This classic Sunday Pot Roast with Potatoes and Carrots is the perfect way to get the family together. Cooked low and slow, this pot roast is made in a cast iron skillet, but can also be made in a dutch oven, roasting pan, or slower cooker.
This post was Originally Published on October 25, 2019, and Re-published on March 12, 2021, and October 5, 2024, to improve content and photos.
When I was growing up, pot roast was something my mom made regularly for Sunday dinner. She used to start it in the slow cooker before we left for church and by the time we got home, the house was filled with the most amazing aroma!
Every time I make this pot roast dinner, it reminds me of home and I hope one day, this recipe will remind my kids of our meals together.
Jump to:
- ❤️ Why You’ll Love This Pot Roast in a Cast Iron Skillet
- 🥩 Ingredients to Make a Juicy Pot Roast Dinner
- 🛒 ButcherBox
- 📋 Substitutes and Variations
- 🥘 How to Make Pot Roast with Potatoes and Carrots
- 👩🏻🍳 Gravy from Drippings for Sunday Pot Roast
- ⭐️ Chef's Secret
- 💭 More Frequently Asked Questions
- 🍳 My Skillet Recommendation
- 🥘 Alternatives Cooking Methods
- 📘 Glossary
- ⏲️ Make Ahead and Storage Tips
- 🍽️ More Sunday Dinner Family Favorites
- 📱 #ScarlatiFamilyKitchen
- 📖 Recipe
- 💬 Comments
❤️ Why You’ll Love This Pot Roast in a Cast Iron Skillet
- One-Pan - This easy pot roast is made all in a cast iron skillet. Fewer dishes, less cleanup - It’s a win-win!
- Easy - Made with less than 10 ingredients and 15 minutes of prep, this comfort food meal is great for a hands-off recipe that practically cooks itself.
- Family-Style - This recipe is a complete meal with roast, potatoes and carrots. I also include instructions on how to make the best homemade gravy with the drippings. Perfect for an easy Sunday dinner with the family!
🥩 Ingredients to Make a Juicy Pot Roast Dinner
- Beef - A boneless chuck roast will make the best pot roast. It’s moderately priced, well-marbled, and is great for slow cooking. Brisket is another great option, but is more expensive. For a cheaper option, go with a round roast or rump roast. These are leaner cuts of meat, so be careful not to overcook.
- Potatoes - Baby yellow potatoes are the easiest and best-tasting potatoes for pot roast. I have used baby red potatoes and a medley of colored baby potatoes. They will be less creamy but are still great varieties. If you can’t get baby potatoes, you can grab larger potatoes and cut them into cubes. Make sure you cut them into similar-sized pieces for even cooking.
- Carrots - Baby carrots make prep for this dinner SUPER easy. Larger carrots can be used, but make sure to cut them into smaller pieces that are approximately the size of the potatoes, again, for even cooking.
- Onions - When it comes to onions, if you are cooking them for a long time, the flavor doesn't vary too much in the end. However, yellow onions will produce a more mellow flavor than red or white. I usually prefer yellow onions, but if I only have red or white, I'll use what I have on hand. Don’t forget to chop the onions into pieces similar in size to the potatoes and carrots.
- Seasonings - Dry onion soup mix is what my mom always used to season her pot roast. It’s a dry savory packet of seasoning that you can find in the soup or broth section of the grocery store. You can also try my easy DIY Onion Soup Mix Recipe. I also prefer beef stock over beef broth for a richer flavor. You can read more about why in Homemade Beef Stock Recipe.
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📋 Substitutes and Variations
- Vegetables - If you want to try something different or add variety, you can use sweet potatoes, turnips, brussels sprouts, green beans, or parsnips.
- Seasonings - Fresh herbs like rosemary, parsley, and thyme can be added for a nice herby flavor. Fresh garlic cloves would also be excellent! Substitute half of the beef stock for red wine for a more robust flavor.
🥘 How to Make Pot Roast with Potatoes and Carrots
First, preheat your oven, and at the same time, heat a large cast iron skillet over medium heat on the stovetop. While they're both pre-heating, season the chuck roast on both sides, with kosher salt and black pepper.
Once the skillet is hot, add the olive oil to coat the bottom and brown the roast in the skillet on each side.
Next, take the skillet off the heat and add the potatoes, carrots, and onions around the roast. Sprinkle the onion soup mix over the top of the roast and pour the beef stock over the vegetables.
Cover the skillet tightly in foil and put it in the oven to slow cook for 3 to 4 hours until the roast is tender and easily shredded with a fork.
Let the roast rest for 10 to 20 minutes and then you can slice the meat and strain the drippings for gravy, if desired.
👩🏻🍳 Gravy from Drippings for Sunday Pot Roast
To make an easy homemade beef gravy from the drippings of your pot roast, start by using either the fat from the drippings or butter to make a roux.
Melt the butter or drippings in a saucepan and sprinkle them with the flour. Whisk together and cook for 1-2 minutes until light brown.
Slowly pour in the juices while whisking continuously. Let the gravy simmer for 2-3 minutes to thicken and then taste for seasoning. Adjust as needed and then you are ready to serve!
⭐️ Chef's Secret
Letting the meat rest after cooking is crucial because it allows the juices to reabsorb, preventing the meat from drying out. For larger cuts of meat, like pot roast, aim for 10 to 20 minutes of rest time.
