How to Cook the Perfect Pot Roast Recipe in the Oven (2024)

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 ovenand 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.

Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.

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.

Top tips for best results

• 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.

What is a pot roast?

A pot roast is a slow-cooked, braised beef dish typically made with a tougher cut of meat, such as chuck roast, cooked in a covered pot with vegetables, broth, and seasonings until tender and flavorful.

What are the best roasts for tender pot roast?

The best roasts for a tender pot roast are typically cuts of beef with good marbling and connective tissue that breaks down during slow cooking. Choices include:
Chuck Roast: This is the most popular choice for pot roast. It has a good balance of meat and fat, resulting in a tender and flavorful dish. (my personal favorite)
Bottom Round Roast: This cut is leaner but benefits from slow cooking to become tender. It's a good option if you prefer a leaner pot roast.
Top Sirloin Roast: While leaner than chuck, the top sirloin roast can still be tender if cooked slowly with moisture, such as in a pot roast.

How long does it take to cook a pot roast in the oven?

Cooking times for a pot roast in the oven can vary depending on factors like the size of the roast, the cut of meat, and the oven temperature. As a general guideline, a pot roast is often cooked at around 325°F to 350°F (163°C to 177°C). Here's a rough estimate:
Chuck Roast (3 to 4 pounds):
Cook at 325°F: Approximately 2.5 to 3 hours.
Cook at 350°F: Approximately 2 to 2.5 hours.
Larger Roast (5 to 7 pounds):
Cook at 325°F: Approximately 3.5 to 4.5 hours.
Cook at 350°F: Approximately 2.5 to 3.5 hours.
Use a meat thermometer to check the internal temperature. The roast is typically done when it reaches an internal temperature of around 145°F (63°C) for medium doneness.

Keywords: chuck roast, pot roast, Sunday dinner, main meal