This simple pot roast dinner in a cast iron skillet is the best Sunday meal. Juicy chuck roast is cooked low and slow with potatoes, carrots, and onions for an easy one-pot meal the whole family will enjoy.
This post was originally published in October 2019 and has been updated for content.
As a kid, my mom used to make a pot roast dinner pretty regularly for our Sunday meal. While we were at church, the pot roast would cook with potatoes and carrots, filling the house with the most amazing aroma.
This pot roast dinner recipe is made with just a few simple ingredients and is so easy to prep. It's great for a busy weeknight or lazy Sunday dinner, especially during comfort food season.
Serve this delicious cast iron pot roast dinner with a warm loaf of crusty bread and homemade whiskey brownies for dessert!
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🥩 Ingredient notes
- Beef Roast - The best cut of meat to use for pot roast is a boneless beef chuck roast. It has a good marbling of fat which is perfect for slow cooking, plus, it's not overly expensive. Brisket is another cut of beef that is great for pot roast, however, it can be more costly. A round roast or rump roast is a cheaper option, however, it is leaner so additional fat or liquid should be used.
- Seasoning - Dry onion soup mix is a mixture of spices and seasonings found in the soup aisle at the grocery store. It's used for soup or dip but is also a great way to add a lot of flavor to this tender roast. Use beef broth or beef stock to make the juiciest pot roast with delicious flavor.
- Vegetables - Baby potatoes and carrots make this classic pot roast recipe easy to whip up. For larger potatoes and full-sized carrots, cut them into smaller, similar-sized pieces for even cooking. Baby yellow potatoes or red potatoes are the best potato variety for this classic recipe. Use a yellow onion or red onion, because as they cook, they will caramelize and add great flavor.
📋 Substitutions and variations
- Veggies - Substitute the potatoes and carrots in this pot roast dinner for your favorite vegetables. Try sweet potatoes, brussels sprouts, turnips, or green beans.
- Gravy - Use the pan juices from this pot roast dinner to make a homemade gravy to serve with the roast and vegetables.
🔪 Step by step instructions
First, season the beef roast with kosher salt and black pepper. Sear it over medium-high heat in a large cast iron skillet with a little bit of olive oil for about 2-3 minutes on each side.
Next, add the yellow potatoes, red onion, and baby carrots to the pan around the piece of meat.
Sprinkle the entire packet of dry onion soup mix over the top of the roast and then pour the beef broth or stock over all of the vegetables.
Cover the cast iron skillet with a lid or aluminum foil and place in the oven to cook in a 300˚ oven for 3-4 hours until the roast is fork tender.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- If time allows, searing the pot roast in the cast iron skillet adds so much flavor and juiciness. Add all of the ingredients to the skillet and cook in the oven as directed, in a hurry.
- Let your pot roast sit for at least 10 minutes after cooking before you slice it. This helps all the juices redistribute back into the meat so it does not become dry.
🥘 Alternative cooking methods
- Slow cooker - Sear the roast in a pan or skillet on the stovetop over medium-high heat and then transfer it into a crock pot. Cooking time will be approximately 4 hours on high or 8 hours on low.
- Dutch oven - Sear the roast in the large dutch oven on the stovetop over medium-high heat, cover it, and then transfer it to the oven to finish cooking.
- Skillet & baking dish - Sear the roast in a skillet or pan on the stovetop over medium-high heat first. Transfer the seared roast to a baking or casserole dish, and add the vegetables, seasoning, and broth. Cover the pan with foil and then finish it in the oven as directed.
⏲️ Make ahead and storage instructions
Asemble the pot roast up to one day ahead of time all the way up until the oven cooking time. Cover with aluminum foil and then place in the refrigerator. Take the skillet out of the refrigerator while the oven preheats. Cooking time may be a bit longer.
Leftover cast iron pot roast will keep for 3-5 days in the refrigerator in an airtight container. Reheat in the microwave or in a skillet with a bit of beef stock or broth until warmed through.
🍽 More Sunday dinner recipes
If you loved this cast iron skillet pot roast dinner recipe, then check out these other Sunday dinner recipes that I know you will love too!
- Beef Short Rib Ragu
- Classic Italian Lasagna with Ricotta Cheese
- Italian Meatloaf with Marinara Sauce
- Carbonara Mac and Cheese
📖 Recipe
Simple Roast Dinner in a Cast Iron Skillet
Ingredients
- 2 Tablespoons olive oil
- 4 pound beef chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 pounds baby yellow potatoes or red potatoes
- ½ pound baby carrots
- ½ large red onion chopped (or yellow onion)
- 1 package dry onion soup mix
- ½ cup beef broth
Instructions
- Preheat oven to 300° and heat a 15" cast iron skillet or dutch oven over medium-high heat on the stovetop with olive oil.
