This beef roast pot is packed with roast, garlic, red wine, potatoes, and carrots. A no-fuss one-pot meal for cozy, soul-hugging dinners.
Let me start by saying: I didn’t grow up with Sunday pot roast. No nostalgic stories of Grandma’s roast bubbling away all afternoon. No secret spice rub. Honestly, for a long time, I thought roast beef was just… dry. And kind of boring?
Then, one cold Sunday (the kind where putting on pants felt like a big ask), I found a beef roast in the back of the freezer. It was the same one I’d bought weeks before in a burst of “I should cook like an adult” ambition. I didn’t even have a real plan, just a vague idea that red wine goes in things and that maybe if I threw everything in one pan, it wouldn’t suck.
Three hours later, I had this beef roast pot sitting on the counter, the smell alone making me question every sad microwave dinner I’d ever eaten. And when I pulled the meat apart with a fork—like, no effort, just shredded—it felt like a tiny miracle. The veggies were soft in that perfect way, not mushy. The sauce? Rich, garlicky, slightly tangy from the wine. I ate two bowls standing at the counter.
No shame.
Now this dish has become a comfort ritual. When I need grounding, when someone’s coming over, when I just want the house to smell incredible—this is what I make. And if you’ve never made a beef roast pot before? I promise, it’s a lot easier than it sounds.
Why You’ll Love This Beef Roast Pot Recipe?
You know those meals that look fancy but are secretly lazy? That’s this.
The prep takes maybe 15 minutes. After that, it’s your oven’s problem. It slowly turns your chuck roast into melt-in-your-mouth perfection, infuses the veggies with garlicky broth and wine, and basically makes your kitchen smell like a hug.
And the best part? It feeds a crowd or gives you leftovers that are somehow better the next day. Like it’s been marinating in magic overnight.
I love that it’s one pan. I love that it’s rustic and messy and not trying too hard. I love that you can make it once and eat like a king for days without touching a skillet again.
It’s just that kind of meal.
Ingredient Notes:
This is a pantry-friendly, no-fancy-stuff-needed kind of dish. If you’ve got the roast, you’re halfway there.
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3–4 lb beef roast: Chuck is my go-to. It’s affordable, forgiving, and practically designed to fall apart after a few hours.
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Salt + pepper: Classic. Essential. Don’t skip the seasoning—it’s the foundation.
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Olive oil (2 tbsp): You’ll sear the roast in it and start layering in flavor.
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Minced garlic (6 tsp): This feels like a lot, but trust me—go big.
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Red wine (1 cup): Doesn’t need to be expensive. I use whatever’s open, honestly.
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Beef broth (2 cups): Gives the sauce its body. I sometimes sneak in a bouillon cube if I want it punchier.
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Worcestershire sauce (¼ cup): That salty-tangy-sweet thing? This is the secret.
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Baby carrots (1 lb): No chopping. No peeling. Lazy and perfect.
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Red potatoes (1 lb): Cut them big so they don’t disintegrate.
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Onions (2, wedged): They basically melt into the sauce and I am not mad about it.
How To Make Beef Roast Pot?
Step 1: Preheat + Prep
Turn your oven to 350°F. Grab your biggest, sturdiest baking dish or roasting pan. You want something that’ll catch all the juicy goodness.
Step 2: Sear the meat
Heat up your olive oil in a big skillet. Season your roast like you mean it. Then brown it on all sides—this takes about 2–3 minutes per side, and it’s what makes the flavor pop. Don’t skip this unless you absolutely have to.
Step 3: Layer it up
Place your roast in the center of your dish. Surround it with the carrots, potatoes, and onions. It should already look delicious. We’re not even done yet.
Step 4: The sauce
Toss the minced garlic into your still-hot skillet. Let it sizzle for 30 seconds. Then add the wine, broth, and Worcestershire. Stir. Let it come to a little bubble. Pour all of that garlicky, savory liquid over the roast and veggies.
Step 5: Cover + cook
Cover your dish tightly with foil or a lid. Slide it into the oven. Now? You wait. Let it roast for about 3 hours. Go read a book. Take a nap. Do literally anything else. The oven’s got this.
Want To Save This Recipe?
