Oven Pot Roast

4.67 from 3 votes

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Keyword: beef, crockpot

Servings: servings

Calories: 357kcal

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

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