Mom’s Crazy Tender Pot Roast

Name: Oven Pot Roast Recipe
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: 3-5 pounds chuck roast (trimmed of excess fat); 3 tablespoons vegetable oil; 6 garlic cloves, peeled; 3 cups low sodium beef broth; 2 tablespoons Worcestershire sauce; 3 tablespoons dried minced onion; 2 tablespoons beef bouillon; 1 tsp EACH onion powder, garlic powder, salt; 1/2 tsp EACH dried oregano, dried basil, dried thyme, pepper; 1 bay leaf; 2 cups low sodium beef broth (or less depending on how much broth/juices remain after roasting); 1/4 cup flour

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This Pot Roast is fall-apart tender, deeply savory, and pure comfort—my mom’s famous Sunday dinner that’s easy to make at home. A simple technique guarantees melt-in-your-mouth beef, while key flavor upgrades, a rich homemade gravy, and my expert tips make this cozy, crazy-tender roast a family tradition worth passing down.

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top view of a plate of pot roast recipe with gravy

The Story Behind Mom’s Pot Roast

Growing up, my mom’s cooking always earned a long “mmmmmm.” But a few of her recipes called for a full What About Bob “mmmmmm… mmmmmm… mmmmmm,” and her oven pot roast with tender carrots and mashed potatoes topped the list.

We often had it on Sundays, because Mom could sear the roast, slide it into the oven, and let it roast low and slow while we were at church. When we walked back through the door, the aroma of savory beef, carrots, and onions met us, and dinner couldn’t come fast enough.

It became the most requested dinner in our house and the special meal Dad asked for every birthday. It’s still my go-to for Sunday dinners and company. Serve it with my Slow Cooker Mashed Potatoes, Mom’s personal favorite pairing.

Why This Oven Pot Roast Recipe Works

After decades of learning at my mom’s side and perfecting her recipe in my own kitchen, I’ve dialed in the techniques that make this pot roast fall-apart tender, deeply savory, and foolproof:

• A HOT START AND SLOW FINISH, with 30 minutes at 425°F and then hours at 300°F, jump-starts the browning and then gently melts the tough collagen into silky gelatin without seizing the meat.
• SEARING first builds a deep caramelized crust that seasons the meat, the braising liquid, and ultimately the gravy.
• WHOLE GARLIC CLOVES tucked into the roast’s seams perfume the beef and juices with mellow, sweet garlic flavor, never harsh.
• A CONCENTRATED BRAISE of beef bouillon, Worcestershire, and dried minced onion packs big flavor into just enough broth. The roast braises instead of boils, and the carrots add their own juices.
• RESTING the roast for 30 minutes lets the fibers reabsorb their juices, so every bite stays moist.

holding the roast in a pan surrounded by carrots that's just come out of the oven

What Readers Are Saying

“I haven’t made pot roast in a long time because mine typically came out dry and chewy. This recipe was amazing! Meat was tender and so flavorful. My family of five loved it!!” — Rose Wilson

“When I make this my husband and son walk around the house saying ‘OMG, that smells so good! When will it be ready?'” — Amy

“I followed this recipe very closely and enjoyed the best best roast of my life… I never comment but this was a no brainer!” — Gerard Lawrence

“Best roast I’ve ever made! It’s juicy, flavorful and so easy.” — Robin Ross

The Best Cut for Pot Roast

Boneless chuck roast is the Mercedes of roasts. It comes from the hard-working shoulder, so it’s loaded with marbling and connective tissue. Over a long, slow roast, that collagen melts into gelatin, which gives you juicy, fall-apart beef with deep, beefy flavor. Choose a 3–5 pound roast that’s thick-cut and not rolled and tied with string, so it cooks evenly and shreds easily.

• Brisket: a great alternative with more pronounced beefy flavor, but it’s leaner, so it slices more than it shreds.
• Bottom round or rump roast: these are budget-friendly, but they’re lean with little collagen, so they turn out drier and sliceable rather than fall-apart tender. I don’t recommend them for this recipe.

roast surrounded by carrots in a roasting pan

Oven Roast Recipe Ingredients

The BEST baked chuck roast recipe starts with simple ingredients in perfect proportions. You will need:

Chuck roast: 3–5 pounds, trimmed of excess fat. The seasoning and broth are enough for up to 5 pounds.
Vegetable oil: a neutral, high-smoke-point oil for a hard sear without burning.
Whole garlic cloves: about 6, peeled and left whole.
Low-sodium beef broth: the bouillon and Worcestershire bring plenty of salt, so low-sodium keeps the gravy from turning salty.
Beef bouillon: concentrated beefy depth. Better Than Bouillon works in an equal amount. If you’re using cubes, crush them straight into the broth instead of dissolving them in water.

Dried minced onion: it rehydrates in the broth into sweet, tender onion bits with no chopping and no tears.
Seasonings: We make our own Italian seasoning blend with dried oregano, dried basil, dried thyme, garlic powder, onion powder, kosher salt, table salt and pepper.
Carrots: use medium, thick carrots cut into large chunks so they hold their shape through the long roast.
Gravy: flour, plus pan drippings or butter and extra beef broth.

Substitutions

Red wine: swap 1 cup of the broth for a dry red like Cabernet or Merlot for a richer, slightly tangy braise.
Fresh onion: use 1 cup chopped yellow onion in place of the dried minced onion. It adds a bit more liquid, so the gravy will be slightly thinner.
Other root vegetables: parsnips, turnips, celery, or butternut squash can replace some or all of the carrots.
Gluten-free gravy: skip the flour roux and thicken 2 cups of simmering juices with 2 tablespoons cornstarch whisked into 2 tablespoons cold water. Double-check that your bouillon and Worcestershire are gluten-free.
Dutch oven: skip the roasting pan. Sear right in the Dutch oven, then cover it with the lid instead of foil and follow the same temperatures. HOWEVER, you will need less liquid because we only want the liquid to reach about halfway up the roast. Start with that, and add more as needed.

top view of pot roast ingredients: chuck roast, Worcestershire sauce, garlic, beef bouillon, dried minced onions, beef broth, spices, and carrots

How to Cook Pot Roast in the Oven

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sear the roast. Heat the oven to 425°F. Pat the roast dry. Heat the oil in a large cast iron or heavy-bottomed skillet over high heat until it shimmers. Sear the roast on all sides until golden-brown, then transfer it to a shallow roasting pan.

showing how to cook a roast in the oven by searing the roast in a cast iron skillet

Step 2: Add the garlic and carrots. Tuck the whole garlic cloves into the crevices of the roast, usually along the seams of fat. Arrange the carrots around the roast, not under it.

showing how to cook a roast in the oven by adding whole garlic cloves in the fat crevices

Step 3: Pour on the braise. Whisk the broth, Worcestershire, dried minced onion, bouillon, and seasonings together, pour it over the roast and carrots, and add the bay leaf. The liquid should come partway up the roast, not submerge it, so use a roomy pan.

a collage showing how to cook a roast in the oven by whisking beef broth, beef bouillon, Worcestershire sauce and spices together in a glass measuring cup, then pouring the mixture over the roast and carrots in a baking pan

Step 4: Roast hot. Cover the pan tightly with foil and roast for 30 minutes at 425°F.
Step 5: Flip and go low and slow. Turn the roast over, re-cover it tightly, and reduce the oven to 300°F. Roast for 4–5 hours (see the chart below), until a fork twists into the meat with no resistance and it shreds easily. Check halfway, and if the liquid has cooked down to a thin layer, add ½ cup broth.

showing how to cook a roast in the oven by baking in a large pan until tender with carrots

Step 6: Rest. Transfer the roast and carrots to a platter, tent with foil, and rest for 30 minutes. Discard the bay leaf.

showing how tender the beef roast is shredding it with a fork

How to Make Pot Roast Gravy

1. Strain and measure. Pour the pan juices through a fat separator (save the fat), then add beef broth as needed to equal 2 cups.
2. Make a roux. Melt 4 tablespoons of the reserved drippings or butter in a small saucepan over medium heat. Whisk in ¼ cup flour and cook, whisking, for 1–2 minutes, until lightly browned and nutty-smelling.
3. Simmer. Slowly whisk in the 2 cups of juices and simmer until the gravy coats the back of a spoon. Thin with more broth if needed, then taste before adding salt. It rarely needs more.

showing how to cook a roast in the oven by straining the grease from the pot roast drippings to make gravy

a collage showing how to make gravy for pot roast by 1: combining butter and flour, 2: cooking butter and flour to make a roux, 3: adding beef broth, 4: simmering until thickened

showing the consistency of the gravy for oven pot roast made from the drippings

How Long to Cook a Roast in the Oven

Chuck roast weight	Time at 300°F
2 pounds	About 3 hours
3 pounds	About 4 hours
4 pounds	4–4½ hours
5 pounds	4½–5 hours

Thickness matters as much as weight, so go by tenderness. Pot roast is done at 190–195°F, when the collagen has fully melted, and the meat shreds easily.

Tips for a Tender Roast in the Oven

Here’s a recap of some tips and tricks for flawless, fall apart flavorful baked chuck roast every time:

Resist adding extra broth: the carrots release a surprising amount of liquid as they cook. More broth just dilutes the gravy and boils the meat.
Tough roast? It isn’t done yet. Chuck turns tough before it turns tender. Re-cover it and keep roasting in 30-minute increments, because even 30–60 minutes more makes a world of difference. Just don’t push it past 200°F, or it turns mushy.
Seal the foil tightly and don’t peek often: every time steam escapes, the braise loses moisture and the meat dries out.
Make the gravy while the roast rests: the 30-minute rest is exactly the time you need, so everything hits the table hot.
Skip russet potatoes: they fall apart and turn mealy over a long roast. Use Yukon Golds instead (see Variations).

Chuck Roast Recipe Variations

• Add potatoes: quarter Yukon Gold potatoes into 1½–2-inch wedges and nestle them on top of the carrots for the last 2½ hours.
• Change up the seasoning: go Italian, Cajun, Mexican-inspired (chili powder, cumin, and smoked paprika), or Asian-inspired (soy sauce, ginger, and Chinese five-spice).
• Boost the braise: stir a spoonful of Dijon, a splash of balsamic, some pepperoncini juice, or a bottle of beer into the broth.
• Make it in the slow cooker: try my Crockpot Pot Roast or tangy Mississippi Pot Roast.

Storage, Make-Ahead, and Freezing

• Refrigerate: store the roast in its juices in an airtight container for up to 4 days. Keep the gravy separate.
• Make ahead: assemble everything in the roasting pan, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, then add 30–60 minutes to the cook time.
• Reheat: warm the beef in its juices, covered, on the stovetop over medium-low, in the microwave in 30-second bursts, or in the slow cooker on low for 1–2 hours. Whisk the gravy over low heat with a splash of broth.
• Freeze: freeze the beef (without the carrots, which turn mushy) with some juices for up to 3 months. Thaw overnight in the fridge.

top view of serving roast recipe on a platter surrounded by carrots and garnished with parsley

What to Serve with Pot Roast

Potatoes to soak up the gravy: Garlic Mashed Potatoes or Slow Cooker Mashed Potatoes
Green vegetables: Roasted Broccoli with Parmesan, Roasted Asparagus, or Roasted Brussels Sprouts
Something crisp and fresh: Outback Wedge Salad or Fall Salad
Bread: Dinner Rolls or Garlic Bread

Ways to Use Leftover Pot Roast

• Shepherd’s pie: swap it in for the beef in Short Ribs Shepherd’s Pie or Cheesy Hash Brown Shepherd’s Pie.
• Burritos and bowls: crisp the shredded beef in a hot skillet and use it in Wet Burritos or Barbacoa Beef Taco Bowls.
• Soup: stir it into Philly Cheesesteak Soup.
• Sandwiches: pile it on toasted rolls with melted provolone and a side of warm gravy for dipping.

serving best pot roast recipe on a plate with potatoes and carrots and gravy

Pot Roast FAQs

Is pot roast the same as roast beef?

