Succulent Sunday Pot Roast

The most succulent pot roast you can make on a Sunday — hassle-free, inexpensive, and packed with deep beefy flavour. Slow-roasted at 300°F with a garlic red-wine braise, then finished with a rich drippings gravy that will go on everything at your table.

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Using the most affordable cut, pot roast can still deliver super juicy, fork-tender results — as long as you know how to cook it.

Economically, being smart about money is essential. This beefy pot roast is the perfect Sunday dinner for your family because, for the price per pound, it is a bargain. Top sirloin roast costs far more, yet with the right technique we get a similar depth of flavour at a fraction of the cost.

Fancy Recession Dinner

When fall arrives, a few recipes always make me giddy — and this succulent pot roast is one of them. There is a reason why pot roast shows up as the Sunday dinner to make for families across every food publication. This inexpensive cut has a strong beefy taste and follows a beautiful “set it and forget it” method of cooking.

My family absolutely adores this recipe. I make it for rare and special moments: the night before the kids go back to school in September, for someone’s birthday, for any celebratory occasion that deserves a slow-cooked love letter at the dinner table.

Pot Roast Gravy

An easy gravy made from the drippings of the pot roast. Every drop of juice from the roast is packed with concentrated beefy flavour, and we are using every bit of it. It is thick, glossy, and delicious, and I guarantee you will put it on everything.

Why Make This Recipe

• “Set it and forget it” recipe: A simple and effortless recipe that requires very little of your time. Just marinate the beef, let it sit, and cook it in the oven.
• Tastes amazing: Get a great beefy taste for a fraction of the cost of premium cuts.
• Inexpensive cut: Compared to other cuts of beef, pot roast is the most affordable. Great for both your wallet and your table.
• Amazing Gravy: The beefy juice this roast produces is incredible, and we are not letting a drop go to waste.

Which Cut of Beef Do I Use?

I prefer the round eye roast cut. It is affordable and delicious when cooked the right way. The round eye has a strong beefy flavour and is inexpensive because it tends to be chewier compared to other cuts — slow roasting at low heat solves that completely.

Ingredients

Key Ingredients

Beef Chuck or Round Eye Roast

The beef chunk roast or round eye cut is known to be inexpensive mainly because the meat is tougher. Do not let the price fool you — it has one of the best flavours when slow-roasted.

• Why it matters: Tough cuts have more collagen and connective tissue. When cooked low and slow, that collagen breaks down into gelatin, giving you incredibly moist, fork-tender meat and a rich, silky braising liquid for the gravy.

For this recipe, we use 1.5 kg — perfect for a family of 5-6 with leftovers. Leftover pot roast makes incredible sandwich fillings, beef stew, or a topping for mac and cheese.

Nopales (Cactus Paddle)

Because I live in Mexico, nopales are a regular green I can always find. Green beans are an excellent substitute.

• Why they matter: Roasting the greens alongside the beef adds colour contrast, fibre, and a subtle earthy flavour that complements the rich meat. Other substitutes: cauliflower, broccoli, or cabbage.

Carrots

I love adding carrots to my pot roast because they give it that subtle sweetness that is missing in a fully savoury meal.

• Why they matter: Carrots caramelize slightly during the long braise, adding a natural sweetness that balances the deep savoury beef flavours.

Montreal Steak Seasoning

To marinate the beef, I use a good Dutch oven and the Costco-brand Montreal Steak Seasoning. It is one of my favourite beef seasonings. I use it for roasts, burger patties, and even mac and cheese.

• Why it matters: Montreal seasoning is a bold blend of coarse pepper, garlic, coriander, and dill that creates a flavourful crust when seared. That crust seals in juices and adds complexity to the gravy.

No-Fail Professional Tips

Pro Tip 1 — Marinate at Least 2 Hours or Overnight

Because we are using a larger cut, it needs to be marinated for a longer period. A longer marinate guarantees the flavour will penetrate into the meat. I like to marinate the meat at night and use it the next day. Rubbing the marinade only requires 5-10 minutes of your time.

Pro Tip 2 — Low Oven Temperature: 300 degrees F

Keeping a steady low temperature is essential for a perfect pot roast. I always have an oven thermometer on hand to track the actual temperature inside. Slow and low heat is your friend here — it breaks down the tough connective tissue without drying out the meat.

Pro Tip 3 — Use a Cast Iron Skillet or Dutch Oven

I use a Lodge 5qt Dutch Oven for this recipe. Cast iron gives even heat distribution to brown the pot roast properly, and it goes straight from stovetop to oven. Make sure your vessel is oven-proof safe.

Pro Tip 4 — Let It Rest 30 Minutes Before Serving

I learned this from a Gordon Ramsay Holiday special. For any meat roasted in the oven, let it rest outside for at least 30 minutes before cutting. When you cut immediately, the moisture escapes as steam, leaving a drier slice. Let it rest and every cut will be succulent and juicy.

