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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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!
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.
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!
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.
Jen says
Hi Ro, you can definitely customize it to your needs but I think you’ll find it still needs some salt for flavor. You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculatorv
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!
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!
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!
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!
Jen says
Hi Kim, I have a more suitable version for the crockpot that I think you both would like more: https://carlsbadcravings.com/crockpot-pot-roast/ Good luck!
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!
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!
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!