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Classic Pot Roast


Pull apart meat, silky brown gravy, tender vegetables and flavor that is out of this world. This will be your new favorite pot roast.


1 4-5 pound chuck roast

3 tablespoons of olive oil

4 tablespoons all-purpose flour, divided

2 tablespoons of kosher salt or seasoning salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon black pepper

1 tablespoon paprika

2 teaspoons dried parsley

1/2 teaspoon celery seed

2 tablespoons of butter

2 yellow onions, chopped

1 green bell pepper, chopped

3 cloves garlic, smashed

3-4 cups of beef broth

2 tablespoons Worcestershire

1 tablespoon brown sugar

3 sprigs fresh thyme

1 sprig fresh rosemary

3-4 large carrots large rough chopped

3 stalks celery, rough chopped

2 cups green onions, white and green parts rough chopped (3-4 onions)

4-5 medium Yukon Gold potatoes, cut into 1 1/2-inch pieces


  1. Arrange a rack in the middle of the oven and heat to 325°F


Storing and freezing

Store: Let any leftover pot roast cool completely before storing it in an airtight container in the fridge for 2 to 3 days. 

Freeze: Leftovers can also be kept in a freezer-safe container for 2 to 3 months. Allow the roast to thaw in the fridge before reheating. If it appears dry, pour beef broth over the top and reheat in a 350ºF oven until the meat is hot and juicy.

  • Prep Time: 20
  • Cook Time: 4 hours
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: Beef Chuck Roast, Chuck Roast in Oven, Yankee Pot Roast with Potatoes and Carrots, Pot Roast,