Go Back
Overhead view of braised pot roast with carrots and potatoes in a cast iron pot, garnished with fresh thyme
Print Pin

The Best Garlic Butter Pot Roast

A fall-apart tender pot roast braised low and slow with a garlic herb butter baste that creates the richest, most flavorful gravy you've ever tasted. No packets, no canned soups — just real ingredients.
Prep Time 20 minutes
Cook Time 4 hours
Servings 6

Ingredients

  • 3-4 lbs chuck roast
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 large yellow onion roughly chopped
  • 3 celery stalks cut into 3-inch pieces
  • 2 cups beef broth low-sodium
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1½ lbs baby potatoes
  • 4 large carrots cut into 2-inch chunks
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Pat the chuck roast completely dry with paper towels. Season all sides generously with salt and black pepper. Remove from refrigerator 30 minutes before cooking. Preheat oven to 325°F (163°C).
  • Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side without moving it, until deeply browned on all four sides. Remove to a plate and set aside.
  • Reduce heat to medium. Add butter to the same Dutch oven. Once melted, add garlic, rosemary, and thyme. Cook for 60-90 seconds until fragrant. Return the roast to the pot and spoon the garlic butter over all sides repeatedly for 30 seconds.
  • Add onion and celery around the roast. Whisk together beef broth, red wine, tomato paste, and Worcestershire sauce until combined. Pour into the pot. Add bay leaves. Bring to a gentle simmer on the stovetop.
  • Cover with lid and transfer to the preheated 325°F oven. Braise for 2 hours without opening the lid.
  • Remove from oven. Add baby potatoes and carrot chunks around the roast, nestling them into the liquid. Cover and return to oven. Braise for another 1.5 to 2 hours, until roast and vegetables are completely fork-tender. Test by inserting a fork and twisting — it should fall apart easily.
  • Remove roast and vegetables from the pot. Discard bay leaves. Bring braising liquid to a boil on the stovetop. Whisk cornstarch with cold water until smooth, then pour slowly into the boiling liquid while whisking constantly until thickened. Season with salt and pepper to taste.
  • Pull roast apart with two forks into large chunks or slice thick. Serve with vegetables and pour gravy generously over everything.

Notes

Slow Cooker: Follow Steps 1-3 on the stovetop, then transfer to slow cooker. Reduce broth to 1 cup. Cook on LOW 8-10 hours. Add vegetables in the last 2-3 hours.
Instant Pot: Use Sauté function for Steps 1-3. Cut roast into large chunks. Cook on High Pressure 60 minutes + 15 min natural release. Add vegetables, High Pressure 8 minutes, quick release.
No wine: Replace with 1 extra cup beef broth + 1 tablespoon balsamic vinegar.
Storage: Refrigerate up to 4 days. Freeze up to 3 months. Always store meat in the gravy to keep it moist.
Tip: Pot roast tastes even better the next day — make it ahead!