A well-marbled grass-fed chuck and a real broth carry the whole dish, so there is nowhere to hide. Sear every side of the roast to a hard brown crust before any liquid goes in. That fond is where the flavor lives.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook3 hr
Makes6 servings
CuisineAmerican
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Beef chuck roast
A fatty, well-marbled chuck breaks down tender where lean cuts stay tough.
Can you make Pot Roast in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Pot Roast? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Pot Roast ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Pot Roast gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pot Roast vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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