Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep! ย
This Baked Pot Roast comes from my Momโs oven roasting technique and is crazy juicy, melt in your mouth tender every. single. time.ย Iโveย gone the extra step and now itโs seasoned to PERFECTION.ย AKA it is the best roast Iโve ever had! ย
Pot roast and all of its variations are some of the most comforting, hearty food on the planet! If you love roast, donโt miss Crockpot Pot Roast,ย Mississippi Pot Roast, and Beef Tips and Gravy.ย
Watch How to Cook a Pot Roast
Momโs Famous Pot Roast Recipe
Growing up, my momโs food always warranted a long โmmmmmmm.โ But she had a few recipes that only a proper โWhat About Bob,โ โmmmmmmโฆโ โmmmmmmโฆโ โmmmmmmโฆโ ย would do. ย Her oven baked pot roast with tender carrots and mashed potatoes was one of them.
We would often enjoy her famous oven roast on Sundays because all mom had to do was sear the chuck roast, bake it at 425 F for 30 minutes then turn the oven down and let the oven do all the work, roasting nice and slow while we were at church. ย When we returned home, the aroma of savory, seasoned roast, carrots and onions met us at the door. ย Dinner couldnโt come fast enough.
And while this Perfect Oven Baked Chuck Roast is the quintessential hearty, Sunday dinner, it is also perfect for special occasions and company because not only is it easy (especially when served with my Slow Cooker Mashed Potatoes โ my momโs personal favorite), it is JUST. SO. GOOD. ย So good, in fact, it was the most requested dinner at our house, and always the special dinner Dad ย requested for his birthday.
What is Pot Roast?
Oven pot roast is a braised beef dish made with a large, tough cut of beef such as chuck roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast or bottom round.
These less expensive cuts of beef are seared, then slow cooked in the oven with liquid, often beef broth and wine along with herbs and vegetables.ย
Cooking these cuts low and slow breaks the down the collagen which turns into gelatin tenderizing the meat so itโs fall apart tender and bursting with rich flavor.ย The beef further releases its juices into the broth, which combines with flour to create deeply flavorful gravy.
Oven Roast Recipe Ingredients
The BEST baked chuck roast recipe starts with simple ingredients in perfect proportions. You will need:
WHAT IS THE BEST CUT OF MEAT FOR POT ROAST?
If youโve ever wondered why your baked pot roast isnโt emerging buttery tender, likely, you arenโt using the best cut of beef.ย Many different cuts canย be used, from bottom round to rump roast to shoulder roast to chuck roast, but for theย best baked pot roast, use theย boneless chuck roast.
Boneless Chuck roast has a melt-in-your-mouth texture and succulent, beefy flavor due to its rich marbling and is considered the Mercedes of roasts. The marbling creates a self-basting effect as it breaks down and drips over the meat, resulting in tender beef every time!
WHAT TYPE OF CARROTS are best POT ROAST RECIPE?
My favorite type of carrots for this oven pot roast recipe are medium, thicker carrots.ย You want to choose thicker carrots so they cook up tender but not mushy. Try and choose carrots that are relatively the same size so they cook evenly.
How to Cook an Oven Pot Roast
Letโs take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
How To Season Your Oven Pot Roast
In addition to the perfect cut of beef, I have perfected the seasonings of the beef broth bath so this roast drinks up all the spices so every forkful is bursting with flavor. ย And a seasoned roast means an out-of-this-world seasoned gravy begging to douse your already intoxicating roast, easy slow cooker potatoes and carrots.
We season our pot roast by adding 6 whole peeled garlic clovesย into the crevices of the roast (usually where there is a seam of fat).ย This way the taste of roasted garlic literally cooks directly into the chuck roast.ย ย Next, we whisk together beef broth,ย ย Worcestershire sauce, dry minced onions,ย beef bouillon powder,ย onion powder, garlic powder, salt, pepper and a bay leaf.ย The seasonings are virtually my own recipe for a Lipton Onion Soup Packet but adapted to no overpower our oven chuck roast.ย
How long to cook a Roast in the oven?
After we sear our roast, we cover it tightly with foil and roast for 30 minutes at 425 degrees F to seal in the juices. Next, we turn theย roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F and continue to roast for an additional 4-5 hours at 300 degrees F. The exact roasting time will be different every single time because every single roast is different.ย
You will know your roast is ready when it is fall apart tender.ย If it doesnโt easily pull away with a fork, then continue to bake until it is crazy tender.ย ย As I mentioned before, even 30 minutes can make a difference between a tough roast, an okay roast and a fall-apart-tender roast.ย So be patient and roast on!
How to Make This Pot Roast Recipe in Advance
1. If you would like to prepare your oven chuck roast ahead of time, you can sear the roast, add the carrots, broth, and seasonings to the baking dish.
2. Tightly cover with foil and refrigerate until ready to cook (up to 24 hours.)
3. When ready to cook, let the baking dish sit at room temperature for 3o minutes.
4. Cook according to recipe directions, adding 30-60 minutes to account for the chill factor.
How to Make Gravy For Roast
Letโs take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
ย Every baked pot roast needs luscious, rich gravy and this gravy is especially fantastic because the braising juices from the pot roast we use areย soย flavorful.
To make our easy gravy, we first want to skim off the fat because nothing kills a roast like fatty gravy that separates as you pour and eat. The easiest way to do this is byย pouring the braising liquid into a fat separator with a spout like this one.ย If you donโt have a fat separator, no fear, you can still separate the fat with a freezer bag!
To separate fat with a freezer bag:
Now that we have removed the fat from our juices, itโs time to make our gravy:
- Melt 4 tablespoons butter in a small saucepan over medium heat.
- Sprinkle in ยผ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
- Slowly stir in the strained juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin.
- Season to taste with additional salt and pepper (although it probably wonโt need it!)
Best Pot Roast Recipe Tips
Hereโs a recap of some tips and tricks for flawless, fall apart flavorful baked chuck roast every time:
The Secret To The Perfect Pot Roast
My mom taught me that the secret to the most tender pot roast is to seal in the juices not just by searing it on the stove but to then roast it at high heat in the oven before you turn the oven down to let it continue to cook. ย If your chuck roast isnโt crazy tender, then it just needs more time to tenderize, even 30 more minutes can make the world of difference between an โokayโ roast and a melt-in-your-mouthย one.ย ย This is also true for my Mississippi Pot Roast made in the slow cooker.
Oven Cooked Roast Variations
CAN I ADD WINE?
You may add ยฝ cup red wine to along with the beef broth โ but I donโt think it needs it!ย No need to reduce the beef broth or other liquid.
CAN I USE BABY CARROTS?ย
Baby-cut carrots that come in the bag would be my last choice for this baked roast recipe.ย I donโt think they have nearly as much flavor when cooked or as an appealing texture. But if theyโre your thing, go for it, just make sure you use thick baby carrots and not thin ones.
Pot Roast Recipe Serving Suggestions
This oven pot roast recipe is AMAZING with these garlic mashed potatoesโ it doesnโt get any better! Add a simple green salad, some fruit and some crusty bread and call it fabulous! If you are looking for additional sides, we also love it with: ย
Leftover Beef Roast Serving Suggestions
This easy pot roast recipe is a chameleon when it comes to leftovers. Here are just a few ideas, but donโt let these limit your imagination!