No. Roast beef is a lean cut, like top round, sirloin, or rib roast, that’s dry-roasted uncovered, served pink, and sliced. Pot roast is a tough, marbled cut braised covered in liquid until it falls apart.

Can I use baby carrots?

Yes, but I don’t recommend them because they aren’t as flavorful. They’re also thinner, so after 5 hours they’ll be very soft and possibly mushy. For carrots with a little more bite, add baby carrots for the last 2 hours.

Can I cook pot roast at a higher temperature to speed it up?

You can drop the low-and-slow stage to 325°F and shave off roughly 30–45 minutes, but I don’t go higher. Higher heat tightens the meat before the collagen has time to melt, so 300°F gives the most tender results.

Can I cook pot roast from frozen?

I don’t recommend it. You can’t sear a frozen roast, and the outside overcooks before the center thaws. Thaw it in the fridge for 24–48 hours first.

What temperature does pot roast fall apart?

At 190–195°F, the collagen has melted into gelatin and the meat shreds with a fork. Past 200°F, it turns mushy. Check the thickest part with an instant-read meat thermometer, or use the digital probe thermometer I’m obsessed with. Set your target temperature, and the alarm goes off the moment the roast hits it. Only the probes go in the oven. The cables run out the door to the display, which sticks to the oven with its magnetic back.

Should pot roast be covered in the oven?

Yes. A tight lid or foil traps the steam, keeping the braise moist so the meat tenderizes instead of drying out. Every peek lets moisture escape, so keep the lid closed.

Why is my pot roast tough?

Usually it’s one of these:

• Not cooked long enough: keep going. Even 30–60 more minutes makes a world of difference.
• Too little liquid: the broth should come about halfway up the roast. Add more if it cooks down.
• Too much heat: only the first 30 minutes are at 425°F. The rest is low and slow at 300°F.
• A lean cut: chuck’s marbling is what makes it tender.
• Skipping the rest: 30 minutes lets the juices redistribute.

Do you put vegetables on top or bottom of pot roast?

Around it, so they cook evenly and soak up the braising liquid. If your pan is too small, put them underneath and pull them out early if they finish first.

Does pot roast get more tender the longer it cooks?

Yes, up to a point. Chuck’s collagen needs hours to melt, but past about 200°F the meat goes from tender to mushy.

How do you keep pot roast moist and tender?

Sear it, braise it covered at 300°F, cook it until it truly shreds, and let it rest for 30 minutes before slicing.

Do you have to brown a chuck roast before baking?

Technically, no, but I HIGHLY recommend it. Searing creates a deeply golden crust with complex caramelized flavor you can’t fake any other way, and that flavor carries right into the gravy. Once you sear, you’ll never skip it!

From mom’s kitchen, to mine, to yours, I am sure this Crazy Tender Pot Roast will become a family favorite for generations to come!

pot roast being served on a plate with gravy

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Ingredients

Roast

3-5 pounds chuck roast trimmed of excess fat
3 tablespoons vegetable oil
6 garlic cloves, peeled
3 cups low sodium beef broth
2 tablespoons Worcestershire sauce
3 tablespoons dried minced onion
2 tablespoons beef bouillon
1 tsp EACH onion powder, garlic powder, salt
1/2 tsp EACH dried oregano, dried basil, dried thyme, pepper
1 bay leaf

Gravy

2 cups low sodium beef broth or less depending on how much broth/juices remain after roasting
1/4 cup flour

Instructions

Preheat the oven to 425°F.
Heat vegetable oil over high heat in a large cast iron or heavy-bottom skillet. Using tongs, sear the meat on all sides until lightly browned, then transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add the desired amount of carrots surrounding the roast.
In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
Cover tightly with foil and roast for 30 minutes at 425°F.
Turn roast over, re-cover with foil, and TURN OVEN DOWN to 300°F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall-apart tender.
Remove the roast and carrots from the oven to a serving platter and let the roast rest for 30 minutes before carving to reabsorb the juices.

