Mom’s Crazy Tender Baked Pot Roast, Carrots and Gravy

Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!  

This Baked Pot Roast comes from my Mom’s oven roasting technique and is crazy juicy, melt in your mouth tender every. single. time.  I’ve  gone the extra step and now it’s seasoned to PERFECTION.  AKA it is the best roast I’ve ever had!  

Pot Roast Recipe Video

Pot Roast, Carrots and Gravy

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.

Pot Roast, Carrots and Gravy in a white tray.

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.

Pot Roast, Carrots and Gravy with parsley garnish.

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.

Pouring gravy over top of Pot Roast, Carrots and Gravy.

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.

Tender Pot Roast, Carrots and Gravy with a fork cutting into it.

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!

Pot Roast, Carrots and Gravy serving with a fork.


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!

Melt in Your Mouth Pot Roast and carrots with mouthwatering gravy is the best pot roast I have ever had! Juicy, fall apart tender, seasoned to PERFECTION with hardly any effort! Amazing for company, easy enough for everyday.

Best Pot Roast, Carrots and Gravy

Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!   This Baked Pot Roast comes from my Mom's oven roasting unique and is crazy juicy, melt in your mouth tender every. single. time.  I've  gone the extra step and now it's seasoned to PERFECTION.  AKA it is the best roast I've ever had!  
Servings: 6 -8 servings
Prep Time: 5 minutes
Cook Time: 5 hours

Ingredients

Roast

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

Gravy

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

Instructions

  • 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 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!)

Notes

Don't miss the "how to make" recipe video at the top of the post!
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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115 Comments

  1. 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!

  2. 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

  3. 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!

  4. 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!

  5. 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!

  6. 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!

  7. 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 🙂

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. 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!!

  26. 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!

  27. 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!

  28. 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!”

  29. 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.

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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!

  37. 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.

  38. 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!!!

  39. 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!

  40. 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.

  41. 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!

  42. 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.

  43. 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!

  44. 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.

  45. 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!

  46. 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!

  47. 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!

  48. 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!

  49. 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!

  50. 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!

  51. 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!

  52. 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!

  53. 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!

  54. 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!