Oven Pot Roast (Plus VIDEO)

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!

Contents… What is a Pot Roast? Rump Roast vs Chuck Roast Pot Roast Seasoning Oven Pot Roast Ingredients Alternative Ingredients Serving & Storage Instructions FAQs Can You Cook Pot Roast in a Slow Cooker? Pot Roast Sides More Tasty Beef Recipes How to Make a Pot Roast in the Oven Watch How To Make It

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.

This is why I love easy dinners! It means less time in the kitchen and more quality time with your loved ones.

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.

Alternative Ingredients

• 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.

FAQs

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

How to Make a Pot Roast in the Oven

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)

The Veggies

• 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.