This pot roast recipe is similar to ones used across the country for Sunday Suppers. Oven Pot roast was a classic family Sunday dinner that Grandma would get started before heading to church and finish when everyone got home. Before the era of the crock pot, the oven did all the work. And I think this dutch oven pot roast can’t be improved on. It is simply the best.
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Let me step you through making the best pot roast. It is a simple and easy process that just takes a bit of loving time in the oven.
Most of that time is simply waiting for the oven to do the work. Watch a movie, check your phone, do some laundry, or play with the kids while the roast is cooking.
There are several cuts of beef that work fine for a pot roast, I’m using an arm roast for this recipe. Whatever cut of beef you choose, want one about 3 pounds, for this recipe.
The beautiful thing about a roasting a pot roast in the oven for hours is that it allows us to use an cheaper cut of meat. The roasting makes it SOOO good and rich. A budget-friendly recipe.
Wine works fabulous for roasting beef for a few reasons:
- Alcohol breaks down meat and tenderizes the best of most liquids.
- It gives you an excuse to open wine and not drink all of it (you are saving it for roasts :))
- The flavor from using wine is full-bodied and amazing!
You need a dutch oven or equally thick pan that can transfer from the stove to the oven. The thickness of a dutch oven is ideal for consistent cooking of the meat and keeping it from scorching. (this is the dutch oven I love and use often)
Traditional veggies for a red wine pot roast are potatoes, celery, carrots, and onion but add some of your family’s faves. Rutabagas, mushrooms, parsnips, and squash are great additions. If you do add additional veggies then what is in the recipe, increase your liquid to give the veggies liquid to draw from and use to cook.
Do you know why so many that make pot roast end up with soggy veggies but tender beef? They add the veggies at the same time as the beef.
Don’t do that. Cook the beef roast for about 1 1/2 hours and then add the veggies. You’ll have perfectly tender veggies that aren’t mushy and gross.
You can make a delicious pot roast that your whole family will rave about. Really, you can!! And it is sooo much easier than you think.
IF you happen to have leftovers, they can be stored in the fridge for a couple of days.
Grab the Dutch Oven that works the best and is a great value!:
Sunday Oven Pot Roast
this easy oven pot roast is the best! Made with wine
- 1 3lb beef arm roast (or similar beef cut)
- 1 tablespoon olive oil
- 1 1/2 cups full-bodied red wine
- 1/2 cup beef broth or use water and bouillion
- 5 cloves garlic, minced
- 1 onion chunked
- 2 cups baby carrots
- 4 large russet potatoes, chunked
- 1 tablespoon seasoning salt (I use Lawry's)
Other family best-loved beef recipes: