Easy Pot Roast - Slow-cooked oven pot roast recipe. Fork tender meat with a rich, garlicky au-jus that's perfect for Sunday dinner. So delish!
From the beginner home cook to the seasoned foodie, you can't go wrong with this easy, fool-proof recipe. We'll give you step-by-step instructions and all our best tips and tricks that'll help you make the perfect roast every time.
This traditional pot roast recipe is the ultimate comfort food served with mashed potatoes and gravy. It's also great with red potatoes and baby carrots, or a creamy parmesan risotto.
For more delicious dinner recipes, be sure to check out our Swedish Meatballs, Bison Meatballs, German Spaghetti, and don't miss The Best Grilled Ribeye.
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Make this tasty recipe when the thought of savory comfort food at the end of the day sounds good. After it has been in the oven for a while, the whole house will begin to fill with its wonderful aroma and your family will start wandering into the kitchen wondering what you're making.
Why This Recipe Works
The secret to this recipe ...is in searing the meat. Searing the meat produces all the flavors and aromas that you crave in beef by a chemical reaction called The Maillard Reaction. So for all the rich flavors and aromas, crank up the heat and get a good, dark sear on your beef.
"The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors."
An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor
Ingredients For Pot Roast
All you need for this easy roast recipe is a few simple ingredients you can get at any grocery store.
- extra virgin olive oil - May substitute any neutral flavored oil, like canola oil.
- beef chuck roast - May substitute a flavorful meat like a rump roast or brisket.
- kosher salt
- yellow onions - Cut each onion crosswise into 4 equally thick slices.
- garlic - Smashed and peeled. May substitute garlic powder.
- beef broth - Enough to almost cover the roast. Serves as the braising liquid. May substitute cup of water or two and a few beef bouillon cubes.
- ground black pepper
What Kind of Pot Should I Use
It is best to use a heavy-bottomed pot that is both stovetop and oven-proof, like a Le Creuset Dutch Oven. If you don't have one, two pots will work. You can use a frying pan to sear the meat on the stovetop, and a roasting pan for the oven. We love to use a disposable roasting pan and some foil to cover. They make cleanup so much easier!
How To Make Pot Roast In The Oven
For best results, follow these easy step-by-step instructions.:
Preheat oven to 325 degrees F.
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- Season and Sear Meat. Add olive oil to the bottom of the pot and preheat it over medium-high heat. Preheat the oil until it is hot and shimmering.
Once the oil is hot, place the roast in the bottom of the pan. You will hear it sear as it touches the hot oil. If you don't, take it out of the pan immediately and try again when the oil is hotter.
After the meat has a good amount of brown sear on it, flip it over and sear the other side. I do this with two pairs of kitchen tongs. - Add Onions. After the second side has browned, lift one side of the roast with kitchen tongs, and layer ½ inch slices of onion under the roast.
- Add Broth and Garlic. Next, add the beef broth. Use enough broth to almost cover the roast, leaving approximately ¼ inch of the top of the roast exposed. Then toss in whole cloves of peeled and crushed garlic. Put the lid on the pot and it'll be ready for the oven.
- Slow Roast. Place the roast in a preheated 325°F oven and slow roast it for about approximately 6 hours (4 hours in a convection oven). The roast is done when you can pull it apart with a fork and there is a lovely, dense, garlicky au-jus in the bottom of the pot.
Pro Tips for Perfect au Jus
Don't Open The Lid. Taking the lid off releases all of the steam contained in the pot causing an exponential increase in evaporation of the broth and juices that will become the au jus.
How to Check The Evaporation. Lift the covered pot from the oven and give it a slight left-to-right movement so you can feel the amount of au jus in the pot. There will be a big difference in the weight of the pot when you first set it in the oven when compared to when it is almost done cooking. You'll learn to "feel" when the roast is done. First timer? No worries. Just take the roast out at 6 hours and it will be delicious.
Want to make a thicker, flavorful gravy instead? Head on over to our Simple Gravy Recipe for easy step-by-step instructions for a delicious brown gravy you're sure to love.
Cooking Method Variation. This tasty recipe will work with these other cooking methods:
- Convection Oven - Want to speed up the process? Make this it in a convection oven. A convection oven will speed up the roasting time to approximately 4 hours.
- Slow Cooker - Going to be at work all day? Put a sear on the beef, transfer all the ingredients to a slow cooker set on low, and let the slow cooker work its magic all day. Then you'll have some delicious comfort food ready to eat when you walk in the door!
- Instant Pot - Need dinner ready fast? Follow the Manufacturer's instructions and make this easy recipe in an Instant Pot. It'll be ready in a fraction of the time.
Recipe FAQ's
Roast - Meat that has been placed on a rack in a roasting pan in the oven so as to keep the meat separate from any juices that are released during the cooking process.
Pot Roast - Meat that is braised, or partially submerged in a broth while it cooks in the oven.
