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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- 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 the strained juices/broth from slow cooker 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!)
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
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.
Yes, pot roast should be covered in the oven to ensure more even cooking and most importantly, to seal in the moisture. The lid or foil covering helps trap the steam and heat, creating a moist cooking environment that helps tenderize the meat and keep it juicy, otherwise, excessive liquid evaporates and the meat dries out.
There are a few reasons why your pot roast might turn out tough when cooked in the oven:
Insufficient cooking time: If your pot roast is tough, it likely needs to be cooked longer in order to bread down the connective tissues and tenderize the meat. Even 30-60 minutes can make a world of difference!
Inadequate moisture: A moist cooking environment is crucial for breaking down the tough collagen in the meat. Use enough broth to come about halfway up the roast, and seal in the moisture with a tight-fitting lid or foil while cooking. Check the roast halfway through cooking and add additional liquid if needed.
High cooking temperature: Cooking the pot roast for too long at too high of heat will cause the proteins in the meat to seize up and become tough. Pot roast should only be cooked at a high temperature for 30 minutes, then roasted low and slow at 300 degrees until tender.
Lack of fat or marbling: The fat content in meat contributes to its tenderness and flavor, that’s why I always recommend chuck roast. If your pot roast is made from a lean cut without much marbling or fat, it can result in a tougher texture.
Incorrect resting time: After cooking, it is important to allow the pot roast to rest before shredding, slicing or serving. Resting allows the meat to reabsorb its juices and redistribute them evenly, resulting in a more tender and juicier roast. Let the roast rest for 30 minutes before shredding.
The best place to place vegetables (i.e. carrots, potatoes, celery, etc.) when cooking pot roast in the oven is neither on the top or bottom of the roast, but rather around the pot roast. This allows them to come in direct contact with the heat source, cook evenly and absorb the flavors from the roast and the cooking liquid. If your pot isn’t large enough to place the vegetables around the roast, place them on the bottom, taking care to remove them as needed if they are cooked to your liking before the pot roast.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin. However, it’s important to find the right balance, and not overcook the meat to the point it’s mushy.
To keep a pot roast moist and tender, here are some tips:
Sear the meat before cooking: This process, also known as browning, helps develop a rich flavor and caramelized crust on the surface of the meat, while also sealing in the juices so they don’t leach out during the long cooking time.
Cook at a low temperature: Cook at 300 degrees F so the connective tissues can gradually break down, instead of seizes up at a higher temperature.
Use a moist cooking environment: Add broth to the pot roast to create and cover with a lid or foil to trap in steam and moisture to prevent the meat from drying out.
Cook long enough: If your chuck roast isn’t as tender as you like, cook until tender!
Allow the roast to rest: After removing the pot roast from the oven, let it rest for 30 minutes before shredding or slicing for the juices to redistribute throughout the meat.
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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Beef Roast in Oven
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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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Dorothy Dunton says
Hi Jen! I made pot roast last night with tons of onions and carrots with creamy smashed potatoes! It is great comfort food! 🙂
Jen says
Pot Roast is one of my favorite comfort food ever! and creamy mashed potatoes, mmmmmmm!
Marisa Franca @ All Our Way says
I am so happy Nagi introduced me to you and your blog. I’ve ordered your book for myself for Christmas — you are quite an inspiration. Now that being said — I am not a fan of pot roast. Memories of the first time I HAD to eat it made me gag. But this was grade school fare and I was just a little Italian girl who had recently arrived to this country with her parents. The taste the texture was totally foreign. Ever since that time I’ve avoided pot roasts or beef stew like the plague. I think I’m ready to try your recipe. My tastes are more developed than that of a six year old — and I have to admit your dish looks nothing like what I remembered having in a Catholic school cafeteria. Have a wonderful weekend. Oh!! Your photos are an inspiration.
