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 a simple yet impressive dish that’s 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

Don’t let the rich flavors fool you – this oven pot roast might taste complex, but the truth is, it’s super simple to make! Check out the instructions below for a sneak peek, and scroll to the bottom for all the delicious 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 Long 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

If you’re on the hunt for more crowd-pleasing and comforting meals that have the family’s stamp of approval, take a look at some more of our favorite recipes listed below. 

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

Beef Pot Roast Recipe in the Oven

3.78 from 35 votes
Author: Food Dolls
Servings: 8 servings
Prep: 15 minutes
Cook: 2 hours 45 minutes
Total: 3 hours
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!

Ingredients  

  • 4 pounds chuck roast, boneless and fat trimmed
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons olive oil
  • 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
  • 4 large chopped carrots
  • 1 large onion, chopped
  • 1 pound Yukon Gold potatoes, cubed or potato of choice

Instructions 

  • Preheat oven to 275 degrees Fahrenheit.
  • 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.
    1/3 cup all-purpose flour, 4 pounds chuck roast, boneless and fat trimmed, salt and pepper to taste
  • 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.
    1 Tablespoon unsalted butter, 2 Tablespoons olive oil
  • 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.
    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
  • 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 degrees Fahrenheit.
    4 large chopped carrots, 1 large onion, chopped
  • Remove from the oven, and add chopped potatoes. Cover and cook for an additional 45 minutes or until potatoes are fork tender.
    1 pound Yukon Gold potatoes, cubed

Equipment

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  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.