โขRoast Beef Melts:ย Butter the outsides of two slices of sturdy bread.ย Spread mayonnaise and some steak sauce or barbecue sauce on the inside of the bread.ย Top one side of the bread with shredded pot roast, followed by provolone.ย Melt some butter in a nonstick skillet and grill the sandwich on both sides until the cheese is melty and the bread is crispy.
โขItalian Beef Sandwiches:ย ย Split hoagie buns and place them cut side up on a baking sheet.ย Toast them at 400 degrees F for 5 minutes.ย Top the bottom side of the buns with pot roast, followed by desired toppings (pepperoncini, roasted bell peppers, giardiniera, etc.), followed by provolone cheese. Return baking tray to the oven (leaving both top and bottom cut side up) and bake at 400 degrees F for 5-10 minutes or until cheese is completely melted. Serve immediately.
โขShepherdโs Pie:ย ย Replace the ground beef inย this recipeย with shredded crockpot roast.ย Stir into the gravy after it is thickened.ย
โขBeef Stroganoff:ย ย Prepareย Beef Stroganoffย on the stove and donโt transfer gravy to slow cooker. Stir in baked chuck roast into the finished gravy, adding additional broth or water to thin if needed.
โขSoup: ย Replace the protein in any of your favorite soup recipes with shredded pot roast.ย It would be delicious in:ย BBQ Chili,ย Corn Chowder,ย Tortilla Soup,ย Italian Vegetable Soup, Philly Cheesesteak Soup.
โขPasta:ย Replace the protein in any of your favorite pasta recipes with shredded pot roast.ย It would be tasty in:ย Bolognese Sauce,ย Buffalo Mac and Cheese,ย Sun-Dried Tomato Fettuccine,ย Mushroom Orzo,ย Rigatoni in Tomato Cream Sauce.
โขNachos:ย Top your favorite cheesy chips with shredded pot roast and all the toppings โ pepperoncini, Giardiniera, sour cream, green onions, jalapenos, etc.
โขMexican Favorites:ย Baked pot roast is fabulous in all your favorite Mexican foods as is, or spiced up with someย enchilada sauceย or salsa verde.ย Try it inย enchiladas,ย burritos,ย burrito bowls,ย tacos,ย quesadillas, etc.
โขBaked Potatoes:ย Pile baked chuck roast on baked potatoes with cheese, sour cream, green onions and bacon orย twice baked potatoes. ย
How to Store Leftover Beef Roast
Once your baked chuck roast has cooled to room temperature, transfer it to an airtight container. Store in the refrigerator for up to 5 days. Store the gravy in a separate airtight container in the fridge. The gravy will thicken in the refrigerator, but will thin a bit when reheated. You may wish to whisk in some broth or water before reheating.
To Freeze
You can freeze the baked chuck roast without the carrots because they will become mushy when frozen.ย To freeze:
โขLet chuck roast cool completely.
โขTransfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).ย You can also portion into many smaller container/bags.
โขSqueeze out any excess air to prevent freezer burn.
โขLabel and freeze for up to 3 months.
โขWhen ready to eat, thaw pot roast in the refrigerator overnight.
โขReheat in the slow cooker, microwave or stove.
The gravy also freezes well.ย You can either freeze it with the roast instead of the cooking liquid or freeze it separately in an airtight container or freezer bag for up to three months.
To Reheat
This oven-baked chuck roast recipe reheats beautifully!ย Just be aware that the gravy will thicken significantly in the refrigerator, but will thin as it is reheated.
โขMicrowave:ย For smaller batches or individual servings, transfer chuck roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. ย Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
โขStove:ย Alternatively, you can reheat large batches on the stove over medium-low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
โขCrockpot:ย Transfer pot roast to the crockpot and cook on low for 1-2 hours.
Roast Recipe FAQs
Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.
You donโt want to cook the chuck roast past 200F, however, because it can become mushy.ย Use anย instant read meat thermometerย to measure the thickest part of the roast or Iโm obsessed with myย digital probe thermometer.ย The thermometer allows you to set the desired temperature for each probe and an alarm will set as soon as it reaches the set temperature.ย
Note, if youโve never used a probe thermometer before, the LCD display does NOT go in the oven or barbecue!ย You insert the probes into the meat and weave the cables out of the oven and the magnetic back allows you to stick it on your oven door or you can use the flip-out countertop stand.
Yes, pot roast should be covered in the oven to ensure more even cooking and most importantly, to seal in the moisture. The lid or foil covering helps trap the steam and heat, creating a moist cooking environment that helps tenderize the meat and keep it juicy, otherwise, excessive liquid evaporates and the meat dries out.
There are a few reasons why your pot roast might turn out tough when cooked in the oven:
โขInsufficient cooking time:ย If your pot roast is tough, it likely needs to be cooked longer in order to bread down the connective tissues and tenderize the meat. Even 30-60 minutes can make a world of difference!
โขInadequate moisture:ย A moist cooking environment is crucial for breaking down the tough collagen in the meat. Use enough broth to come about halfway up the roast, and seal in the moisture with a tight-fitting lid or foil while cooking. Check the roast halfway through cooking and add additional liquid if needed.
โขHigh cooking temperature:ย Cooking the pot roast for too long at too high of heat will cause the proteins in the meat to seize up and become tough. Pot roast should only be cooked at a high temperature for 30 minutes, then roasted low and slow at 300 degrees until tender.
โขLack of fat or marbling:ย The fat content in meat contributes to its tenderness and flavor, thatโs why I always recommend chuck roast. If your pot roast is made from a lean cut without much marbling or fat, it can result in a tougher texture.
โขIncorrect resting time:ย After cooking, it is important to allow the pot roast to rest before shredding, slicing or serving. Resting allows the meat to reabsorb its juices and redistribute them evenly, resulting in a more tender and juicier roast. Let the roast rest for 30 minutes before shredding.
The best place to place vegetables (i.e. carrots, potatoes, celery, etc.) when cooking pot roast in the oven is neither on the top or bottom of the roast, but ratherย aroundย the pot roast. This allows them to come in direct contact with the heat source, cook evenly and absorb the flavors from the roast and the cooking liquid. If your pot isnโt large enough to place the vegetables around the roast, place them on the bottom, taking care to remove them as needed if they are cooked to your liking before the pot roast.
Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin. However, itโs important to find the right balance, and not overcook the meat to the point itโs mushy.
To keep a pot roast moist and tender, here are some tips:
โขSear the meat before cooking: This process, also known as browning, helps develop a rich flavor and caramelized crust on the surface of the meat, while also sealing in the juices so they donโt leach out during the long cooking time.
โขCook at a low temperature:ย Cook at 300 degrees F so the connective tissues can gradually break down, instead of seizes up at a higher temperature.
โขUse a moist cooking environment:ย Add broth to the pot roast to create and cover with a lid or foil to trap in steam and moisture to prevent the meat from drying out.
โขCook long enough:ย If your chuck roast isnโt as tender as you like, cook until tender!
โขAllow the roast to rest:ย After removing the pot roast from the oven, let it rest for 30 minutes before shredding or slicing for the juices to redistribute throughout the meat.
