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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.
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.
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!
How to make this oven pot roast recipe
- Prep the meat: Preheat the oven to 300F. Season the beef with salt and pepper and dredge into the flour to coat both sides.
- 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.
- 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.
- 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
A 2.5 to 3-pound chuck roast will need to cook in the oven for approximately 3 hours at 300 degrees F.
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.
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.
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.
More delicious dinner recipes
- Spaghetti Casserole
- Chicken Enchilada Pasta
- Mediterranean Baked Salmon
- Beef Stew
- Lemon Chicken Pasta
- Greek Chicken Pasta Salad
- Cheeseburger Casserole
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Beef Pot Roast
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
