Herb-Infused One-Pan Pot Roast
A comforting pot roast with herbs and vegetables, cooked in a single pan for effortless cleanup. This american-inspired one pot ready in about 205 minutes pairs beef chuck roast, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2, sliced into 1/2-inch thick rounds carrots
- 2 stalks, sliced celery
- 1 large, sliced onion
- 3 cloves, minced garlic
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Step 1: Pat the beef chuck roast dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Coat the roast evenly with 2 tbsp all-purpose flour.
- Step 2: Heat 1 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the roast on all sides for 4-5 minutes per side until golden brown; remove and set aside.
- Step 3: Add the remaining 1 tbsp olive oil to the Dutch oven, then cook the sliced carrots, celery, and onion for 5 minutes until vegetables start to soften. Add the minced garlic and cook for 1 minute until fragrant.
- Step 4: Stir in the tomato paste and cook for 2 minutes, then pour in the beef broth. Add the dried rosemary and thyme, then return the seared roast to the pot.
- Step 5: Bring to a simmer, cover the pot, and transfer to a preheated oven at 325°F. Bake for 3 hours, or until the meat is fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused One-Pan Pot Roast take to make?
Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused One-Pan Pot Roast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Herb-Infused One-Pan Pot Roast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused One-Pan Pot Roast for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused One-Pan Pot Roast?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made it for a Sunday dinner and everyone loved it. So easy to clean up!
- ★★★★★
This pot roast was a hit with my whole family! The herbs made it so fragrant and flavorful.
- ★★★★☆
The roast was tender, but the herbs were a bit too strong for my taste. Maybe reduce the amount next time.
