Baked Pot Roast with potatoes, carrots, and rich sauce for the finest comfort food! This easy oven-baked version is absolutely delicious and ideal for those who prefer baking in the oven over slow cooking in the crock pot.
My fellow meat and vegetable lovers, I present to you the best pot roast, made conveniently in the oven!
With a handful of wholesome ingredients, a large pot, and hardly any effort, you’ll end up with the best comfort food that the whole family will love. And possibly plenty of leftovers!
I’ve found I have a slight preference for this oven-baked pot roast over crock pot pot roast because I think the texture of the meat turns out better. This method is also ideal for those who don’t own a slow cooker, or for those who prefer less cooking time.
Nevertheless, If you prefer cooking in your slow cooker, make my Slow Cooker Pot Roast recipe.
Let’s discuss the basic ingredients for pot roast! The great news is you can find them at any grocery store.
Pot Roast Ingredients:
Boneless Beef Chuck Roast or Pot Roast: Pick up 3 pounds of boneless chuck roast or pot roast (or chuck shoulder pot roast) from the grocery store. It isn’t crucial to have exactly 3 pounds, so no worries if you get a smaller roast.
A larger roast may not fit in the Dutch oven, depending on the size of your pot, although you can cut larger roasts in half or thirds to ensure they fit.
Another cut of beef such as rump will work as long as it is known to be a tender cut of meat with a decent amount of (but not too much) fat marbling.
Vegetables: Yellow Onions, Carrots, and Yukon Gold Potatoes: This combination of vegetables completes the meal by adding carbohydrates and fiber for that cozy comfort food appeal.
Seasonings: Garlic Powder, Onion Powder, Paprika, Sea Salt, and Black Pepper: In order to season the meat to perfection, we need a delicious combination of seasonings.
I find this particular combination works great on all cuts of beef.
Braising Liquid: Beef Broth, Pure Maple Syrup, and Cider Vinegar: Every great pot roast recipe includes some form of broth or liquid to cook the vegetables and the meat.
The combination of beef stock, pure maple syrup, and cider vinegar brings rich beefy flavor with a hint of sweetness and tang to round out the flavors.
Fresh Herbs: Fresh Rosemary and Fresh Oregano: A hint of fresh herbs brings a refreshing rustic flavor to this hearty meal.
I like fresh rosemary and oregano, but you can change up this selection by using fresh thyme or marjoram, omit the fresh herbs, or add in 1 tablespoon of Italian seasoning.
Avocado Oil: In order to sear the beef, we need some quality cooking oil. I like using avocado oil because it has a high smoke point, ideal for cooking at high temperatures. Olive oil can be used instead, but be careful to not heat it to the point of smoking.
There are plenty of ways you can customize this recipe to make it the best pot roast ever. Here are some ideas.
Recipe Adaptations:
- Switch the Yukon gold potatoes out for fingerling potatoes, russet potatoes, or any kind of white potatoes you enjoy.
- Make a double batch of my Dry Rub for Beef for a seasoning blend with more complex flavors and a little spice.
- Use Worcestershire sauce or soy sauce instead of apple cider vinegar.
- Mix in your favorite hearty vegetables at the beginning or part way through roasting. Celery, zucchini, green beans and bok choy are great options. These can be added 2 hours into baking to prevent them from overcooking.
- If you have bay leaves on hand, add 1 bay leaf to the pot and remove it before serving.
- Mix 2 tablespoons of tomato paste into the pot roast liquid if you enjoy a little tomato flavor.
- Add 1/4 cup of red wine to this easy recipe if you enjoy cooking with wine.
Now that we’ve covered the simple ingredients for pot roast, let’s make it in the oven!
How to Bake Pot Roast in the Oven:
Chop the carrots and potatoes into 2-inch large chunks. Similarly, chop the onion into slices or dice it up. Set veggies aside until ready to use.
Preheat the oven to 300 degrees Fahrenheit.
Remove the beef roast from its packaging and place it on a large plate or cutting board. Use paper towels to pat off any excess moisture.
In a small bowl, combine the seasonings (garlic powder, onion powder, paprika, sea salt, and black pepper).
Sprinkle all of the seasonings over the full roast, making sure to get the sides too. Use your hands to gently pat the seasonings into the meat.
Heat a large thick-bottomed pot such as a large Dutch oven over medium-high heat and add enough avocado oil to coat the surface, about 2 to 3 tablespoons.
Allow the pot to heat up until it is sizzling hot. If you’d like, you can test the heat by carefully flicking a tiny amount of water at the oil. If it sizzles and evaporates quickly, it is ready.
Note: If you don’t own an oven-safe pot with a lid, you can sear the beef in a regular skillet and transfer everything to a roasting pan and cover with aluminum foil.
Carefully place the beef roast in the pot and sear for 2-3 minutes per side, until a golden brown crust forms on both sides. Transfer the meat to a large plate while you’re preparing the rest of the recipe.
Scrape the browned bits off the bottom of the pan and add a little more avocado oil if need be.
Add the chopped onions to the pot and sauté for a few minutes, until fragrant.
Add the chopped Yukon potatoes and carrots and stir well.
Transfer the seared meat back into the pot with the vegetables.
In a measuring cup or mixing bowl, stir together the beef broth, pure maple syrup, and cider vinegar. Pour this braising liquid into the pot with the meat and vegetables.
Remove the leaves from the fresh sprig of rosemary and fresh oregano and add them to the pot.
Cover the pot with its lid and place it in the preheated oven. Note: You will likely need to move the oven racks to higher or lower shelves to accommodate the height of the pot.
