Oven Baked Pot Roast Recipe

Pot roast on a tray with roasted vegetables.

5 from 17 votes

Oven Baked Pot Roast Recipe

Fork-tender melt-in-your-mouth pot roast with vegetables, perfect for a cozy dinner. This recipe is a fantastic one-pot dinner that is flavorful and easy to prepare!

Prep Time25

Cook Time4

Total Time4 25

Course: Main Course

Cuisine: Italian

Keyword: oven pot roast, pot roast recipe

Servings: servings

Author: Elena Davis

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