A classic old fashion Pot Roast cooked on the stovetop – featuring tender, fall-apart beef, a flavorful gravy, fragrant fresh herbs, and soft vegetables, all simmered together in one pot. It’s warm, comforting, and delicious – all I want to do is snuggle up under the covers with a bowl of this yumminess.
This delicious Stovetop Pot Roast recipe is a must this fall and winter. It’s made with just a handful of simple ingredients – beef chuck roast, carrots, onions, and a few fresh herbs – and needs nothing more than a Dutch oven (or pot) and your stovetop, no special equipment required.
If you love this Stovetop Pot Roast recipe, you will also love these other delicious comfort food recipes on the blog. Check them out! Stovetop Beef Stew, Beef Tips and Gravy, Puff Pastry Chicken Pot Pie, Beef Noodle Soup, Turkey Sweet Potato Chili, and Pork Tenderloin with Gravy.
Making Pot Roast on Stove Top
I typically make my pot roast on the stovetop in a Dutch oven or big pot that is at least 6 qt or larger. If you are using a roast smaller than 3 lbs, you should be able to comfortably get away with a smaller pot.
We are cooking this stovetop pot roast recipe low and slow so the beef is tender and falls apart at the touch of a fork, while soaking in all the gorgeous flavors from the fresh herbs and wine (if you choose to use it).
I love making pot roast on the stovetop, and here’s why:
- Easy heat control: I like being able to adjust the heat up and down as I see fit. This way there is no surprises at the end.
- Easy to add or remove items: I especially like that I can add water easily when I find the broth in my pot roast evaporates.
- Adjustability: When cooking a large piece of meat, it can be tricky to know exactly when it will be done, and cooking on the stove top makes it easier to check and adjust accordingly.
- Faster than a slow cooker. A stovetop braise (usually finished in the oven or kept at a bare simmer on the stove) typically runs 2.5–3.5 hours versus 6–8+ hours low-and-slow. Great when you didn’t plan 8 hours ahead.
- Easier to reduce the sauce at the end. Since it’s already on the stovetop, you can just crank the heat and reduce the braising liquid into a rich sauce or gravy without dirtying another pot.
Ingredients
Here’s what you need to make this delicious stovetop pot roast. They’re easy-to-find, simple ingredients that won’t break the budget:
- Beef chuck roast: Use this inexpensive cut of beef that turns tender and fall-apart when cooked low and slow. Choose a well marbled cut for best results.
- Beef broth: How much you need depends on how big your beef chuck is and how it fits in the pot. Keep extra on hand in case more is needed as broth evaporates while cooking.
- Red wine: Use a decent quality wine here – it doesn’t have to be expensive, but skip old or very cheap wine. A good rule of thumb is to use a wine you wouldn’t mind drinking. If you’d rather skip the wine, sub in more beef broth instead (see Variations And Substitutions below).
- Thyme: Fresh thyme leaves give the best flavor. In a pinch, dried thyme works too.
- Rosemary: Same goes for rosemary – fresh is best, but dried will do if that’s what you have.
- Garlic: Use fresh whole cloves, not garlic powder, for the best flavor.
- Onions: White, yellow, or sweet onions all work great here.
- Carrots: I like using whole carrots cut into large chunks, but baby carrots work fine too.
- Salt and black pepper: Salt especially is crucial for opening up all the flavors in your pot roast.
- Cooking oil: Any neutral oil such as olive oil, avocado oil, canola oil or vegetable oil works for searing the beef and vegetables.
- Parsley: Optional, but I love using fresh parsley as a garnish. Dried parsley works in a pinch.
How to make stovetop pot roast
To make this classic old fashion stovetop pot roast, you’ll need a large Dutch oven or pot that’s 6 qt or larger. And as the name suggests, we’re cooking this on the stovetop – gas or electric ranges work just fine! No oven needed for this recipe.
Step 1: Season and sear beef
First, we’ll season and sear that big ole piece of beef chuck roast.
Season the beef generously with salt and black pepper – like, very generously, since it’s such a huge piece of meat. This is SUCH an important step to bringing incredible flavor to your pot roast.
Then heat your Dutch oven or pot on the stove with cooking oil.
Once the oil is heated, sear the beef chuck roast on one side, then flip when the bottom is browned to sear the other side.
It’s so important to sear the chuck roast so you get those brown bits from the meat in the pan, which will add flavor to your pot roast sauce. It also helps lock in the juices and flavor in the meat.
Step 2: Sear vegetables
Once the meat is browned on both sides, remove it from the pot and set aside.
Add more cooking oil if needed, then sear the onions and whole garlic cloves (leave them whole, no need to slice).
We sear the onions and garlic for the same reason – to get those flavorful brown bits into our pot roast.
Once the onions are browned on a few sides, remove them and set aside.
Step 3: Cooking it low and slow
At this point the bottom of your Dutch oven or pot should have lots of brown bits on it.
Pour in the red wine and scrape off the brown bits to work all that flavor into the broth of your pot roast.
If you are not using red wine, use beef broth instead.
Let the wine come to a boil, then add the beef chuck back into the pot.
Next, add beef broth and submerge at least 2/3 of your chuck roast is submerged.
Add the carrots, then bring seared onions and garlic back into the pot.
Turn the heat to medium high, bring the pot roast to a boil, then add the fresh thyme and rosemary.
Turn the stove down to medium low heat. Cover and let the pot roast cook on the stovetop for the next 3 hours on low.
Check every hour or so and add more water if pot roast is no longer 2/3 of the way submerge in liquid.
When pot roast is done, it should be super tender and falls apart easily when you shred it.
Last but not least, garnish it with fresh parsley!
Depending on the size of your roast, you may need more or less than the 3-hour cook time. Test it out by shredding a small piece- if it’s still tough let it cook a bit longer.
And that’s it! It’s truly much easier and less daunting than it seems.
May I present to you – the BEST Stovetop Pot Roast ever. Peek at the equally glorious whole and shredded versions of it, fresh off the stove! 🙂
Grab two forks and shred your pork roast – it should fall apart easily.
Oh I just love this old fashion Stovetop Pot Roast so dang much. And I’m not alone. Whenever I make it, everyone loves it too!
Like clockwork, you can find me making this every fall as soon as the weather gets cool enough to justify making pot roast. It’s probably one of the first fall recipes I make every year.
It just doesn’t ever get old!
Cooking pot roast on the stove is my favorite way to make this comfort food classic. I have much more control over the roast, makes your house smell amazing while it cooks, and tastes like an absolute dream. I truly hope you enjoy it as much as I do!
Variations And Substitutions
A few easy ways to customize or shortcut this stovetop pot roast:
- No red wine? Use broth instead: Swap the wine 1:1 for more beef broth, and add a little beef bouillon at the end if you’d like a deeper, more savory flavor. Taste first with just salt before reaching for the bouillon.
- Add potatoes right into the pot: Turn this into a true one-pot meal by adding potatoes along with the carrots. Cut the carrots back to about half the amount, then add about a pound of cubed potatoes – or keep the full amount of carrots and just add the potatoes plus a little extra beef broth so everything stays submerged.
- Add more vegetables: Carrots and onions are the base, but this pot roast welcomes more veggies. Stir in celery stalks, parsnips, or mushrooms right along with the carrots at the start of the simmer, since they hold up well to the long cook time. Softer vegetables like peas or green beans should go in during the last 20-30 minutes so they don’t turn mushy.
- Turn the broth into gravy: Once the pot roast is done, remove the meat and vegetables, leaving just the broth behind. Whisk a tablespoon of cornstarch (or 2 tablespoon of flour) into a splash of cold broth or water until smooth, then stir it back into the pot. Bring it to a boil and let it simmer for a few minutes, stirring, until the gravy thickens to your liking. Repeat with another small batch of the slurry if you’d like it even thicker.
