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Learn how to cook the perfect oven baked pot roast! Seasoned with flavorful vegetables and potatoes, this one-pot fork-tender melt-in-your-mouth recipe is great for beginners and gives delicious results every time. Slow-cooked meals are inherently comforting, and this chuck roast recipe delivers that homemade comfort with every bite.
Why You’ll Love This Recipe
This easy recipe for oven-baked pot roast with vegetables is mouthwatering. Here’s why you will love this classic pot roast recipe:
- Rich Flavor Profile: The combination of seared chuck roast, red wine, fresh herbs, and vegetables creates a rich and flavorful dish perfect for a comforting meal.
- Tender and Juicy: Cooking the chuck roast in the oven for an extended period ensures that the meat becomes fork-tender and incredibly juicy, making it a melt-in-your-mouth experience. The slow cooking method and lower temperature yield to the best pot roast.
- One-Pot Wonder: This recipe is designed to be cooked in a single Dutch oven, minimizing cleanup while allowing the flavors to meld together beautifully.
- Perfect for Special Occasions: this beef chick roast is an excellent choice for special occasions or to impress family and friends with a home-cooked masterpiece. It will be a family favorite comfort food.
You’ll also love Prime Rib Roast Recipe, Whole Roasted Chicken, and T-Bone Steak Recipe.
Table of Contents
Simple Ingredients
- Chuck Roast: A flavorful cut of beef, well-marbled and perfect for slow cooking. It becomes tender and juicy when cooked slowly.
- Salt and Pepper: Basic seasonings to enhance the flavor of the chuck roast.
- Olive Oil: Used for searing the chuck roast, adding a golden crust, and sealing in juices.
- Onion: Adds sweetness and depth of flavor to the dish as it cooks.
- Carrots: Provide a natural sweetness and vibrant color. They also add texture to the dish.
- Celery: Imparts a mild, savory flavor and contributes to the aromatic base.
- Baby Potatoes: These small potatoes add a creamy texture and absorb the delicious flavors of the dish.
- Beef Broth: A savory liquid base that enhances the chuck roast’s meaty flavor and forms the gravy’s foundation.
- Red Wine: Adds richness, complexity, and depth of flavor to the cooking liquid.
- Fresh Thyme: A fragrant herb that lends a subtle earthiness to the dish.
- Rosemary: Another aromatic herb that complements the beef and adds a piney, savory note.
- Bay Leaves: Contribute a subtle, herbal flavor to the cooking liquid.
- Cornstarch: Used to thicken the gravy, creating a smooth and glossy consistency.
- Cold Water: Mixed with cornstarch to create a slurry for thickening the gravy.
See the recipe card for quantities.
Step By Step Instructions
Get ready for the best pot roast of your life! Yes, it is that good. See the printable recipe card at the bottom of this post for more.
Preheat your oven to 325°F.
Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat.
Sear the chuck roast on all sides until browned. This helps to lock in the flavors.
Remove the chuck roast from the Dutch oven and set it aside.
Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.
Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.
Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
How to Make Pot Roast Gravy
Make Gravy (optional):
Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.
Rest Beef and Vegetables: Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.
Thicken the Broth: Bring the broth in the pot to a gentle boil.
Add Cornstarch Mixture: Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.
Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.
It is a delicious, hearty, and comforting dish that combines the best flavors of a classic pot roast, making it a standout recipe for any occasion. The most tender roast!
How Long To Cook A Roast In The Oven
Cooking times for a pot roast in the oven can vary depending on factors like the size of the roast, the cut of meat, and the oven temperature. As a general guideline, a pot roast is often cooked at 325°F – 350°F (163°C to 177°C).
Chuck Roast (3 to 4 pounds):
Cook at 325°F: Approximately 2.5 to 3 hours.
Cook at 350°F: Approximately 2 to 2.5 hours.
Larger Roast (5 to 7 pounds):
Cook at 325°F: Approximately 3.5 to 4.5 hours.
Cook at 350°F: Approximately 2.5 to 3.5 hours.
Use a meat thermometer to check the internal temperature. The roast is typically done when it reaches an internal temperature of around 145°F (63°C) for medium doneness.
Top tips for best results
- Choose the Right Cut: Opt for a well-marbled cut with some fat and connective tissue, such as a chuck roast. These qualities contribute to tenderness and flavor during slow cooking.
- Sear for Flavor: Searing the meat in a hot pan before slow cooking creates a flavorful crust and enhances the dish’s overall taste. This step helps seal in juices.
- Use Low and Slow Cooking: Slow cooking at a lower temperature, typically around 325°F to 350°F (163°C to 177°C), allows the collagen in tougher cuts to break down, resulting in a tender pot roast.
- Add Aromatics: Onions, garlic, carrots, and celery are classic aromatics that enhance the flavor of the pot roast. Consider adding herbs like thyme and rosemary for additional depth.
- Liquid for Moisture: Use a flavorful liquid, such as beef broth, wine, or a combination of both.
