Melt in your mouth delicious, this Beef Pot Roast Recipe is juicy, flavorful, and loaded with veggies for the ultimate comfort food dinner that will have the whole family begging for seconds. Roasted in the oven, it’s a simple yet impressive dish that’s perfect for every occasion!
Table of Contents
What Is Pot Roast?
A classic beef recipe, pot roast is a dish made with a typically tougher cut of meat such as chuck steak, bottom round, or short ribs. The meat is cooked long and slow in order to break down the tough connective tissues for an ultra-tender texture and out-of-this-world flavor.
Typically, the meat is seared and surrounded with vegetables such as carrots, onions, and potatoes. The ingredients are then coated with seasonings and roasted together. The finished product results in a complete meal that leaves your whole house smelling amazing.
Recipe Ingredients
- Veggies – Garlic, onions, carrots, and Yukon gold potatoes add lots of flavor and nutrients. Thanks to the slow cooking method, they become mouthwateringly tender and savory!
- Chuck Roast – Use a 4-pound roast of your choosing.
- All-Purpose Flour – Substitute a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
- Herbs and Spices – Salt, pepper, paprika, mustard powder, fresh thyme, and fresh rosemary create a savory flavor with lots of depth and bright, refreshing notes.
- Butter – We recommend using unsalted butter so you have better control over the sodium in the dish.
- Oil – We use olive oil, but avocado oil will also work.
- Low-Sodium Beef Broth – Beef stock works well, too. Some people also like to add a splash of red wine or Worcestershire sauce for even more depth!
- Tomato Sauce – This adds lots of depth.
How to Make the Best Oven Pot Roast Recipe
Don’t let the rich flavors fool you – this oven pot roast might taste complex. However, it’s simple to make! Check out the instructions below for a sneak peek, and scroll to the bottom for all the delicious details:
- Preheat the oven.
- Pat the beef dry with a paper towel, and dredge it with a mixture of flour, salt, and pepper.
- Melt the butter and olive oil in a Dutch oven on high heat, and sear the beef until browned on all sides.
- Transfer the beef to a plate.
- Reduce the heat, and add the broth, tomato sauce, seasonings, and herbs to the Dutch oven, scraping the brown bits from the bottom.
- Add the beef, carrots, and onions. Then, cover, and bake.
- Remove from the oven, add the potatoes and remaining ingredients. Then, continue to cook until the potatoes are fork-tender.
How Long Should I Cook Oven Pot Roast?
The cooking time will vary based on your oven and the size of the cut of meat. You’ll want to make sure to bake your beef until it is fall-apart tender and reaches an internal temperature of 145° Fahrenheit. On average, you can follow the cooking times listed below.
- 5 lb roast for roughly 4.5-5 hours
- 3 lb roast for roughly 3-3.5 hours
- 4 lb roast for roughly 3.5-4 hours
Storage and Reheating Options
Beef pot roast is best served warm straight from the oven. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. You can also freeze the beef roast without the veggies for up to 2-3 months.
When you’re ready to eat, let the meat thaw in the fridge, and warm in the oven on low heat until your desired temperature is reached.
Common Questions
Often used interchangeably, a pot roast and a chuck roast aren’t exactly the same things. You see, the term pot roast refers to a method of preparation that involves slowly cooking a cut of meat until it is juicy and tender.
Meanwhile, the term chuck roast refers to any cut of meat that comes from the chuck (shoulder portion) of a steer. Pot roasts can be made with any cut of meat, including chuck beef. However, chuck roasts can only be made with a cut of the chuck.
When it comes to choosing a cut of meat for your pot roast recipes, it’s important to choose one with plenty of marbling. This will help break down the tough tendons as it cooks, creating the tender texture we’re looking to achieve. Therefore, our top picks include more inexpensive cuts of beef such as chuck roast, bottom round roast, and rump roast.
The key to creating a tender pot roast is to sear the beef before cooking. This locks in the moisture, keeping the meat juicy.
It’s also crucial to keep your Dutch oven covered and cook long and slow. This allows the juices to circulate throughout the beef, breaking down the toughness. Trust us, it’s worth the wait!
More Family-Friendly Dinner Recipes
If you’re on the hunt for more crowd-pleasing and comforting meals that have the family’s stamp of approval, take a look at some more of our favorite recipes listed below.
- Hearty, hands-off, and delicious, you don’t want to miss out on this Middle Eastern Chicken and Potatoes recipe.
- This Roasted Chicken with Vegetables is a filling dinner that comes together with ease.
- Quick and comforting, this One Pot Macarona Bechamel is the perfect dinner option to satisfy a crowd.
- The most indulgent sandwich, this Slow Cooker Po’ Boy couldn’t be easier to make!
Beef Pot Roast Recipe in the Oven
Ingredients
- 4 pounds chuck roast, boneless and fat trimmed
- 1/3 cup all-purpose flour
- salt and pepper to taste
- 1 Tablespoon unsalted butter
- 2 Tablespoons olive oil
- 3 cups low sodium beef broth
- 1/4 cup tomato sauce
- 4 cloves peeled garlic
- 2 teaspoons paprika
- 1 teaspoon mustard powder
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 4 large chopped carrots
- 1 large onion, chopped
- 1 pound Yukon Gold potatoes, cubed or potato of choice
Instructions
- Preheat oven to 275 degrees Fahrenheit.
- Dry the chuck roast with a paper towel. On a plate combine a flour, a generous amount of salt, and black pepper. Stir well. Dredge the chuck roast on all sides into the flour mixture.1/3 cup all-purpose flour, 4 pounds chuck roast, boneless and fat trimmed, salt and pepper to taste
- In a deep dutch oven, melt together the butter and olive oil on high heat (but not smoking). Sear all sides of the chuck roast until browned, approximately 3-4 minutes per side. Transfer the beef to a plate.1 Tablespoon unsalted butter, 2 Tablespoons olive oil
- Reduce heat to medium-high. Add the broth, tomato sauce, seasonings and herbs. Mix well, making sure to scrape the bottom of the pot to loosen up any brwon bits.3 cups low sodium beef broth, 1/4 cup tomato sauce, 4 cloves peeled garlic, 2 teaspoons paprika, 1 teaspoon mustard powder, 1 sprig fresh thyme, 1 sprig fresh rosemary
- Add in the seared beef, carrots, and onions. Cover, and bake in the oven for a minimum of 2 hours or until the beef is fork tender and reaches an internal temperature of 145 degrees Fahrenheit.4 large chopped carrots, 1 large onion, chopped
- Remove from the oven, and add chopped potatoes. Cover and cook for an additional 45 minutes or until potatoes are fork tender.1 pound Yukon Gold potatoes, cubed
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I seared the chuck roast and cooked it for 2 hours and it came out very rubbery. Everything was great and I had to thicken up the liquid with cornstarch and water.
Cook for 4 -6 hours next time if you use bison 🦬