- Boost the flavor: A bay leaf or two or sage added along with the thyme and rosemary, or a spoonful of tomato paste stirred in when you deglaze the pot with wine, both add extra depth to the broth.
- Swap with dried herbs: No fresh thyme or rosemary on hand? Dried herbs work in a pinch – just use about a third of the amount, since dried herbs are more concentrated.
- Try a different cut: Beef chuck roast is my go-to for its marbling, but a bottom round roast or brisket will also turn tender with this same low and slow method.
- Making it more flavorful: After cooking and before serving, taste pot roast and if it tastes flat or bland, add a pinch of salt or two to open up the flavors. You won’t believe how a little salt can go a long way to really boost the flavor.
Make Ahead, Storage, And Reheating
Make ahead: This pot roast reheats beautifully, so it’s a great one to make a day or two ahead of when you plan to serve it – the flavor actually gets even better as it sits.
Storage: Let leftovers cool, then store them in an airtight container in the fridge for 3-4 days.
Freezing: Store it in an airtight, freezer-safe container for up to 3 months, then thaw it in the fridge for 24-36 hours before reheating.
Reheating: Warm leftovers gently on the stovetop over low heat, or in the microwave in short bursts, adding a splash of broth if the meat or gravy has thickened up too much in the fridge.
How To Serve Pot Roast
Here are my favorite ways to serve this stovetop pot roast:
- Mashed potatoes: My favorite way to serve this pot roast, hands down, is on a bed of creamy mashed potatoes. I love the way the potatoes soak up all that flavorful gravy, how the smooth, creamy texture complements the juicy, tender meat and soft veggies, and how the whole thing just melts in your mouth.
- Other potato dishes: Cheesy Garlic Scalloped Potatoes, Roasted Baby Potatoes, or Garlic Parmesan Hasselback Potatoes are all delicious alongside this pot roast.
- Risotto: Try my Lemon Risotto with this dish – so yummy!
- Bread: A slice of Honey Butter Rolls or Cheesy Garlic Rolls is perfect for soaking up any extra gravy.
- Vegetables: Round out the plate with Easy Garlic Parmesan Asparagus, Roasted Broccolini, Garlic Honey Roasted Carrots, or Whole Roasted Butternut Squash.
Tips and Tricks
A few thing to keep in mind when making Pot Roast on stove top:
- Pat dry: Make sure beef is completely dry (especially if it was previously frozen) by patting it with a paper towel. This will help give it a good sear.
- Season generously: Season both sides generously with salt and black pepper before searing – this is where a big part of the flavor comes from.
- Don’t skip the sear: Searing the beef and vegetables first creates those browned bits on the bottom of the pot, which get scraped up into the broth for way more flavor. It’s worth the extra few minutes.
- Watch the broth level: Check in every hour or so while it simmers and add more water or broth if the pot roast is no longer submerged about 2/3 of the way.
- Adjust the heat as you go: If the pot roast is boiling too vigorously, turn the heat down a touch; if it’s barely simmering, turn it up slightly. A gentle, steady simmer is what you’re after.
- Taste before serving: Once the pot roast is done, taste the broth and add more salt and black pepper as needed to bring out the flavor. If you skipped the wine, a little beef bouillon here can help too.
- Use whole garlic cloves: Keep the garlic cloves whole rather than mincing them – they mellow and soften as they simmer, and whole cloves are much easier to fish out later if you’d like.
- Don’t overcrowd the pot when searing: If your Dutch oven is on the smaller side, sear the beef and vegetables without crowding them – searing in batches gives you a better, deeper brown than steaming everything at once.
- Let it rest before shredding: Give the pot roast a few minutes to rest once it’s out of the broth – it makes shredding a little easier and helps the meat stay juicy.
- Save the broth: Don’t toss that flavorful broth once the pot roast is done – it’s the base for an easy gravy (see Variations And Substitutions above) or great for spooning back over the meat before serving.
Frequently Asked Questions
It likely needs more time. Continue cooking it on low to medium-low heat until it shreds apart easily with a fork. Just make sure at least 2/3 of the roast stays submerged in broth the whole time so it doesn’t dry out.
