Copycat Bob Evans Pot Roast is a complete meal made in a Dutch oven. This recipe begins on the stovetop and then transfers to the oven with all of the veggies, making its own gravy. It’s the best way to enjoy Sunday supper comfort food anytime!
Have you heard of Bob Evans Restaurants? They are an American chain created in 1948 which has now become known as Bob Evans Farm. This great recipe for juicy, tender Pot Roast is an iconic item on their menu, considered their best recipe by many, as well as their hearty breakfast items like the “everything breakfast.”
This fork-tender beef pot roast recipe calls for the roast to be braised and then cooked in the oven for over 2 hours making it super moist and flavorful. Chock full of celery, parsnips, carrots, and fresh herbs and spices this roast makes a great hearty family meal.
This pot roast recipe is easily made in advance so go ahead and get it going on Sunday morning and enjoy the rest of your day. Simply reheat and serve when your guests arrive for Sunday night dinner.
Why You’ll Love this Bob Evans Pot Roast Recipe
When the aroma of pot roast fills the air, your family will start to ask “when’s dinner?” This complete pot roast Sunday dinner isn’t a quick meal to make, but the key to this old southern recipe is the long cooking time. I promise it’s worth the wait!
It’s a great way to gather the family around the table, and it makes a wonderful holiday meal, too, Everything cooks together, main dish, side dishes, it’s all right there!
Bob Evans Pot Roast Recipe Ingredients
For exact measurements and more detailed cooking instructions, check out the recipe card at the bottom of this post.
- Chuck roast – My chuck roast was between 3 and 4 pounds. I estimate about half a pound of meat per person. When choosing a roast the cuts of meat can make a real difference in the tenderness. Ask your butcher if you can’t find a chuck roast.
- Pepper – I like to use freshly ground black pepper but any kind of pepper will work.
- Salt – I usually cook with sea salt but table salt will work as well.
- Oil – My preference is extra-virgin olive oil but any kind of oil will work.
- Onions – I used 2 medium onions that I cut into 1” pieces. Any kind of onion will work; white, Vidalia, or even red.
- Celery – I used 2 ribs of celery, diced. Celery is a must when making pot roast it really adds a nice flavor.
- Garlic – Fresh minced garlic is best but if you have jarred garlic in your fridge go ahead and use it.
- Tomato paste – Any kind of canned tomato paste will work.
- Thyme – Fresh or dried thyme will both work. Use 1 teaspoon of dried for every 1 Tablespoon of fresh.
- Bay leaves – Bay leaves really add a nice flavor so don’t omit them.
- Dry red wine – Red wine adds depth to the pot roast flavor. Cooking sherry works well too. If you don’t have either of these on hand or would rather not cook with alcohol you can easily use beef broth instead.
- Beef broth – Store-bought beef stock works well in this recipe. I usually opt for the low-sodium options.
- Red potatoes – If you can’t find small red potatoes you can use any potato and cut it into small chunks.
- Parsnips – Parsnips add a nice sweetness to the roast. Cut them into 2” chunks so the pieces get nice and soft.
- Carrots – Carrots also add sweetness to the roast. I cut them into 2” chunks like the parsnips. Baby carrots will also work.
- Red wine vinegar – Red wine vinegar adds some flavor to the cooking broth.
- Parsley – Fresh parsley is best but if you only have dried that is ok.
- Salt & Pepper – Season with salt and pepper to taste.
How to make Bob Evans slow-cooked pot roast recipe
Some stovetop braising and then this Bob Evans roast beef cooks up nice and tender in the oven. This is one of the best Bob Evans Copycat Recipes, you will make it again and again.
Preheat the oven to 325 degrees F.
Pat the roast dry and tie it off in 2” intervals with kitchen string.
Sprinkle with 2 teaspoons of pepper and 1 ½ teaspoons of salt.
In a Dutch oven over medium heat, heat oil and add in the roast. Brown on all sides and remove from the pot.
Add in onions, celery, and remaining ½ teaspoon of salt and cook over medium heat for about 8 minutes. Cook until the onions are browned.
Add tomato paste, garlic, thyme, and bay leaves, and cook for one minute.
Pour in the wine, stirring to loosen the little brown bits from the bottom of the pan. Add in broth and stir.
Return the browned roast to the Dutch oven. Arrange the potatoes, carrots, and parsnips around the roast and bring them to a boil.
Transfer the pot to the oven and bake for 2-2 ½ hours, or until the roast is fork tender.
Remove the roast from the pan and cover it to keep it warm.
Discard the bay leaves from the pan, and skim the fat from the liquid. Return the Dutch oven to the stove once more, and bring the cooking juices to a boil.
Cook for about 10 minutes, until the liquid is reduced by half. Stir in vinegar and parsley.
Carve roast and assemble with vegetables on a serving dish and with the additional gravy alongside.
Tip: if you prefer a thicker gravy over the sauce this recipe provides, simply mix one or two Tablespoons of water with the same amount of cornstarch and add to the sauce to thicken it.
Love it? Pin it!
