Mom’s Crazy Tender Baked Pot Roast, Carrots and Gravy

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!  

Pot roast and all of its variations are some of the most comforting, hearty food on the planet! If you love roast, don’t miss Crockpot Pot RoastMississippi Pot Roast, and Beef Tips and Gravy. 

Pot Roast Recipe Video

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

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Oven Pot Roast Recipe

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.

WHAT IS Oven POT ROAST?

Oven pot roast is a braised beef dish made with a large, tough cut of beef such as chuck roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast or bottom round.

These less expensive cuts of beef are seared, then slow cooked in the oven with liquid, often beef broth and wine along with herbs and vegetables. 

Cooking these cuts low and slow breaks the down the collagen which turns into gelatin tenderizing the meat so it’s fall apart tender and bursting with rich flavor.  The beef further releases its juices into the broth, which combines with flour to create deeply flavorful gravy.

INGREDIENTS FOR Baked CHUCK ROAST

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

  • Chuck roast: use boneless chuck roast with rich marbling trimmed of excess fat. More details to follow.
  • Oil: use a high smoking point oil such as vegetable oil to sear the roast and not olive oil.
  • Beef Broth: use low sodium beef broth so we can control the salt level and add salty beef bouillon for more concentrated beef flavor.
  • Worcestershire sauce: adds a depth of complex savory, slightly tangy flavor.
  • Dried minced onions:  are dried onions that deliver a concentrated flavor – and save you chopping! They are located next to the other spices at the grocery store. 
  • 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.
  • 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.
  • Garlic:  a combination of fresh garlic and garlic powder delivers optimal flavor in every bite. 
  • Flour: is used o thicken the gravy. You may use gluten free 1 to 1 baking flour.

WHAT IS THE BEST CUT OF MEAT FOR POT ROAST?

If you’ve ever wondered why your baked pot roast isn’t emerging buttery tender, it is likely you aren’t using the best cut of beef.  There are many different cuts that can be used from bottom round, to rump roast, to shoulder roast to chuck roast, but for the best baked pot roast, use the boneless chuck roast.

Boneless Chuck roast has a melt-in-your mouth texture and succulent, beefy flavor due to its rich marbling and is considered the Mercedes of roasts. The marbling creates a self-basting effect as it breaks down and drips over the meat, resulting in tender beef every time!

A few notes about the crockpot chuck roast:

  • This recipe calls for 3-5 pounds of chuck roast because the seasonings and liquid are very forgiving – so don’t worry too much about the weight.
  • Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
  • I purchase my chuck roast at Costco, use one roast for this oven pot roast recipe and freeze the other. That way you get to enjoy pot roast NOW and have it stocked and ready for the future for an other roast OR Some of my other favorite beef chuck recipes such as Beef Barbacoa,  French Dip SandwichesItalian Beef SandwichesRopa Vieja, Beef and Barley Soup and Slow Cooker Beef Stew
Oven baked Pot Roast recipe with Gravy in a white tray.

How To Season Your Oven Pot Roast

In addition to the perfect cut of beef, 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. 

WHAT TYPE OF CARROTS are best POT ROAST RECIPE?

My favorite type of carrots for this oven pot roast recipe are medium, thicker carrots.  You want to choose thicker carrots so they cook up tender but not mushy. Try and choose carrots that are relatively the same size so they cook evenly.

CAN I USE BABY CARROTS? 

Baby-cut carrots that come in the bag would be my last choice for this baked roast recipe.  I don’t think they have nearly as much flavor when cooked or as an appealing texture. But if they’re your thing, go for it, just make sure you use thick baby carrots and not thin ones.

CAN I ADD WINE?

