How to Make the Best Oven Baked Pot Roast

If there’s one dish that instantly makes me think of cozy evenings at home, it’s a tender, juicy oven baked pot roast. There’s just something so satisfying about the way the beef becomes melt-in-your-mouth tender after hours of slow roasting in the oven, soaking up all those savory flavors. Plus, it fills the house with the most delicious aroma while it cooks – the kind of smell that makes everyone impatient for dinner to be ready!

Pot roast has always been one of my go-to comfort meals. It’s hearty, filling, and so easy to make. What I love most is how versatile it is – you can tweak the recipe to suit your tastes, toss in your favorite vegetables, or even switch up the seasonings for a different flavor profile. Whether I’m making this for a big family gathering or just a Sunday dinner, this oven baked pot roast never disappoints. So, if you’re ready to impress with a meal that’s as comforting as it is flavorful, let’s dive in!

Ingredients

Here’s what you’ll need to make a perfect oven baked pot roast:

• 3 to 4 pounds of beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 4 large potatoes, peeled and quartered
• 2 cups beef broth (or more if needed)
• 1 cup red wine (optional, but highly recommended)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves

How to Make Oven Baked Pot Roast

Here’s how I make this classic dish, step by step.

1. Preheat the Oven: Start by preheating your oven to 300°F (150°C). Low and slow is the key to making the most tender pot roast.
2. Season the Meat: Pat the beef chuck roast dry with paper towels, then generously season it with salt and pepper on all sides. Trust me, seasoning well at the start makes all the difference.
3. Sear the Roast: Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, add the roast and sear it on all sides until it’s browned and has a nice crust, about 4-5 minutes per side. This step is crucial for building flavor, so don’t skip it!
4. Add Vegetables: After searing, remove the roast from the pot and set it aside. In the same pot, add the onions, garlic, carrots, and potatoes. Sauté for a few minutes until they start to soften and pick up some of that browned flavor from the pot.
5. Deglaze the Pot: Now, pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. This is where all the flavor is! Let the wine simmer for a minute or two to reduce slightly.
6. Assemble Everything: Stir in the tomato paste, then add the beef broth, rosemary, thyme, and bay leaves. Nestle the seared roast back into the pot, making sure it’s partially submerged in the liquid. If you need more broth to cover about half the roast, add a little more.
7. Bake: Cover the pot with a tight-fitting lid and place it in the preheated oven. Let the roast cook for about 3 to 4 hours, or until it’s incredibly tender and falls apart easily with a fork.
8. Rest and Serve: Once the roast is done, remove it from the oven and let it rest for about 10-15 minutes. This helps the juices redistribute, keeping the meat nice and moist. After resting, shred or slice the roast and serve it with the roasted vegetables and that delicious, rich sauce from the pot.

Tips for Variations

• Add More Veggies: Feel free to toss in other root vegetables like parsnips or turnips, or even throw in some mushrooms for extra umami flavor.
• Herb Swap: If you don’t have rosemary or thyme, you can use dried Italian seasoning or herbs de Provence for a different twist.
• Gravy Option: Want a thicker sauce? After the roast is done, remove the meat and veggies, then simmer the remaining liquid on the stove. Whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it into a gravy.
• Gluten-Free: Simply skip the wine or use a gluten-free variety, and make sure your beef broth is gluten-free.
• Low Carb: Skip the potatoes and replace them with lower-carb veggies like cauliflower or zucchini.

This oven baked pot roast recipe is really all about building layers of flavor and taking your time to let everything cook slowly. I promise, it’s worth the wait! Let me know how yours turns out or what fun twists you tried—happy roasting!

Nutrition facts

Here’s a general estimate of the nutrition facts for a serving of oven baked pot roast, based on a typical recipe serving approximately 8 people. The actual values may vary depending on the specific ingredients and portion sizes.

This is a basic overview, considering a typical pot roast recipe with beef, vegetables like carrots and potatoes, and broth. Adjustments based on exact ingredients used (such as substituting red wine or adding more vegetables) will change these values.