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Beef Pot Roast Recipe in the Oven

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Melt in your mouth delicious, this Beef Pot Roast Recipe is juicy, flavorful, and loaded with veggies for the ultimate comfort food dinner that will have the whole family begging for seconds. Roasted in the oven, it’s simple to make and perfect for every occasion! 

overhead image of beef pot roast in a blue dutch oven with potatoes, carrots, onions, and gravy

What Is Pot Roast? 

A classic dinner recipe, pot roast is a dish made with a typically tougher cut of meat such as chuck steak, bottom round, or short ribs. The meat is cooked long and slow in order to break down the connective tissues for an ultra-tender texture and out-of-this-world flavor. Typically, the meat is seared and surrounded with vegetables such as carrots, onions, and potatoes. The ingredients are then coated with seasonings and roasted together. The finished product results in a complete meal that leaves your whole house smelling amazing. 

What’s the Difference Between a Pot Roast and a Chuck Roast? 

Often used interchangeably, a pot roast and a chuck roast aren’t exactly the same thing. You see, the term pot roast is used to refer to a method of preparation that involves slowly cooking a cut of meat until it is juicy and tender. Meanwhile, the term chuck roast is used to refer to any cut of meat that comes from the chuck (shoulder portion) of a steer. Pot roasts can be made with any cut of meat, including chuck beef, but chuck roasts can only be made with a cut of the chuck. 

What Is the Best Type of Meat for a Pot Roast?

When it comes to choosing a cut of meat for your pot roast recipes, it’s important to choose one with plenty of marbling. This will help break down the tough tendons as it cooks, creating the tender texture we’re looking to achieve. Therefore, our top picks include: 

  • Chuck Roast
  • Beef Brisket
  • Bottom Round Roast
  • Rump Roast 

How to Make the Best Oven Pot Roast Recipe

The complex flavors of oven pot roast might lead you to believe that it’s a super complex recipe, but that couldn’t be farther from the truth! Take a look at the instructions below, and scroll to the bottom for the full details. 

  1. Preheat the oven. 
  2. Pat the beef dry with a paper towel, and dredge it with a mixture of flour, salt, and pepper. 
  3. Melt the butter and olive oil in a dutch oven on high heat, and sear the beef until browned on all sides. 
  4. Transfer the beef to a plate. 
  5. Reduce the heat, and add the broth, tomato sauce, seasonings, and herbs to the dutch oven, scraping the brown bits from the bottom. 
  6. Add the beef, carrots, and onions. Then, cover, and bake. 
  7. Remove from the oven, add the remaining ingredients, and cook until the potatoes are fork tender
cooked beef pot roast in a dutch oven with potatoes and carrots

How Do I Make Sure My Beef Pot Roast Recipe Is Tender?

The key to creating a tender pot roast is to sear the beef before cooking. This locks in the moisture, keeping the meat juicy. It’s also crucial to keep your dutch oven covered and cook long and slow. This allows the juices to circulate throughout the beef, breaking down the toughness. Trust us, it’s worth the wait! 

How Lond Should I Cook Oven Pot Roast? 

The cooking time will vary based on your oven and the size of the cut of meat. You’ll want to make sure to bake your beef until it is fall apart tender and has reached an internal temperature of 145° Fahrenheit. On average, you can follow the cooking times listed below. 

  • 3 lb roast for roughly 3-3.5 hours
  • 4 lb roast for roughly 3.5-4 hours
  • 5 lb roast for roughly 4.5-5 hours

Storage and Reheating Options

Beef pot roast is best served warm from the oven. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the beef roast without the veggies for up to 2-3 months

When you’re ready to eat, let the meat thaw in the fridge, and warm in the oven on low heat until your desired temperature is reached. 

More Family-Friendly Dinner Recipes

Looking for more comforting meals guaranteed to please a crowd? Take a look at more of our familys’ favorite recipes! 

fully cooked beef pot roast in a dutch oven with potatoes and carrots

Beef Pot Roast Recipe in the Oven

Food Dolls
The ultimate homemade dinner, this beef pot roast is cooked long and slow in the oven for a tender, juciy comfort food you'll love!
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Course dinner
Cuisine American
Servings 8
Calories 504 kcal


  • 1/3 cup all-purpose flour
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons olive oil
  • 4 pounds chuck roast, boneless and fat trimmed
  • 3 cups low sodium beef broth
  • 1/4 cup tomato sauce
  • 4 cloves peeled garlic
  • 2 teaspoons paprika
  • 1 teaspoon mustard powder
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • salt and pepper to taste
  • 4 large chopped carrots
  • 1 large onion, chopped
  • 1 pound Yukon Gold potatoes, cubed (or potato of choice)


  • Preheat oven to 275° F.
  • Dry the chuck roast with a paper towel. On a plate combine a flour, a generous amount of salt, and black pepper. Stir well. Dredge the chuck roast on all sides into the flour mixture.
  • In a deep dutch oven, melt together the butter and olive oil on high heat (but not smoking). Sear all sides of the chuck roast until browned, approximately 3-4 minutes per side. Transfer the beef to a plate.
  • Reduce heat to medium-high. Add the broth, tomato sauce, seasonings and herbs. Mix well, making sure to scrape the bottom of the pot to loosen up any brwon bits.
  • Add in the seared beef, carrots, and onions. Cover, and bake in the oven for a minimum of 2 hours or until the beef is fork tender and reaches an internal temperature of 145° F.
  • Remove from the oven, and add chopped potatoes. Cover and cook for an additional 45 minutes or until potatoes are fork tender.


Serving: 1serving | Calories: 504kcal | Carbohydrates: 10g | Protein: 46g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 411mg | Potassium: 1116mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6166IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 5mg
Keyword beef crockpot recipe, beef pot roast, chuck roast steak, easy crockpot dinner, easy slow cooker meal, pot roast recipe, slow cooker beef, slow cooker beef stew, slow cooker pot roast
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One Comment

  1. 4 stars
    I seared the chuck roast and cooked it for 2 hours and it came out very rubbery. Everything was great and I had to thicken up the liquid with cornstarch and water.