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+ servings

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!  
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 -8 servings




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


  • 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 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)



  • *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.


  • 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.