Jen says
Hi Marisa, so nice to meet you! Don’t you just love Nagi?! She is the most giving person ever and I am so grateful she shared my link so we could connect! Thank you so much for not only reaching out but for also ordering my book – you are going to learn more about me than you ever wanted to know 🙂 But seriously, thank you! I am excited for you to try this recipe because I guarantee it is nothing like Catholic school cafeteria – LOL! I think you will be pleasantly surprised and might just find you love roast now – I sure hope so! I hope you have a very Merry Christmas Marisa! xo
Jackie says
Hi Jen
What brand of beef bouillon powder and beef broth did you use in this recipe.
Jen says
Hi Jackie! I used Knorr bouillon and Campbell’s beef broth. Hope that helps!
Jackie says
Hi Jen
Did you use a boneless chuck roast or a bone-in chuck roast.
Jen says
Hi Jackie, I used a boneless chuck roast but either one would work great!
Lisa says
This looks delicious. I don’t have bullion powder or cubes but I have a jar of “Better than Bullion” paste. I figure it will work. I’ll give it a try!
Jen says
I hope you love it Lisa!!
irene says
thats what i use and it comes out amazing!
Joyce says
Jen, I used better than boullion tonight as broth, yum! Wonderful. It wasn’t a super rich gravy which some roasts can have. Love the make your own onion soup mix. I only had shredded carrots so that was odd but added mushrooms an worked. Family thought perfect, I’m salt sensitive so next week I’ll try w/o the tsp of salt or a no salt Worcester sauce? Thanks Jen for another great recipe!
Jen says
You are so welcome Joyce, I’m so happy it was another winner! Happy to hear mushrooms worked as well!
Jackie says
Hi Jen
I made this pot roast for Easter Dinner, everyone raved about it, they even asked for the recipe. I didn’t want to share the recipe, but I finally gave in bcuz, if you didn’t share this recipe with the food blogging world, I would not have a good recipe for pot roast. I was never fund of pot roast until I made your recipe. Thanks so much for sharing. And I will be giving out the recipe to anyone who ask for it.
Jen says
Hi Jackie, I am so happy to hear this was such a hit at Easter and that it converted you to pot roast, yay! I am sure everyone is glad you gave in and gave them the recipe 🙂 I hope you find more recipes to love here and I hope you had a very Happy Easter!
Dorothy Dunton says
Hi Jen! Even though it was in the mid 80’s here today I bought a really nice chuck roast (on sale)…usually when it is this warm I don’t think of pot roast, but then again I eat chili all year! I’m going to make this recipe along with Kevin’s colcannon, creamed Vidalia onions and cauliflower! Sounds like dinner to me…now I just have to decide on dessert! 🙂
Jen says
Hi Dorothy, your menu sounds absolutely divine! I LOVE the joy you take in cooking – that you not only visit so many food sites but actually make the recipes – so fun and delicious :)! I hope this roast becomes a new family favorite – even in the 80s 🙂
Kelley says
Can I do this recipe in the crock pot?
Jen says
Hi Kelley, I have never tried this recipe in the crockpot, but I don’t see why not! I would still sear the meat before adding it to the crockpot and cook on low for 8-10 hours or until very tender. Good luck!
Roz says
I just love your blog!
I was looking for a basic pot roast I could make without butter and this was SO GOOD. It’s really not bad fat and calorie wise. You can skip or lighten the gravy as you want.
I didn’t have minced dried onion, but I did have a packet of Lipton Onion soup mix on hand, so I just used the dried onions from that and it worked great.
This is definitely going into my rotation. Thank you!
Jen says
Thank you so much Roz, I am so honored you love my blog! seriously, thank you so much! I am so glad you enjoyed this recipe and were able to make it work with the Liption Onion Soup Mix – sounds delish! Thanks for following along and trying my recipes!
Layne says
My brother in law said he’d never had carrots that melted in his mouth before, haha. This roast and gravy was really, really good and I’m so proud of myself for making it, haha. Thank you!