Frequently Asked Questions

How long do I cook pot roast in the oven?

3 hours total at 300°F. The first 2 hours are covered with tin foil or a lid to trap steam. The last hour is uncovered, which helps develop a deeper colour on the meat. The roast is done when it reaches an internal temperature of 202°F and shreds easily with a fork.

Can I make this without red wine?

Yes. You can substitute the red wine with beef broth, grape juice, or pomegranate juice. The red wine adds depth and slight acidity that helps tenderize the meat, but broth works beautifully as a substitute.

What if I do not have a cast iron skillet?

Any heavy, oven-proof pan or Dutch oven will work. The most important thing is that the vessel can go from stovetop (for searing) to oven (for slow roasting) without issues. Avoid non-stick pans for high-heat searing.

How do I prevent the pot roast from drying out?

Three things prevent a dry pot roast: (1) marinating overnight to season deep into the meat, (2) cooking covered for the first 2 hours to keep moisture in, and (3) letting the meat rest for 30 minutes after cooking before slicing.

What can I do with leftover pot roast?

Leftover pot roast is a gift. Use it for beef sandwiches, beef tacos, beef stew, or as a topping for baked potatoes or mac and cheese. The cold leftover meat re-heats beautifully with a spoonful of the leftover gravy.

Can I make the gravy ahead of time?

The gravy uses the pot roast drippings, so it must be made after the roast is done. However, you can make extra gravy and refrigerate it for up to 3 days. It reheats perfectly over low heat with a splash of water or broth to loosen it.

Succulent Sunday Pot Roast

The most succulent pot roast beef you can make that is hassle free and tastes amazing! We also have the best tasting gravy to go along with this pot roast!
Print Recipe
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Prep Time:30 mins
Cook Time:3 hrs
Course: Main Course
Cuisine: American
Keyword: pot roast
Servings: 6 people

Equipment

• 1 cast iron skillet
• tin foil
• 1 dutch oven optional

Ingredients

Pot Roast Marinade

• 1.5 kg beef chunk roast or any beef roast you choose
• 3 tbsp canola oil
• 2 tbsp Montreal Steak Seasoning
• 2 tsp sea salt
• black pepper optional

Skillet Greens

• 2 tbsp butter
• 1 medium white onion sliced
• 5 nopales or cactus paddle ½kg green beans as substitute
• 3 large carrots roughly chopped
• 2 cloves garlic crushed
• 2 cups red wine

Pot Roast Gravy

• 1 tbsp butter
• 2 cloves garlic grated
• 2 tbsp flour
• juice of pot roast
• 1 tsp sea salt

Instructions

Pot Roast Marinade

• Wash your pot roast with cold tap water. Pat dry with paper towel.
• Combine the oil, seasoning, salt, and pepper (optional) in a bowl. Using your hands, rub vigorously the seasoning all around the pot roast. Wrap the roast up with plastic and let it sit in the fridge for 2 hours or preferably, overnight.

Pot Roast

• Preheat oven to 300°F.
• Using your cast iron skillet, heat it on high. Alternatively, you can use a Dutch Oven. Add the butter until fully melted and sear the roast until brown, 3-4 minutes each side. Take the pot roast out and set it aside.
• On medium-high heat, saute the onion for 2 minutes. Add the sliced nopales (or green beans) with the carrots for 5 minutes. Lastly add the crushed garlic and cook for 1 minute.
• Place the pot roast on top of the vegetables and add the red wine. Add enough tin foil to cover the top of the skillet. If you are using a Dutch Oven, just put the lid on top.
• Put the pot roast in the oven for 2 hours covered.
• For the remaining last 1 hour, remove the tin foil or lid. To know it is done, the meat needs to reach an internal temperature of 202°F and/or shreds easily with a fork.
• After 3 hours, let the pot roast sit on the counter for 30 minutes. Meanwhile, take the juice out of the pan with the garlic cloves. Using a fork, mash the garlic clove in its juice and set it aside.

Pot Roast Gravy

• In a pan, heat on medium-high and melt the butter. Add in the minced garlic and saute for 2 minutes. Add the flour and continuously move it around with a whisk. Do not walk away. Move the flour until it is fragrant and has a slight brown colour. Quickly pour the pot roast juice into the pan and whisk vigorously until the flour is well blended with no lumps. Salt the gravy. Cook on the stovetop for 10 minutes on medium-low heat.

Assemble the Pot Roast

• On a large plate, carefully place the pot roast in the center. Mix the vegetables well with tongs (add a little more salt if desired), and place the vegetables around the roast beef. Serve the gravy on top or on the side. Serve warm.

If you love this hearty Sunday dinner, try our Instant Pot Taiwanese Beef Noodle Soup for another beef recipe that delivers serious depth of flavour. Or warm up with our Easy Instant Pot Chili on a cold weeknight.