Easy Beef Pot Roast

By Rena Awada | Updated On December 22, 2022

Delicious Pot Roast with beef, carrots, potatoes, and herbs, cooked low and slow until perfectly tender. A comfort food classic that is easy to prepare and always a big hit with both kids and adults.

Pot roast and veggies cooking in a large pot.

This beef Pot Roast recipe slow-cooked in the oven is the ultimate comfort food. It’s the perfect easy meal for a lazy Sunday dinner. The meat is cooked low and slow in a dutch oven with carrots and potatoes to make it a full meal. With little preparation, you can have a hearty, warm, and cozy dinner with little effort. Best of all everything is made in one pot, so clean-up is a breeze!

Why you’ll love this pot roast recipe

  • Simple to make. Meat and vegetables are all slow-cooked in one pan with very little hands-on time required. It couldn’t be easier!
  • Budget-friendly. Pot roast is a great way to turn an inexpensive piece of meat and veggies into an extraordinary meal.
  • Delicious & filling. The chuck roast is cooked until it’s melt-in-your-mouth tender and everything is loaded with bold, savory flavors. It’s a complete meal that will satisfy even the biggest appetites.
Cooked chuck roast with potatoes and carrots.

Ingredients needed

  • Chuck Roast: A beef chuck roast, especially a well-marbled one, is the best cut of meat for this recipe. The beef cooks up so tender, it literally falls apart.
  • Salt, pepper, and flour: Preseason the meat with salt & pepper and dredge in flour to give the chuck roast a nice brown, crunchy layer once seared.
  • Olive oil: For searing the meat. Any oil will work.
  • Onion & Garlic: Adds wonderful savory flavor to this meal.
  • Broth: Beef broth highlights the beef flavor as well as provides liquid for the potatoes and carrots to cook.
  • Herbs: For maximum flavor, this pot roast recipe has bay leaves and fresh rosemary.
  • Vegetables: Potatoes and carrots soak up all of the juices and flavors until they are tender and oh-so-good!
Raw chuck roast and uncooked vegetables divided into small portions.

How to make this oven pot roast recipe

  1. Prep the meat: Preheat the oven to 300F. Season the beef with salt and pepper and dredge into the flour to coat both sides.
  2. Sear the beef: Heat the oil in a large dutch oven or deep skillet over medium-high heat. Brown the beef for about 4-5 minutes per side. Set aside on a plate.
  3. Sauté veggies: Add the onions, carrots, and garlic and sauté for 3-4 minutes. Stir in the beef broth and bring to a boil, scraping the bottom of the pan to deglaze it.
  1. Slow cook: Once the sauce is bubbling, stir in the rosemary, bay leaves, and potatoes. Return the meat back to the pan and submerse it into the sauce. Reduce the heat to a low and cover the pan. Transfer to the oven and bake for around 3 hours, or until the beef is very tender.

Expert Tips

  • Don’t skip searing the beef. This adds a nice crust which will create a much deeper flavor and yield a better texture of meat.
  • Always use tongs or a spatula to flip the meat while browning because puncturing it with a fork causes meat juices to run out. You want the juice to stay in!
  • Using larger chunks of carrots and potatoes will ensure that they don’t end up mushy once the roast is finished cooking.
  • Do not be tempted to add more broth to the pot. The meat will release a lot of liquid as it cooks.

Frequently asked questions

How long should pot roast cook?

A 2.5 to 3-pound chuck roast will need to cook in the oven for approximately 3 hours at 300 degrees F.

How do you make pot roast tender?

Whether you cook your pot roast over the stovetop, in the oven, slow cooker, or in Instant Pot, you’ll get the most tender and flavorful results if you use low temperatures over a long period of time.

Should the pot roast be covered with liquid?

Pot roast should be braised, which means cooking it slowly over low heat with just a small amount of liquid. Adding too much water/broth takes away from the delicious roast-y flavor that comes from the top part of the meat cooking above the liquid.

top view beef with carrots and potatoes in an orange pot

Storage recommendations

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat this beef pot roast, place the pot roast back into the oven and cook until it is piping hot. Or gently microwave one serving at a time. 

Leftover shredded roast is delicious and used in sandwiches, tacos, wraps, or in pasta dishes throughout the week for easy lunch and dinner options.

Pot roast with onions, carrots and potatoes.

More delicious dinner recipes

side shot of pot roast in a pot with veggies

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an orange pot with pot roast carrots and potatoes

Beef Pot Roast

Delicious Pot Roast with beef, carrots, potatoes, and herbs, cooked low and slow until perfectly tender. A comfort food classic that is easy to prepare and always a big hit with both kids and adults.
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 servings
Calories: 492kcal
Author: Rena

Ingredients

  • 2.5 lb. boneless chuck roast
  • Kosher salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 onions quartered
  • 2 large carrots peeled and cut into 2-inch pieces
  • 3-4 garlic cloves minced
  • 2 cups beef broth divided
  • 1 tbsp chopped fresh rosemary
  • 2 bay leaves
  • 1 lb baby potatoes

Instructions

  • Preheat the oven to 300F. Season beef with salt and pepper and dredge into the flour to coat both sides.
  • Heat the oil in a large dutch oven or deep skillet over medium-high heat. Brown the beef for about 4-5 minutes per side. Set aside on a plate.
  • Add the onions, carrots and garlic and sauté for 3-4 minutes. Stir in the beef broth and bring to a boil, scraping the bottom of the pan to deglaze it. Once the sauce is bubbling, stir in the rosemary, bay leaves, and potatoes.
  • Return the meat back to the pan and submerse it into the sauce. Reduce the heat to a low and cover the pan. Transfer to the oven and bake for around 3 hours, or until the beef is very tender.

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the pot roast back into the oven and cook until it is piping hot. Or gently microwave one serving at a time. 

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 24g | Protein: 40g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 861mg | Potassium: 1133mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4048IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 5mg
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