Oven Pot Roast is a fall-apart tender and beefy pot roast in a deliciously amazing gravy with celery, carrots, and potatoes. This beef recipe always makes a lovely Sunday dinner or regular weeknight dinner for the whole family. Hearty, comforting, and most satisfying oven roast recipe! It simply tastes like HOME!
Nothing beats a good beefy recipe for Sunday dinner. And a classic pot roast is one of those few recipes that everyone can agree on. Right?
I mean, how can you not pass up something as satisfying and hearty as this perfectly seared then roasted to perfection chuck roast? You also got to throw in some carrots and potatoes for a complete meal, all made in the same pan.
What is a Pot Roast?
Cooking a pot roast is a fantastic way to turn cheaper tough cuts of meat into a melt-in-your-mouth tender meal. Slow roasting or braising in moist heat at a low temperature tenderizes this flavorful cut of beef.
Not only is the beef uses for this recipe cheaper, but it also has more flavor than the more expensive cuts, like steak and filet mignon. No wonder it’s considered comfort food!
Rump Roast vs Chuck Roast
Meat experts might notice a difference between these two, but for those non-discerning tastebuds, both cuts offer the same flavorful and delicate meat when used with the right cooking method.
Both Rump and Chuck roast are budget-friendly and tougher cuts of meat as they belong to those areas which the cow heavily uses.
Rump roast, also known as beef round roast, comes from the cow’s hindquarters. Compared with the chuck roast, the rump roast is quite a bit leaner and fine-grained, making it great for slicing.
Chuck roast, on the other hand, comes from the shoulder and neck region of the cow. It is also called shoulder steak, chuck shoulder pot roast, or boneless chuck roast. Unlike the rump roast, the chuck roast is hard to slice as its shoulder muscles run in different directions, but it has a richer beefy taste making it a favorite for braising and slow cooking.
Pot Roast Seasoning
This pot roast recipe builds up its flavor right from the start to create multiple layers of comforting delicious meat as it cooks. I start with seasoning it with salt and pepper, then rubbing it with a tablespoon of my homemade go-to Creole seasoning before I coat it with flour for that nice crusty outer appearance.
Make sure you rub it into as many cracks and crevasses as possible to ensure all parts are equally seasoned and flavored.
Oven Pot Roast Ingredients
- Chuck Roast just happens to be my preferred cut of beef. You can use rump roast just as easily.
- Salt and Pepper are pantry staple flavor enhancers. It will be fine on this super tasty cut of beef if it’s the only seasonings you have.
- Creole Seasoning is my go-to seasoning mix. It has all of my favorite herbs and spices that go with just about anything. Having Creole Seasoning already made and in-stock makes cooking faster.
- All-Purpose Flour thickens the gravy so that you can use a plate instead of a bowl.
- Oil sears the meat before putting it in the oven. The caramelization makes the roast tastier.
- Onions add flavor and nutrition to savory dishes.
- Garlic makes stews and soups, well, about any savory dish, that much more delicious.
- Celery is a traditional vegetable that goes with carrots, potatoes, and onions in most American-style stews.
- Rosemary and Thyme are aromatic herbs that pair exquisitely with high-carb veggies, like carrots and potatoes.
- Tomato Paste adds pleasant acidity to the broth without watering it down like canned or fresh tomatoes would.
- Red Wine goes great with beef, especially in the broth.
- Beef Broth adds more flavor than just water. The broth and wine provide the moisture that lets the low heat cook the roast to perfection.
- Carrots and Potatoes round out this pot roast and save time by making this beautiful cut of meat, not just a pot roast but a one-pot meal roast.
- Worcestershire Sauce is an excellent flavor enhancer.
- Beef Bouillon Cube kicks up the flavor without having to increase the liquid. Of course, you can leave it out if you prefer.
- Red Wine – You can replace the red wine with the same amount of beef broth.
- All-Purpose Flour – You can leave it out or use cornstarch if you need a gluten-free version.
- Worcestershire Sauce – A gluten-free soy sauce will work in its place, or you can leave it out.
- Beef Bouillon Cube – Making bone broth has become the latest rage. Not a bad thing, though. I like to make bone broth concentrate, then use a tablespoon of the concentrate instead of something with MSG in it.
Serving & Storage Instructions
Let it rest at least 10 minutes before slicing it. That helps the roast firm up and hold in its juices better.
Refrigerate. You can keep this in the fridge for two or three days in an airtight container.
Freeze. The meat freezes well for up to three months, but potatoes not so much for some reason. So you might want to freeze the meat and gravy and use up the carrots and potatoes.
Yes, you should. That holds in the steam and cooks the roast tender. If you don’t have a lid, you can cover it with foil.
An oven roast is cooked dry and uncovered. The more tender cuts are better for an oven roast (aka more expensive). A pot roast is a tougher cut of meat (aka cheaper) and is cooked in broth and wine, basically steamed.
There are three parts that you can calculate to cook this Dutch oven pot roast.
Searing the chuck roast for about 2-3 minutes on each side, depending on the size of your meat.
Sauteeing the vegetables and deglazing with red wine and broth.