Technically, you do notย have toย sear roast before baking but I HIGHLY recommend it.ย If you donโt sear your roast beforehand, you will miss out on the complex caramelized flavor that comes from the deeply golden crust.ย You canโt fake this rich flavor any other way.ย Searing the chuck roasts first also helps protect it from drying out during the long cooking process by sealing in the juices.ย Once you sear your meat, you will never cook it any other way!
From momโs kitchen, to mine, to yours, I am sure this Crazy Tender Pot Roast will become a family favorite for generations to come!
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Oven Pot Roast Recipe
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Ingredients
Roast
- 3-5 pounds chuck roast trimmed of excess fat
- 3 tablespoons vegetable oil
- 6 garlic cloves, peeled
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3 tablespoons dried minced onion
- 2 tablespoons beef bouillon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 tsp EACH dried oregano, dried basil, dried thyme, pepper
- 1 bay leaf
Gravy
- 2 cups low sodium beef broth or less depending on how much broth/juices remain after roasting
- 1/4 cup flour
Instructions
- Preheat oven to 425 degrees F.
- Heat vegetable oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
- In a medium bowl, whisk together all remaining โRoastโ ingredients and pour over roast and carrots.
- Cover tightly with foil and roast for 30 minutes at 425 degrees F.
- Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
- Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
- Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
- Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in ยผ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably wonโt need it!)
Video
Notes
- *You donโt want your roast swimming in liquid so make sure you are using a long enough roasting pan, or use less beef broth.
- Beef bouillon:ย adds a depth of concentrated beefy flavor.ย You may also use an equal amount of better than bouillon.ย If using cubes, donโt dissolve in water first, simply crush up and add directly to the broth.
PREP AHEADย
- Prepare the recipe all the way up to the point of baking. Tightly cover the dish with foil and refrigerate until ready to cook (up to 24 hours.)
- When ready to cook, let the baking dish sit at room temperature for 3o minutes. Cook according to recipe directions, adding an additional 30-60 minutes to account for the chill factor.
HOW tO STORE and reheat
- Storage:ย Once your baked chuck roast has cooled to room temperature, transfer it to an airtight container. Store in the refrigerator for up to 5 days.ย
- Microwave:ย For smaller batches or individual servings, transfer chuck roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. ย Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
- Stove:ย Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
- Crockpot:ย Transfer pot roast to the crockpot and cook on low for 1-2 hours.
How to Freeze
- I do not recommend freezing the carrots because they will become mushy.ย
- Transfer cooled roast to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy).ย You can also portion into many smaller container/bags. Freeze for up to 3 months.
- When ready to use, thaw pot roast in the refrigerator overnight. Reheat in the slow cooker, microwave or stove.
- The gravy also freezes well.ย You can either freeze it with the roast instead of the cooking liquid or freeze it separately in an airtight container or freezer bag for up to three months.
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Dorothy Dunton says
Hi Jen! I made pot roast last night with tons of onions and carrots with creamy smashed potatoes! It is great comfort food! ๐
Jen says
Pot Roast is one of my favorite comfort food ever! and creamy mashed potatoes, mmmmmmm!
Marisa Franca @ All Our Way says
I am so happy Nagi introduced me to you and your blog. Iโve ordered your book for myself for Christmas โ you are quite an inspiration. Now that being said โ I am not a fan of pot roast. Memories of the first time I HAD to eat it made me gag. But this was grade school fare and I was just a little Italian girl who had recently arrived to this country with her parents. The taste the texture was totally foreign. Ever since that time Iโve avoided pot roasts or beef stew like the plague. I think Iโm ready to try your recipe. My tastes are more developed than that of a six year old โ and I have to admit your dish looks nothing like what I remembered having in a Catholic school cafeteria. Have a wonderful weekend. Oh!! Your photos are an inspiration.
Jen says
Hi Marisa, so nice to meet you! Donโt you just love Nagi?! She is the most giving person ever and I am so grateful she shared my link so we could connect! Thank you so much for not only reaching out but for also ordering my book โ you are going to learn more about me than you ever wanted to know ๐ But seriously, thank you! I am excited for you to try this recipe because I guarantee it is nothing like Catholic school cafeteria โ LOL! I think you will be pleasantly surprised and might just find you love roast now โ I sure hope so! I hope you have a very Merry Christmas Marisa! xo
Jackie says
Hi Jen
What brand of beef bouillon powder and beef broth did you use in this recipe.
Jen says
Hi Jackie! I used Knorr bouillon and Campbellโs beef broth. Hope that helps!
Jackie says
Hi Jen
Did you use a boneless chuck roast or a bone-in chuck roast.
Jen says
Hi Jackie, I used a boneless chuck roast but either one would work great!
Lisa says
This looks delicious. I donโt have bullion powder or cubes but I have a jar of โBetter than Bullionโ paste. I figure it will work. Iโll give it a try!
Jen says
I hope you love it Lisa!!
irene says
thats what i use and it comes out amazing!
Joyce says
Jen, I used better than boullion tonight as broth, yum! Wonderful. It wasnโt a super rich gravy which some roasts can have. Love the make your own onion soup mix. I only had shredded carrots so that was odd but added mushrooms an worked. Family thought perfect, Iโm salt sensitive so next week Iโll try w/o the tsp of salt or a no salt Worcester sauce? Thanks Jen for another great recipe!
Jen says
You are so welcome Joyce, Iโm so happy it was another winner! Happy to hear mushrooms worked as well!
Jackie says
Hi Jen
I made this pot roast for Easter Dinner, everyone raved about it, they even asked for the recipe. I didnโt want to share the recipe, but I finally gave in bcuz, if you didnโt share this recipe with the food blogging world, I would not have a good recipe for pot roast. I was never fund of pot roast until I made your recipe. Thanks so much for sharing. And I will be giving out the recipe to anyone who ask for it.
Jen says
Hi Jackie, I am so happy to hear this was such a hit at Easter and that it converted you to pot roast, yay! I am sure everyone is glad you gave in and gave them the recipe ๐ I hope you find more recipes to love here and I hope you had a very Happy Easter!
Dorothy Dunton says
Hi Jen! Even though it was in the mid 80โs here today I bought a really nice chuck roast (on sale)โฆusually when it is this warm I donโt think of pot roast, but then again I eat chili all year! Iโm going to make this recipe along with Kevinโs colcannon, creamed Vidalia onions and cauliflower! Sounds like dinner to meโฆnow I just have to decide on dessert! ๐
Jen says
Hi Dorothy, your menu sounds absolutely divine! I LOVE the joy you take in cooking โ that you not only visit so many food sites but actually make the recipes โ so fun and delicious :)! I hope this roast becomes a new family favorite โ even in the 80s ๐
Kelley says
Can I do this recipe in the crock pot?
Jen says
Hi Kelley, I have never tried this recipe in the crockpot, but I donโt see why not! I would still sear the meat before adding it to the crockpot and cook on low for 8-10 hours or until very tender. Good luck!
Roz says
I just love your blog!
I was looking for a basic pot roast I could make without butter and this was SO GOOD. Itโs really not bad fat and calorie wise. You can skip or lighten the gravy as you want.
I didnโt have minced dried onion, but I did have a packet of Lipton Onion soup mix on hand, so I just used the dried onions from that and it worked great.
This is definitely going into my rotation. Thank you!