Step 6: Serve
The roast will be fork-tender. The veggies soft. The sauce will be rich and comforting. Serve it up however you like—just don’t forget to scoop some of that sauce over the top.
Storage Options:
Let everything cool completely, then store in an airtight container in the fridge. It’ll keep for up to 4 days.
Reheat gently—either in the microwave with a bit of extra broth or low and slow on the stove. You could even repurpose it: throw it on a sandwich, over rice, or add a splash of cream and turn it into a stew.
Freezing it? Yep. Do it. Store in meal-size portions with the sauce. When you thaw and reheat, it’s just as good. Maybe better.
Variations and Substitutions:
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No wine? Use extra broth and a splash of balsamic or even red wine vinegar.
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Out of garlic? Powder works. Not the same—but still good.
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No carrots? Use parsnips or celery. Go wild.
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Want it richer? Stir in a knob of butter at the end. Instant upgrade.
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Slow cooker version? Totally works. Sear the roast, then throw everything in the slow cooker on low for 8 hours.
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Extra flavor? Add rosemary or thyme sprigs. Or don’t. This recipe doesn’t judge.
What to Serve with Beef Roast Pot?
You could eat this beef roast pot all by itself and be perfectly happy. But if you want to turn it into a whole thing:
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Crusty bread: To mop up all that amazing sauce.
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Green beans or roasted brussels sprouts: Something green, so you can feel balanced.
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Mashed potatoes: Even though there are already potatoes… double carbs is a vibe.
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A glass of wine: You already opened the bottle. Go on.
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A cozy blanket and a good movie: Non-negotiable.
Frequently Asked Questions:
Do I have to sear the roast?
Technically no, but flavor-wise? Yes. It’s worth it.
What cut of beef should I use?
Chuck roast is my fave, but bottom round or brisket also work. Just don’t go too lean—it needs some fat to get tender.
Can I skip the wine?
Sure! Use broth with a bit of vinegar or even grape juice. Totally fine.
This beef roast pot is messy, rich, cozy, and honest. It’s not fussy. It doesn’t need perfection. And I swear, once you make it, you’ll feel like someone gave you a warm hug—through your oven.
If you make it, come back and tell me how it went. Did you use wine? Did your roast fall apart or stubbornly hold together? Did you sneak a potato before dinner? (Same.) I wanna know it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef Roast Pot
Ingredients
- 3 to 4 pounds beef roast such as chuck roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 6 teaspoons minced garlic
- 1 cup red cooking wine
- 2 cups beef broth
- ¼ cup Worcestershire sauce
- 1 pound baby carrots
- 1 pound red potatoes cut into large pieces
- 2 large onions cut into wedges
Instructions
Preheat the Oven:
- Begin by preheating the oven to 350°F (175°C).
Sear the Beef Roast:
- In a large skillet, heat the olive oil over medium-high heat. Season the beef roast on all sides with salt and pepper. Sear the roast in the hot oil until browned on all sides, approximately 2 to 3 minutes per side.
Prepare the Roasting Dish:
- Transfer the seared roast to the center of a large baking or roasting dish. Arrange the carrots, potatoes, and onion wedges evenly around the meat.
Prepare the Sauce:
- Using the same skillet, lower the heat to medium. Add the minced garlic to the remaining oil and sauté for approximately 30 seconds, or until fragrant. Pour in the red wine, beef broth, and Worcestershire sauce. Whisk to combine and bring the mixture to a gentle boil.
Assemble the Roast Pot:
- Pour the prepared sauce evenly over the roast and surrounding vegetables in the baking dish.
Cover and Bake:
- If using a roasting dish with a lid, cover securely. If using a baking dish, cover tightly with aluminum foil. Transfer to the preheated oven and bake for 3 hours, or until the roast is fork-tender and the vegetables are fully cooked.
Serve:
- Remove from the oven, allow the roast to rest for 5 to 10 minutes, then slice or shred and serve with the vegetables and pan juices.
Notes
- Use a certified gluten-free Worcestershire sauce, as some brands may contain malt vinegar or wheat-based soy sauce.
- Confirm that the beef broth is labeled gluten-free, as some commercial varieties may include gluten-containing additives.
- Double-check that the red cooking wine is gluten-free, although most are naturally free of gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