Slow braising the pot roast along with the veggies in the oven for 3-5 hours. This beef pot roast in the oven should be cooked for AN HOUR PER POUND for that insanely fall-apart tender meat.
Can You Cook Pot Roast in a Slow Cooker?
Yes, you sure can! You can check the full recipe HERE for my Slow Cooker Pot Roast.
Pot Roast Sides
It’s crazy how you can enjoy this simple and easy pot roast recipe on its own, but if you want to go the extra mile, you won’t regret it either. On not-so-busy days, I love to serve my pot roast with any of following below:
- Easy Dinner Rolls to sop up the gravy
- Roast Garlic Mashed Potatoes for that creamy and tender meat combo
- Warm Rice
- Green Beans for that nice complementing crunch.
- Southern Buttermilk Biscuits to sop up the gravy if you prefer quick biscuits to a yeast dinner roll.
But really, you could serve this tender pot roast as it is since you already have those tender carrots and potatoes in it.
More Tasty Beef Recipes
Love a good beef dinner on regular days or during special holidays? Look no further. You might want to explore them here on the blog first.
- Slow Cooker Beef Stew
- Mississippi Pot Roast
- Slow Cooker Beef Brisket
- Braised Short Ribs
- Oven Tri Tip Roast
- Guinness Beef Stew
- Steak Tips
Prepare the Roast
- Preheat Oven to 275℉/℃.
- Trim Chuck Roast of any visible fat, rinse, and then pat dry with a paper towel.
- Truss the Roast – If desired, use twine or string to tie the chuck around; this helps keep its shape but is unnecessary. (Photo 1)
- Season the chuck Roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevasses as possible.
- Finishing Touches – Add another flavor to it by rubbing with Creole seasoning, set it aside. Coat roast in flour and shake off excess.
Sear the Roast
- Sear Meat – Heat about 2 tablespoons of oil in a cast iron on medium-high heat, place beef in a single layer, and sear meat on both sides until brown. About 2-3 minutes on each side, searing times may vary. Remove roast from pot and set aside. (Photo 2)
- Saute Veggies and Herbs – Reduce heat to medium, then add remaining one tablespoon or more oil, followed by onions, garlic, celery, rosemary, and thyme. Stir until fragrant, about 2-3 minutes. Add tomato paste. (Photo 3)
- Deglaze the Pan with the red wine, and be sure to scrape the bottom of the pot to remove any brown bits from the pan. Pour in beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined; adjust seasonings with salt, if needed.
Pot Roast in the Oven
- Assemble all Ingredients – Return the roast to the pot. Then throw in carrots and potatoes. (Photo 4)
- Bake – Cover and transfer to the oven until meat is fall-apart tender (about an hour per pound).
Watch How To Make It
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This blog post was first published in March 2020 and has been updated with an additional write-up, and a video.
Oven Pot Roast
- 3-5 pound chuck roast
- Salt & pepper to taste
- 1 tablespoon Creole Seasoning
- ¼ cup all-purpose flour, or more for dusting roast
- 3 tablespoon oil
- 2 whole onion, sliced
- 1 tablespoon garlic, minced
- 1 stick celery, cut in large chunks
- 1-2 sprig sprig fresh rosemary
- 2 sprig fresh thyme
- 2 tablespoon tomato paste
- 1 cup red wine
- 2 cup beef broth
- 6 carrots, peeled and cut into medium/large chunks
- 1 pound potatoes, cut into medium/large chunks
- 1 tablespoon Worcestershire sauce
- 1 beef bouillon cube or 1-2 teaspoons beef bouillon, (optional)
- Preheat oven to 275℉/135℃.
- Trim the chuck roast of any visible fat, rinse, and then pat dry with a paper towel.
- If desired, use twine or string to tie the chuck around; this helps it keep its shape, not necessary.
- Season chuck roast on all sides with salt and pepper. Make sure you rub the salt deep into as many cracks and crevasses as possible.
- Add another flavor to it by rubbing with Creole seasoning, set it aside. Coat roast in flour and shake off excess.
- Heat about 2 tablespoons oil in a cast iron on medium-high heat, place beef in a single layer, and sear meat on both sides until brown. About 2-3 minutes on each side, searing times may vary. Remove roast from pot and set aside.
- Reduce heat to medium, then add remaining one tablespoon or more oil, followed by onions, garlic, celery, rosemary, and thyme. Stir until fragrant, about 2-3 minutes. Add tomato paste.
- Deglaze the pan with the red wine, and be sure to scrape the bottom of the pot to remove any brown bits from the pan. Pour in beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil. Stir until everything is combined; adjust seasonings with salt, if needed.
- Return the roast to the pot. Then throw in carrots and potatoes.
- Cover and transfer to the oven until meat is fall-apart tender (about an hour per pound).
Tips & Notes:
- Want to cook it using a slow cooker? You can check the full recipe HERE for my Slow Cooker Pot Roast.
- Make sure you rub it into as many cracks and crevasses as possible to ensure all parts are equally seasoned and flavored.
- You can replace the red wine with the same amount of beef broth
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.