Juicy Pot Roast Without Wine

Here is my favorite pot roast recipe, with tender beef that falls apart with your fork, simple vegetables, and a rich gravy made without any wine – just beef broth, herbs, and a few pantry staples.

This pot roast is perfect for Sunday dinners when I want something comforting but don’t have wine on hand. The meat comes out so juicy and flavorful, and honestly, no one ever misses the wine. Plus, the leftovers make amazing sandwiches the next day!

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What Kind of Beef Should I Use?

For pot roast, you’ll want to stick with a chuck roast, which comes from the shoulder area of the cow and has just the right amount of fat and connective tissue to break down during cooking. This cut becomes incredibly tender after a few hours of slow cooking, which is exactly what you want for a pot roast. You might see it labeled as “chuck roast,” “chuck eye roast,” or even “shoulder roast” at the grocery store – they’ll all work great. Avoid leaner cuts like sirloin or round roast, as they tend to dry out with the long cooking time and won’t give you that fall-apart texture you’re looking for.

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Options for Substitutions

This pot roast is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chuck roast: Chuck roast is really the best choice here since it has the marbling needed to stay tender during long cooking. You could try bottom round or rump roast, but they’re leaner and might turn out a bit drier.
• Brown sugar: Regular white sugar works fine if that’s what you have. You can also use honey or maple syrup – just use about 1.5 tablespoons since they’re a bit sweeter.
• Beef broth: Chicken broth can work in a pinch, though you’ll lose some of that rich beef flavor. Consider adding an extra splash of Worcestershire or soy sauce to compensate.
• Baby yellow potatoes: Red potatoes, Yukon golds, or even russets cut into chunks all work great. Just keep the pieces fairly large so they don’t fall apart during cooking.
• Cornstarch: For thickening the gravy, you can use flour instead – just double the amount to about 1/2 cup and mix it with cold water before adding.
• Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pot roast is not searing the meat properly before braising – you need a deep brown crust on all sides, which means resisting the urge to move the meat around and letting it sit undisturbed in hot oil for 3-4 minutes per side.

Cutting your vegetables too small is another common error, as they’ll turn mushy during the long cooking time, so keep your potatoes whole or halved and your carrots in large 2-3 inch chunks.

Don’t skip the resting period after cooking – let the roast sit for 10-15 minutes before slicing, which allows the juices to redistribute and keeps the meat tender instead of dry.

Finally, if your sauce seems thin at the end, mix the cornstarch with cold water to make a slurry before adding it to the hot liquid, and let it simmer for a few minutes to thicken properly without any lumps.

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What to Serve With Pot Roast?

Pot roast is already a complete meal with the potatoes and carrots cooked right in, but I love adding a side of crusty bread or dinner rolls to soak up all that incredible gravy. A simple side salad with a tangy vinaigrette helps cut through the richness of the beef, or you could go with some roasted green beans or steamed broccoli for extra veggies. If you’re feeding a crowd, consider adding some buttered egg noodles or mashed cauliflower on the side. For a cozy finishing touch, serve everything family-style in a big serving dish so everyone can help themselves to seconds.

Storage Instructions

Store: Leftover pot roast is honestly one of my favorite things to have in the fridge! Store it in an airtight container with all the gravy and veggies for up to 4 days. The flavors get even better the next day, making it perfect for easy weeknight dinners.

Freeze: This pot roast freezes really well for up to 3 months. I like to portion it out into individual servings or family-sized portions in freezer-safe containers. Just make sure to include plenty of that delicious gravy to keep the meat moist when you reheat it later.

Reheat: Warm up your pot roast gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop method keeps the meat more tender. If the gravy seems too thick after storing, just add a splash of beef broth to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 270-310 g
• Fat: 180-210 g
• Carbohydrates: 330-370 g

Ingredients

• 2 lbs baby yellow potatoes (halved if large)
• 1 tbsp kosher salt
• 2 cups beef broth or beef stock
• 1 tsp black pepper (freshly ground preferred)
• 1 tbsp soy sauce
• 1 large onion (coarsely chopped)
• 1 tbsp Italian seasoning
• 3.5 to 4 lbs boneless beef chuck roast (marbled with fat for tenderness)
• 10 garlic cloves (minced)
• 1 tsp smoked paprika
• 2 tbsp Worcestershire (I use Lea & Perrins)
• 1/4 cup cornstarch (for thickening sauce)
• 1 lb whole carrots (cut into 2-inch pieces)
• 2 to 3 tbsp olive oil
• 2 tbsp brown sugar

Step 1: Prepare the Beef Chuck Roast

• 3.5 to 4 lbs boneless beef chuck roast (marbled with fat for tenderness)
• 1 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tsp black pepper (freshly ground preferred)

Combine kosher salt, brown sugar, and black pepper in a small bowl.

Rub this spice mixture evenly over all sides of the beef chuck roast pieces to season them thoroughly.

Step 2: Sear the Beef

• 2 to 3 tbsp olive oil
• seasoned beef chuck roast from Step 1

Heat olive oil in a large pot or skillet over medium-high heat.

