One-Pot Pot Roast Loaded with Garlic

The most succulent and flavorful one-pot pot roast is just a few steps away. Learn how to make the ultimate pot roast all in one pot with maximum flavor and minimum effort. This is going to be your ultimate comfort dinner.
Course beef, Main Course, Roast
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Calories 567 kcal
Author Mila Furman


  • 4.5 pounds beef chuck roast
  • 2 tbsp oil
  • 8 medium carrots cut into large pieces
  • 3 medium onions each cut into large wedges
  • 2 cups canned beef broth or stock+ more if needed try and buy the low sodium
  • 1/2 a cup of red wine
  • 3 tablespoons tomato paste
  • 3 sprigs of thyme
  • Coarse salt and ground pepper
  • 10 cloves of garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch+1 tablespoon warm water mix with finger until smooth and no lumps remain*


  1. Preheat oven to 350 degrees.
  2. In a large dutch oven pot, pour in the 2 tablespoons of oil and bring up to high heat.
  3. Season the meat with the course salt and ground pepper. Be liberal with it.
  4. Once the oil is smoking in the pan, place the beef into the pan and sear it on all sides. This will take about 10 minutes.
  5. Remove the meat and place on large plate or cutting board. Slather the meat with the minced garlic and reserve.
  6. Add stock, tomato paste, red wine, worcestershire sauce, cornstarch and water mixture, thyme sprigs.
  7. With a rubber spatula or a wooden spoon, scrub the bottom of the pan to remove all browned bits. This is your flavor!!! Do not lose it. Bring the mixture up to a simmer.
  8. Add in your meat fat side up. Make sure the liquid comes up half way up the meat. If you need more liquid just add in a bit more broth or stock.
  9. Cover with a tight fitting lid or with foil. Cook for 3 hours.
  10. Remove from the oven add in the vegetables and cook for another hour.
  11. Once it is pulling apart with a fork nicely, it is done. You can then remove the vegetables and the meat and skim the fat.
  12. Serve.

Recipe Notes

1. You can make this a one pot complete dinner by adding in some potatoes cut into large wedges in the last hour of cooking.
2. Combining the cornstarch with the water is called a slurry. It will thicken up your sauce nicely and will not clump up.

3.The nutritional information is to be used for information purposes only.

Adapted from Martha Stewart

Nutrition Facts
One-Pot Pot Roast Loaded with Garlic
Amount Per Serving
Calories 567 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 176mg 59%
Sodium 451mg 19%
Potassium 1136mg 32%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 52g 104%
Vitamin A 208.3%
Vitamin C 8.7%
Calcium 7.8%
Iron 34.1%
* Percent Daily Values are based on a 2000 calorie diet.