If you love this Copycat Bob Evans Pot roast recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQ About Bob Evans Pot Roast
What is in the Bob Evans Pot roast? Bob Evans roast beef is made with chuck roast, celery, carrots, fresh herbs, and seasonings and is cooked in a combination of beef broth, red wine, and tomato paste.
Do you have to brown a roast before putting it in the crockpot? To make a juicy pot roast you don’t necessarily have to brown it before placing it in the crockpot. However, searing or browning the roast will help the meat develop more intense flavors.
How can I add flavor to my pot roast? There are many ways to add flavor to a pot roast. You can add more onions, garlic, or shallots while it cooks in the oven. You can toss in a variety of fresh or dried herbs or spices like cayenne pepper or fresh dill.
How do you make a moist pot roast? If you don’t want your pot roast to dry out it is best not to overcook it. Invest in a meat thermometer to ensure it is cooked to the right temperature. Make sure there is lots of gravy and baste it several times while it is cooking so you get a nice tender pot roast.
Can I make this in the crock pot? Yes instead of placing the roast and veggies in a Dutch oven you can place them in the crockpot and cook them on low for 6-8 hours. Slow cooker pot roast is always a hit at dinnertime!
Remember that this is posted as a copycat recipe for Bob Evans Fork Tender Pot Roast, trying to get it as close to the flavors you will enjoy at their restaurant. Of course, when you make it at home, you can switch it up to your liking.
- To switch things up a bit try using different vegetables. Instead of carrots and parsnips use sweet potatoes and zucchini. Or try a variety of different herbs like rosemary or sage.
- Using different kinds of broth either chicken or vegetable will work in this recipe, but will alter the taste.
- Would you rather have this meal served with mashed potatoes? Skip the potatoes in the recipe, and make some crockpot mashed potatoes instead. Make sure that you serve this meal with a soft dinner roll to sop up all of that yummy gravy, too!
Tips & Tricks
Make sure to sear the pot roast before placing it in the Dutch oven so you maximize the flavor potential.
Leftover pot roast can be kept in the fridge in an airtight container for a few days or frozen. I like to freeze leftovers in individual portions so I can easily grab a meal for myself when I don’t feel like cooking.
MORE COMFORT FOOD RECIPES TO LOVE
Is there anything better? Comfort food is different for all of us, and most times takes us back to our childhood.
- Baked Pork Chops & Stuffing (pictured above)
- Crockpot Roast & Rice
- Grandma’s Oatmeal Raisin Cookies
- Pork Loin with Balsamic Cranberry Sauce
- Fettuccine Alfredo
- Salisbury Steak Meatballs
- Beef & Noodles
- Chicken Fried Steak
Bob Evan’s copycat recipes are always fun to make and even better to eat. This complete pot roast recipe makes the perfect Sunday dinner, the ultimate comfort food.
- 1 (3-4 pound) chuck roast
- 2 teaspoons pepper
- 2 teaspoons salt, divided
- 2 Tablespoons oil
- 2 medium sized onions cut into 1” pieces
- 2 ribs celery chopped
- 3 cloves garlic, minced
- 1 Tablespoon tomato paste
- 1 Tablespoon fresh thyme, minced (or sub 1 teaspoon dried thyme)
- 2 bay leaves
- 1 cup dry red wine (or sub beef broth)
- 2 cups beef broth
- 1 pound small red potatoes, quartered
- 4 medium parsnips, peeled and cut into 2” pieces
- 6 medium carrots, cutinto 2” pieces
- 1 Tablespoon red wine vinegar
- 2 Tablespoons fresh parsley, minced
- Salt & Pepper, to taste
- Preheat oven to 325 degrees F. Pat roast dry and tie off in 2” intervals with kitchen string. Sprinkle with 2 teaspoons of pepper and 1 ½ teaspoon salt.
- In a Dutch oven over medium heat, heat oil and add in roast. Brown on all sides. Remove the roast from the pot.
- Add in onions, ce;ery and remaining ½ teaspoon of salt and cook over medium heat for about 8 minutes, cooking until onions are browned. Add in tomato paste, garlic, thyme and bay leaves and cook for one minute.
- Pour in wine, stirring to loosen the little brown bits from the bottom of the pan. Add in broth and stir.
- Return the browned roast to the Dutch oven. Arrange the potatoes, carrots and parsnips around the roast and bring to a boil.
- Transfer the pot to the oven and bake for 2-2 ½ hours, or until the roast is fork tender.
- Remove the roast from the pan, cover to keep it warm.
- Discard the bay leaves from the pan, and skim the fat from the liquid. Return the Dutch oven to the stove once more, and bring the cooking juices to a boil.
- Cook for about 10 minutes, until the liquid is reduced by half. Stir in vinegar and parsley.
- Serve roast with vegetables and sauce.
- Leftover pot roast and veggies can be kept in the fridge in an airtight container for up to 5 days. This recipe freezes well, too.
- If you prefer a thicker gravy over the sauce this recipe provides, simply mix one or two Tablespoons of water with the same amount of cornstarch and add to the sauce to thicken it.
- original source: Taste of Home
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Amount Per Serving: Calories: 175Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 833mgCarbohydrates: 27gFiber: 5gSugar: 6gProtein: 4g
Please note that nutrition is not guaranteed accurate.