Jen says
Thank you so much Roz, I am so honored you love my blog! seriously, thank you so much! I am so glad you enjoyed this recipe and were able to make it work with the Liption Onion Soup Mix โ sounds delish! Thanks for following along and trying my recipes!
Layne says
My brother in law said heโd never had carrots that melted in his mouth before, haha. This roast and gravy was really, really good and Iโm so proud of myself for making it, haha. Thank you!
Jen says
YAY for you! I am so proud you made it too and now that youโve made it once it will be even easier the next time! And I agree with your brother-in-law โ these are some serious melt in your mouth carrots. mmmmmm. Thanks Layne!
Morgan says
Hello! I canโt wait to make this recipe! I was thinking of searing it and putting it in the oven for the 30 minutes, but have you tried putting it in the crockpot for the remainder of the time instead of the oven? Thank you! โบ๏ธ
Jen says
Hi Morgan, I havenโt made it in the crockpot but I donโt see why that wouldnโt work! Please let me know how it goes!
Gwen B. says
Oh my!! I made this recipe for Sunday dinner and my husband claimed โThis might be the best pot roast youโve ever made! You moan after every biteโ referring to my โthis is AMAZING!โ moan. When my mouth was empty, I wholeheartedly agreed and gave all the credit to you! Thank you so much for sharing this delicious recipe. Will DEFINITELY be making this recipe again. ๐
Jen says
Hi Gwen, I love the โwhat about Bobโ moan as I call it โ doesnโt get better than that ๐ Thank you! I am thrilled this is a new family favorite! xo
sjh says
I have made pot roast a couple of times, but they were always just ok, not recipes I would ever repeat. This recipe is so good. I ended up using an outside round roast as thatโs what I had on hand. Definitely adding this to my recipe binder and making this my go to pot roast recipe. I also threw potatoes in with the carrots and they came out perfect.
Jen says
YAY! I am thrilled this recipe is your new go-to and making it into your recipe binder, that is the ultimate compliment! I hope you find more recipes to love here! Thank you for taking the time to comment!
Susie says
I have this yummy roast in the oven as I write this! Canโt wait until itโs dinner time! I had. 1-1/2# roast, so I used 1 can of beef broth with the equivalent spices. The braised roast looks like itโs floating in the broth I the baking pan. Is that normal? Did I prepare it correctly? Thx!
Jen says
Hi Susie, so sorry for the delay as we just moved and things have been a lot crazy. I hope your roast turned out okay! It sounds like maybe your pan wasnโt shallow/long enough as you definitely donโt want the liquid so deep that your roast is โswimming.โ Next time I would use a longer pan. Hope that helps!
Amber says
I have made THIS roast several times now! I have always made my roasts in the crock pot with a variety of seasonings. But then one day, it broke.. The show goes on, so I found this recipe and it is so delish. So tender and nearly buttery? It is fantastic. Thank you for this recipe! Iโll never make a crock pot roast again!
Jen says
Hi Amber, sorry for the delay, I have been swamped with everything Thanksgiving but THANK YOU so much for such an awesome comment! I am thrilled you love this recipe so much and that it even has replaced your crockpot roast โ yay! I know what you mean when you say โbutteryโ โ that is a great description โ it does have that quality to it even without butter. So so happy you love, it, thanks again!
Tina says
Hi, i love this recipe, the meat turned our delicious! Thank you!!! wanted to ask about the carotts, some of them were brown like they picked up too much juice, how do you keep them so nicely orange? Thank you
Jen says
Hi Tina, I am so happy you love this recipe, thank you! As far as the carrots go, I am mystified as mine have never turned brown. I really have no idea, sorry I canโt be of any help! hopefully they still taste good!
Hannah says
I had the same issue! The carrots cooked much faster than the meat and turned soggy and brown! Still tasty thoughโฆ just kinda mushy.
Jen says
hmmmmm, not sure why this is happened but I would suggest putting them in an hour after the roast then. that should do the trick!
Julie says
Have you ever replaced flour with cornstarch? I have a gluten free family member.
Jen says
I havenโt in this particular recipe but it should work great! To make the gravy, whisk 2 tablespoons cornstarch with 1/4 cup water until dissolved then add to saucepan along with 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper. Enjoy!
Amanda says
Thank you for the recipe. Iโve never cooked a roast. I plan on getting a 10lb roast and doubling all other ingredients. My roasting pan is very big. Would you recommend I cut the roast in half and prepare them side by side with space in between, or leave it as 1 big roast?
Jen says
Oh my goodness, Amanda, I am so sorry I missed your comment! I was on vacation and am just catching up. What did you end up doing? Hope it turned out okay!
Kelly says
Could I do this recipe with a frozen chuck roast in a Dutch oven?? Thanks!
Jen says
Hi Kelly, sorry for the delay as I have been recovering from surgery. I would definitely defrost your chuck roast first and yes I think a Dutch oven should work fine.
Shannon says
Hi Jen!
I was wondering how long you leave tbe carrots in seeing as you mentioned the cooking time being for the roast only. Iโm going to use beautiful colored carrots and want to try and preserve their color as well as a slightly al-dente bite.
Really looking forward to makibg this!
Jen says
Hi Shannon! I like my carrots super tender, so I cook them right along with the roast. If you want more tender-crisp carrots, then I would put them in when there is about 3 hours left. I have never done this before so I canโt guarantee results but that is my best guess. Good luck!
Jack Rokon says
Hi,Jen
I love the design of your blog.I have made pot roast a couple of times, but they were always just ok, not recipes I would ever repeat. This recipe is so good. I ended up using an outside round roast as thatโs what I had on hand. Definitely adding this to my recipe binder and making this my go to pot roast recipe. I also threw potatoes in with the carrots and they came out perfect. Thank you for the recipe
Jen says
Hi Jack, Iโm so happy you are enjoying my blog and that this pot roast is a winner, thank you so much! Itโs an honor to make it into your recipe binder ๐ Happy cooking!
Jack Rokon says
Thank you so mach Jen
Helen says
did you use a roasting pan with a rack to make this?
Jen says
Hi Helen, I used a roasting pan without the rack. You want the roast to be in the broth. Enjoy!
Dina says
Hi Jen.
I love pot roast. My question is can this be recipe also be used for an Instant Pot?
Thank you,
Dina
Jen says
Hi Dina, Iโm sure it can but unfortunately I donโt have an instant pot so I canโt give you those directions. Sorry!
Ariel says
What size pan are you cooking the roast in? It seems every pan I try to use, the roast is always swimming in the broth.
Jen says
My pan is 16 x 12. You can use a smaller pan and just add less broth then add more if it seems like it is drying up. I hope that helps!
Wendy says
Jen, maybe Iโm missing it, but I donโt see any carrots or onions listed in the ingredients list??? Thanks for your help!!!
Jen says
Hi Wendy! You arenโt missing anything! I use 3 tablespoons dry minced onions for the onion flavor listed in the ingredients and in step one I say โAdd desired amount of carrots surrounding roast.โ So there is no specific amount โ comes down to personal preference and what your pan can accommodate ๐
Wendy says
Thank you for quick reply!!! I am planning on making this this weekend. Hugs!!
Jen says
Awesome, enjoy!
Lauren C. says
Looking forward to making this dish next week! Which roasting pan would you recommend? Do I need the metal hanging rack in there or is okay to place the roast directly in the pan? Thanks!