Sear each piece of the seasoned beef chuck roast on all sides until a dark brown crust forms.

Work in batches if needed to avoid crowding the pan.

Transfer the seared meat to the slow cooker.

I find that searing the beef really deepens the final flavor, so don’t skip this step if you have time!

Step 3: Sauté the Onions

• 1 large onion (coarsely chopped)

Lower the heat to medium and add the coarsely chopped onion to the pot with the remaining oil and beef drippings.

Sauté for 2-3 minutes, scraping up any browned bits stuck to the bottom.

Once softened and fragrant, add the onions to the slow cooker on top of the beef.

Step 4: Add Aromatics, Spices, and Broth Mixture

• 10 garlic cloves (minced)
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• 2 tbsp Worcestershire (I use Lea & Perrins)
• 1 tbsp soy sauce
• 2 cups beef broth or beef stock
• 1/4 cup cornstarch

Add minced garlic, Italian seasoning, smoked paprika, Worcestershire sauce, and soy sauce to the slow cooker with the beef and onions.

In a separate bowl, whisk together beef broth (or stock) and cornstarch until smooth.

Pour this liquid over the assembled ingredients in the slow cooker.

The top of the roast may not be completely covered by the liquid, which is fine.

Step 5: Slow Cook the Beef

Cover the slow cooker and cook the mixture on LOW for 6-7 hours or on HIGH for 3.5-4 hours, until the beef begins to get tender.

If I have the time, I always cook on LOW for the best, most succulent results.

Step 6: Add Potatoes and Carrots and Continue Cooking

• 2 lbs baby yellow potatoes (halved if large)
• 1 lb whole carrots (cut into 2-inch pieces)

Add the halved baby potatoes and carrot pieces to the slow cooker.

Use the back of a spoon to gently push them into the broth so they’re mostly submerged.

Cover and continue cooking for 3 more hours on LOW or 1.5 hours on HIGH, until the vegetables are tender.

Step 7: Shred the Beef and Serve

Remove the cooked beef from the slow cooker and shred it into large pieces.

Arrange the beef on a serving platter and spoon over some of the flavorful pan juices.

Use a slotted spoon to remove the potatoes and carrots, and serve them alongside the beef.

Juicy Pot Roast Without Wine

Delicious Juicy Pot Roast Without Wine recipe with step-by-step instructions.

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Prep Time 1 hour hr 27 minutes mins

Cook Time 2 hours hrs 55 minutes mins

Total Time 4 hours hrs 22 minutes mins

Servings 4

Calories 4200 kcal

Ingredients

  

• 2 lbs baby yellow potatoes (halved if large)
• 1 tbsp kosher salt
• 2 cups beef broth or beef stock
• 1 tsp black pepper (freshly ground preferred)
• 1 tbsp soy sauce
• 1 large onion (coarsely chopped)
• 1 tbsp Italian seasoning
• 3.5 to 4 lbs boneless beef chuck roast (marbled with fat for tenderness)
• 10 garlic cloves (minced)
• 1 tsp smoked paprika
• 2 tbsp Worcestershire (I use Lea & Perrins)
• 1/4 cup cornstarch (for thickening sauce)
• 1 lb whole carrots (cut into 2-inch pieces)
• 2 to 3 tbsp olive oil
• 2 tbsp brown sugar

Instructions

 

• Combine kosher salt, brown sugar, and black pepper in a small bowl. Rub this spice mixture evenly over all sides of the beef chuck roast pieces to season them thoroughly.
• Heat olive oil in a large pot or skillet over medium-high heat. Sear each piece of the seasoned beef chuck roast on all sides until a dark brown crust forms. Work in batches if needed to avoid crowding the pan. Transfer the seared meat to the slow cooker. I find that searing the beef really deepens the final flavor, so don't skip this step if you have time!
• Lower the heat to medium and add the coarsely chopped onion to the pot with the remaining oil and beef drippings. Sauté for 2-3 minutes, scraping up any browned bits stuck to the bottom. Once softened and fragrant, add the onions to the slow cooker on top of the beef.
• Add minced garlic, Italian seasoning, smoked paprika, Worcestershire sauce, and soy sauce to the slow cooker with the beef and onions. In a separate bowl, whisk together beef broth (or stock) and cornstarch until smooth. Pour this liquid over the assembled ingredients in the slow cooker. The top of the roast may not be completely covered by the liquid, which is fine.
• Cover the slow cooker and cook the mixture on LOW for 6-7 hours or on HIGH for 3.5-4 hours, until the beef begins to get tender. If I have the time, I always cook on LOW for the best, most succulent results.
• Add the halved baby potatoes and carrot pieces to the slow cooker. Use the back of a spoon to gently push them into the broth so they're mostly submerged. Cover and continue cooking for 3 more hours on LOW or 1.5 hours on HIGH, until the vegetables are tender.
• Remove the cooked beef from the slow cooker and shred it into large pieces. Arrange the beef on a serving platter and spoon over some of the flavorful pan juices. Use a slotted spoon to remove the potatoes and carrots, and serve them alongside the beef.