Swap in more beef broth instead, using the same amount you would have used for wine. If you’d like a little more depth of flavor, add a bit of beef bouillon at the end, after tasting the broth first.
Once the pot roast is done cooking, remove the meat and vegetables from the pot, leaving just the broth behind. Whisk a tablespoon of cornstarch into a small amount of the broth until smooth, then stir it back into the pot. Bring it to a boil and cook for a few minutes, stirring, until it thickens. Repeat with another small batch if you’d like it thicker.
Yes! Any large, heavy-bottomed pot or pan that holds at least 6 quarts will work fine. A Dutch oven just holds and distributes heat especially well, but it isn’t required.
Beef chuck roast is the classic choice, and what this recipe is built around – it has enough marbling and connective tissue to turn tender and fall-apart after a long, slow simmer. Bottom round roast and brisket are good substitutes if that’s what you have. Just don’t spend money on expensive cuts of meats because you really don’t need to!
They’re close cousins. Pot roast is built around one large piece of beef that gets sliced or shredded at the end, while beef stew starts with the meat already cut into bite-sized cubes. If you’re craving something stew-style, my Stovetop Beef Stew is a great one to try.
You can, as long as your pot is large enough to hold everything with the roast still mostly submerged in broth. You may need to use a wider pot, or cook two roasts side by side rather than stacked, so everything cooks evenly.
Test it by shredding a small piece with a fork. If it pulls apart easily with little resistance, it’s ready. If it still feels tough or stringy, give it more time – every roast is a little different depending on its size and shape.
Most of it does over the long simmer time, though not all of the alcohol content disappears completely during cooking. If that’s a concern for you or those you’re serving, use the beef broth substitution instead.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Comfort Food Recipes
- Instant Pot Creamy Chicken Noodle Soup
- Creamy Potato Bacon Soup
- Healthy Turkey Chili
- Cheesy Bacon Potato Casserole
- Turkey Stew
Stovetop Pot Roast (Popular Recipe!)
Ingredients
- 3-4 lbs beef chuck roast
- 1 tbsp salt or more
- 1/2 tbsp black pepper or more
- 5-6 cloves garlic whole
- 2 onions chunks
- 1.5 lbs carrots large slices
- 1 1/2 cups red wine
- 2-4 cups beef broth adjust accordingly
- 2-3 sprig fresh thyme leaves
- 1-2 sprig fresh rosemary
- 2 tsp parsley chopped
- cooking oil
Instructions
- Pat dry beef chuck if needed. Generously season it with salt and black pepper on both sides.
- Heat Dutch oven or pot that is 6qt or above on stovetop under medium heat. Add cooking oil. Once oil is heated, sear beef chuck. Once it is browned, flip and sear the other side. Once the other side is browned, remove beef and set aside.
- Add more cooking oil to Dutch oven, once oil is heated, sear onions and garlic cloves. Stir every minute or so. Once onions are browned on some sides (just a few minutes, does not have to be fully browned), remove onions and garlic from heat and set aside.
- Stove should still be at medium heat. Add wine to pot or Dutch oven. Use a spatula to scrap the brown bits at the bottom of the pot as wine comes to a boil.
- Bring the pot roast back in, then add beef stock until at least 2/3 of pot roast is submerged in broth. Add carrots, then add the seared onions and garlic.
- Once it comes to a boil, place thyme and rosemary on the top of the beef chuck. Cover with lid and lower heat to low/medium low.
- Let Pot Roast cook on stovetop for 3 hours, or until meat is tender. During the 3 hours, add more water to keep beef submerged at least 2/3 of the way in broth if needed. Adjust heat up or down as needed.
- Discard herbs. Taste the broth, and add salt and black pepper to open up the flavors as desire.
- Remove Pot Roast from heat. Shred meat. Garnish with parsley and serve.
I made this and it was delicious! How should I store this now that it has cooled?
