Learn how to cook a chuck roast in the oven. It's a fork tender pot roast with a delicious finger licking, velvety sauce that tastes even better the next day. The best part? You can cut it into thin slices to make an EPIC sandwich for lunch.
Few foods offer as much value as the humble oven-baked chuck roast. It's affordable, straightforward, and the only requirement is time, most of which is unattended. Presented on a platter, this chuck pot roast makes an impressive main course for large gatherings. The gravy, developed over hours of simmering at low heat, never fails to please a crowd and easily surpasses anything from a can.
Leftovers, if you have any, are the best part. Cold oven-baked chuck roast makes exceptional sandwiches with just a dab of mayonnaise and mustard. Furthermore, it serves as a versatile base for a variety of delicious dinner and lunch options, ranging from tasty tacos to gourmet pot roast stroganoff.
What is a Pot Roast?
Pot Roast as the name suggests, is a large, tough cut of beef which is first browned in a pot, then slow cooked until fork tender, in a broth with vegetables and herbs, Tough cuts like chuck roast and round roast, which are filled with connective tissue, are ideal for cooking this dish.
Equipment
A large pot with a lid like a le Creuset, Staub or Lodge Dutch oven is recommended for this Oven Baked Pot Roast Recipe. If you do not have a lid or are using a deep roasting pan, you can seal the pot or pan with foil during the roasting process.
A splatter guard is an optional but highly recommended tool to use during the browning process. If you do not have one, a pot lid or plate will also do the trick.
Ingredients
Chuck roast, salt and pepper
- Chuck roast can be purchased from your local butcher, larger grocery stores and supermarkets. In addition to chuck roast, butchers will often carry other cuts which are suitable for pot roasts.
- Salt and pepper are used to brine and season the meat.
Mirepoix
- Carrots, celery, and onions are sautéed in olive oil over low heat to help provide a fragrant flavor base for the pot roast.
Mirepoix is a French culinary term that describes the aromatic flavor base achieved by lightly sautéing carrots, onions, and celery in butter, without allowing them to brown. This classic combination serves as a foundational flavor element for various dishes, including stews, soups, and sauces, making it a staple in French cuisine.
Broth Ingredients
- Red wine is used to deglaze the pan. It also adds a richness that helps really deepen the flavor of the pot roast. During the deglazing process, the wine is simmered until it reaches a syrupy consistency, so all the alcohol evaporates. If you prefer not to use red wine, substitute the 2 cups of wine with 1 cup of balsamic vinegar and 1 cup of beef or chicken stock.
- I typically use unsalted chicken stock for this recipe as I always have it on hand. You can also use beef stock or beef broth. I always use broth or stock in this recipe as it adds more umami flavor than water.
- I like using garlic powder because it is more potent than using fresh garlic cloves in pot roast. However, fresh garlic can be used as well.
- Tomato paste and flour are browned in this recipe to add more explosive meaty flavor to the gravy. You can also use corn starch instead of flour in this recipe.
- Mustard adds a tangy, acidic flavor that brings out the umami flavor in this recipe.
- Sugar helps brighten the overall flavors.
Vegetables and herbs
- We use the classic vegetable combination of potatoes and carrots in this recipe. You can use red potatoes, Yukon potatoes or even Idaho potatoes in this recipe, as long as you cut them into smaller pieces. Compared to baby carrots, large carrots tend to do better in pot roast because they keep their shape. Baby carrots tend to quickly disintegrate into the sauce during the cooking process. This recipe also works very well with other vegetables like parsnip, turnip and leek.
- Mushrooms add some visual interest and texture to the dish.
- Fresh thyme and rosemary - these herbs are added right at the end for added brightness to this classic pot roast recipe.
How to make this Flavorful Pot Roast Recipe
Dry brine the roast. Use paper towels to pat the roast dry. If needed, remove any thick layers of fat on the outside or in the middle - there is usually a large clump of fat in the middle of a chuck roast. Roll and tie the roast with kitchen twine if it has already not been prepared this way, by the butcher - tying the pot roast helps it stay in one piece. Rub the roast liberally, with salt and pepper. Refrigerate the brined roast for a full 24 hours. This step makes the roast more tender and better seasoning.