You may add ½ cup red wine to along with the beef broth – but I don’t think it needs it!  No need to reduce the beef broth or other liquid.

oven roast recipe Variations

  • Add potatoes: use Yukon Gold potatoes(NOT Russets!), quartered (about 1 1/2-2 inch wedges). Add them on top of the carrots the last 2 ½ hours of baking.
  • Add other vegetables: swap out the carrots for other hearty vegetables such parsnips, turnips, celery, or butternut squash,, or a combination of vegetables.
  • Seasonings: get creative with the seasonings and swap them for Italian, Cajun, Chinese inspired with soy sauce, ginger and Chinese 5 spice, Japanese inspired with soy sauce, mirin, star anise, Mexican inspired with chili powder, ground cumin and smoked paprika or Caribbean inspired with dried oregano, ground cumin, ground coriander, unsweetened cocoa powder and ground cinnamon.
  • Flavorings: feel free to add other flavorings to the braising beef broth such as Dijon mustard, soy sauce, tomato sauce, balsamic vinegar, ketchup, pepperoncini juice, beer, red wine, diced tomatoes, or pepperoncini.

DO YOU HAVE TO BROWN A chuck ROAST BEFORE baking?

Technically, you do not have to sear roast before baking but I HIGHLY recommend it.  If you don’t sear your roast beforehand, you will miss out on the complex caramelized flavor that comes from the deeply golden crust.  You can’t fake this rich flavor any other way.  Searing the chuck roasts first also helps protect it from drying out during the long cooking process by sealing in the juices.  Once you sear your meat, you will never cook it any other way!

HOW TO sear pot roast

Sear the roast on all sides to develop flavor and to seal in the juices. I recommend a large cast iron skillet because it gets piping hot and cooks more evenly.  Make sure you use vegetable oil because we need an oil with a high smoking point – don’t substitute olive oil.  Make sure you brown the chuck roast on all sides until deeply golden.  You can use tongs or two forks to rotate your roast. 

showing how to make oven pot roast recipe by searing the roast in a cast iron skillet

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.   This is also true for my Mississippi Pot Roast made in the slow cooker.

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!

What temp does pot roast fall apart?

.Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.

You don’t want to cook the chuck roast past 200F, however, because it can become mushy.  Use an instant read meat thermometer to measure the thickest part of the roast or I’m obsessed with my digital probe thermometer. The thermometer allows you to set the desired temperature for each probe and an alarm will set as soon as it reaches the set temperature. 

Note, if you’ve never used a probe thermometer before, the LCD display does NOT go in the oven or barbecue!  You insert the probes into the meat and weave the cables out of the oven and the magnetic back allows you to stick it on your oven door or you can use the flip-out countertop stand.

HOW DO I speprarate the grease to make gravy?

Every baked pot roast needs luscious, rich gravy and this gravy is especially fantastic because the braising juices from the pot roast we use are so flavorful.

To make our easy gravy, we first want to skim off the fat because nothing kills a roast like fatty gravy that separates as you pour and eat. The easiest way to do this is by pouring the braising liquid into a fat separator with a spout like this one.  If you don’t have a fat separator, no fear, you can still separate the fat with a freezer bag!

To separate fat with a freezer bag:

  • Add the braising liquid to the freezer bag.
  • Allow the fat to separate to the top.
  • Seal the bag and hold over a 2+ cup measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout.
  • Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup.
  • Stop when you reach 2 cups or the fat. Eazy peazy!
Pouring gravy over top of oven baked chuck roast recipe

HOW TO MAKE GRAVY FOR baked POT ROAST

Now that we have removed the fat from our juices, it’s time to make our gravy:

  1. Melt 4 tablespoons butter in a small saucepan over medium heat.
  2. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
  3. Slowly stir in the strained juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin.
  4. Season to taste with additional salt and pepper (although it probably won’t need it!)

HELPFUL cooking TIPS TO MAKE THE BEST oven POT ROAST RECIPE

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

  • You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
  • Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
  • We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You don’t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
  • Don’t skip searing the roast for maximum flavor and juiciness.
  • Use low sodium beef broth, otherwise your pot roast will taste too salty.
  • Don’t be tempted to add more broth/liquid than the recipe calls for.  You will be amazed at the amount of liquid released from the carrots.  
  • You can swap the carrots for other root veggies such as parsnips or turnips.
  • Don’t use Russet potatoes or they will fall apart and turn mealy.
showing how to make oven Pot Roast recipe by shredding with a fork

PREP AHEAD oven POT ROAST

  • If you would like to prepare your oven chuck roast ahead of time, you can sear the roast, add the carrots, broth and seasonings to the baking dish.
  • Tightly cover 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 DO I STORE this oven ROAST RECIPE?