Jen says
Hi Lauren, I use a 16ร12 roasting pan and donโt use the metal rack but place the roast directly in the pan. Enjoy!
Debra King says
Hi Jen, how long would you cook a 2 pound roast after the 30 minutes on 425? I donโt want to dry it out with it being smaller!
Jen says
Hi Debra, I have honestly never cooked a roast that size so I canโt tell you for sure. I would check it at 2 hours but my guess is it will take closer to 3-4. When itโs fall apart tender itโs read โ sorry I canโt be more helpful!
Jamie says
I made this tonight for my family, and my seven year old told me that it was the best meal that sheโs ever had. Thanks for the recipe, itโs getting printed out and put in my recipe book!
Jen says
YAY! That is awesome! Iโm thrilled she loved it so much and honored to have made it into the โbook!โ
Christen says
Can you use beef bullion cubes instead of powder and if so how maby cubes?
Jen says
HI Christen, that should be fine! The bouillon cubes I am familiar with are equal to 1 teaspoon of powder.
DJ says
The best pot roast I have ever made. Thanks. I printed out the recipe to ensure I donโt forget. Thanks for publishing.
Jen says
That is awesome, thank you so much DJ!
V Wood says
I had my doubts after many many tough oven roasts. This was very good, and tender just like you said. I didnt change anything and we all thought it was great. Thank you for taking the time to post this recipe.
Jen says
Awesome! Iโm so happy you finally found a tender pot roast! Life changing!
Sonya says
Iโve made this three times, including tonight. Thank you for this amazing recipe. I skip the onion powder and just add 2-3 fresh sweet onion rings. I add chunks of russet potatoes. Tastes great every time.
Jen says
Iโm so happy to hear itโs a favorite, thanks Sonya! Your addition of potatoes sounds perfect!
Kelly says
This is the BEST pot roast EVER. And I donโt even like pot roast that much, but I LOVE making this and eating it!! The gravy truly makes this in my opinion! I could drink it! I have made this several times now and I swear my husband loves me more for it, lol. I am making this again tomorrow for my inlaws, then we are saving the leftover gravy for roast beef sandwiches during the week! Thank you SO much for this recipe!!!
Jen says
YAY! Thank you so much for your awesome comment Kelly. Iโm thrilled you love this roast โ even though you donโt like roast that much โ haha! Iโm sure even your in-laws will love you even more after tomorrow too ๐ I love the idea of making roast beef sandwiches โ yum!
Stephanie says
Hi! Iโm really looking forward to trying this recipe! The comments sound great! Iโm wondering, can I cook this in my slow cooker instead of the oven? We are currently living in China and only have access to a large toaster oven. Iโm thinking the same directions for the oven may hold true for using the slow cookerโฆ what do you think? Thanks!
Jen says
Hi Stephanie, yes you absolutely can! Instead of adding the garlic powder, onion powder and pepper to the broth, I would rub the roast with them before searing. I find the roast needs this extra flavor when using a slow cooker. Enjoy!
Stacy says
Iโm making this today to take to my momโs for a family luncheon tomorrow. Any tips on how to reheat it all tomorrow?
Jen says
I would reheat in the slow cooker or Dutch oven over low with a splash of broth. Enjoy!
Amber Earnshaw says
for those unfamiliar with meat, the key to remember is motion muscles like the pot roast are tough because they are used to move the animal hence tough. So you want to slow cook these types of meats to break down the toughness. Think of it this way, when you are sore from working out you soak in the tub to relax and ease those muscles. Same difference you are easing the muscles.
Susan says
I canโt get over how much we love this pot roast! Itโs the only recipe that I use now. I also add potatoes and sometimes celery. I use my Dutch oven and itโs a breeze.
Thank you for sharing this heirloom recipe.
Susan, South Carolina
Jen says
I LOVE hearing that, thank you so much Susan!
Minke says
Can I use a foil roasting pan? Will it cook differently?
Jen says
Hi Minke, I think it will work great in a foil pan, you shouldnโt have to change anything.
Marty says
We raise our own beef, so Iโve had lots of experience with roast recipes. I used this recipe with a grass-fed chuck roast. Best roast Iโve ever made! Thanks!!
Jen says
Thanks for making my day Marty! Iโm honored that a beef connoisseur such as yourself thinks this is the best roast recipe โ thank you!!!
Tam Nguyen says
Hi Jen. Can I roast the meat in the cast iron dutch oven that I use to sear it? Thanks!
Jen says
Hi Tam, I wouldnโt roast it in a Dutch oven because of the volume of liquid โ it would be swimming in it โ you need a large pan so the liquid gives the roast room to breath and not just boil. I hope this helps!
Nancy says
Roasting the carrots for that long doesnโt turn them to mush?
Jen says
They are very tender and full of flavor but not mushy. Just donโt use baby carrots or very thin carrots.
Jim says
Lets start by saรฝing, Iโm a die hard slow cooker pot roast person, canโt beat itโฆ.until now. Made this yesterday, to the letter except I omitted the onion powder because I didnโt have any, the chopped onions were enough though. Came out perfect, the only draw back was I didnโt have a big enough roast but I can fix that going forward. Crock pot version always had to much liquid at the end for gravy, this was perfectโฆ even my wife loved it and sheโs not big on beef. My crock pot may be gathering dust from now on. Thank you Jen, Big Hug!!!
Jen says
Thank you so much for your awesome comment Jim, Iโm thrilled you loved this recipe so much and that you are a new bake pot roast convert!
Alicia says
I have made this several times, and my family and I are obsessed with the tenderness and flavor! I would like to cook 2 roasts at the same time (for a crowd), a little over 7 lbs totalโฆ should I do two separate pans or cook in the same pan? If I cook in the same pan do I double the broth ingredients? And Iโm assuming my roasting time will increase? I must admit, Iโm a little worried cooking 2 roasts at the same time wonโt be as tender as cooking just the one!
Jen says
Thank you so much Alicia- you have great taste ;). You can cook two roasts in the same pan but they would cook more evenly if each cooked in their own pan. If you do use one pan, you donโt need to double the broth ingredients because you donโt want the roast boiling/covered in liquid.
Sammy says
Why no potatoes? How could you add them?
Jen says
Hi Sammy, we always prefer to serve this roast and gravy over mashed potatoes and we are obsessed with the carrots so we want to cram those in instead of potatoes. You can certainly add red potatoes or Yukon potatoes if you wish!
Ro says
It sounds delish but seems like it has a lot of sodium. I could omit the salt and beef bouillon (unless I can find unsalted), and also use unsalted or low-salt beef broth. Whatโs the nutrition breakdown for this as the recipe stands. Thanks.
Jen says
Hi Ro, you can definitely customize it to your needs but I think youโll find it still needs some salt for flavor. You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculatorv
Sue Martin says
I cooked 2 roasts, about 10 pounds of potatoes and 6 pounds of carrots โ doubled the broth ingredients and cooked it in my 22 quart electric roaster. I didnโt use the roaster rack because I donโt use one when I make it in the oven. And the meal came out perfect. This is an awesome recipe and Iโm so glad it was shared.
Jen says
Thank you so much for sharing Sue, Iโm so pleased the roast came out perfectly!
Kimberly says
Does this work in a covered Dutch oven pan? Or does the foil perform something magic?