Preheat oven to 350°F. The secret to a good pot roast is cooking at low heat for as long as possible. This allows the meat's enzymes to act as natural tenderizers, breaking down the tough connective tissue.
Brown the roast. Heat the olive oil in a Dutch oven on medium high heat until hot. Brown the roast on all sides evenly - about 3-4 minutes on each side for about 10-15 minutes, taking care not to burn the fond (brown bits that develop at the bottom of the pan). Tip: The roast is ready to turn when it releases easily from the pan and does not stick. I find that using a splatter guard during this stage is enormously helpful. Transfer the roast to a cutting board or plate.
Sauté the mirepoix. Lightly sauté the onions, carrot, and celery in the pan juices on medium-high heat until lightly fragrant and transparent (not golden-brown).
Brown the tomato paste. Add the flour and tomato paste. Sauté until the tomato paste is browned - browned tomato paste adds incredible meaty flavor to the sauce.
Deglaze the pan. Add the red wine and deglaze the pan by stirring the pan, scraping across the bottom of the pot to pick up all the browned bits. Simmer until at least a third of the liquid has evaporated. The sauce should look syrupy and lightly coat a dipped spoon.
Transfer the roast and any released juices into the Dutch oven. Add the remaining broth ingredients and bring to a simmer.
First Roast. Cover the pot with a lid and transfer to the middle rack of the preheated oven. Roast for 2 ½ hours.
Second Roast with Vegetables. Add the vegetables to the pot. If most of the liquid has been absorbed, add another cup of broth. Use a spoon to ensure all the vegetables are submerged to the extent possible in the broth. Roast for another hour or until the meat is fork tender and the vegetables are cooked through. To check to see if the meat is tender, you can use a meat thermometer to check to see if the internal temperature at the center of the roast in 190-195°F. Alternatively you can use two forks to see if the meat falls apart when the meat is lightly pressed apart.
Add the herbs. Remove the rosemary and thyme leaves from the stems. Chop them into small pieces. Add to the pot and stir. Taste and adjust for seasoning - add another teaspoon salt if needed. Cook on medium heat for about 5 minutes.
Let the beef roast rest for at least 15-20 minutes before serving. This is a critical step to ensure that the meat has a chance to reabsorb some of the juices. To serve, cut the flavorful roast into thick slices and serve with the vegetables and gravy.
What is the best cut of beef for a tender pot roast?
The best cut of beef for a tender pot roast is a tough cut with abundant spiderweb-like marbling. The top choice, both in terms of quality and affordability, is the boneless chuck roast. This cut boasts plentiful marbling and tough connective tissue, making it ideal for slow cooking at a low temperature over an extended period. The result is juicy, fork-tender beef with rich flavors.
When selecting chuck roast, it's available in two forms: either as a large roast or a flat piece. If you opt for a flat piece, you can roll the meat into a roast and tie it with kitchen string. Butchers also offer the convenience of rolling and tying the chuck roast for you.
While beef brisket is another excellent option for pot roast, it's typically not used as frequently due to its higher cost compared to boneless chuck roast.
Tips for making the best Pot Roast
- Select the Best Cut of Meat: Boneless chuck roast is the optimal choice due to its abundant marbling and connective tissue, making it both affordable and exceptionally tender for pot roast. While brisket is pricier, it also yields outstanding results. Bottom or top round roasts, being leaner with less marbling, are not as tender.
- Season the Meat for 24 Hours: To achieve very tender and thoroughly seasoned pot roast, rub the roast with salt and black pepper. During the 24-hour brining process, the salt is absorbed into the meat, resulting in exceptionally well-seasoned, tender meat.
- Trim Excess Fat: Trim any large ribbons of visible fat (not marbling) to prevent the sauce from becoming oily.
- Remove Excess Oil After Braising: Depending on the meat's fat content, there might be excess fat after braising. If there's more than a quarter cup of fat in the pan, remove it.
- Don't Forget to Brown the Beef: Browning the beef amplifies its flavor and creates "browned bits" that enhance the gravy later. While it may be tempting to skip this step, it contributes significantly to the overall taste.
- Brown the Tomato Paste: Brown the tomato paste to develop a "meatier" taste.