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. Store the gravy in a separate airtight container in the refrigerator. The gravy will thicken in the refrigerator, but will thin a bit when reheated. You may wish to whisk in some broth or water before reheating.

HOW DO I REHEAT oven baked chuck roast RECIPE?

This oven baked chuck roast recipe reheats beautifully!  Just be aware that the gravy will thicken significantly in the refrigerator, but will thin as it is reheated.

  • 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.

CAN I FREEZE baked POT ROAST?

You can freeze the baked chuck roast without the carrots because they will become mushy when frozen.  To freeze:

  • Let chuck roast cool completely.
  • Transfer beef 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.
  • Squeeze out any excess air to prevent freezer burn.
  • Label and freeze for up to 3 months.
  • When ready to eat, 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.

WHAT GOES WELL WITH oven pot ROAST RECIPE?

This oven pot roast recipe is AMAZING with these garlic mashed potatoes– it doesn’t get any better! Add a simple green salad, some fruit and some crusty bread and call it fabulous! If you are looking for additional sides, we also love it with:  

showing how tender oven roast recipe is by shredding with a fork


HOW TO USE LEFTOVER oven ROAST RECIPE

This easy pot roast recipe is a chameleon when it comes to leftovers. Here are just a few ideas, but don’t let these limit your imagination!

  • Roast Beef Melts:  butter the outsides of two slices of sturdy bread.  Spread mayonnaise and some steak sauce or barbecue sauce on the inside of the bread.  Top one side of the bread with shredded pot roast, followed by provolone.  Melt some butter in a nonstick skillet and grill the sandwich on both sides until the cheese is melty and the bread is crispy.
  • Italian Beef Sandwiches:  the beef won’t have the same tanginess as traditional Italian Beef Sandwiches but you can still load them with all of the fixings.  Split hoagie buns and place them cut side up on a baking sheet.  Toast them at 400 degrees F for 5 minutes.  Top bottom side of buns with pot roast, followed by desired toppings (pepperoncini, roasted bell peppers, giardiniera etc.), followed by provolone cheese. Return baking tray to the oven (leaving both top and bottoms cut side up) and bake at 400 degrees F for 5-10 minutes or until cheese is completely melted. Serve immediately.
  • Shepherd’s Pie:  replace the ground beef in this recipe with shredded crockpot roast.  Stir into the gravy after it is thickened. 
  • Beef Stroganoff:  prepare Beef Stroganoff on the stove and don’t transfer gravy to slow cooker. Stir in baked chuck roast into the finished gravy, adding additional broth or water to thin if needed.
  • Fajitas: heat one tablespoon olive oil to a large cast iron skillet and heat over medium high heat. Once very hot, add 3 sliced bell peppers (any color), ½ thinly sliced red onion, 1 teaspoon chili powder, 1/2 tsp EACH ground cumin, smoked paprika, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon chipotle chili powder -optional for heat. Sauté for 3-4 minutes or until crisp-tender.  Stir in ½ tablespoon lime juice.  Assemble fajitas by layering tortillas with cheese (optional), warmed pot roast, bell peppers and desired toppings.
  • Soup:  replace the protein in any of your favorite soup recipes with shredded pot roast.  It would be delicious in: BBQ “Chicken Chili, Caldo de “Pollo,” “Chicken” Corn ChowderSalsa Verde Tortilla Soup, Crockpot Chili, Italian Vegetable Soup, Loaded Zuppa Toscana, Philly Cheesesteak Soup.
  • Pasta:  replace the protein in any of your favorite pasta recipes with shredded pot roast.  It would be tasty in: Bolognese SauceBuffalo Mac and Cheese, Cheesy Tortellini Al Forno, Italian “Chicken” Orzo Pasta, Sun-Dried Tomato Fettuccine, Mushroom Orzo in Asiago Cream SauceRigatoni in Tomato Cream Sauce.
  • Nachos:  top your favorite cheesy chips with shredded pot roast and all the toppings – pepperoncini, Giardiniera, sour cream, green onions, jalapenos, etc.
  • Mexican Favorites: baked pot roast is fabulous in all your favorite Mexican foods as is, or spiced up with some enchilada sauce or salsa verde.  Try it in enchiladasburritosburrito bowls, tacos, quesadillas, etc.
  • Baked Potatoes: pile baked chuck roast on baked potatoes with cheese, sour cream, green onions and bacon or twice baked potatoes.  