Gravy

Remove any excess juices/broth from the roasting pan and strain the fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
Add 4 tablespoons fat/drippings to a saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned and the raw flour smell is gone, about 2 minutes.
Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)

Video

Notes

*You don’t want your roast swimming in liquid so make sure you are using a long enough roasting pan, or use less beef broth.

Beef bouillon: adds a depth of concentrated beefy flavor. You may also use an equal amount of better than bouillon. If using cubes, don’t dissolve in water first, simply crush up and add directly to the broth.

PREP AHEAD

Prepare the recipe all the way up to the point of baking. Tightly cover the dish with foil and refrigerate until ready to cook (up to 24 hours.)
When ready to cook, let the baking dish sit at room temperature for 3o minutes. Cook according to recipe directions, adding an additional 30-60 minutes to account for the chill factor.

HOW tO STORE and reheat

Storage: Once your baked chuck roast has cooled to room temperature, transfer it to an airtight container. Store in the refrigerator for up to 5 days.
Microwave: For smaller batches or individual servings, transfer chuck roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
Crockpot: Transfer pot roast to the crockpot and cook on low for 1-2 hours.

How to Freeze

I do not recommend freezing the carrots because they will become mushy.
Transfer cooled roast to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy). You can also portion into many smaller container/bags. Freeze for up to 3 months.
When ready to use, thaw pot roast in the refrigerator overnight. Reheat in the slow cooker, microwave or stove.
The gravy also freezes well. You can either freeze it with the roast instead of the cooking liquid or freeze it separately in an airtight container or freezer bag for up to three months.

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Top view of Pot Roast, Carrots and Gravy on a white platter

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252 Comments

Amanda says

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Hi Jennifer. Thank you so much for this recipe. So tasty!
We absolutely enjoyed it.

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- Jen says
  
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  Yay Amanda! You’re so welcome! SO glad that you loved it!
  
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- Paola Hartman says
  
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  Can you adapt it for a crock pot instead of in the oven?
  
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  - Jen says
    
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    Hi Paola! I would use this recipe: https://carlsbadcravings.com/crockpot-pot-roast/
    
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Justine Glickman says

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This turned out delicious. Tender with great flavor. I added some sliced sweet red peppers to the recipe just because I like them.

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- Jen says
  
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  Hi Justine! I am so glad that you loved it! Thank you for your sweet review!
  
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Sharon S says

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I have a 13lb roast. How long should it be in the oven? I plan to double or triple the ingredients.

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- Jen says
  
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  Hi Sharon! Thank you for reaching out! Roast for about 5 to 6 hours, or until it reaches an internal temperature of 195-200°F. Hope you love it!
  
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Chris says

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Hi there,
Can I use a clay roasting pot with its lid instead of using a roasting pan and tin foil?

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- Jen says
  
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  Hi Chris! Yes that will work! Hope you love it!
  
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Nancy says

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I followed this recipe exactly and the meat and gravy were absolutely delicious! Best pot roast ever, like the recipe name states. However, my carrots were way overdone and mushy, and I used a lot of carrots and the correct sized roaster. I feel like they should be added halfway through the roasting process, and am wondering if anyone else had problems with this? We just like a nice bite to our vegi’s.

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- Jen says
  
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  Hi Nancy! I’m sorry to hear that the carrots didn’t turn out how you expected! I do like my carrots super tender, so that’s why I cook them right along with the roast. If you want more tender-crisp carrots, then I would put them in when there is about 3 hours left. I have never done this before so I can’t guarantee results but that is my best guess. Let me know how it goes! So happy that you loved the roast!!
  
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Rose Wilson says

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I haven’t made pot roast in a long time because mine typically came out dry and chewy. This recipe was amazing! Meat was tender and so flavorful. My family of five loved it!! Will definitely be adding to our family recipe binder!!