💭 More Frequently Asked Questions
You will know that pot roast is tender enough when you stick a fork into it and it easily shreds. You can also check the internal temperature using an instant-read or probe thermometer and it should read 195°F to 210°F for a perfectly tender roast.
If you don't have a cast iron skillet, this roast can easily be browned and then slow-cooked in a dutch oven. If you have a regular skillet or frying pan that is big enough for the roast, you can sear it on the stovetop and then transfer it to a roasting pan or casserole dish to be cooked with the vegetables in the oven.
🍳 My Skillet Recommendation
I use this 12-inch cast iron skillet and it works perfectly for this recipe. The 15-inch size will also work!
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🥘 Alternatives Cooking Methods
- Slow Cooker - To cook this pot roast in the slow cooker, I recommend searing it in a skillet on the stovetop before transferring it to a slow cooker. Add the vegetables, seasonings, and beef stock, then cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.
- Dutch Oven - Follow the same method for searing the pot roast, but do it in the dutch oven instead of the skillet. Add the veggies, seasonings, and stock, then cover with a lid and cook as directed.
- Roasting Pan/Casserole Dish - Sear the roast in a skillet on the stovetop before transferring it to a roasting pan or casserole dish large enough to hold everything. Add the vegetables, seasonings, and beef stock, cover the pan tightly with foil, and cook as directed.
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
⏲️ Make Ahead and Storage Tips
- The pot roast can be seared and assembled up to 24 hours ahead of time and stored covered in the refrigerator. Keep in mind that cooking times will be longer since everything is cold.
- Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. To freeze the meat, shred it first, then store it in a freezer bag with pan juices or gravy. Keep in the freezer for up to 3 months. Defrost in the refrigerator before reheating.
- Reheat leftovers in the oven or microwave with pan juices or gravy until heated.
🍽️ More Sunday Dinner Family Favorites
📖 Recipe
Sunday Pot Roast with Potatoes and Carrots
Equipment
Ingredients
Sunday Pot Roast
- 2 Tablespoons olive oil
- 4 pounds beef chuck roast, boneless
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ pounds baby yellow potatoes
- ½ pound baby carrots
- ½ large yellow onion
- 1 packet dry onion soup mix
- ½ cup beef stock, or broth
Homemade Beef Gravy from Drippings (Optional)
- 2 Tablespoons unsalted butter, or fat from the drippings
- 2 Tablespoons all-purpose flour
- 2 cups meat drippings, stock or broth
- salt and pepper, to taste
Instructions
Sunday Pot Roast
- Season the chuck roast on both sides with the kosher salt and black pepper.
- Add the seasoned roast to the preheated pan and sear for 2-3 minutes on each side until browned.
- Remove the pan from the heat and add the baby potatoes, baby carrots, and chopped onions around the roast.
- Sprinkle the packet of dry onion soup mix over the top of the beef and pour the beef stock over the vegetables.
- Cover the skillet tightly with foil and cook in the preheated oven for 3 - 4 hours until the internal temperature reads 195°F to 210°F. The meat should be tender and easily shredded with a fork.
- Let the meat rest, covered lightly with foil for 10-20 minutes before slicing.
Beef Gravy from Drippings (Optional)
- Heat the butter (or fat from drippings) in a small saucepan over medium heat until it melts and stops foaming.
- Sprinkle the flour over the top and whisk and cook for 1-2 minutes until light brown.
- Slowly pour in the drippings, while whisking continuously, until they are completely incorporated.
- Lower the heat and simmer the gravy for 2-3 minutes until thickened. Taste the gravy for seasoning and adjust, if necessary.
Notes
Nutrition
Originally Published: October 25, 2019
Republished: March 12, 2021 and October 5, 2024
Deborah
Pot roast has never been a favorite of my husband and was always put at the bottom of the list. I made this exactly as shown and he thought it was great and had two helpings. Delicious!
Amanda
I'm so glad to hear that Deborah! Thank you for trying the recipe.
Nancy Witt
I have made this roast many times! Sorry I never commented, but alway tender and delicious 😋. I don’t use the onion soup mix or the veggies( my husband is picky) but I put a cup of beef broth and I make gravy with it and we have mashed potatoes and corn. Thank you for your recipe, I love cooking with my cast iron pans!
Amanda
Thank you Nancy. I love to get comments like this. I'm so glad you enjoyed it - Happy New Year!
Terri
So good! Meat is tender and veggies are perfect. Had to add a little additional gravy so every one had plenty. This is a keeper!!
Amanda
Hey Terri! I'm so glad you guys enjoyed it, thank you for trying the recipe!
Kim B
I love your method for searing on the stovetop - I've always seared mine at 425 in the oven and then added vegetables and turned the stove down to 325. But it's always a chore to do it that way. I prefer your method - so easy! And YUM!
Amanda
Thank you, I'm glad you enjoy it. It's one of our favorites for Sunday dinner!
Jeanne
I’m making this for the first time today. Smells good from the oven.
Amanda
That's awesome! Let me know how it turned out!
Shelly
This is my second time making this. My husband said it reminds him of his moms and hers was amazing, as is this! Thank you for sharing!!!
Amanda
Thank you Shelly, this makes me so happy to hear!