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!

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Melt in Your Mouth Pot Roast and carrots with mouthwatering gravy is the best pot roast I have ever had! Juicy, fall apart tender, seasoned to PERFECTION with hardly any effort! Amazing for company, easy enough for everyday.

Best Pot Roast, Carrots and Gravy

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 unique 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!  
Servings: 6 -8 servings
Prep Time: 5 minutes
Cook Time: 5 hours

Ingredients

Roast

Gravy

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

Instructions

  • Preheat oven to 425 degrees F.
  • Heat olive oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and 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 desired amount of carrots surrounding 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 degrees F.
  • Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
  • Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
  • Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
  • Add 4 tablespoons fat/drippings to 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, about 1-2 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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117 Comments

  1. Jim says

    Lets start by saýing, I’m a die hard slow cooker pot roast person, can’t beat it….until now. Made this yesterday, to the letter except I omitted the onion powder because I didn’t have any, the chopped onions were enough though. Came out perfect, the only draw back was I didn’t have a big enough roast but I can fix that going forward. Crock pot version always had to much liquid at the end for gravy, this was perfect… even my wife loved it and she’s not big on beef. My crock pot may be gathering dust from now on. Thank you Jen, Big Hug!!!

    • Jen says

      Thank you so much for your awesome comment Jim, I’m thrilled you loved this recipe so much and that you are a new bake pot roast convert!

  2. Alicia says

    I have made this several times, and my family and I are obsessed with the tenderness and flavor! I would like to cook 2 roasts at the same time (for a crowd), a little over 7 lbs total… should I do two separate pans or cook in the same pan? If I cook in the same pan do I double the broth ingredients? And I’m assuming my roasting time will increase? I must admit, I’m a little worried cooking 2 roasts at the same time won’t be as tender as cooking just the one!

    • Jen says

      Thank you so much Alicia- you have great taste ;). You can cook two roasts in the same pan but they would cook more evenly if each cooked in their own pan. If you do use one pan, you don’t need to double the broth ingredients because you don’t want the roast boiling/covered in liquid.

  3. Sammy says

    Why no potatoes? How could you add them?

    • Jen says

      Hi Sammy, we always prefer to serve this roast and gravy over mashed potatoes and we are obsessed with the carrots so we want to cram those in instead of potatoes. You can certainly add red potatoes or Yukon potatoes if you wish!

  4. Ro says

    It sounds delish but seems like it has a lot of sodium. I could omit the salt and beef bouillon (unless I can find unsalted), and also use unsalted or low-salt beef broth. What’s the nutrition breakdown for this as the recipe stands. Thanks.

  5. Sue Martin says

    I cooked 2 roasts, about 10 pounds of potatoes and 6 pounds of carrots – doubled the broth ingredients and cooked it in my 22 quart electric roaster. I didn’t use the roaster rack because I don’t use one when I make it in the oven. And the meal came out perfect. This is an awesome recipe and I’m so glad it was shared.

    • Jen says

      Thank you so much for sharing Sue, I’m so pleased the roast came out perfectly!

  6. Kimberly says

    Does this work in a covered Dutch oven pan? Or does the foil perform something magic?

