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!  

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!

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!

Print Recipe

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!  

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Prep Time

5 minutes

Cook Time

300 minutes

Servings

-8 servings

Ingredients

Roast

• 3-5 pounds chuck roast trimmed of excess fat
• 3 tablespoons olive oil
• 6 garlic cloves, peeled
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 3 tablespoons dry minced onion
• 2 tablespoons beef bouillon powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf

Gravy

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

Prep Time 5 minutes Cook Time 300 minutes Servings -8 servings Ingredients Roast 3-5 pounds chuck roast trimmed of excess fat 3 tablespoons olive oil 6 garlic cloves, peeled 3 cups beef broth 2 tablespoons Worcestershire sauce 3 tablespoons dry minced onion 2 tablespoons beef bouillon powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper 1 bay leaf Gravy 2 cups beef broth or less depending on how much broth/juices remain after roasting 1/4 cup flour

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Instructions

1. Preheat oven to 425 degrees F.
2. Heat olive oil over high heat in a large nonstick 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.
3. In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
4. Cover tightly with foil and roast for 30 minutes at 425 degrees F.
5. 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.
6. Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
7. 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.
8. 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 1/4 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!)

Recipe Notes

Prep time is for roast only and not carrots.

*You don't want your roast swimming in liquid so make sure you are using a long enough pan.

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