Oven Pot Roast
This Oven Pot Roast is so simple to prepare for a crowd with 15 minutes of prep time. Roast in the oven until fall-apart tender for a stress-free dinner that tastes so impressive.
An Oven Pot Roast is one of my family’s favorite dinners. It’s so rich and tender, restaurant-quality, and quick and easy to prepare! With less than 10 ingredients, I sear the roast and get it into a Dutch oven to braise for hours while I go about my day.
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It’s easy to serve with so many side dishes too and makes for the most delicious leftovers the next day. The key to any good chuck roast is to make sure you cook it long enough so that it falls apart with every bite. Shred over my Whipped Mashed Potatoes for a stick-to-your-ribs meal the whole family will love.
Table of Contents
Why You’ll Love this Recipe
- 15-minute prep time. For such a rich flavor and tender roast it seems like it would take hours to prep, but it only takes minutes!
- Great meal prep recipe. This oven pot roast can feed a crowd, make it on Sunday to enjoy for multiple meals throughout the week.
- Perfect to pair with all sorts of side dishes. Since this roast needs to bake for a while, you can easily make a quick side dish to go with it on the stovetop with no hassle.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Olive oil: Cooking fat for the recipe.
- Beef chuck roast: Buy a boneless beef chuck roast here, it has the perfect amount of fat for making a melt-in-your-mouth bite.
- Beef broth: Liquid used for braising the meat.
- Red wine vinegar: Adds a hint of acid to balance the richness of the beef.
- Dried parsley: Gives a nice taste of rich herb flavor.
- Dried basil: Infuses every bite with sweet, lemony basil flavor.
- Garlic powder: Adds a punch of garlic without being overpowering.
- Onion powder: Gives veggie sweetness that rounds out the beef stock.
- Cornstarch: The thickening agent to make the broth a bit thicker in texture and so delicious.
Tools You’ll Need
How to Make Oven Pot Roast
- Preheat oven to 275℉.
- Using a sharp knife, make shallow incisions on all sides of the chuck roast. Season generously with seasoning salt or salt and black pepper.
- Heat oil in an oven safe skillet, dutch oven or large pot that can be fitted with a lid. Once the oil is hot, sear the roast 1-2 minutes on each side.
- In a small bowl, whisk together beef broth, red wine vinegar, dried parsley, dried basil, garlic powder, and onion powder. Pour the mixture into the pot. Carefully lift the meat, and scrape up any solid bits from the bottom of the pan.
- Cover and bake 1 hour per pound of meat, or until the roast easily pulls apart with 2 forks.
- Transfer the roast from the pot to a plate. Place the pan on the stovetop on medium high heat. Return the mixture to a boil.
- In a bowl, mix cornstarch with 2 tablespoons water. Stir it into the pot. Lower the heat, and simmer 3-4 minutes or until thickened to your desired gravy texture. Adjust seasoning as needed.
- If desired, break apart the roast into smaller chunks or shred. Discard any excess fat. Transfer to a serving dish and pour 1/2 cup gravy over the top. Serve the remaining gravy on the side.
Expert Tips
- Make sure you sear the roast before baking. This creates the beautiful golden brown crust on the outside of the meat for added flavor. The browned bits on the bottom of the pot also infuse the broth with a lot of extra richness.
- Season with more salt than you think is necessary. A key rule in cooking any large piece of protein. Salt helps the flavors to really shine, that’s why it’s best to season very well.
- If the meat doesn’t shred easily with a fork after roasting, it’s not ready. Continue to roast until it’s fully cooked through for the best bite.
- When reducing the liquid into a glaze after cooking, if it’s not thickening to your desired consistency, simply mix another tablespoon of cornstarch with water, add to the broth and simmer again.
- Make it in the crockpot: Simply season and sear (if you’d like) then add to a crockpot along with the beef broth and dried herbs. Cook on low 7-9 hours (for best tenderness) or high 4-6. It’s done when it can easily shred apart with two forks and tender.
What to Serve with Oven Pot Roast
When it comes to a side dish to serve with pot roast, you want some hearty vegetables like roasted carrots or mashed potatoes, along with a big piece of crusty bread to soak up all of the delicious juices. Here are some of our favorites:
- Crock Pot Mashed Potatoes
- Buttered Potatoes
- Easy Hoecakes
- Brown Sugar Baked Carrots
- Cheesy Cabbage Casserole
- Garlicky Green Beans
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until fully warmed through.