Hi Tarin, so happy to hear that you enjoyed this recipe! Store it in an airtight container in the refrigerator or even freezer. If it’s in the freezer, bring it to a complete defrost (place in refrigerator 24-36 hours) before reheating.
I use this recipe all the time. My roast is 5.5# this time. How long to cook?
Hi Brook! I am so glad this is a regular for you! I would say still check at the 3 hour mark and see if roast is tender. You may want to cook for another 30-60 min if it is not yet easily shreddable.
Turned out great… thanks. Forgot to take a photo 🙁
Thank you, Jen!!!
OUTSTANDING. JUICY, TASTY. DELISH
Thank you thank you!
so funny thank you for this recipe 🤗🤗
You are so welcome!
My husband doesn’t usually eat roast, boring to him, but he loved this recipe. Bursting with flavor. This is a keeper!
I’m so glad he found this recipe flavorful and appetizing! 🙂
Can I make this recipe using a regular pot? I don’t have a dutch oven
Yes! That is totally fine!
looks delicious. Haven’t made it yet. how too make beef broth?
I typically use store bought beef broth (get good quality ones!) because it’s much easier, but here’s a good beef bone broth recipe that you can use!
Recipe is great but it keeps jumping all over the place. I’m trying to follow it but It jumps back to the beginning and I have to find my spot again. I’m going to snap shot the pages and save them that way
I’m not sure what is causing that but I’ll take a look!
This is a delicious dish. More flavorful than other recipes, although I’m not certain as to why. Maybe the amount of wine? I did pat down the roast with garlic powder, as well as the pepper and salt. Anyway, I highly recommend. Added recipe to my “recipe box”. It’s a keeper!
I love to hear that! Yes wine does bring a whole lot of flavor! And fresh herbs is another trick for more intense delicious flavors as well!
To say we enjoyed it is an understatement. There was not a particle of meat left. The gravy was a show stopper. I followed the recipe very closely, but for the following: Did not have red ‘drinking’ wine so used red cooking wine, dried thyme, a large bay leaf, 2 splashes of Worcestershire sauce, added 2 pats of unsalted butter to oil when I was searing the meat. I am 63 and this was my first time making pot roast. I will certainly be making it again.
I LOVE hearing that Barbara! Thanks so much for sharing and I’m so glad this recipe came out so delicious!
Hi! I’m just wondering if you add the vegetables while you are cooking the beef for 3 hours, won’t they overcook? It seems like they should be added later in the cooking time.
Thank you!
I cut the carrots pretty large so they are soft but they aren’t too overcook. The onions will dissolve into the broth but I am ok with that. You can definitely add them later if you prefer!
can I add celery to it?
ABsolutely!
This was delicious! It was extremely easy to make in my Dutch oven. I did not have fresh herbs, so I used dried and it still turned out flavorful. I highly recommend this recipe!
Thanks Jen! So glad you find this yummy and easy to make!
I added celery potatoes and some liquid smoke garlic powder and onion powder
Perfect help thank you
Thank you for sharing! It sounds delish!
This is how I remember it growing up. Absolutely delicious!!! The house smelled amazing as this was simmering. I had tried a crockpot recipe that was terrible, and I’m so glad I came across this stovetop version. This is the best. This has found a permanent spot in my recipe book! Thank you!
Yay! Makes me so happy to hear that! Glad you found this recipe, and thank you for trusting it! <3
My husband & I loved your pot roast, made it today & served with mashed potatoes & fresh
broccoli. My husband noted this was the best meal he ever had!!!
Thanks Min for your recipe!
Best Regards,
Pat Harney
That’s wonderful! Thank you for sharing, Patricia! <3
I will be making my roast in a pan like you showed me , I hope that it comes out good.thank you for showing me how to do it.thank you & have a very nice day.steven Lutz bye
I hope you enjoyed the recipe!
we made this Pot Roast for Easter Family Lunch and it was amazing!
It was so delicious and tender!
we are ready to tet another recipe soon!
Thanks so much! So happy to hear you all enjoyed it! 🙂