- Thoroughly Scrape the Browned Bits: When deglazing the pan, scrape along the entire bottom to release all the delicious brown bits created during the browning process.
- Put the Vegetables In Later: Cook the pot roast for at least 1 ½-2 hours before adding the vegetables to prevent them from dissolving.
- Use an Instant-Read Thermometer: Utilize an instant-read thermometer to efficiently determine whether the beef roast has reached the target internal temperature of 190-195°F for collagen breakdown and fork-tender meat.
- Allow the Pot Roast to Rest: Allow the pot roast to rest for at least 15-20 minutes. This significantly enhances the taste and flavor by allowing the protein molecules to relax, increasing their ability to retain moisture and resulting in juicy, flavorful meat. If cut immediately after cooking, the juices may simply pool onto the plate, leaving the meat dry.
How long is pot roast good for?
After cooling, store the pot roast, vegetables, and gravy in separate airtight containers. This ensures that the delicious gravy won't be absorbed into the vegetables and meat, and it also helps prevent the vegetables from turning brown.
Leftover roast beef is perishable and should be refrigerated within two hours of cooking. In hotter weather, such as temperatures exceeding 90°F, it's advisable to store it within an hour of cooking.
When beef pot roast is stored in an airtight container after cooling to room temperature, it will remain fresh in the refrigerator for up to 5 days.
If stored in the freezer, a pot roast can last for about two months before the taste and texture begin to change.
Nutrition
Each serving of this Chuck Roast Recipe has about 623 calories, 43.8g of protein, 39.1g of fat and 15g of carbohydrates.
This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
What to do with leftover pot roast
The best part of this Simple Oven Baked Pot Roast Recipe is the leftovers! Pot roast serves as an excellent base ingredient for a variety of easy dinner dishes, such as pot roast stroganoff, stew, soup, sandwiches, pasta, and tacos.
Serving Suggestions
Pot roast recipes pair really well with a neutral carb that serves as a canvas for the delicious flavors, especially those you can also use to mop up the rich, flavorful gravy! A classic dish to feature as the star of a Sunday dinner, you can serve this juicy pot roast with egg noodles, dinner rolls, creamy mashed potatoes, and roasted sweet potatoes.
Our favorite way to enjoy this chuck pot roast is by slicing it thinly and pairing it with Naan Bread, stuffing it inside our Lebanese Pita Bread, or creating a sandwich with our freshly baked Two Hour Artisan Bread. Additionally, we love serving mini chuck roast tacos as appetizers during special occasions.
Pot Roast FAQs
Pot roast is typically cooked at a low temperature for an extended period in a braising liquid, which helps keep the meat juicy and moist. The most common liquids used for pot roast include water, red wine, and broth or stock. However, other liquids such as beer, tomato sauce, fruit juice, or ale can also be used to enhance the flavor profile of the dish.
Yes, pot roast does tend to get more tender the longer it cooks. When cooking at a low temperature for an extended period, heat causes the collagen, the connective tissue protein in meat, to melt. As collagen melts, it transforms into a rich liquid called gelatin, which contributes both flavor and a silky texture to the meat. Additionally, the muscle fibers in the meat break down, resulting in increased tenderness, especially when the pot roast reaches a temperature range of 190-195°F.
To make your pot roast more flavorful, consider the following tips:
Seasoning and Marinating: Liberally season the meat and refrigerate it for 24 hours before cooking. This allows the seasoning to penetrate the meat for enhanced flavor.
Browning: Brown the meat in oil before cooking. The browned bits, or "fond," contribute additional flavor to the sauce.
Umami Boosters: Pump up the umami flavor by adding ingredients like browned tomato paste, garlic powder, ketchup, soy sauce, anchovies, and Worcestershire sauce.
Flavor Seasonings: Incorporate flavor seasonings such as Lipton onion soup mix, Maggi, bouillon, mushroom soy soup mix, and steak seasoning mix to add depth to the taste.
Oven Cooking: Opt for cooking in an oven instead of a slow cooker or pressure cooker. Oven cooking can help intensify flavors and create a richer, more robust taste.