Jen says
Hi Kimberly, I donโt use a Dutch oven because you want a longer roasting pan so the roast isnโt covered in the liquid. If you use a Dutch oven you will want to reduce the liquid. Enjoy!
Elisabeth says
Just made this tonight. Added yukon gold potatoes and big, beautiful multi-color carrots. It made tons of juices for gravy. Made the whole house smell intoxicating. I cooked two 2.5 lb roasts in a large foil roasting pan bc I only have a tiny roasting pan at home. 4 hrs til tenderโฆ.worked great. Leftovers for days!
Jen says
Thanks for taking the time to comment Elisabeth, Iโm so happy it was a winner!
Kim says
My husband does not like this cut of beef and LOATHES and I mean LOATHES the Crock Pot. Itโs a very weird thing but he says he can smell when something was cooked in it and he doesnโt like it.
I love this cut of meat, LOVE, and so I came across your recipe hoping to at least reduce his complaining by not putting it in my Crock Pot.
While we didnโt compliment the recipe, he did have seconds so I think we will call it a win.
Thanks!
Jen says
Hi Kim, I have a more suitable version for the crockpot that I think you both would like more: https://capital-axis.live/crockpot-pot-roast/%3C/a%3E Good luck!
Karen says
Hi, Jen! I just made your recipe for your Momโs Chuck Roast. The only change I made was to add a 1/2 cup of dry red wine (cabernet) and baked it 3 hours & 15 minutes. It was outstanding to say the least! I served it with the carrots and made mashed potatoes. Soooo good. Thank you so much for sharing your wonderful recipe!
Jen says
YAY! Iโm so happy it was a winner Karen, thank you so much! Your whole meal sounds amazing!
Michelle says
Can this work for different cuts, I have an eye of round untrimmed. Can you give me advice so itโs tender and delicious as well?
Jen says
Hi Michelle, it can certainly work for different cuts but the chuck roast is the most tender. I would cook our roast as long as it needs to be fall apart tender. Good luck!
vanessa says
omg, turned out awesome! i did add extra onions in placed of minced dry, and i had 2.75lbs of meat. i rarely eat other cuts of red meat aside from filet or ground beef, but i canโt wait to have leftovers today!! carrots turned out amazing, but i used them as a โrackโ and cut up into chunks with the meat on top
Jen says
Yesss! Thank you so much Vanessa! Iโm so happy you loved it so much!
Janet M says
I made this for dinner yesterday and it was loved by my family.
Followed the recipe and didnโt change a thing and it was delicious. Will definitely make it again. Thank you for sharing.
Jen says
Thanks so much for the awesome review/comment Janet! Iโm so pleased it is a new repeat favorite!
Sandra says
Since I was a kid, I have never liked a beef roast. Always to dry, to chewy, too blah. My husband on the other hand loves a beef roast, one of his favorite meals. I followed this chuck roast to the letter. My husband and I were both amazed with how it turned out. He said heโs never had a better beef roast. I will be making this roast exclusively. My quest for an awesome tasting roast, that is so tender, is over.
Jen says
YAY! Iโm thrilled this pot roast won you over and will be on repeat! Thanks Sandra!
Rita Pickles says
Finally I have a good pot roast recipe! No more wondering when the roast comes out of the oven if it will be edible or if we will be ordering takeout! I have always had to slice my pot roast because it was never tender enough to pull apart. I followed your recipe exactly, and the meat simply melted in our mouths. Canโt wait for leftovers tomorrow, if there are any! Thank you!
Jen says
Thank you so much Rita! Iโm so pleased you finally found your fool proof, melt in your mouth pot roast!
Serena says
How do you strain the fat from the juices?
Jen says
Hi Serena, the easiest way to do this is by pouring the slow cooker liquid into a fat separator with a spout. If you donโt have a fat separator, no fear, you can still separate the fat with a freezer bag! Add the slow cooker liquid to the freezer bag and allow the fat to separate to the top. Seal the bag and hold over a 2+ cup measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup. Stop when you reach 2 cups or the fat.
Susan says
I have made this more times than I can count! Itโs the only pot roast recipe that we use. I think I may have commented before, but after making this recipe for several years, I wanted to comment again with some slight modifications that I make to the recipe:
* Low sodium broth and bouillon and I omit the salt
* I use a Dutch Oven and make no liquid modifications
* I add sliced onion (we love onions in this house!)
* I add Yukon gold potatoes and double the carrots
Truly an outstanding recipe, and Iโm finding that most of the recipes on you site are top notch.
Jen says
Thanks so much for including your tips Susan! Iโm so pleased this recipe is a favorite!
Carrie says
I came across this recipe a few years ago and now Iโm not allowed to make it any other way!
No more slow cooker for me!
My husband has passed this recipe to many co-workers and always gets rave reviews.
I do cook mine in a Dutch oven, reduce the beef stock to 14 ounces (1 can) omit the beef bouillon and salt and add 1 can of French onion soup and 1 can of beef consommรฉ.
Thanks for sharing!
Jen says
Thanks so much for taking the time to comment Carrie, Iโm honored this recipe is a repeat favorite!
Terina R. says
I worry that cooking carrots with the roast for the entire time will turn them to complete mush. Has anyone had that problem?
Jen says
I have never had this problem. The carrots emerge super tender, but not mushy. Just make sure to use regular size carrots and not thin carrots.
Natalia says
Jen, I prepared this pot roast tonight and it was delicious. Wow!!! I added the wine because I like to cook with it. My boyfriend told me more than 10 times that the pot roast was delicious.I love your recipes and I want to thank you for sharing them with us.
Jen says
You are so welcome Natalia, thank YOU for making them and for taking the time to comment. Iโm so pleased this roast recipe was such a huge success. I love what an appreciative eater your boyfriend is! ๐
Darice says
Jen you mention making your own Italian seasoning blend:
โ
Seasonings: we make our own Italian seasoning blend with dried oregano, dried basil, dried thyme, garlic powder, onion powder, kosher salt, table salt and pepper.โ
But Iโm not seeing amounts under recipe ingredients.
Jen says
Hi Darice, I use 1/2 tsp EACH dried oregano, dried basil, dried thyme. Enjoy!
Rachel Long says
I have a 6lb roast. Should I adjust the liquid/seasonings?
Jen says
Hi Rachel, yes, you can easily do this by scrolling the serving size from 6 to 9 which will increase the roast to over 7 pounds and will increase all of the ingredients for you! Please let me know if you have any questions.
Rachel Long says
Thank you so much for replying!!!
Jen says
Of course, hope you love it!
Jessica says
I made this exactly as described but I put it in a dutch oven instead of the a foil covered dish. At four hours it was burned ๐ Iโm not sure my dutch oven will recover.
I donโt blame the recipe as I chose to use a different dish type than described so thatโs on me but be warned not to make my mistake
Jen says
Oh no! Thank you for the warning, I am sorry that happened! I hope it works for you next time!!
Cheryl says
It was delicious!!! Thank you for the recipe.
Jen says
Youโre so welcome Cheryl, Iโm so pleased you loved it!
Marta says
I made this tonight and it was the best pot roast Iโve made in the almost 10 years Iโve been married! So delicious and tender! Followed the recipe as is but also added about half a cup of red cooking wine to the liquid mixture!
