Mom’s Tender Chuck Roast in Oven

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 Roast, Mississippi Pot Roast, and Beef Tips and Gravy. 

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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.

What you’ll need for Chuck Roast in Oven

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 Sandwiches, Italian Beef Sandwiches, Ropa Vieja, Beef and Barley Soup and Slow Cooker Beef Stew. 

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.

Beef Roast in Oven variations and substitutions

• 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.

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.

How to cook a Roast in the Oven

1. Step 1: Sear roast. Heat vegetable oil over high heat in a large cast iron skillet just until smoking. Using tongs, sear meat on all sides until lightly browned on all sides.
2. Step 2: Add roast to baking dish. Transfer to a shallow roasting pan, then add whole garlic cloves into the crevices of the roast, usually where there is a seam of fat. If using carrots, add them around the roast.
3. Step 3: Add broth. Whisk beef broth, Worcestershire sauce, dried minced onion, beef bouillon, and seasonings together in a liquid measuring cup and pour over the roast and carrots.
4. Step 4: Bake. 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.
5. Step 5: Let rest. Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
6. Step 6: Make gravy juices. 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.
7. Step 7: Make gravy. Add a combination of fat/drippings to saucepan to equal 4 tablespoons. Sprinkle in flour and cook for a couple minutes to remove the raw flour smell. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened.

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. 

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. 

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 to cook a 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!

How to make gravy for Chuck Roast in Oven

How do I separate 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!

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!)

Pot Roast in Oven cooking tips

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.

How to make Beef Roast in Oven ahead of time

• 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 to store Oven Pot Roast

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.

How to serve Roast in Oven

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:  

• Breads:  go as simple as store bought French bread or amp it up with homemade Garlic Bread, Cheesy Pull Apart Pesto Bread, Garlic Parmesan Breadsticks, Award Winning Sweet Moist Cornbread or Soft and Fluffy Dinner Rolls.
• Green Salad:  my Cucumber Tomato Salad with Italian  Dressing is crisp and refreshing as well as my Wedge Salad with Blue Cheese Ranch or sweeter Strawberry Avocado Broccoli Salad or Strawberry Spinach Salad. During the winter months, both my Apple Salad with Apple Poppy Seed Vinaigrette and Fall Salad with Pomegranate Dressing are spectacular.
• Fruit: sweet, refreshing fruit pairs beautifully with the robust, crockpot pot roast.  Creamy Grape Salad, Berry Salad in Mascarpone,  Cranberry Pomegranate Ambrosia Salad, Perfect Fruit Salad or Winter Fruit Salad are all winners. 
• Pasta Salads: are always a fabulous, refreshing addition and I love that they are also prepped ahead of time.  Some of my favorites to serve with this baked pot chuck roast include: Italian Pasta Salad with Tortellini,  Creamy Bacon Pea Pasta Salad with Lemon Chive Dressing. Salad and Strawberry Avocado Pasta Salad.
• Comfort food:  Million Dollar Macaroni and Cheese, Baked Beans with Brown Sugar and Bacon, Slow Cooker Creamed Corn for the win!

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 Chowder, Salsa 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 Sauce, Buffalo Mac and Cheese, Cheesy Tortellini Al Forno, Italian “Chicken” Orzo Pasta, Sun-Dried Tomato Fettuccine, Mushroom Orzo in Asiago Cream Sauce, Rigatoni 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 enchiladas, burritos, burrito 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.  

Pot Roast Recipe Oven FAQs

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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Tools Used in This Recipe

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Beef Roast in Oven

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

Total Time: 5 hrs 5 mins

Prep Time: 5 mins

Cook Time: 5 hrs

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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 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon 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 oven to 425 degrees F.
• Heat vegetable 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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