Des

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Rosemary Pot Roast

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.

Spoon drizzling rosemary gravy on pot roast.

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.

Ingredients needed to make Rosemary Pot Roast:

Overhead ingredients of Rosemary pot roast on white background.

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.

How to make Pot Roast in the Oven:

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.

STORING AND REHEATING LEFTOVERS:

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!

What to serve with Rosemary Pot Roast:

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!

For vegetables, sauteed green beans or sauteed broccoli are excellent choices to really round out the meal.

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.

Rosemary Pot Roast

Chuck pot roast cooked until tender in a delectable rosemary gravy.
5 from 1 vote
Prep Time 10 mins
Cook Time 3 hrs 40 mins
Total Time 3 hrs 50 mins
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 400 kcal

Ingredients
  

Ingredients:

  • 3 pounds pot roast
  • kosher salt and fresh cracked black pepper
  • 2 tablespoons olive oil
  • 10 cloves garlic
  • 1/2 medium onion diced
  • 2 teaspoons dried rosemary divided
  • 1/4 cup red wine
  • 1 cup low sodium beef broth
  • 2 tablespoons flour
  • 1/2 cup whole milk

Instructions
 

  • Preheat oven to 300 degrees.
  • Season the roast liberally with salt and pepper.
  • Heat olive oil in a dutch oven over medium high heat. Sear on all sides. Add in garlic, onions and 1 tablespoon rosemary. Cook for 30 seconds.
  • 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.
  • Remove roast from the pan. Cover to keep warm.
  • 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.
  • 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 fresh rosemary.
  • Cut roast. Spoon gravy over the top. Serve.

Notes

To substitute fresh rosemary, use 1 tablespoon for each teaspoon of dried. 
I highly recommend using low-sodium beef broth so that you can better control the saltiness of the dish. 
If you don't have 2 cups of leftover pan drippings just add more beef broth until you have 2 cups. 
Tempering the milk with one tablespoon of the hot broth will help prevent the milk from curdling when you add it to the hot broth. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 400kcalCarbohydrates: 6gProtein: 52gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 251mgPotassium: 913mgFiber: 1gSugar: 1gVitamin A: 35IUVitamin C: 2mgCalcium: 72mgIron: 5mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: beef roast, comfort food, garlic, pot roast, rosemary

Leave a Comment

Recipe Rating




  • Reply
    Alex
    November 22, 2020 at 9:36 am

    5 stars
    This is THE BEST pot roast recipe! All of my favorite flavors combined. I add in an extra half cup of red wine (Cabernet Sauvignon) because I love the flavor it adds.

    • Reply
      Deseree
      November 22, 2020 at 10:10 am

      So happy you enjoy it!! And I am totally going to have to try that red wine trick next time, thank you for the tip :)

  • Reply
    Lisa
    January 6, 2013 at 3:52 pm

    Looks like I know what I will be having this Sunday! Can’t wait!

  • Reply
    Denise
    October 8, 2012 at 6:41 pm

    Hi Des! I have been meaning to reach out for a couple months now … I keep reading over the same posts in my RSS feed, then I get side-tracked. Whew … a lot has happened but most of all, I cannot believe your little guy is almost 1! Time flew by not only for y’all but your readers as well.

    I love a good pot-roast and have not had one in a very long time. I was thinking about it the other day, probably because I had read this post a few times. Regardless, you planted the bug, now I am going to have to make one. I love the garlic/rosemary combination which I use a lot with lamb. Excited to try with beef!!

  • Reply
    Laura
    September 20, 2012 at 4:56 pm

    Pot roasts of any kind are my favorite part of cold weather cooking! This looks awesome!

  • Reply
    Shut Up & Cook
    September 19, 2012 at 9:54 pm

    I’m holding out on Fall as long as I can, but once I get there you can better believe I’ll be trying this!

  • Reply
    StephenC
    September 19, 2012 at 9:47 am

    I will cut you some slack if it was only 80 degrees. That falls into a gray area and allows a person to do a slow-cooking roast. I’ll be right behind you within a week or two.

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.