Jen says
YAY for you! I am so proud you made it too and now that you’ve made it once it will be even easier the next time! And I agree with your brother-in-law – these are some serious melt in your mouth carrots. mmmmmm. Thanks Layne!
Morgan says
Hello! I can’t wait to make this recipe! I was thinking of searing it and putting it in the oven for the 30 minutes, but have you tried putting it in the crockpot for the remainder of the time instead of the oven? Thank you! ☺️
Jen says
Hi Morgan, I haven’t made it in the crockpot but I don’t see why that wouldn’t work! Please let me know how it goes!
Gwen B. says
Oh my!! I made this recipe for Sunday dinner and my husband claimed “This might be the best pot roast you’ve ever made! You moan after every bite” referring to my “this is AMAZING!” moan. When my mouth was empty, I wholeheartedly agreed and gave all the credit to you! Thank you so much for sharing this delicious recipe. Will DEFINITELY be making this recipe again. 🙂
Jen says
Hi Gwen, I love the “what about Bob” moan as I call it – doesn’t get better than that 🙂 Thank you! I am thrilled this is a new family favorite! xo
sjh says
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.
Jen says
YAY! I am thrilled this recipe is your new go-to and making it into your recipe binder, that is the ultimate compliment! I hope you find more recipes to love here! Thank you for taking the time to comment!
Susie says
I have this yummy roast in the oven as I write this! Can’t wait until it’s dinner time! I had. 1-1/2# roast, so I used 1 can of beef broth with the equivalent spices. The braised roast looks like it’s floating in the broth I the baking pan. Is that normal? Did I prepare it correctly? Thx!
Jen says
Hi Susie, so sorry for the delay as we just moved and things have been a lot crazy. I hope your roast turned out okay! It sounds like maybe your pan wasn’t shallow/long enough as you definitely don’t want the liquid so deep that your roast is “swimming.” Next time I would use a longer pan. Hope that helps!
Amber says
I have made THIS roast several times now! I have always made my roasts in the crock pot with a variety of seasonings. But then one day, it broke.. The show goes on, so I found this recipe and it is so delish. So tender and nearly buttery? It is fantastic. Thank you for this recipe! I’ll never make a crock pot roast again!
Jen says
Hi Amber, sorry for the delay, I have been swamped with everything Thanksgiving but THANK YOU so much for such an awesome comment! I am thrilled you love this recipe so much and that it even has replaced your crockpot roast – yay! I know what you mean when you say “buttery” – that is a great description – it does have that quality to it even without butter. So so happy you love, it, thanks again!
Tina says
Hi, i love this recipe, the meat turned our delicious! Thank you!!! wanted to ask about the carotts, some of them were brown like they picked up too much juice, how do you keep them so nicely orange? Thank you
Jen says
Hi Tina, I am so happy you love this recipe, thank you! As far as the carrots go, I am mystified as mine have never turned brown. I really have no idea, sorry I can’t be of any help! hopefully they still taste good!
Hannah says
I had the same issue! The carrots cooked much faster than the meat and turned soggy and brown! Still tasty though… just kinda mushy.
Jen says
hmmmmm, not sure why this is happened but I would suggest putting them in an hour after the roast then. that should do the trick!
Julie says
Have you ever replaced flour with cornstarch? I have a gluten free family member.
Jen says
I haven’t in this particular recipe but it should work great! To make the gravy, whisk 2 tablespoons cornstarch with 1/4 cup water until dissolved then add to saucepan along with 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. Enjoy!
Amanda says
Thank you for the recipe. I’ve never cooked a roast. I plan on getting a 10lb roast and doubling all other ingredients. My roasting pan is very big. Would you recommend I cut the roast in half and prepare them side by side with space in between, or leave it as 1 big roast?
Jen says
Oh my goodness, Amanda, I am so sorry I missed your comment! I was on vacation and am just catching up. What did you end up doing? Hope it turned out okay!