- Season beef roast with salt and pepper and then sear the roast in the hot pan for 2-3 minutes on each side till browned.
- Remove pan from the heat and add potatoes, carrots, and onions to it around the beef.
- Sprinkle the package of dry onion soup mix over the top of the roast and pour the beef broth over the vegetables.
- Cover the pan completely with a lid or foil and place in the preheated oven for 3 - 4 hours till fork tender. Let rest for 10 minutes before slicing.
Notes
- Beef - Brisket or round roast can also be used. A round roast or rump roast is leaner so extra fat or liquid should be added.
- Vegetables - Instead of potatoes and carrots, try sweet potatoes, turnips, green beans, or brussels sprouts.
- Searing - If time allows, searing the roast adds flavor and moisture. If tight on time, this step can be skipped.
- Slow cooker - Sear the roast skillet then transfer to a crock pot. Cooking time will be approximately 4 hours on high or 8 hours on low.
- Skillet & baking dish - Sear the roast in a skillet, then transfer to a baking or casserole dish. Add the vegetables, seasoning, and broth, and then cover and finish in the oven as directed.
- Make Ahead - Assemble the pot roast up to one day ahead of time all the way up until before placing it in the oven. Cover with foil and place in the refrigerator until cooking time. Take it out of the refrigerator while the oven preheats. Cooking time may be a bit longer.
- Leftovers - Leftover pot roast will keep for 3-5 days in the refrigerator in an airtight container. Reheat in the microwave or in a skillet with a bit of beef stock or broth until warmed through.
Nancy Witt
I have made this roast many times! Sorry I never commented, but alway tender and delicious 😋. I don’t use the onion soup mix or the veggies( my husband is picky) but I put a cup of beef broth and I make gravy with it and we have mashed potatoes and corn. Thank you for your recipe, I love cooking with my cast iron pans!
Amanda
Thank you Nancy. I love to get comments like this. I'm so glad you enjoyed it - Happy New Year!
Terri
So good! Meat is tender and veggies are perfect. Had to add a little additional gravy so every one had plenty. This is a keeper!!
Amanda
Hey Terri! I'm so glad you guys enjoyed it, thank you for trying the recipe!
Kim B
I love your method for searing on the stovetop - I've always seared mine at 425 in the oven and then added vegetables and turned the stove down to 325. But it's always a chore to do it that way. I prefer your method - so easy! And YUM!
Amanda
Thank you, I'm glad you enjoy it. It's one of our favorites for Sunday dinner!
nancy
i'd say this is great for every night that we are too busy!! thanks for this recipe.
Amanda
Definitely! Enjoy!
Jeanne
I’m making this for the first time today. Smells good from the oven.
Amanda
That's awesome! Let me know how it turned out!
Shelly
This is my second time making this. My husband said it reminds him of his moms and hers was amazing, as is this! Thank you for sharing!!!
Amanda
Thank you Shelly, this makes me so happy to hear!
Kristina
One of the better pot roast recipes!
Amanda
Thanks so much, I hope you enjoy it!
Mama Maggie's Kitchen
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Amanda
Absolutely!
Swathi
This simple pot roast dinner looks delicious easy for busy weeknights.
Amanda
It's perfect for busy nights!
Sloan
I love adding the dried onion soup mix to the roast! It's so flavorful.
Amanda
Agreed!
Jere Cassidy
Thanks for including the alternative cooking methods, that is so helpful. Can't wait to give this a try this weekend. I am cooking my own Mother's Day supper.
Amanda
Absolutely! Thank you for trying the recipe!
Amy
Perfect recipe for a cold winter's night!
Amanda
The best comfort food!
Adriana Lopez
Wow this is what I call a feast! Your pictures are mouthwatering too.
Amanda
Thank you so much!
Chef Dennis
We are going to have this tomorrow for dinner! Looks so yum!
Amanda
Awesome! Thank you for trying the recipe!
Addie
Total comfort food! So hearty and flavorful!
Amanda
The best comfort food!
Madeline
Your recipe Amanda looks great and I’m Definitely going to make this recipe. Thank you for sharing.
Amanda | Saporito Kitchen
Thanks Madeline! Definitely let me know how it goes!