Bake pot roast at 300 degrees F for 3 to 4 hours or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit and is fork tender.
To check the internal temperature, insert a instant-read thermometer into the thickest part of the roast and wait until the numbers stop moving to get an accurate read.
If you prefer your carrots and potatoes less soft, you can add them to the pot 1 hour into the cooking process as opposed to having them cook the full 3 hours. I like soft vegetables, so I toss everything in the pot to bake the whole time.
Remove the pot roast from the oven, cut the meat into chunks and serve pot roast and vegetables in large bowls or plates with the pan juices drizzled on top.
Store leftovers in the same pot you used to prepare the pot roast or in an airtight container in the refrigerator for up to 5 days.
Pot Roast Gravy:
If you enjoy gravy with your pot roast, I recommend making a batch of gravy separate from the roast as there won’t be a lot of drippings available to make it. You can make homemade gravy or use a packet of store bought gravy. I personally skip the gravy because I’m not into it.
How Long To Cook Pot Roast in the Oven:
At 300 degrees F, a 3-pound pot roast will require between 3 and 4 hours of cook time. The final cooking time depends on the size of the roast and its temperature going into the oven (i.e. whether the roast was chilled or started at room temperature).
The meat is best when it has reached an internal temperature of around 200 degrees Fahrenheit, so base the total cooking time off of the temperature of the meat. This ensures the connective tissues has time to soften so that the tender beef is the best texture.
The next time you find yourself wondering what to make for dinner, toss this oven roasted pot roast into the oven! You’ll love how amazing your house will smell and the end result is bound to impress.
Ideal for special occasions or just any weeknight meal, this oven pot roast recipe results in the best beef for feeding a crowd. We transform inexpensive cuts of beef into an amazing braised beef dish that will surely impress your family and friends.
You may just make this oven-baked chuck roast your new go-to recipe for pot roast!
If you love hearty meals made in the Dutch oven like this, also try out these reader favorites.
More Hearty Dinner Recipes:
- American Beef Goulash
- One-Pot Mediterranean Chicken and Rice
- Ground Turkey Soup with Rice
- Beef Noodle Stew
- One-Pot Creamy Chicken and Potatoes
A classic pot roast recipe, coming right up!
Oven Baked Pot Roast
Ingredients
- 2-3 Tbsp avocado oil
- 3 pounds boneless beef chuck roast or pot roast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp paprika
- 1.5 tsp sea salt
- ½ tsp black pepper
- 1 yellow onion sliced
- 1 ¼ lbs yukon gold potatoes chopped*
- 4 large carrots chopped
- 2 cups beef broth
- 1 Tbsp pure maple syrup
- 2 tsp cider vinegar**
- 1 sprig rosemary
- 1 sprig oregano
Instructions
- Chop the carrots and potatoes into 2-inch large chunks. Similarly, chop the onion into slices or dice it up. Set veggies aside until ready to use.
- Preheat the oven to 300 degrees Fahrenheit.
- Remove the beef roast from its packaging and place it on a large plate or cutting board. Use paper towels to pat off any excess moisture.
- In a small bowl, combine the seasonings (garlic powder, onion powder, paprika, sea salt, and black pepper). Sprinkle all of the seasonings over the full roast, making sure to get the sides too. Use your hands to gently pat the seasonings into the meat.
- Heat a large thick-bottomed pot such as a large Dutch oven over medium-high heat and add enough avocado oil to coat the surface, about 2 to 3 tablespoons. Allow the pot to heat up until it is sizzling hot. If you’d like, you can test the heat by carefully flicking a tiny amount of water at the oil. If it sizzles and evaporates quickly, it is ready.
- Note: If you don’t own an oven-safe pot with a lid, you can sear the beef in a regular skillet and transfer everything to a roasting pan and cover with aluminum foil.
- Carefully place the beef roast in the pot and sear for 2-3 minutes per side, until a golden brown crust forms on both sides. Transfer the meat to a large plate while you’re preparing the rest of the recipe.
- Scrape the browned bits off the bottom of the pan and add a little more avocado oil if need be. Add the chopped onions to the pot and sauté for a few minutes, until fragrant. Add the chopped Yukon potatoes and carrots and stir well.
- Transfer the seared meat back into the pot with the vegetables.
- In a measuring cup or mixing bowl, stir together the beef broth, pure maple syrup, and cider vinegar. Pour this braising liquid into the pot with the meat and vegetables.
- Remove the leaves from the fresh sprig of rosemary and fresh oregano and add them to the pot.
- Cover the pot with its lid and place it in the preheated oven. Note: You will likely need to move the oven racks to higher or lower shelves to accommodate the height of the pot.
- Bake pot roast at 300 degrees F for 3 to 4 hours or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit and is fork tender. To check the internal temperature, insert a instant-read thermometer into the thickest part of the roast and wait until the numbers stop moving to get an accurate read. If you prefer your carrots and potatoes less soft, you can add them to the pot 1 hour into the cooking process as opposed to having them cook the full 3 hours. I like soft vegetables, so I toss everything in the pot to bake the whole time.
- Remove the pot roast from the oven, cut the meat into chunks and serve pot roast and vegetables in large bowls or plates with the pan juices drizzled on top.
- Store leftovers in the same pot you used to prepare the pot roast or in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
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Hi Julia, this looks absolutely scrumptious! I have tried several of your recipes and they were all hits, so I am very eager to make this. However I prefer lamb to beef. Would this recipe work with 3 pounds of lamb? If so, which part of the lamb should I get? Thanks a lot.