Kelly says
Could I do this recipe with a frozen chuck roast in a Dutch oven?? Thanks!
Jen says
Hi Kelly, sorry for the delay as I have been recovering from surgery. I would definitely defrost your chuck roast first and yes I think a Dutch oven should work fine.
Shannon says
Hi Jen!
I was wondering how long you leave tbe carrots in seeing as you mentioned the cooking time being for the roast only. I’m going to use beautiful colored carrots and want to try and preserve their color as well as a slightly al-dente bite.
Really looking forward to makibg this!
Jen says
Hi Shannon! I like my carrots super tender, so I cook them right along with the roast. If you want more tender-crisp carrots, then I would put them in when there is about 3 hours left. I have never done this before so I can’t guarantee results but that is my best guess. Good luck!
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!
Stacy says
I’m making this today to take to my mom’s for a family luncheon tomorrow. Any tips on how to reheat it all tomorrow?
Jen says
I would reheat in the slow cooker or Dutch oven over low with a splash of broth. 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!
Nancy says
Roasting the carrots for that long doesn’t turn them to mush?
Jen says
They are very tender and full of flavor but not mushy. Just don’t use baby carrots or very thin carrots.
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!
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!
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!
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!
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.
Susan says
I have made this more times than I can count! It’s the only pot roast recipe that we use. I think I may have commented before, but after making this recipe for several years, I wanted to comment again with some slight modifications that I make to the recipe:
* Low sodium broth and bouillon and I omit the salt
* I use a Dutch Oven and make no liquid modifications
* I add sliced onion (we love onions in this house!)
* I add Yukon gold potatoes and double the carrots
Truly an outstanding recipe, and I’m finding that most of the recipes on you site are top notch.
Jen says
Thanks so much for including your tips Susan! I’m so pleased this recipe is a favorite!
Carrie says
I came across this recipe a few years ago and now I’m not allowed to make it any other way!
No more slow cooker for me!
My husband has passed this recipe to many co-workers and always gets rave reviews.
I do cook mine in a Dutch oven, reduce the beef stock to 14 ounces (1 can) omit the beef bouillon and salt and add 1 can of French onion soup and 1 can of beef consommé.
Thanks for sharing!
Jen says
Thanks so much for taking the time to comment Carrie, I’m honored this recipe is a repeat favorite!
Terina R. says
I worry that cooking carrots with the roast for the entire time will turn them to complete mush. Has anyone had that problem?
Jen says
I have never had this problem. The carrots emerge super tender, but not mushy. Just make sure to use regular size carrots and not thin carrots.
Natalia says
Jen, I prepared this pot roast tonight and it was delicious. Wow!!! I added the wine because I like to cook with it. My boyfriend told me more than 10 times that the pot roast was delicious.I love your recipes and I want to thank you for sharing them with us.
Jen says
You are so welcome Natalia, thank YOU for making them and for taking the time to comment. I’m so pleased this roast recipe was such a huge success. I love what an appreciative eater your boyfriend is! 🙂
Darice says
Jen you mention making your own Italian seasoning blend:
“
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.”
But I’m not seeing amounts under recipe ingredients.
Jen says
Hi Darice, I use 1/2 tsp EACH dried oregano, dried basil, dried thyme. Enjoy!
Rachel Long says
I have a 6lb roast. Should I adjust the liquid/seasonings?
Jen says
Hi Rachel, yes, you can easily do this by scrolling the serving size from 6 to 9 which will increase the roast to over 7 pounds and will increase all of the ingredients for you! Please let me know if you have any questions.
Rachel Long says
Thank you so much for replying!!!
Jen says
Of course, hope you love it!
Jessica says
I made this exactly as described but I put it in a dutch oven instead of the a foil covered dish. At four hours it was burned 🙁 I’m not sure my dutch oven will recover.
I don’t blame the recipe as I chose to use a different dish type than described so that’s on me but be warned not to make my mistake
Jen says
Oh no! Thank you for the warning, I am sorry that happened! I hope it works for you next time!!
Cheryl says
It was delicious!!! Thank you for the recipe.
Jen says
You’re so welcome Cheryl, I’m so pleased you loved it!
Marta says
I made this tonight and it was the best pot roast I’ve made in the almost 10 years I’ve been married! So delicious and tender! Followed the recipe as is but also added about half a cup of red cooking wine to the liquid mixture!
Jen says
Thank you for the glowing review Marta, I’m so honored this is the best pot roast you’ve made!
Tina says
This was my first pot roast ever, and it was delicious! Thank you!
Jen says
Bravo Tina, I’m so pleased you’re first roast was a success!
Kim says
OH MY GOODNESS!!
I just made this for Father’s Day Dinner. It turned out sooooo tender and so full of Flavor. I cannot wait for my Parents and In-Laws to get here. I think they might even ask for your recipe.
Thank you for sharing,
Kim
Jen says
You’re so welcome Kim, I’m thrilled it exceeded expectations!
Erica says
The flavor was really good with this but I messed something up, lol. After cooking for 4 hrs I took the roast out of the oven to check if it was tender and all the liquid had dried up and things were burnt & stuck to the bottom of the roasting pan. So unfortunately I didn’t get to make the gravy. Still, things tasted great and I look forward to giving it another try.
Jen says
I’m so sorry Erica, that is so frustrating! Did you add veggies as well? Those produce a lot of liquid.
Erica says
I did add veggies. I’m thinking maybe I didn’t turn the oven down to 300? I think 3rd time was a charm for this house. The second time I made it, I left it to rest on my counter while I took a call outside. By the time I came back in my dog had eaten ALL of it. He spent 3 days puking up carrots. Served him right, haha. Third time I made it, it came out just right!
Jen says
Oh my goodness, what an adventure with this recipe – I can’t believe your dog!!!!! I’m so happy to hear it turned out perfectly the third time – phew!
Sandra Olbrys says
Can you email me this recipe in a printable form? I looked but I can’t find the printable recipe.
Jen says
Use the “jump to recipe button” at the top of the page and will skip directly to it.
Barbara says
I have a 2.5 lb roast, however this recipe sounds great and I guess I am just gonna just kind of follow what you have. How should I adjust the cook time for a roast of this size? I have tried your recipe for “chicken breast marinade” It was sooo good. Thought I would try this. Have no idea how to make this. 🙂
Jen says
I’m so pleased you loved the chicken marinade! I would check it after 3 hours and cook longer as needed. Enjoy!
Michaela says
This looks great! If I do not have a roasting pan, can I use a glass 13×9 dish and follow the same directions? Thank you!
Jen says
Hi Michaela, yes, but you will want to reduce the amount of broth, otherwise it will be swimming in it!
Stacy says
To store this overnight should I store the carrots separately in the fridge with no juice and the roast with the juice in its own container? Thank you so much for the response earlier. This is the only way my family ever wants roast since I started making it using this recipe
Jen says
Yes, that is exactly how I’d do it – you’re a pro! I’m so pleased it’s a favorite!
Michelle Cothran says
Hello. Planning to make this for Christmas. But it’s a 7 bone roast, not boneless.
Do I need to make any adjustments to the recipe?
Thank you.
Michelle in Maine
Jen says
Love that cut! It may take just a little longer to cook, but it will be close.
Robin says
This is the best roast I have ever made. I followed the recipe exactly both times, it’s perfect! Delicious & tender. I use Better than Beef bouillon. I wouldn’t change a thing when making this…
Jen says
Thanks so much for the glowing review Robin, I’m so pleased it’s a new favorite!
Tamara says
I am not one to post comments even if I like something but this review was necessary because I’ve never liked pot roast until now.
This recipe is one of the best dinners I’ve ever eaten. The sauce makes a delicious Demi-glacé type of gravy. My husband and sons both were cooks at fine dining establishments in their youth and were blown away by dinner tonight. I served it with simple mashed potatoes and carrots sautéed until caramelized.
Thanks for the recipe and the article, I learned so much by reading it.
~tam~
Jen says
Thank you so much for making my day Tam! I’m thrilled this recipe converted you to pot roast and that even your husband/sons were impressed!
Tim Crites says
It’s in the oven now and the whole house smells great
Jen says
Yay! I hope it tastes even better than it smells!
Rita says
I’ve been in search of a perfect tender roast, and this one delivered!!!! I had a smaller piece so it cooked quicker. Tender, savory roast, sweet carrots and amazing potatoes with the juice of roast (no gravy here) and it was perfect! Thank you for making me feel like a great cook with this recipe!!
Jen says
You are a great cook!! I’m so glad that this was just what you’ve been looking for!
Rachel Long says
Hi Jen! I’m sorry if this has been answered but I need to make 5-6 lbs and can only find smaller roasts. Could I do 2 roasts in the same pan and if so, how would yon adjust the cooking time?
Jen says
Hi Rachel, I honestly haven’t cooked a 2 pound roast but in looking at other recipes, I would plan on 2-3 hours. As always, check early and if it’s not pull-apart tender, cook on! Hope this helps!
Mallory Godwin says
I’ve loved and been using your recipe for years as far as the broth and ingredients go. I prefer my meat to be brisket though. Turns out amazing and makes the best gravy ever! Have you ever tried a Brisket? This is my typical Christmas dinner and everyone loves it. I highly recommend this recipe to everyone. It can be a lengthy process but well worth it!
Jen says
I’m glad the recipe has been a go-to! I haven’t substituted brisket in this recipe, but it sounds wonderful! https://carlsbadcravings.com/wp-admin/post.php?post=20222&action=edit
I also have this brisket recipe if you want to give it a try!
Glenn Fulton says
I can’t wait to make this roast. How far up the roast should the liquid be? How much beef should be above the liquid? I am using a large crueset Dutch oven. Can I use an instant thermometer to determine when to take out of the oven? What size pan did you use?
Jen says
Hi Glenn! Your Dutch oven will work perfectly! As long as your roast is halfway or more higher than the liquid, it is fine. When the instant thermometer reads 190-195 degrees F your roast should be fall-apart tender!
Steve says
I made this recipe in my dutch oven, it was great, My roast was only 2.5 lbs, so I watched my time with hourly checking.Carrots and potatoes were delicious cooked in the seasonings.
Jen says
I’m so pleased that it turned out well!
Robert Townsend says
I have never tried to make a pot roast in the oven before. I have usually made roast in a crock pot with little success of anything beyond being able to eat it without ending up in the ICU! I followed the directions exactly and did add some Yukon Gold potatoes. The final product was the best I’ve ever eaten. I love that it’s heavy on the carrots and the meat came out fall apart tender. I will definitely make this again.
Jen says
Haha, I’m so glad this was a safe and delicious meal!
Laura Clark says
Made this for the second time today and it is the BEST recipe!!!
Jen says
Thank you!! I’m so happy to hear that!
Jane says
Thank you for this recipe!! Unfortunately I didn’t include the onion or garlic seasonings just in case it turned out horrible like all of my last attempts. If we didn’t finish it the dog would have had a nice treat but it turned out absolutely delicious!!! It was so tender and juicy! Even without letting it rest for 1/2 hr (hubby couldn’t wait lol)
Jen says
I’m so happy to hear that it worked so well! I bet the dog was disappointed haha!
Melissa says
I used your momma’s recipe and let me just tell you… IT WAS ABSOLUTELY DELICIOUS!
The gravy is the best that I’ve ever made!
Thank you for sharing!
Meme
Jen says
Thanks Meme!! I’m so glad that it was such a hit!
Patricia says
This recipe takes me back to my childhood. My Mom always made her pot roast on top of the stove. She would heat up “the beast”, her cast iron pot she received as a wedding gift. This pot was used for everything!! Popcorn, stew, chili, meatballs, spaghetti sauce….. To say this pot was well seasoned was an understatement!! After browning the roast, she would add either red wine or a bottle of beer. My Dad always said if you use wine or beer, you had to call the gravy “sauce”!!! She always used a chuck roast! Very inexpensive cut, but after braising it for several hours, it would literally fall apart. We were a family of 10 so she could get more bang for her buck. I still make my pot roast the same exact way. After my Mom passed my sister inherited “the beast” and she has continued to make “Mom’s roast”.
Jen says
I love that this meal carries such wonderful memories with it! Food is amazing that way. I’m so glad the tradition carries on!
Hezel Bishop says
super excited to use this recipe today…. (Easter) Sounds like it will be the way my grandmother made hers…. except most of the spices were hand made by her….. in the 50’s
Thank you. haze.
Jen says
That is so impressive that she would make her own spices! I hope this recipe makes for a great Easter feast!
Anthony says
Recipe looks amazing. I’m cooking a little over 9lbs of meat for my firehouse. Would you just double the ingredients? Any recommendations on how many carrots I should buy?
Jen says
How kind of you! Yes I would just double the ingredients. As for the carrots, maybe plan for one per person! Hope it turns out great!
Lara says
This was the first roast I made that I can say I actually was proud of and enjoyed. Thanks for sharing!
Jen says
This made me so happy to read! I’m thrilled it turned out so well!
Brienne Farrar says
I must say I have cooked roast many different ways over 22 years of marriage. I have been trying to mimick my grandmother’s recipe that I unfortunately never got. This….. is so perfect and took me back to Sunday at Meemaw’s house! My husband raved about it for days!! THANK YOU!!!! SO glad I found your site!
Jen says
Wow, thank you so much Brienne! I’m so happy you found this recipe that took you back to such happy memories!
Angela says
For years, I struggled to make roasts that were actually tender and flavorful. I almost gave up on trying, but they are a favorite meal of mine so I looked again for the right recipe. This recipe is a game changer. The directions are clear and it comes out PERFECT every time. THANK YOU for sharing this recipe!!!
Jen says
Yay! I’m so happy you found this game-changing recipe Angela! Thank you for your kind!
Peggy D Lawrence says
Mom’s tender chuck roast. EXCELLENT!!! ***** My family LOVES this meal! Always a winner!
Jen says
Thank you Peggy! Love that you’ve found a winner for everyone in the family!
Samantha says
Made this roast last year around this time and it was the best roast I ever cooked! It’ll be my first official fall recipe this weekend and I cannot wait!
Jen says
I love hearing this is on repeat for you! Thank you so much, Samantha!
Michelle says
Can I use a mix of baby Yukon gold & redskin potatoes & bake in oven with the roast/carrots?
Jen says
In theory this could work, but I’ve not tried. It shouldn’t affect the roast/carrots as those are in an enclosed roasting pan. Note that the baking time may vary between the two types of potatoes, and the potatoes may need an extended baking time because of the 300 degree F temperature used for the roast (potatoes are usually oven baked at 400 degrees).
Wanda Long says
I made this (without the garlic cloves. Simple because I was out) and it was awesome! I’ve been cooking a long time and this was the best I’ve ever tasted. Thank you!
Jen says
Hi Wanda! Thank you so much for your sweet comment! I’m so glad that it turned out awesome for you!
Angela says
This looks delicious. I would love to make this in my slow cooker. Your instructions say 1 to 2 hours on low. That cannot be correct. What is the correct cooking time for a slow cooker?
Jen says
Hi Angela! It’s 8-10 hours on low or 4-5 hours on high if you’re short on time 🙂 I hope that helps!
Angela says
Thank you, Jen. Can’t wait to try it
Jen says
You’re so welcome! Hope you love it!