Tender beef braised with hearty vegetables and finished with fresh herbs and seasonings, this classic pot roast is a comforting meal you’ll make again and again. Slow oven cooking breaks down the connective tissue in the beef and yields fork-tender meat alongside perfectly cooked potatoes and carrots.
Beef Pot Roast Ingredients
You’ll need:
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour
- 2 to 3 pounds boneless beef chuck roast
- 2 tablespoons canola or olive oil
- 1 large onion, cut into large chunks
- 3 medium carrots, cut into large chunks
- 2 pounds yellow or baby potatoes, cut into large chunks
- 2½ cups beef broth
- 1 sprig rosemary
- Fresh parsley for garnish
Substitutions and Additions for Pot Roast in Oven
Celery: Celery is a flavorful, healthy addition. Cut into 1-inch pieces and add as desired.
Mushrooms: Trimmed and halved or quartered mushrooms add earthiness. Use about 6 ounces or adjust to taste.
Best Cut of Meat: Choose fattier, tougher cuts that become tender with long cooking times—shoulder chuck, rump roast, brisket, or oxtail work well. Avoid very lean cuts.
Vegetables: The vegetables are flexible. Onions, carrots, and potatoes are traditional, but swap or add sturdy vegetables as you like.
Carrots: Full-size or baby carrots both work.
Red Wine: Optional—replace up to 1 cup of the beef broth with red wine for added depth.
How to cook a Pot Roast in the Oven
STEP ONE: Preheat oven to 300°F (150°C).
OUR RECIPE DEVELOPER SAYS
Completely thaw any frozen roast before cooking; a partially frozen roast won’t cook evenly.
STEP TWO: Combine the sea salt, pepper, and flour in a shallow dish.
STEP THREE: Dredge the roast in the flour mixture, coating all sides.
STEP FOUR: Heat oil over medium heat in a large oven-safe Dutch oven or stockpot. Brown the roast on all sides, about 5 minutes total, to develop flavor.
STEP FIVE: Remove the meat from the pot and set aside.
STEP SIX: Add a little more oil if needed, then sauté the onion and carrots for 3–5 minutes, until the onions begin to soften and caramelize at the edges. Remove from heat.
PRO TIP:
Use large chunks of carrots and potatoes so they hold up during the long braise and don’t turn mushy.
STEP SEVEN: Add the potatoes to the pot, then place the browned roast on top of the vegetables.
STEP EIGHT: Pour the beef broth over the roast and tuck a sprig of rosemary on top. Cover with the lid and transfer the pot to the oven.
How long to cook Pot Roast in Oven
STEP NINE: Cook about 3 hours, or until the meat pulls apart easily with a fork. Remove from the oven and serve hot.
PRO TIP:
If you prefer extra gravy, add more beef broth after cooking. Thicken by whisking 1–2 teaspoons of cornstarch with an equal amount of cold water, then stir into the pan liquid and simmer briefly until thickened. Note: the flour used to brown the roast already helps the gravy thicken during cooking.
What to serve with Pot Roast
Serve with creamy mashed potatoes or buttered egg noodles and ladle the rich gravy overtop. Soft dinner rolls, bacon cheddar biscuits, or a slice of cornbread are also classic accompaniments for a comforting family meal.
Best Pot Roast Recipe FAQs
Yes. Carrots, potatoes, and onions are traditional, but choose other sturdy vegetables that hold up to long cooking times—celery and mushrooms are popular options.
Covering helps retain moisture and produce tender meat. If you’d like more surface browning, you can uncover the pot toward the end of cooking.
Use a fattier, tough cut of beef, cook it low and slow, and include enough liquid (beef broth, wine, or tomatoes) to partially surround the roast. Aromatics and herbs also contribute to moist, flavorful meat.
Both methods work. The oven gives good control over browning and heat distribution; a slow cooker is convenient for hands-off cooking. Each affects cooking time and moisture levels slightly.
How to store Beef Pot Roast
In the fridge: Store cooled leftovers in a sealed container for up to four days.
Can you freeze Pot Roast?
Yes. Freeze in a sealed container for up to three months. Thaw completely before reheating for best texture.
What to do with Leftover Pot Roast
Shred or slice leftovers for sandwiches with melted cheese and sautéed onions, or turn the meat into a stew by simmering it with additional broth, vegetables, and seasonings until heated through and the flavors meld.
Why this is the Best Pot Roast Recipe
This simple, well-seasoned pot roast yields fall-apart beef and classic roasted vegetables with rich gravy. The result is a comforting, family-friendly dish that tastes like Sunday dinner but requires straightforward ingredients and minimal hands-on time.
Best Pot Roast Recipe
Ingredients
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour
- 2 to 3 pounds boneless beef chuck roast
- 2 tablespoons canola or olive oil
- 1 large onion, cut into large chunks
- 3 medium carrots, cut into large chunks
- 2 pounds yellow or baby potatoes, cut into large chunks
- 2½ cups beef broth
- 1 sprig rosemary
- Fresh parsley for garnish
Instructions
- Preheat oven to 300°F.
- Combine salt, pepper, and flour.
- Spread flour in a dish and dredge the roast to coat all sides.
- Heat oil in a large oven-safe Dutch oven or stockpot. Brown the roast on all sides, about 5 minutes.
- Remove the meat and set aside.
- Add more oil if needed, then sauté onion and carrots 3–5 minutes until the onions begin to soften and caramelize. Remove from heat.
- Add potatoes over the vegetables, then return the meat to the pot on top of the vegetables.
- Pour beef broth over the meat and add a sprig of rosemary. Cover and place in the oven.
- Cook about 3 hours, or until the meat falls apart easily with a fork. Serve hot.
Notes
- You’ll want to completely thaw a frozen roast before cooking; it won’t cook evenly if frozen or partially frozen.
- Use large chunks of carrots and potatoes to prevent them from becoming mushy during the long cook time.
- For more gravy, add extra beef broth after cooking and thicken with a cornstarch slurry (1–2 teaspoons cornstarch mixed with an equal amount of cold water), then simmer until thickened.
Nutrition
Get Recipes on Pinterest
Get Recipes on Facebook
