This simple Old Fashioned Pot Roast recipe without wine is made in the slow cooker and is melt-in-your-mouth tender. It is a classic comfort food that is perfect for Sunday dinner and will become a family favorite.
One of the most frequent questions I get is what to substitute for wine in recipes, like my Old Fashioned Beef Stew on the Stovetop, Dutch Oven Beef Stew, Southern Pot Roast, and Red Wine Short Ribs.
So I wanted to create this more classic pot roast recipe without wine. This is more like my mom’s or grandma’s pot roast recipe that I remember eating as a kid.
I also tried to keep the ingredients minimal and simple. I usually add fish sauce, tomato paste, bay leaves, fresh herbs, etc. to the chuck roast. But honestly, I didn’t even miss them!
If you have leftovers here are 12 Leftover Pot Roast Recipes to try!
Table of Contents
Why You’ll Love This Recipe
- Simple – This easy pot roast recipe requires minimal basic ingredients that you probably have on hand already.
- Tender – The chuck roast will be falling apart by the time is it done braising.
- Juicy – The meat cooks in its own juices which adds tons of moisture. I recommend serving it with extra au jus on top.
- No wine – Unlike most roast recipes, you do not need any white or red wine.
- Slow cooker – This pot roast is made in the slow cooker. It is an easy hands-off way to cook it, but it can also be made in the oven.
- An inexpensive cut of beef – Chuck roast is a relatively inexpensive cut of beef since it is pretty tough. The connective tissues take a while to break down, but once they do it is super tender. Since it makes a large portion, it is great for feeding a big group.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Garlic: I highly recommend fresh garlic, but if you do not have any, use 1 1/2 teaspoons of granulated or garlic powder.
- Potatoes: The potatoes should be about 1 to 1.5 inches big. If you can’t find baby potatoes, cut regular yellow potatoes or russet potatoes into 1 to 1.5-inch cubes.
Complete list of ingredients and amounts is located on the recipe card below.
If you are low on beef broth or stock, check out the Best Substitutes for Beef Broth.
How to Make Old Fashioned Pot Roast
Quick Overview
- Sear the roast and onions.
- Cover & cook in the crockpot.
- Add veggies & finish cooking covered.
- Remove & shred the meat.
Step by Step Instructions
Searing the meat creates a dark brown crust on the exterior of the roast. This adds a ton of flavor. Take your time to ensure each side is seared.
Step 1: In a small bowl, combine the salt, brown sugar, and pepper. Rub and pat the spice mixture on all sides of each piece of the roast.
Step 2: In a large pot or skillet, heat the olive oil over medium high heat. Sear one piece of the roast at a time on all sides until dark brown. Place seared meat into the slow cooker. Reduce to medium heat.
Step 3: Add the onions to the remaining oil in the pot and sauté for 2-3 minutes, scraping any brown bits off the bottom of the pan. Add these to the slow cooker.
Step 4: Add the garlic, Italian seasoning, paprika, worcestershire, and soy sauce to the slow cooker. In a liquid measuring cup or small bowl, whisk together the broth and cornstarch. Pour the mixture over the roast, onions, and spices. The top of the roast will not be covered.
I prefer to add the veggies towards the end so they are not mushy.
Step 5: Cover and cook on LOW for 6-7 hours or HIGH for 3.5-4 hours.
Step 6: Add the potatoes and carrots. Use the back of a spoon to press them into the broth so they are mostly covered in liquid.
Step 7: Cover and cook for an ADDITIONAL 3 hours on LOW or 1.5 hours on HIGH. (If you prefer softer veggies, see notes below.)
Step 8: Remove the roast and shred it into large pieces. Place on a serving platter with the pan juices. Use a slotted spoon to remove the veggies.
Recipe Serving Suggestions
The beautiful part about a slow cooker pot roast is that it is a complete meal on its own. So you do not need to serve it with any sides.
If you want to serve it with a side, I recommend crusty bread for dipping or a simple salad. Try my No Knead Rustic Bread or Easy Caesar Salad.
Oven Cooking Method
If you do not have a slow cooker, here is how to make this pot roast recipe in the oven:
- Preheat the oven to 300 degrees.
- Follow the recipe as stated, except after searing the meat on medium-high heat and cooking the onions, transfer them & the other ingredients to a large Dutch oven. You can also do the searing directly in the Dutch oven.
- Bring the liquid to a light boil.
- Cover and transfer to the oven to cook for 3 hours.
- Add the potatoes and carrots. Cover and bake for another 1.5 hours or until veggies are cooked to your liking.
Expert Tips
- Sear the beef roast. This extra step adds lots of flavor so I do not recommend skipping it.
- Cook the veggies to your liking. If you follow the recipe as instructed, the veggies should be tender but still have a bit of bite to them (my preference). If you prefer them softer, reduce the initial cook time to 5-6 hours on LOW or 3-3.5 hours on HIGH. Add the veggies and cook for an additional 4 hours on LOW or 2 hours on HIGH. The total cook time should be about the same, but the sooner you put the veggies in the softer they will be. It is also an option to put everything in at the beginning and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
- Serve with the pan drippings. The meat drippings or the au jus is where all of the flavor is at. Be sure to spoon this on top of the tender meat before serving. I also love to dip bread in it.