It’s easy to freeze oven pot roast as well. Allow it to cool completely, then place in an airtight container to freeze for up to 2 months.
When reheating, thaw overnight in the fridge then warm through with a splash of broth in the oven or microwave.
Frequently Asked Questions
Generally the rule of thumb is one hour per pound of meat, this means for a 4 pound roast it will probably take 4 hours.
Braise it until it’s fully cooked through and easily pulls apart with a fork.
We love to use a rich beef stock. You can even add wine if you please.
More Delicious Beef Recipes
- Bacon Cheeseburger Meatloaf
- Slow Cooker Pulled Beef
- Hamburger and Potato Casserole
- Hamburger Steak with Gravy
Oven Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3-5 pound beef chuck roast
- seasoning salt or salt and black pepper amount as desired
- 14.5 ounce can beef broth
- 2 tablespoons red wine vinegar
- 3 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 3 tablespoons cornstarch
Instructions
- Preheat oven to 275℉.
- Using a sharp knife, make shallow incisions on all sides of the chuck roast. Season generously with seasoning salt or salt and black pepper.
- Heat oil in an oven safe skillet, dutch oven or large pot that can be fitted with a lid. Once the oil is hot, sear the roast 1-2 minutes on each side.
- In a small bowl, whisk together beef broth, red wine vinegar, dried parsley, dried basil, garlic powder, and onion powder. Pour the mixture into the pot. Carefully lift the meat, and scrape up any solid bits from the bottom of the pan.
- Cover and bake 1 hour per pound of meat, or until the roast easily pulls apart with 2 forks.
- Transfer the roast from the pot to a plate. Place the pan on the stovetop on medium high heat. Return the mixture to a boil.
- In a bowl, mix cornstarch with 2 tablespoons water. Stir it into the pot. Lower the heat, and simmer 3-4 minutes or until thickened to your desired gravy texture. Adjust seasoning as needed.
- If desired, break apart the roast into smaller chunks or shred. Discard any excess fat. Transfer to a serving dish and pour 1/2 cup gravy over the top. Serve the remaining gravy on the side.
Video
Notes
Tips
- Make sure you sear the roast before baking. This creates the beautiful golden brown crust on the outside of the meat for added flavor. The browned bits on the bottom of the pot also infuse the broth with a lot of extra richness.
- Season with more salt than you think is necessary. A key rule in cooking any large piece of protein. Salt helps the flavors to really shine, that’s why it’s best to season very well.
- If the meat doesn’t shred easily with a fork after roasting, it’s not ready. Continue to roast until it’s fully cooked through for the best bite.
- When reducing the liquid into a glaze after cooking, if it’s not thickening to your desired consistency, simply mix another tablespoon of cornstarch with water, add to the broth and simmer again.
- Make it in the crockpot: Simply season and sear (if you’d like) then add to a crockpot along with the beef broth and dried herbs. Cook on low 7-9 hours (for best tenderness) or high 4-6. It’s done when it can easily shred apart with two forks and tender.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until fully warmed through. It’s easy to freeze oven pot roast as well. Allow it to cool completely, then place in an airtight container to freeze for up to 2 months. When reheating, thaw overnight in the fridge then warm through with a splash of broth in the oven or microwave.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Is it ok to add baby carrots and diced potatoes to the roast and cook together? Should any ingredients be adjusted if veggies are added? Thank you!
Yes! You absolutely can! 🙂
This was delicious but when I added the cornstarch mixture to the boiling gravy it made clumps like noodles. What did I do wrong?
Thank you SO much!!!🥰 It has to be dissolved in water completely before you add it and then there won’t be any clumps 🙂
I made this yesterday. It was very good but your recipe says 1 hour per pound at 275. My 2.66 lb roast was done in 90 minutes.
Oh interesting! I learned in food science in college that all cuts of roast need at least an hour per pound for proper breakdown within the meat – and that has always been my experience of what works best as well.
I made this chuck roast tonight along with your recipe for butter potatoes.
10!out of 10 for both. Thankyou 👩🍳
YAYAY!!! I love this so much!! THANK YOU!!! 🙂