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 Recipe Video
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. This is also true for my Mississippi Pot Roast made in the slow cooker.
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!
| Prep Time | 5 minutes |
| Cook Time | 300 minutes |
| Servings | -8 servings |
- 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
- 2 cups beef broth or less depending on how much broth/juices remain after roasting
- 1/4 cup flour
Ingredients Roast
Gravy
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- 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 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!)
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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Jack Rokon says
Hi,Jen
I love the design of your blog.I have made pot roast a couple of times, but they were always just ok, not recipes I would ever repeat. This recipe is so good. I ended up using an outside round roast as that’s what I had on hand. Definitely adding this to my recipe binder and making this my go to pot roast recipe. I also threw potatoes in with the carrots and they came out perfect. Thank you for the recipe
Jen says
Hi Jack, I’m so happy you are enjoying my blog and that this pot roast is a winner, thank you so much! It’s an honor to make it into your recipe binder 🙂 Happy cooking!
Jack Rokon says
Thank you so mach Jen
Helen says
did you use a roasting pan with a rack to make this?
Jen says
Hi Helen, I used a roasting pan without the rack. You want the roast to be in the broth. Enjoy!
Dina says
Hi Jen.
I love pot roast. My question is can this be recipe also be used for an Instant Pot?
Thank you,
Dina
Jen says
Hi Dina, I’m sure it can but unfortunately I don’t have an instant pot so I can’t give you those directions. Sorry!
Ariel says
What size pan are you cooking the roast in? It seems every pan I try to use, the roast is always swimming in the broth.
Jen says
My pan is 16 x 12. You can use a smaller pan and just add less broth then add more if it seems like it is drying up. I hope that helps!
Wendy says
Jen, maybe I’m missing it, but I don’t see any carrots or onions listed in the ingredients list??? Thanks for your help!!!
Jen says
Hi Wendy! You aren’t missing anything! I use 3 tablespoons dry minced onions for the onion flavor listed in the ingredients and in step one I say “Add desired amount of carrots surrounding roast.” So there is no specific amount – comes down to personal preference and what your pan can accommodate 🙂
Wendy says
Thank you for quick reply!!! I am planning on making this this weekend. Hugs!!
Jen says
Awesome, enjoy!
Lauren C. says
Looking forward to making this dish next week! Which roasting pan would you recommend? Do I need the metal hanging rack in there or is okay to place the roast directly in the pan? Thanks!
Jen says
Hi Lauren, I use a 16×12 roasting pan and don’t use the metal rack but place the roast directly in the pan. Enjoy!
Debra King says
Hi Jen, how long would you cook a 2 pound roast after the 30 minutes on 425? I don’t want to dry it out with it being smaller!
Jen says
Hi Debra, I have honestly never cooked a roast that size so I can’t tell you for sure. I would check it at 2 hours but my guess is it will take closer to 3-4. When it’s fall apart tender it’s read – sorry I can’t be more helpful!
Jamie says
I made this tonight for my family, and my seven year old told me that it was the best meal that she’s ever had. Thanks for the recipe, it’s getting printed out and put in my recipe book!
Jen says
YAY! That is awesome! I’m thrilled she loved it so much and honored to have made it into the “book!”
Christen says
Can you use beef bullion cubes instead of powder and if so how maby cubes?
Jen says
HI Christen, that should be fine! The bouillon cubes I am familiar with are equal to 1 teaspoon of powder.
DJ says
The best pot roast I have ever made. Thanks. I printed out the recipe to ensure I don’t forget. Thanks for publishing.
Jen says
That is awesome, thank you so much DJ!
V Wood says
I had my doubts after many many tough oven roasts. This was very good, and tender just like you said. I didnt change anything and we all thought it was great. Thank you for taking the time to post this recipe.
Jen says
Awesome! I’m so happy you finally found a tender pot roast! Life changing!
Sonya says
I’ve made this three times, including tonight. Thank you for this amazing recipe. I skip the onion powder and just add 2-3 fresh sweet onion rings. I add chunks of russet potatoes. Tastes great every time.
Jen says
I’m so happy to hear it’s a favorite, thanks Sonya! Your addition of potatoes sounds perfect!
Kelly says
This is the BEST pot roast EVER. And I don’t even like pot roast that much, but I LOVE making this and eating it!! The gravy truly makes this in my opinion! I could drink it! I have made this several times now and I swear my husband loves me more for it, lol. I am making this again tomorrow for my inlaws, then we are saving the leftover gravy for roast beef sandwiches during the week! Thank you SO much for this recipe!!!
Jen says
YAY! Thank you so much for your awesome comment Kelly. I’m thrilled you love this roast – even though you don’t like roast that much – haha! I’m sure even your in-laws will love you even more after tomorrow too 🙂 I love the idea of making roast beef sandwiches – yum!
Stephanie says
Hi! I’m really looking forward to trying this recipe! The comments sound great! I’m wondering, can I cook this in my slow cooker instead of the oven? We are currently living in China and only have access to a large toaster oven. I’m thinking the same directions for the oven may hold true for using the slow cooker… what do you think? Thanks!
Jen says
Hi Stephanie, yes you absolutely can! Instead of adding the garlic powder, onion powder and pepper to the broth, I would rub the roast with them before searing. I find the roast needs this extra flavor when using a slow cooker. Enjoy!
Amber Earnshaw says
for those unfamiliar with meat, the key to remember is motion muscles like the pot roast are tough because they are used to move the animal hence tough. So you want to slow cook these types of meats to break down the toughness. Think of it this way, when you are sore from working out you soak in the tub to relax and ease those muscles. Same difference you are easing the muscles.
Susan says
I can’t get over how much we love this pot roast! It’s the only recipe that I use now. I also add potatoes and sometimes celery. I use my Dutch oven and it’s a breeze.
Thank you for sharing this heirloom recipe.
Susan, South Carolina
Jen says
I LOVE hearing that, thank you so much Susan!
Minke says
Can I use a foil roasting pan? Will it cook differently?
Jen says
Hi Minke, I think it will work great in a foil pan, you shouldn’t have to change anything.
Marty says
We raise our own beef, so I’ve had lots of experience with roast recipes. I used this recipe with a grass-fed chuck roast. Best roast I’ve ever made! Thanks!!
Jen says
Thanks for making my day Marty! I’m honored that a beef connoisseur such as yourself thinks this is the best roast recipe – thank you!!!
Tam Nguyen says
Hi Jen. Can I roast the meat in the cast iron dutch oven that I use to sear it? Thanks!
Jen says
Hi Tam, I wouldn’t roast it in a Dutch oven because of the volume of liquid – it would be swimming in it – you need a large pan so the liquid gives the roast room to breath and not just boil. I hope this helps!