This simple pot roast dinner in a cast iron skillet is the best Sunday meal. Juicy chuck roast is cooked low and slow with potatoes, carrots, and onions for an easy one-pot meal the whole family will enjoy.
This post was originally published in October 2019 and has been updated for content.
As a kid, my mom used to make a pot roast dinner pretty regularly for our Sunday meal. While we were at church, the pot roast would cook with potatoes and carrots, filling the house with the most amazing aroma.
This pot roast dinner recipe is made with just a few simple ingredients and is so easy to prep. It's great for a busy weeknight or lazy Sunday dinner, especially during comfort food season.
🥩 Ingredient notes
- Beef Roast - The best cut of meat to use for pot roast is a boneless beef chuck roast. It has a good marbling of fat which is perfect for slow cooking, plus, it's not overly expensive. Brisket is another cut of beef that is great for pot roast, however, it can be more costly. A round roast or rump roast is a cheaper option, however, it is leaner so additional fat or liquid should be used.
- Seasoning - Dry onion soup mix is a mixture of spices and seasonings found in the soup aisle at the grocery store. It's used for soup or dip but is also a great way to add a lot of flavor to this tender roast. Use beef broth or beef stock to make the juiciest pot roast with delicious flavor.
- Vegetables - Baby potatoes and carrots make this classic pot roast recipe easy to whip up. For larger potatoes and full-sized carrots, cut them into smaller, similar-sized pieces for even cooking. Baby yellow potatoes or red potatoes are the best potato variety for this classic recipe. Use a yellow onion or red onion, because as they cook, they will caramelize and add great flavor.
📋 Substitutions and variations
- Veggies - Substitute the potatoes and carrots in this pot roast dinner for your favorite vegetables. Try sweet potatoes, brussels sprouts, turnips, or green beans.
- Gravy - Use the pan juices from this pot roast dinner to make a homemade gravy to serve with the roast and vegetables.
🔪 Step by step instructions
First, season the beef roast with kosher salt and black pepper. Sear it over medium-high heat in a large cast iron skillet with a little bit of olive oil for about 2-3 minutes on each side.
Next, add the yellow potatoes, red onion, and baby carrots to the pan around the piece of meat.
Sprinkle the entire packet of dry onion soup mix over the top of the roast and then pour the beef broth or stock over all of the vegetables.
Cover the cast iron skillet with a lid or aluminum foil and place in the oven to cook in a 300˚ oven for 3-4 hours until the roast is fork tender.
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⭐ Expert tips
- If time allows, searing the pot roast in the cast iron skillet adds so much flavor and juiciness. Add all of the ingredients to the skillet and cook in the oven as directed, in a hurry.
- Let your pot roast sit for at least 10 minutes after cooking before you slice it. This helps all the juices redistribute back into the meat so it does not become dry.
🥘 Alternative cooking methods
- Slow cooker - Sear the roast in a pan or skillet on the stovetop over medium-high heat and then transfer it into a crock pot. Cooking time will be approximately 4 hours on high or 8 hours on low.
- Dutch oven - Sear the roast in the large dutch oven on the stovetop over medium-high heat, cover it, and then transfer it to the oven to finish cooking.
- Skillet & baking dish - Sear the roast in a skillet or pan on the stovetop over medium-high heat first. Transfer the seared roast to a baking or casserole dish, and add the vegetables, seasoning, and broth. Cover the pan with foil and then finish it in the oven as directed.
⏲️ Make ahead and storage instructions
Asemble the pot roast up to one day ahead of time all the way up until the oven cooking time. Cover with aluminum foil and then place in the refrigerator. Take the skillet out of the refrigerator while the oven preheats. Cooking time may be a bit longer.
Leftover cast iron pot roast will keep for 3-5 days in the refrigerator in an airtight container. Reheat in the microwave or in a skillet with a bit of beef stock or broth until warmed through.
🍽 More Sunday dinner recipes
If you loved this cast iron skillet pot roast dinner recipe, then check out these other Sunday dinner recipes that I know you will love too!
- Beef Short Rib Ragu
- Classic Italian Lasagna with Ricotta Cheese
- Italian Meatloaf with Marinara Sauce
- Carbonara Mac and Cheese
Simple Roast Dinner in a Cast Iron Skillet
- Season beef roast with salt and pepper and then sear the roast in the hot pan for 2-3 minutes on each side till browned.
- Remove pan from the heat and add potatoes, carrots, and onions to it around the beef.
- Sprinkle the package of dry onion soup mix over the top of the roast and pour the beef broth over the vegetables.
- Cover the pan completely with a lid or foil and place in the preheated oven for 3 - 4 hours till fork tender. Let rest for 10 minutes before slicing.
- Beef - Brisket or round roast can also be used. A round roast or rump roast is leaner so extra fat or liquid should be added.
- Vegetables - Instead of potatoes and carrots, try sweet potatoes, turnips, green beans, or brussels sprouts.
- Searing - If time allows, searing the roast adds flavor and moisture. If tight on time, this step can be skipped.
- Slow cooker - Sear the roast skillet then transfer to a crock pot. Cooking time will be approximately 4 hours on high or 8 hours on low.
- Skillet & baking dish - Sear the roast in a skillet, then transfer to a baking or casserole dish. Add the vegetables, seasoning, and broth, and then cover and finish in the oven as directed.
- Make Ahead - Assemble the pot roast up to one day ahead of time all the way up until before placing it in the oven. Cover with foil and place in the refrigerator until cooking time. Take it out of the refrigerator while the oven preheats. Cooking time may be a bit longer.
- Leftovers - Leftover pot roast will keep for 3-5 days in the refrigerator in an airtight container. Reheat in the microwave or in a skillet with a bit of beef stock or broth until warmed through.