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This Rosemary Pot Roast is Sunday supper perfection. The tender fall apart roast is smothered with a savory Rosemary gravy.
If pot roast, mashed potatoes and gravy and green beans and do not scream Sunday supper then I don’t know what does. This Rosemary Pot Roast has gravy that comes directly from the pan juices that the roast cooks in. That means that the gravy is loaded with rosemary and roasted garlic.
It’s the perfect compliment to the tender roast. And makes this Rosemary Pot Roast a must make for your next Sunday dinner!
Let’s talk about what you’ll need to get this comfort food meal on your table.
CHUCK ROAST: Chuck roast is from the shoulder part of the cow. This cut can be tough if it does not cook long enough. It is best when used for pot roast, stews and other braising dishes. The connective tissue breaks down as it cooks yielding a tender piece of meat.
SALT/PEPPER: It’s important to season the roast liberally with salt and pepper before searing.
OIL: To sear the roast.
GARLIC: Lots of it! It softens and practically melts into the gravy adding a subtle sweet garlic taste.
ONION: Yellow or white will work the best here.
ROSEMARY: You can use fresh or dried. If you’re using fresh you’ll want to use 2 tablespoons. If using dried, 2 teaspoons.
RED WINE: Be sure it’s something that you enjoy drinking. It will cook down and the flavor will concentrate.
LOW SODIUM BEEF BROTH: Be sure to use low-sodium so that you can control the salt content. I like to use Better than Bouillon.
FLOUR: This will help thicken the gravy.
MILK OR HALF/HALF: To add creaminess to the sauce.
This Rosemary Pot roast is made tender by cooking low and slow in the oven. Follow along with these step by step photos and instructions.
STEP #1: Preheat oven to 300 degrees. Season the roast liberally with salt and pepper and then sear on all sides. 3 – 5 minutes per side.
STEP #2: Add the onions, garlic and 1 teaspoon dried rosemary. Cook 30 seconds – 1 minutes or until the garlic is fragrant.
STEP #3: Pour in red wine and beef broth. Cover and roast in the preheated oven for 3 – 3 1/2 hours or until tender and cooked through. Once tender, remove from pan and cover to keep warm.
STEP #4: Pour pan juices into a measuring cup. The majority of the fat will rise to the top. Spoon two tablespoons off and add it to the dutch oven. Spoon off as much of the rest of the fat as you can, but don’t worry about leaving some. You should have about 2 cups of broth left over. If you don’t add more beef broth.
STEP #5: Heat dutch oven over medium heat. Whisk flour into the reserved fat in the dutch oven. Whisk in the 2 cups of reserved pan juices. Allow to thicken. Add 1 tablespoon of the hot gravy to the milk to temper it. Pour milk into the gravy. Stir in remaining rosemary.
STEP #6: Cut roast. Spoon gravy over the top. Serve.
The leftover pot roast will keep for a few days in the refrigerator. It reheats well in the oven at 350 or in the microwave. The gravy may separate a bit when cold but once warmed should whisk together fine.
You can also make the most epic Pot Roast Grilled Cheese with the leftovers as well!
Creamy Homemade Mashed Potatoes are the perfect side to serve with this pot roast. The creamy potatoes and savory gravy are a match made in heaven!
Looking for more Pot Roast variations? I’ve got you covered. check these out!
This Dutch Oven Pot Roast with Mushroom Gravy is comfort food to the max!
Cajun Pot Roast with Tomato Gravy puts a Southern Twist on the classic and is always a crowd pleaser.
My version of Slow Cooker Mississippi Pot Roast is made from scratch without any seasoning packets and it’s so good!
Note: This recipe was originally posted in 2012. It was updated in 2022 with new photos, step by step instructions, recipe notes and nutrition information.
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