    • Jen says

      Hi Kimberly, I don’t use a Dutch oven because you want a longer roasting pan so the roast isn’t covered in the liquid. If you use a Dutch oven you will want to reduce the liquid. Enjoy!

  7. Elisabeth says

    Just made this tonight. Added yukon gold potatoes and big, beautiful multi-color carrots. It made tons of juices for gravy. Made the whole house smell intoxicating. I cooked two 2.5 lb roasts in a large foil roasting pan bc I only have a tiny roasting pan at home. 4 hrs til tender….worked great. Leftovers for days!

    • Jen says

      Thanks for taking the time to comment Elisabeth, I’m so happy it was a winner!

  8. Kim says

    My husband does not like this cut of beef and LOATHES and I mean LOATHES the Crock Pot. It’s a very weird thing but he says he can smell when something was cooked in it and he doesn’t like it.

    I love this cut of meat, LOVE, and so I came across your recipe hoping to at least reduce his complaining by not putting it in my Crock Pot.

    While we didn’t compliment the recipe, he did have seconds so I think we will call it a win.

    Thanks!

  9. Karen says

    Hi, Jen! I just made your recipe for your Mom’s Chuck Roast. The only change I made was to add a 1/2 cup of dry red wine (cabernet) and baked it 3 hours & 15 minutes. It was outstanding to say the least! I served it with the carrots and made mashed potatoes. Soooo good. Thank you so much for sharing your wonderful recipe!

    • Jen says

      YAY! I’m so happy it was a winner Karen, thank you so much! Your whole meal sounds amazing!

  10. Michelle says

    Can this work for different cuts, I have an eye of round untrimmed. Can you give me advice so it’s tender and delicious as well?

    • Jen says

      Hi Michelle, it can certainly work for different cuts but the chuck roast is the most tender. I would cook our roast as long as it needs to be fall apart tender. Good luck!

  11. vanessa says

    omg, turned out awesome! i did add extra onions in placed of minced dry, and i had 2.75lbs of meat. i rarely eat other cuts of red meat aside from filet or ground beef, but i can’t wait to have leftovers today!! carrots turned out amazing, but i used them as a “rack” and cut up into chunks with the meat on top

    • Jen says

      Yesss! Thank you so much Vanessa! I’m so happy you loved it so much!

  12. Janet M says

    I made this for dinner yesterday and it was loved by my family.
    Followed the recipe and didn’t change a thing and it was delicious. Will definitely make it again. Thank you for sharing.

    • Jen says

      Thanks so much for the awesome review/comment Janet! I’m so pleased it is a new repeat favorite!

  13. Sandra says

    Since I was a kid, I have never liked a beef roast. Always to dry, to chewy, too blah. My husband on the other hand loves a beef roast, one of his favorite meals. I followed this chuck roast to the letter. My husband and I were both amazed with how it turned out. He said he’s never had a better beef roast. I will be making this roast exclusively. My quest for an awesome tasting roast, that is so tender, is over.

    • Jen says

      YAY! I’m thrilled this pot roast won you over and will be on repeat! Thanks Sandra!

  14. Rita Pickles says

    Finally I have a good pot roast recipe! No more wondering when the roast comes out of the oven if it will be edible or if we will be ordering takeout! I have always had to slice my pot roast because it was never tender enough to pull apart. I followed your recipe exactly, and the meat simply melted in our mouths. Can’t wait for leftovers tomorrow, if there are any! Thank you!

    • Jen says

      Thank you so much Rita! I’m so pleased you finally found your fool proof, melt in your mouth pot roast!

  15. Serena says

    How do you strain the fat from the juices?

    • Jen says

      Hi Serena, the easiest way to do this is by pouring the slow cooker liquid into a fat separator with a spout. If you don’t have a fat separator, no fear, you can still separate the fat with a freezer bag! Add the slow cooker liquid to the freezer bag and allow the fat to separate to the top. Seal the bag and hold over a 2+ cup measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup. Stop when you reach 2 cups or the fat.

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