The Best Pot Roast Recipe (Deep Flavor, Fall-Apart Tender)

When it comes to comfort food, nothing beats a classic pot roast - especially one that’s tender enough to fall apart at the touch of a fork and packed with bold, savory flavor in every bite.

This pot roast is slow-braised for hours in an incredibly rich broth infused with warm spices, onion, garlic, and a touch of acidity to brighten the beef. Add in buttery potatoes, fresh rosemary, and a glossy homemade gravy, and you have a dinner that tastes like it simmered all day… because it did.

This is the kind of recipe your family will ask for every weekend. The kind of dish you make once and instantly add to your rotation. And the best part? It requires hardly any effort — the slow cooker does all the work for you.

It’s cozy, comforting, and wildly flavorful… a true HomeCookBlog staple.

Why This Pot Roast Works So Well

There are hundreds of pot roast recipes, but this version stands out because:

1. Deep, layered flavor

A combination of dried peppers, chipotle, aromatics, spices, broth, and a touch of vinegar builds a rich, slow-braised base that transforms the chuck roast.

2. The beef becomes melt-in-your-mouth tender

Chuck roast is the ideal cut for pot roast because it becomes buttery soft when cooked low and slow.

3. Potatoes cook right in the broth

They soak up all the juices, making them flavorful and creamy without needing separate seasoning.

4. A glossy homemade gravy ties everything together

Straining the broth and thickening it slightly creates a smooth, restaurant-style gravy.

5. It’s completely foolproof

Just sear, slow cook, add potatoes, and serve. Anyone — beginner or experienced — can nail this recipe.

Ingredients & Notes

Beef Chuck Roast

Chuck is marbled and breaks down beautifully during long cooking. You could also use brisket or beef shoulder.

Dried Guajillo Peppers

These add depth, color, and mild warmth without making the dish spicy. Soak them in hot water to soften.

Chipotle in Adobo

Adds smoky richness — just one pepper is enough for a deep savory note.

Beef Broth + Better Than Bouillon Beef

Combining both gives you a strong base packed with umami.

Aromatics: Onion + Garlic

These soften into the broth and naturally sweeten as they cook.

Warm Spices: Cumin, Oregano, Smoked Paprika

This blend gives the roast a bold, comforting flavor without overpowering it.

Apple Cider Vinegar

Just a little brightens the entire dish and balances the richness of the beef.

Potatoes

Russet or gold potatoes work best. They cook directly in the broth and absorb flavor beautifully.

Fresh Rosemary

Adds an aromatic, elevated finish.

How to Make the Best Pot Roast (Step-by-Step)

1. Sear the Roast for Maximum Flavor

Heat oil in a pan and sear the chuck roast for 2–3 minutes per side.
This step develops a deep crust and adds richness to the broth.

2. Build the Flavor Base

Add to your slow cooker:

• Dried Guajillo Peppers

• chipotle pepper

• broth

• onions

• garlic

• spices

• vinegar

• Better Than Bouillon

Stir everything well.

3. Slow Cook Until Tender

Place the seared roast into the mixture.

Cook on LOW for 6–8 hours or HIGH for 4 hours until fork-tender.

4. Add Potatoes & Rosemary

Remove the roast briefly.
Add potato chunks + rosemary sprigs.
Return the roast on top.
Cook another 30–45 minutes or until potatoes are soft.

5. Make the Gravy

Strain the broth to remove pepper skins and aromatics.

To thicken:
Whisk 1 tbsp cornstarch with 2 tbsp cold water, stir into the strained broth, and simmer until glossy.

6. Serve & Enjoy

Serve the roast whole or sliced, spoon potatoes around it, and drizzle generously with gravy.

It looks like a Sunday dinner, but tastes like a chef-level roast.

How to Serve Pot Roast

Pair it with:

• buttery mashed potatoes

• roasted vegetables

• dinner rolls

• rice or noodles

• simple side salad

• fresh herbs for brightness

Storage & Reheating

Refrigerator: Up to 4 days
Freezer: Up to 2 months (without potatoes — they get grainy)

Reheat in a pot on low with additional broth or gravy to keep it moist.

Pot Roast FAQs

Can I make this in the oven?

Yes — bake at 300°F in a covered Dutch oven for 3–4 hours.

Can I skip searing?

You can, but you’ll miss out on flavor. Searing adds depth and color.

Is this spicy?

No — the dried peppers and chipotle add richness, not heat.

Best cut of meat?

Chuck is the gold standard for pot roast because of its marbling.

Print

Tender, Flavor-Packed Pot Roast

Yield 4-6

Author Kim Alexander

Prep time

10 Min

Total time

10 Min

This pot roast is slow-cooked until fall-apart tender in a rich, deeply flavored broth seasoned with guajillo peppers, chipotle, onion, garlic, warm spices, and a touch of beef bouillon. Finished with rosemary, potatoes, and a silky homemade gravy, it delivers incredible flavor with minimal effort. A cozy, comforting dinner that tastes even better the next day.

Cook modePrevent screen from turning off

Ingredients

• 1.5–2 lbs beef chuck roast
• 2 dried guajillo peppers, seeded & soaked
• 1 chipotle pepper in adobo
• 1 cup beef broth
• ½ onion, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• ½ tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tbsp Better Than Bouillon beef
• Salt & pepper
• 3–4 potatoes, cut into chunks
• 2–3 rosemary sprigs

Instructions

1. Sear roast 2–3 minutes per side.
2. Add peppers, chipotle, broth, onion, garlic, spices, vinegar, and bouillon to slow cooker.
3. Place roast inside and cook on LOW 6–8 hours or HIGH 4 hours.
4. Remove roast. Add potatoes + rosemary. Return roast and cook 30–45 more minutes.
5. Strain broth. Thicken with cornstarch slurry if desired.
6. Serve roast with potatoes and gravy.

Notes

• You can skip thickening the gravy if you prefer it broth-style.
• Carrots can be added with the potatoes if you want a more traditional feel.
• Browning the roast is optional but adds huge flavor.

Nutrition Facts

Calories

456

Fat

20 g

Sat. Fat

9 g

Carbs

33 g

Fiber

5 g

Net carbs

28 g

Sugar

3 g

Protein

37 g

Sodium

437 mg

Cholesterol

117 mg

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