Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!
This Baked Pot Roast comes from my Mom’s oven roasting technique and is crazy juicy, melt in your mouth tender every. single. time. I’ve gone the extra step and now it’s seasoned to PERFECTION. AKA it is the best roast I’ve ever had!
Growing up, my mom’s food always warranted a long “mmmmmmm.” But she had a few recipes that only a proper “What About Bob,” “mmmmmm…” “mmmmmm…” “mmmmmm…” would do. Her oven baked pot roast with tender carrots and mashed potatoes was one of them.
We would often enjoy her famous oven roast on Sundays because all mom had to do was sear the chuck roast, bake it at 425 F for 30 minutes then turn the oven down and let the oven do all the work, roasting nice and slow while we were at church. When we returned home, the aroma of savory, seasoned roast, carrots and onions met us at the door. Dinner couldn’t come fast enough.
And while this Perfect Oven Baked Chuck Roast is the quintessential hearty, Sunday dinner, it is also perfect for special occasions and company because not only is it easy (especially when served with my Slow Cooker Mashed Potatoes – my mom’s personal favorite), it is JUST. SO. GOOD. So good, in fact, it was the most requested dinner at our house, and always the special dinner Dad requested for his birthday.
How Do You Make A Roast Tender in the Oven?
My mom taught me that the secret to the most tender pot roast is to seal in the juices not just by searing it on the stove but to then roast it at high heat in the oven before you turn the oven down to let it continue to cook. If your chuck roast isn’t crazy tender, then it just needs more time to tenderize, even 30 more minutes can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
How To Season Your Oven Pot Roast
In addition to my mom’s roasting technique, I have perfected the seasonings of the beef broth bath so this roast drinks up all the spices so every forkful is bursting with flavor. And a seasoned roast means an out-of-this-world seasoned gravy begging to douse your already intoxicating roast, easy slow cooker potatoes and carrots.
We season our pot roast by adding 6 whole peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). This way the taste of roasted garlic literally cooks directly into the chuck roast. Next, we whisk together beef broth, Worcestershire sauce, dry minced onions, beef bouillon powder, onion powder, garlic powder, salt, pepper and a bay leaf. The seasonings are virtually my own recipe for a Lipton Onion Soup Packet but adapted to no overpower our oven chuck roast.
How Long Do you Cook a Pot Roast in the Oven?
After we sear our roast, we cover it tightly with foil and roast for 30 minutes at 425 degrees F to seal in the juices. Next, we turn the roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F and continue to roast for an additional 4-5 hours at 300 degrees F. The exact roasting time will be different every single time because every single roast is different. You will know your roast is ready when it is fall apart tender. If it doesn’t easily pull away with a fork, then continue to bake until it is crazy tender. As I mentioned before, even 30 minutes can make a difference between a tough roast, an okay roast and a fall-apart-tender roast. So be patient and roast on!
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