Acid Kick: Add a little balsamic vinegar to provide an acid kick, which can balance and brighten the overall flavor profile.
Wine: Use a good-quality red wine to enhance the complexity of the dish. The wine can add depth and richness to the sauce.
The cooking time for a chuck roast in the oven at 350°F is approximately 3 ½ hours for a 4-pound roast, resulting in a fall-apart tender texture. The actual cooking time may vary based on factors such as the size and shape of the pot roast. Smaller, boneless chuck roasts will require less time, while larger roasts will take longer. Additionally, the shape of the roast can impact the cooking time, with narrower roasts requiring more time than wider ones.
To determine when a chuck roast is done, it's recommended to check the internal temperature. The roast should reach at least 190-195°F for the collagen and tough connective tissues to begin breaking down, resulting in a tender and flavorful dish.
It takes about 2 ½ hours to cook a 2-pound chuck roast in the oven at 350°F until fall-apart tender. The cooking time is influenced by the size and shape of the pot roast, with smaller boneless beef chuck roasts requiring less time and larger ones taking longer. Additionally, a narrow-shaped roast will take longer than a wider one. The best way to determine when a chuck roast is done is to check the internal temperature, as it should reach at least 190-195°F for the collagen and tough connective tissues to begin breaking down.
Simple Oven Baked Pot Roast Recipe
Equipment
- large heavy pot e.g., large dutch oven
Ingredients
- 4 pound boneless chuck roast trimmed of excess fat
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2 Tablespoon olive oil
Mirepoix
- 1 carrot peeled and chopped
- 1 onion large, sliced
- 1 celery stalk cut into 1 inch pieces
Broth
- 1 Tablespoon flour
- 2 Tablespoon tomato paste
- 2 cup red wine
- 3 cups beef or chicken stock low sodium
- 1 Tablespoon garlic powder
- 2 Tablespoon mustard
- 1 Tablespoon sugar
- 2 bouillon cubes
Vegetables
- 1 pound baby potatoes halved, , like klondlike fingerling potatoes
- 1 pound carrots large, cut into 2 inch pieces
Herbs
- 8 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Dry brine the roast. Pat the roast dry with a paper towel. Rub the roast liberally, with salt and pepper. Cover the roast with plasticwrap and refrigerate for a full 24 hours.
- Preheat oven to 350°F.
- Brown the roast. Heat oil in a dutch oven on medium-high heat until hot but not smoking. Brown the roast all over evenly -about 3-4 minutes on each side for about 10-15 minutes.
- Sauté the mirepoix. Transfer the roast to a plate. Saute onions, carrot and celery in the dutch oven until fragrant and transparent.
- Brown the tomato paste. Add the flour and tomato paste. Sauté until the tomato paste is browned - browned tomato paste adds incredible flavor to the sauce.
- Deglaze the pan. Add the red wine and deglaze the pan. Stir the pan, scraping across the bottom on the pan to pick up all the browned bits.Transfer the roast to the dutch oven. Add the remaining broth ingredients and bring to a simmer.
- First Roast. Cover the pot with a lid and transfer to the middle rack of the oven. Roast for 2 ½ hours.
- Second Roast with Vegetables. Add the vegetables to the pot. If the liquid has been mostly absorbed, add another cup of broth. Roast for another hour or until the meat is fork tender and the vegetables are cooked through.
- Add the herbs. Remove the rosemary and thyme leaves from the stems. Chop into small pieces. Add to the pot and stir. Taste and adjust for seasoning. Break up the larger pieces of pot roast with a fork. Simmer for about 5 minutes.
- Let the roast rest for at least 15-20 minutes before serving. To serve, cut the roast into thick slices or break apart with a fork. Serve with the vegetables.
Video
Notes
- Select the Best Cut of Meat: Boneless chuck roast is the optimal choice due to its abundant marbling and connective tissue, making it both affordable and exceptionally tender for pot roast. While brisket is pricier, it also yields outstanding results. Bottom or top round roasts, being leaner with less marbling, are not as tender.
- Season the Meat for 24 Hours: To achieve very tender and thoroughly seasoned pot roast, rub the roast with salt and black pepper. During the 24-hour brining process, the salt is absorbed into the meat, resulting in exceptionally well-seasoned, tender meat.
