then spoon gravy over the roast to taste.
- The cream soups in this recipe produce a gravy already. So you will likely not need to thicken.If you want it thicker, use a cornstarch slurry. In a measuring cup or bowl, mix 2 to 3 tablespoons of cornstarch with ¼ cup cold water. Pour into the cooking liquid from the roast and stir until thickened.
Notes
- Searing is optional but recommended for even more flavor.
- Want to use baby carrots? If you use baby carrots, keep in mind (especially for the Instant Pot method) that they will cook much faster than large chunks of whole carrots. To keep them from getting too mushy, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add the baby carrots to the pot and pressure cook for 10 more minutes. You can also add baby carrots about halfway through the oven and slow cooker method if you prefer them less tender.
- Need extra gravy? If your roast didn’t make as much gravy as you want. Whisk in more beef broth until you get the amount you want. Then thicken with a cornstarch slurry, or whisk a brown gravy mix into the amount of water or beef broth on the packet and add it to the current gravy. Allow it to thicken up for about 15 minutes.
Gluten-Free Ultimate Pot Roast
This recipe is easily gluten-free if you use gluten-free onion soup mix, beef broth, cream of mushroom soup, and wine. I keep a homemade onion soup mix on hand for recipes like this. See my Gluten-Free section for specific brand recommendations.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this for supper last night. I used the oven method. So good. My husband went wacka wacka over it. I will make this again. Thank you for the recipe.
Thank you so much, Susan! Husbands reaction makes me smile!