Additions, Variations, & More Ideas
- Wine: If you would like to use wine, replace 1/2-1 cup of the broth with a dry red wine, like cabernet sauvignon, merlot, or pinto noir.
- Sweet Potatoes: Try sweet potatoes instead of yellow potatoes.
- Fresh Herbs: Replace the dried Italian seasoning is a combination of fresh chopped herbs like parsley, rosemary, oregano, or thyme. Use 3-4 Tablespoons.
- Mashed Potatoes: Use the cooked potatoes from the pot roast dinner to make mashed potatoes.
- Leftovers: Be sure to store leftovers in an airtight container. I recommend storing the meat & veggies separately from the au jus. Leftover meat is great for french dip-style sandwiches.
Recipe FAQs
The secret to the best pot roast is to braise the meat slowly at a lower temperature (or use a pressure cooker or Instant Pot). This gives this tougher cut of meat time to break down and become super tender. Undercooked roast will be tough.
I prefer the crockpot, but the oven will work just fine too. One is not better than the other.
Be sure to cook it in a flavorful braising liquid so it stays moist.
Chuck roast is the best cut of meat for pot roast. It becomes extremely tender when slow-cooked.
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Old Fashioned Pot Roast
Ingredients
- 3.5-4 pounds boneless beef chuck roast, cut into 2 pieces
- 1 Tablespoon Morton kosher salt*
- 2 Tablespoons brown sugar
- 1 teaspoon black pepper
- 2-3 Tablespoons olive oil
- 1 large onion, sliced
- 10 cloves garlic, minced*
- 1 Tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 Tablespoons Worcestershire
- 1 Tablespoon soy sauce
- 2 cups beef broth or beef stock
- 1/4 cup cornstarch
- 2 pounds baby yellow potatoes*
- 1 pound whole carrots, peeled & cut on a bias into 2-3 inch pieces
Instructions
- In a small bowl, combine the salt, brown sugar, and pepper. Rub and pat the spice mixture on all sides of each piece of the roast.3.5-4 pounds boneless beef chuck roast, cut into 2 pieces, 1 Tablespoon Morton kosher salt*, 2 Tablespoons brown sugar, 1 teaspoon black pepper
- In a large pot or skillet, heat the olive oil over medium high heat. Sear one piece of the roast at a time on all sides until dark brown. Place seared meat into the slow cooker. Reduce to medium heat.2-3 Tablespoons olive oil
- Add the onions to the remaining oil in the pot and sauté for 2-3 minutes, scraping any brown bits off the bottom of the pan. Add these to the slow cooker.1 large onion, sliced
- Add the garlic, Italian seasoning, paprika, worcestershire, and soy sauce to the slow cooker. In a liquid measuring cup or small bowl, whisk together the broth and cornstarch. Pour the mixture over the roast, onions, and spices. The top of the roast will not be covered.10 cloves garlic, minced*, 1 Tablespoon Italian seasoning, 1 teaspoon smoked paprika, 2 cups beef broth or beef stock, 2 Tablespoons Worcestershire, 1 Tablespoon soy sauce, 1/4 cup cornstarch
- Cover and cook on LOW for 6-7 hours or HIGH for 3.5-4 hours.
- Add the potatoes and carrots. Use the back of a spoon to press them into the broth so they are mostly covered in liquid.2 pounds baby yellow potatoes*, 1 pound whole carrots, peeled & cut on a bias into 2-3 inch pieces
- Cover and cook for an ADDITIONAL 3 hours on LOW or 1.5 hours on HIGH. (If you prefer softer veggies, see notes below.)
- Remove the roast and shred it into large pieces. Place on a serving platter with the pan juices. Use a slotted spoon to remove the veggies.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Garlic: I highly recommend fresh garlic, but if you do not have any, use 1 1/2 teaspoons of granulated or garlic powder.
- Sear the beef roast. This extra step adds lots of flavor so I do not recommend skipping it.
- Cook the veggies to your liking. If you follow the recipe as instructed, the veggies should be tender but still have a bit of bite to them (my preference). If you prefer them softer, reduce the initial cook time to 5-6 hours on LOW or 3-3.5 hours on HIGH. Add the veggies and cook for an additional 4 hours on LOW or 2 hours on HIGH. The total cook time should be about the same, but the sooner you put the veggies in the softer they will be. It is also an option to put everything in at the beginning and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
- Serve with the pan drippings. The meat drippings or the au jus is where all of the flavor is at. Be sure to spoon this on top of the tender meat before serving. I also love to dip bread in it.
- Wine: If you would like to use wine, replace 1/2-1 cup of the broth with a dry red wine, like cabernet sauvignon, merlot, or pinto noir.
- Sweet Potatoes: Try sweet potatoes instead of yellow potatoes.
- Fresh Herbs: Replace the dried Italian seasoning is a combination of fresh chopped herbs like parsley, rosemary, oregano, or thyme. Use 3-4 Tablespoons.
- Mashed Potatoes: Use the cooked potatoes from the pot roast dinner to make mashed potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You could make it with out wine but why? It taste so much better with it.
I don’t see when you add the soy sauce or Worcestershire in this recipe??
Ooops! Let me fix this now. Thanks for the catch.