Jen says
Thank you for the glowing review Marta, Iโm so honored this is the best pot roast youโve made!
Tina says
This was my first pot roast ever, and it was delicious! Thank you!
Jen says
Bravo Tina, Iโm so pleased youโre first roast was a success!
Kim says
OH MY GOODNESS!!
I just made this for Fatherโs Day Dinner. It turned out sooooo tender and so full of Flavor. I cannot wait for my Parents and In-Laws to get here. I think they might even ask for your recipe.
Thank you for sharing,
Kim
Jen says
Youโre so welcome Kim, Iโm thrilled it exceeded expectations!
Erica says
The flavor was really good with this but I messed something up, lol. After cooking for 4 hrs I took the roast out of the oven to check if it was tender and all the liquid had dried up and things were burnt & stuck to the bottom of the roasting pan. So unfortunately I didnโt get to make the gravy. Still, things tasted great and I look forward to giving it another try.
Jen says
Iโm so sorry Erica, that is so frustrating! Did you add veggies as well? Those produce a lot of liquid.
Erica says
I did add veggies. Iโm thinking maybe I didnโt turn the oven down to 300? I think 3rd time was a charm for this house. The second time I made it, I left it to rest on my counter while I took a call outside. By the time I came back in my dog had eaten ALL of it. He spent 3 days puking up carrots. Served him right, haha. Third time I made it, it came out just right!
Jen says
Oh my goodness, what an adventure with this recipe โ I canโt believe your dog!!!!! Iโm so happy to hear it turned out perfectly the third time โ phew!
Sandra Olbrys says
Can you email me this recipe in a printable form? I looked but I canโt find the printable recipe.
Jen says
Use the โjump to recipe buttonโ at the top of the page and will skip directly to it.
Barbara says
I have a 2.5 lb roast, however this recipe sounds great and I guess I am just gonna just kind of follow what you have. How should I adjust the cook time for a roast of this size? I have tried your recipe for โchicken breast marinadeโ It was sooo good. Thought I would try this. Have no idea how to make this. ๐
Jen says
Iโm so pleased you loved the chicken marinade! I would check it after 3 hours and cook longer as needed. Enjoy!
Michaela says
This looks great! If I do not have a roasting pan, can I use a glass 13ร9 dish and follow the same directions? Thank you!
Jen says
Hi Michaela, yes, but you will want to reduce the amount of broth, otherwise it will be swimming in it!
Stacy says
To store this overnight should I store the carrots separately in the fridge with no juice and the roast with the juice in its own container? Thank you so much for the response earlier. This is the only way my family ever wants roast since I started making it using this recipe
Jen says
Yes, that is exactly how Iโd do it โ youโre a pro! Iโm so pleased itโs a favorite!
Michelle Cothran says
Hello. Planning to make this for Christmas. But itโs a 7 bone roast, not boneless.
Do I need to make any adjustments to the recipe?
Thank you.
Michelle in Maine
Jen says
Love that cut! It may take just a little longer to cook, but it will be close.
Robin says
This is the best roast I have ever made. I followed the recipe exactly both times, itโs perfect! Delicious & tender. I use Better than Beef bouillon. I wouldnโt change a thing when making thisโฆ
Jen says
Thanks so much for the glowing review Robin, Iโm so pleased itโs a new favorite!
Tamara says
I am not one to post comments even if I like something but this review was necessary because Iโve never liked pot roast until now.
This recipe is one of the best dinners Iโve ever eaten. The sauce makes a delicious Demi-glacรฉ type of gravy. My husband and sons both were cooks at fine dining establishments in their youth and were blown away by dinner tonight. I served it with simple mashed potatoes and carrots sautรฉed until caramelized.
Thanks for the recipe and the article, I learned so much by reading it.
~tam~
Jen says
Thank you so much for making my day Tam! Iโm thrilled this recipe converted you to pot roast and that even your husband/sons were impressed!
Tim Crites says
Itโs in the oven now and the whole house smells great
Jen says
Yay! I hope it tastes even better than it smells!
Rita says
Iโve been in search of a perfect tender roast, and this one delivered!!!! I had a smaller piece so it cooked quicker. Tender, savory roast, sweet carrots and amazing potatoes with the juice of roast (no gravy here) and it was perfect! Thank you for making me feel like a great cook with this recipe!!
Jen says
You are a great cook!! Iโm so glad that this was just what youโve been looking for!
Rachel Long says
Hi Jen! Iโm sorry if this has been answered but I need to make 5-6 lbs and can only find smaller roasts. Could I do 2 roasts in the same pan and if so, how would yon adjust the cooking time?
Jen says
Hi Rachel, I honestly havenโt cooked a 2 pound roast but in looking at other recipes, I would plan on 2-3 hours. As always, check early and if itโs not pull-apart tender, cook on! Hope this helps!
Mallory Godwin says
Iโve loved and been using your recipe for years as far as the broth and ingredients go. I prefer my meat to be brisket though. Turns out amazing and makes the best gravy ever! Have you ever tried a Brisket? This is my typical Christmas dinner and everyone loves it. I highly recommend this recipe to everyone. It can be a lengthy process but well worth it!
Jen says
Iโm glad the recipe has been a go-to! I havenโt substituted brisket in this recipe, but it sounds wonderful! https://capital-axis.live/wp-admin/post.php?post=20222&action=edit</a><br /> I also have this brisket recipe if you want to give it a try!
Glenn Fulton says
I canโt wait to make this roast. How far up the roast should the liquid be? How much beef should be above the liquid? I am using a large crueset Dutch oven. Can I use an instant thermometer to determine when to take out of the oven? What size pan did you use?
Jen says
Hi Glenn! Your Dutch oven will work perfectly! As long as your roast is halfway or more higher than the liquid, it is fine. When the instant thermometer reads 190-195 degrees F your roast should be fall-apart tender!
Steve says
I made this recipe in my dutch oven, it was great, My roast was only 2.5 lbs, so I watched my time with hourly checking.Carrots and potatoes were delicious cooked in the seasonings.
Jen says
Iโm so pleased that it turned out well!
Robert Townsend says
I have never tried to make a pot roast in the oven before. I have usually made roast in a crock pot with little success of anything beyond being able to eat it without ending up in the ICU! I followed the directions exactly and did add some Yukon Gold potatoes. The final product was the best Iโve ever eaten. I love that itโs heavy on the carrots and the meat came out fall apart tender. I will definitely make this again.
Jen says
Haha, Iโm so glad this was a safe and delicious meal!
Laura Clark says
Made this for the second time today and it is the BEST recipe!!!
Jen says
Thank you!! Iโm so happy to hear that!
Jane says
Thank you for this recipe!! Unfortunately I didnโt include the onion or garlic seasonings just in case it turned out horrible like all of my last attempts. If we didnโt finish it the dog would have had a nice treat but it turned out absolutely delicious!!! It was so tender and juicy! Even without letting it rest for 1/2 hr (hubby couldnโt wait lol)
Jen says
Iโm so happy to hear that it worked so well! I bet the dog was disappointed haha!
Melissa says
I used your mommaโs recipe and let me just tell youโฆ IT WAS ABSOLUTELY DELICIOUS!
The gravy is the best that Iโve ever made!
Thank you for sharing!