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- Jen says
  
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  Yay Rose! That makes me so happy to hear that this recipe was a winner and made it into the binder! Thank you so much for taking the time to share your sweet comment!
  
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Patty says

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The biggest roast I could find is 2.7 pounds. Is the cook time the same?

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- Jen says
  
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  Hi Patty! I would cook for a little less time and check for the 195-200 internal temperature. I hope that helps!
  
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gerard lawrence says

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I followed this recipe very closely and enjoyed the best best roast of my life after 🙂 I never comment but this was a no brainer

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- Jen says
  
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  Wow Gerard! I really appreciate you taking the time to leave your review! I’m so glad that you loved it!
  
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Gerard says

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My go to pot roast recipes now

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- Jen says
  
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  That’s so good to hear Gerard! Thank you!
  
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Lynda C. says

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Hi Jen: This is NOT a review, just a HUGE thank you!!!
I’m a new Subscriber. I haven’t tried any of your recipes, YET, but I’ve certainly drawn inspiration to alter, adjust, and change mine, from the recipes I’ve received in your emails. I printed the recipe for the Pot Roast, and I can’t wait to try it. Thanks again for the delicious inspiration, and the easy to follow recipes that always include YUMMY pictures. 🙂

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- Jen says
  
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  Wow Lynda! Thanks so much for your wonderful comment! That warms my heart to hear that you are able to receive inspiration! I hope that you love this dish when you make it!
  
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Jennifer says

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Definitely the best pot roast ever — my family LOVED it

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- Jen says
  
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  That’s amazing to hear Jennifer! Thank you!
  
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Robin Ross says

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Best roast I’ve ever made! It’s juicy, flavorful and so easy.

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- Jen says
  
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  Hi Robin! Thank you so much for your rave review of this dish! I’m so glad that it turned out delicious for you!
  
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sharynn says

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can you give instructions on how to cook this in a countertop oven, please. Thank you

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- Jen says
  
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  Hey Sharynn, I haven’t personally tried it, but according to AI (good luck!):
  Add the roast and liquid so it only reaches about an inch up the sides. You don’t want it covering the roast or it will boil instead of steam. Bring the liquid to a gentle simmer, then reduce the heat to low, cover tightly, and cook for 3½–4½ hours, turning the roast once or twice during cooking. Keep the liquid at a very gentle simmer, not a boil, and check occasionally and add additional liquid as needed.
  The roast is done when it easily shreds with a fork and reaches about 190–195°F internally.
  
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Amy says

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This is sooooooo good! When I make this my husband and son walk around the house saying “OMG, that smells so good! When will it be ready?” It’s the perfect combination of seasonings to add flavor and the meat is always so tender. What a great recipe!

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- Jen says
  
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  Hi Amy! There’s no better review than having everyone hovering around the kitchen waiting for dinner! I’m so glad this roast has become one of those recipes that fills the house with an irresistible aroma and brings everyone to the table. Thank you so much for sharing your feedback! It makes me so happy to know your family enjoys it!
  
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kelly j kush says

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I soo love this recipie, itss soo yummy!! when I want to make a roast, this is the only one I make.
I have had several people over for this and they love it too!

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- Jen says
  
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  Hi Kelly! What a compliment! I’m so glad it’s become your go-to roast for family and company alike.
  
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Kim Ramey says

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This was delicious! I hit a snag tho. A third of the roast was dry and overcooked, shoe leather! The rest was fall apart delectable! Also all the broth had cooked away so I added 2 cups beef broth to the pan to make the gravy which turned out really good! What could I have done to make the roast cook more evenly?

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- Jen says
  
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  Hi Kim! I’m glad most of the roast turned out delicious! It sounds like the roast may have been uneven in thickness, which can cause thinner sections to overcook. I’d also check that your slow cooker is set to the correct temperature, since some run hotter than others. Adding extra broth for the gravy was a great save!
  
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