- Vegetables and Potatoes: Add vegetables like carrots, potatoes, and celery to complement the roast. Cut them into large chunks to withstand the long cooking time without becoming mushy.
- Let it Rest: Allow the pot roast to rest for about 15 minutes after cooking. This allows the juices to redistribute, keeping the meat moist.
Storage Instructions
Store beef roast leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container or resealable bag for up to 2-3 months.
Plan for Leftovers: Pot roast leftovers can be versatile. Use them in sandwiches, tacos, and casseroles with pasta, or stir them into soups for additional meals.
Recommended Equipment
- Dutch oven pot with lid
- Slow Cooker
What To Serve With This Recipe
This beef chuck roast pairs wonderfully with mashed potatoes, crusty bread, or a side of your favorite greens, making it a versatile and complete meal.
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Oven Baked Pot Roast Recipe
Ingredients
For Pot Roast:
- 1 boneless chuck roast, 3-4 pounds
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic
- 3 carrots, peeled and cut into large chunks
- 3 stalks celery, chopped into large pieces
- 1 pound baby potatoes
- 2 cups beef broth or beef stock
- 1 cup red wine, choose a good-quality wine
- 3 sprigs fresh thyme
- 3 sprigs rosemary
- 2 bay leaves
For Gravy (optional):
- 2 tablespoons water
- 1-2 tablespoons cornstarch or all-purpose flour, use just enough to thicken
- Salt and pepper, to taste
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavors.
- Remove the chuck roast from the Dutch oven and set it aside.
- Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.
- Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
- Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.
Make Gravy (optional):
- Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.
- Rest Beef and Vegetables: Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.
- Thicken the Broth: Bring the broth in the pot to a gentle boil.
- Add Cornstarch Mixture: Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.
- Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.
- Taste the gravy and adjust the seasoning with salt and pepper as needed.
- Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
- Enjoy your delicious chuck roast with gravy!
Notes
- Choose the Right Cut: Opt for a well-marbled cut with some fat and connective tissue, such as a chuck roast. These qualities contribute to tenderness and flavor during slow cooking.
- Sear for Flavor: Searing the meat in a hot pan before slow cooking creates a flavorful crust and enhances the dish’s overall taste. This step helps seal in juices.
- Use Low and Slow Cooking: Slow cooking at a lower temperature, typically around 325°F to 350°F (163°C to 177°C), allows the collagen in tougher cuts to break down, resulting in a tender pot roast.
- Add Aromatics: Onions, garlic, carrots, and celery are classic aromatics that enhance the flavor of the pot roast. Consider adding herbs like thyme and rosemary for additional depth.
- Liquid for Moisture: Use a flavorful liquid, such as beef broth, wine, or a combination of both.
- Vegetables and Potatoes: Add vegetables like carrots, potatoes, and celery to complement the roast. Cut them into large chunks to withstand the long cooking time without becoming mushy.
- Let it Rest: Allow the pot roast to rest for about 15 minutes after cooking. This allows the juices to redistribute, keeping the meat moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is a 10 out 10!! Easy to follow and oh so yummy!! My entire family raved and ate and ate!!! Sadly no leftovers!!! I would encourage making the gravy!!!
YES!! That is how I felt when I made for our family last night- I wanted leftovers, but no such luck, ha! Yes, in my opinion the gravy is a must!
This was excellent. My family enjoyed the Pot Roast on Sunday. Leftovers tonight.
I am so happy everyone loved it! You can make my leftover pot roast pasta next! Best, Elena.
I didn’t have wine but the roast still was amazing. So flavorful and tender!
I am so glad you loved our yummy pot roast recipe!
I thought I already had my favorite pot roast recipe….until I made this one! Love, love, LOVE that flavors and texture! The pan gravy is stellar thanks to all the flavors infused in the liquids. Not a darn thing that I would ever change with this one. Thanks, Elena!
AWWW! Thanks so much. It’s a keeper💙.
Now I know why this was a Gilmore Girl favorite. 😂#iykyk
First time ever making Pot Roast. What fabulous, easy meal.
Will definitely be making it again! Such a great recipe using an inexpensive piece of meat. Plus, this is such a great time of the year at the farmers market for potatoes, carrots and onions. Perfect. Will make again, and again. Thanks Elena !
I made this for Sunday Dinner. It was easy, quick and delicious. I love so many of Elena’s recipes. Such good home cooking and easy to follow recipes! Thank you for sharing them with us!! 💙💛💙
You are most welcome! It is my pleasure to create recipes for you. I’m glad your family enjoyed it. Here’s to many more!
This is the best pot roast recipe I’ve ever made. The family loved it and has requested I make it again. I didn’t add the potatoes though, opting to serve over a bed of mashed potatoes instead.
YAY! It is a family staple! I love serving it over mashed potatoes.
i made the pot roast recipe for dinner tonight for my family and it was absolutely delicious
Yes! It is a really yummy one!