Meme
Jen says
Thanks Meme!! Iโm so glad that it was such a hit!
Patricia says
This recipe takes me back to my childhood. My Mom always made her pot roast on top of the stove. She would heat up โthe beastโ, her cast iron pot she received as a wedding gift. This pot was used for everything!! Popcorn, stew, chili, meatballs, spaghetti sauceโฆ.. To say this pot was well seasoned was an understatement!! After browning the roast, she would add either red wine or a bottle of beer. My Dad always said if you use wine or beer, you had to call the gravy โsauceโ!!! She always used a chuck roast! Very inexpensive cut, but after braising it for several hours, it would literally fall apart. We were a family of 10 so she could get more bang for her buck. I still make my pot roast the same exact way. After my Mom passed my sister inherited โthe beastโ and she has continued to make โMomโs roastโ.
Jen says
I love that this meal carries such wonderful memories with it! Food is amazing that way. Iโm so glad the tradition carries on!
Hezel Bishop says
super excited to use this recipe todayโฆ. (Easter) Sounds like it will be the way my grandmother made hersโฆ. except most of the spices were hand made by herโฆ.. in the 50โs
Thank you. haze.
Jen says
That is so impressive that she would make her own spices! I hope this recipe makes for a great Easter feast!
Anthony says
Recipe looks amazing. Iโm cooking a little over 9lbs of meat for my firehouse. Would you just double the ingredients? Any recommendations on how many carrots I should buy?
Jen says
How kind of you! Yes I would just double the ingredients. As for the carrots, maybe plan for one per person! Hope it turns out great!
Lara says
This was the first roast I made that I can say I actually was proud of and enjoyed. Thanks for sharing!
Jen says
This made me so happy to read! Iโm thrilled it turned out so well!
Brienne Farrar says
I must say I have cooked roast many different ways over 22 years of marriage. I have been trying to mimick my grandmotherโs recipe that I unfortunately never got. Thisโฆ.. is so perfect and took me back to Sunday at Meemawโs house! My husband raved about it for days!! THANK YOU!!!! SO glad I found your site!
Jen says
Wow, thank you so much Brienne! Iโm so happy you found this recipe that took you back to such happy memories!
Angela says
For years, I struggled to make roasts that were actually tender and flavorful. I almost gave up on trying, but they are a favorite meal of mine so I looked again for the right recipe. This recipe is a game changer. The directions are clear and it comes out PERFECT every time. THANK YOU for sharing this recipe!!!
Jen says
Yay! Iโm so happy you found this game-changing recipe Angela! Thank you for your kind!
Peggy D Lawrence says
Momโs tender chuck roast. EXCELLENT!!! ***** My family LOVES this meal! Always a winner!
Jen says
Thank you Peggy! Love that youโve found a winner for everyone in the family!
Samantha says
Made this roast last year around this time and it was the best roast I ever cooked! Itโll be my first official fall recipe this weekend and I cannot wait!
Jen says
I love hearing this is on repeat for you! Thank you so much, Samantha!
Michelle says
Can I use a mix of baby Yukon gold & redskin potatoes & bake in oven with the roast/carrots?
Jen says
In theory this could work, but Iโve not tried. It shouldnโt affect the roast/carrots as those are in an enclosed roasting pan. Note that the baking time may vary between the two types of potatoes, and the potatoes may need an extended baking time because of the 300 degree F temperature used for the roast (potatoes are usually oven baked at 400 degrees).
Wanda Long says
I made this (without the garlic cloves. Simple because I was out) and it was awesome! Iโve been cooking a long time and this was the best Iโve ever tasted. Thank you!
Jen says
Hi Wanda! Thank you so much for your sweet comment! Iโm so glad that it turned out awesome for you!
Angela says
This looks delicious. I would love to make this in my slow cooker. Your instructions say 1 to 2 hours on low. That cannot be correct. What is the correct cooking time for a slow cooker?
Jen says
Hi Angela! Itโs 8-10 hours on low or 4-5 hours on high if youโre short on time ๐ I hope that helps!
Angela says
Thank you, Jen. Canโt wait to try it
Jen says
Youโre so welcome! Hope you love it!
Rose T says
Angela, the 1-2 hours are in the instructions for reheating.
Maria Webb says
Can I use my roasting lid instead of foil for the roast?
Jen says
Yes!
Jennifer Ashley says
This recipe has changed my pot roast game for life! Prior I would use basic seasonings and always added a packet of onion soup mix and majority of it would end up in the trash. This recipe is exactly what a pot roast should be and the gravy is outstanding!!!
Thanks for sharing,
Jen Ashley
Jen says
Thanks so much for the awesome feedback! Youโve made my day with all the time youโve taken to leave your comments! Wow! I really appreciate it Jen! So glad that you love this recipe and got some helpful tips from it!
Andrea Yacyshyn says
This is honestly the best oven roast! The flavors are so delicious and the gravy is so tasty. I wonโt make it any other way! This recipe is hands down a top favorite! I canโt get over how good it was!
Jen says
Thank you so much, Andrea, for you sweet review! I am so thrilled that you loved this recipe enough to make it your go-to recipe!
JoAnna Dobson says
The herb and spice mix was wonderful and gave not only the roast but the gravy great flavor. This is definitely a keeper. Thanks!!
Jen says
Yay JoAnna! That makes me so happy to hear that you loved the flavors of this dish! The gravy is to live for! ๐ Thank you!
Amanda says
Hi Jennifer. Thank you so much for this recipe. So tasty!
We absolutely enjoyed it.
Jen says
Yay Amanda! Youโre so welcome! SO glad that you loved it!
Justine Glickman says
This turned out delicious. Tender with great flavor. I added some sliced sweet red peppers to the recipe just because I like them.
Jen says
Hi Justine! I am so glad that you loved it! Thank you for your sweet review!
Sharon S says
I have a 13lb roast. How long should it be in the oven? I plan to double or triple the ingredients.
Jen says
Hi Sharon! Thank you for reaching out! Roast for about 5 to 6 hours, or until it reaches an internal temperature of 195-200ยฐF. Hope you love it!
Chris says
Hi there,
Can I use a clay roasting pot with its lid instead of using a roasting pan and tin foil?
Jen says
Hi Chris! Yes that will work! Hope you love it!
Nancy says
I followed this recipe exactly and the meat and gravy were absolutely delicious! Best pot roast ever, like the recipe name states. However, my carrots were way overdone and mushy, and I used a lot of carrots and the correct sized roaster. I feel like they should be added halfway through the roasting process, and am wondering if anyone else had problems with this? We just like a nice bite to our vegiโs.
Jen says
Hi Nancy! Iโm sorry to hear that the carrots didnโt turn out how you expected! I do like my carrots super tender, so thatโs why I cook them right along with the roast. If you want more tender-crisp carrots, then I would put them in when there is about 3 hours left. I have never done this before so I canโt guarantee results but that is my best guess. Let me know how it goes! So happy that you loved the roast!!
Rose Wilson says
I havenโt made pot roast in a long time because mine typically came out dry and chewy. This recipe was amazing! Meat was tender and so flavorful. My family of five loved it!! Will definitely be adding to our family recipe binder!!
Jen says
Yay Rose! That makes me so happy to hear that this recipe was a winner and made it into the binder! Thank you so much for taking the time to share your sweet comment!