The best cut of meat to roast is a fatty cut, like beef chuck roast or beef brisket. A fatty cut of beef brings so much flavor and will it be fork-tender if cooked properly. A lean cut of beef will not pull apart with a fork.
A tough roast is usually the result of undercooking. For best results, slow cook beef roast until the tough connective tissues have had enough time to break down and the meat it becomes fork-tender.
You can, but I wouldn't. Carrots and potatoes can be added before it is put in the oven, but not during the cooking process.
Adding them during the cooking process will release the steam from the pot, increase the rate of evaporation of the cooking liquid, increase the cooking time, the quality of the au jus, and the flavor of the meat itself.
Note that if the carrots and potatoes are added at the beginning of the cooking process, they will be a little mushy by the time it is finished, but still delicious.
Serving Suggestions
We love to serve this easy roast with mashed potatoes and its own garlicky au jus, or a flavorful pan gravy made with our simple gravy recipe. Both are so delicious!
It's as easy as that! We hope you enjoy our super simple, super tasty recipe for the very best pot roast every time! It's the perfect meal for days when your're craving comfort food. Try it and let us know how you like it. We'd love to hear from you! Try it and let us know how you like it. We'd love to hear from you!
xo ~ Seanna
Watch How to Make It
What To Serve With It
- Simple Gravy Recipe Without Milk - Elevate your meal with this dairy-free gravy recipe made from pan drippings. This flavorful pan gravy is made with simple ingredients and can be ready in 5 minutes.
- Creamy Mashed Potatoes - These delicious and creamy mashed potatoes are a tasty side dish everyone will love. Prep in 30 min, ready in an hour.
- Garlic Breadsticks - Soft and chewy, these buttery, homemade garlic breadsticks are super tasty and easy to make. They are the perfect addition to any meal. So delicious!
What To Do With Leftover Pot Roast
Have any leftovers? Head over to our Pulled Pork Sliders Recipe and make pot roast sliders by substituting beef for pork.
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📖 Recipe
Easy Pot Roast Recipe
Equipment
- Dutch oven
Ingredients
- ¼ cup olive oil extra virgin
- 4-5 lbs beef chuck roast or beef brisket
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper ground
- 2 yellow onions cut each onion crosswise into 4 equally thick slices.
- 5 garlic cloves. smashed and peeled.
- 1 quart beef broth enough to almost cover the chuck roast.
Instructions
Preheat oven to 325°F.
- Season and Sear. Take the chuck roast out of the package and dry each side with paper towels so that the meat will sear well. Moisture needs to be dried off of the meat or it will steam instead of sear. The browning of the meat is a flavor booster. Season. Season both sides of chuck roast liberally with kosher salt. Add ¼ Cup of Extra Virgin Olive Oil to cover the bottom of the Dutch oven or oven-proof pot. Then, turn the stove top heat or flame to high. (See Note below). Sear. Sear the meat on both sides.Caution - Dutch Oven should not be heated dry without at least oil in the bottom and sear meat at a medium temperature.¼ cup olive oil, 4-5 lbs beef chuck roast, 2 teaspoons kosher salt, ¼ teaspoon black pepper
- Add Onions. When meat is browned, use kitchen tongs to place thick slices of onion underneath the meat to act as kind of a rack for the roast.2 yellow onions
- Add Broth and Garlic. Next, add enough beef broth to just about cover the meat. Sprinkle the top with ground black pepper and toss in the garlic.1 quart beef broth, 5 garlic
- Cover and Roast. Cover the pot with a lid or foil. Put roast into the oven and leave it there for a good long time! Approximately 6 hours in a regular oven or 4 hours in a convection oven.
- Check for Doneness. The roast is done when you can pull it apart with a fork and there is a lovely, flavorful, dense broth of caramelized onions in the bottom of the pan.
Video
Notes
Note regarding proper use of Dutch oven
Never heat an empty Dutch oven! Always cover the entire bottom of the Dutch oven with cooking oil or fat, BEFORE you turn on the heat. Doing this will protect the enamel on your Dutch oven! Remember, Add Oil THEN Heat!Nutrition
Did you love this recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment. THANK YOU!! Follow Seanna's Kitchen and share this recipe with your friends on Facebook, Instagram, and Pinterest, and subscribe to my Newsletter for ALL the latest recipes! We'd love to hear from you!
Rachel
Loved this recipe thank you xx
Seanna Borrows
So great to hear! Thanks so much Rachel!
Will
Excellent!
Seanna
Thank you my son! 😘
Russ B
Incredibly tender and flavorful. ALWAYS want "seconds"!
Seanna
Thank you! I'm so happy you like it. You're the best!
Lisa Hatfield
The BEST pot roast recipe. You are right, browning the meat makes all the difference. Great recipe Seanna.
Seanna
Thank you so much Lisa! I really appreciate your kind thoughts!