- Trim Excess Fat: Trim any large ribbons of visible fat (not marbling) to prevent the sauce from becoming oily.
- Remove Excess Oil After Braising: Depending on the meat's fat content, there might be excess fat after braising. If there's more than a quarter cup of fat in the pan, remove it.
- Don't Forget to Brown the Beef: Browning the beef amplifies its flavor and creates "browned bits" that enhance the gravy later. While it may be tempting to skip this step, it contributes significantly to the overall taste.
- Brown the Tomato Paste: Brown the tomato paste to develop a "meatier" taste.
- Thoroughly Scrape the Browned Bits: When deglazing the pan, scrape along the entire bottom to release all the delicious brown bits created during the browning process.
- Put the Vegetables In Later: Cook the pot roast for at least 1 ½-2 hours before adding the vegetables to prevent them from dissolving.
- Use an Instant-Read Thermometer: Utilize an instant-read thermometer to efficiently determine whether the beef roast has reached the target internal temperature of 190-195°F for collagen breakdown and fork-tender meat.
- Allow the Pot Roast to Rest: Allow the pot roast to rest for at least 15-20 minutes. This significantly enhances the taste and flavor by allowing the protein molecules to relax, increasing their ability to retain moisture and resulting in juicy, flavorful meat. If cut immediately after cooking, the juices may simply pool onto the plate, leaving the meat dry.
Nutrition
Each serving of this Chuck Roast Recipe has about 623 calories, 43.8g of protein, 39.1g of fat and 15g of carbohydrates. This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
DID YOU MAKE THIS RECIPE?
We'd love to hear how it turned out. Please take a picture and tag us on Instagram @cloveandcumin!
Kim
This came out so tender and juicy, and the gravy was amazing. I wish I'd made two so that I had more leftovers!
Lima
Glad you liked it!
Dana
I love a good pot roast. I've been making them in modern gadgets like my slow cooker and Instant Pot and sometimes it's just nice to revert back to simpler times! Turned out amazing.
Lima
Awesome! I prefer the old fashioned way as well!
Casey
The red wine made all the difference in this recipe. Loved every single bite of this!
Lima
Fantastic! Thank you for commenting!
Chenee
My husband would love this. He's a pot roast fanatic but I rarely make it. This looks so much easier than my recipe!
Lima
If you try it, please let me know how it goes!
Meredith
This turned out fabulous. I’m not normally a roast fan. I followed the recipe, except I cook the potato’s seperatly. There was so much yummy juicy (gravy) in the roast to top the potato’s. Very Good! 😋
Lima
How awesome! Thank you so much for your kind words!
Dina and Bruce
We made this for dinner today. Wow! All we can say is SO GOOD! The flavors were amazing!!!
Lima
That's fantastic! Thank you for letting me know!
Anjali
This pot roast turned out perfectly! It was rich, tender, and delicious!
Lima
I am thrilled that you liked it. Thank you so much for letting us know!
Lima and Tareq
Emily
This came out so juicy and tender, everyone loved it! Truly an epic meal - I'll be making this regularly!
Lima
Awesome!
Lima and Tareq
Ned
Thank you for this awesomeness! Was so yummy to make in my cast iron!
Lima
So glad you like it Ned!
Cheers,
Lima
Kristine
Made this for dinner last night and it is comfort food at it's finest. I'll make this one again, thank you!
Lima
Awesome - thanks for the comment Kristine!
Lima
Mindy
My roast came out tender and delicious. I used a 5 lbs roast and it took about 4+ hours to cook. Came out perfect.
Lima
So glad to hear it went well Mindy.
Lima and Tareq
Beth Sachs
This looks like proper winter comfort food. My family loves pot roasts with loads of veggies on the side.
Lima
Awesome - one of favorites!
Lima
Thank you Beth!
Dannii
This is just the kind of comfort food my whole family love. I will definitely be trying this.
Lima
Awesome - please let me know how it goes!
Claudia Lamascolo
Wow this is so delicious I had to make this just by seeing this gorgeous photo thanks so much WE LOVE IT!!
Lima
Thrilled! Thank you so much!
Lima
Thank you!