The Best Oven Baked Pot Roast
The Best Oven Baked Pot Roast: A Sunday Dinner Tradition
There are few things that are as comforting as a slow-cooked, savory pot roast. And even though I do enjoy a pot roast that has been simmering slowly in a crockpot all day, like this Slow Cooker Pot Roast recipe here, there is just something better about making it in the oven. For me, it is the memories that it holds. My grandma ALWAYS made pot roast in the oven, it was my favorite Sunday dinner! And I can remember smelling it and waiting in anticipation as she would make her homemade breads and desserts while it was in the oven. Oh if only I could have somehow bottled those aromas…but I will settle for the memories! Today my house smells amazing as I am baking this. And I will smile as I think about the woman that had so much to do with molding me into the woman I am today. But enough reminiscing! Let’s make The Best Oven Baked Pot Roast you will ever eat!
Be sure to check out some more great recipes while you are here!
Sheet Pan BBQ Chicken with Potatoes and Green Beans
Easy Chicken and Dumplings in the Crockpot
Hearty Beef Stew on the Stovetop
What Kind of Roast Should I Use?
ANY type of roast will work, but if you want my honest opinion, Chuck Roast is the way to go here. It is one of the tougher cuts of meat, but has wonderful fat marbling. These two elements will make it fall off the bone tender after a long, slow cook. It is also USUALLY cheaper than other cuts, which can really make a difference with today’s grocery prices!
Note* – We buy our beef from a local farmer every year. We buy a half, and will usually yield at least 100+ lbs of meat. We figured out that we spent roughly $3.89/lb last year. That includes roasts, steaks, burgers, ground, and organs! And they will cut it and package it exactly how you want it. If you can afford to make the investment up front, I highly suggest it. Locally sourced meat not only tastes better, but it feels good to help the local economy and to support not just the farmer, but the butcher as well.
Why Oven-Baked Pot Roast?
Cooking pot roast in the oven transforms the meat into a tender, flavorful delight. The low and slow cooking method allows the flavors to meld beautifully. The result? A dish that practically falls apart at the touch of a fork, making it the perfect Sunday dinner. As the roast cooks, the aroma fills the home, inviting everyone to gather in the kitchen, eager for that first bite.
Ingredients Needed:
- 3-5 pound chuck roast, cut into chunks
- Salt and pepper, to taste
- Kinders steak blend seasoning
- 2 tablespoons bacon grease (or oil)
- 2 large onions, chopped
- 5 garlic cloves, whole
- 1 tablespoon tomato paste
- 1 heaping spoonful of Better Than Bouillon, roasted beef flavor (or beef broth)
- 3 cups water
- Fresh rosemary and thyme sprigs
- 1.5 pounds baby potatoes
- 1 pound baby carrots
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Additional 1 cup of water, as needed for gravy
Instructions:
This is just a summary, the full recipe is below. Start by cutting your roast into equal chunks. Season your meat generously with salt, pepper, and Kinder’s steak blend on all sides. This seasoning not only enhances the flavor but also creates a delightful crust when seared. (If you cannot find the Kinder’s seasoning, just use salt and pepper.)
Heat 2 tablespoons of bacon grease in a large Dutch oven over medium-high heat. Once hot, sear the roast chunks on all sides. While searing is not strictly essential, it adds a depth of flavor that simply can’t be achieved otherwise. The caramelization of the meat creates a rich, savory base for your pot roast.
Remove the seared roast and set it aside. In the same pot, add the chopped onion and cook for about ten minutes until softened. Then, toss in the whole garlic cloves and cook for an additional minute. The key here is to develop the flavors; this is where your pot roast begins to shine.
Stir in a large tablespoon of tomato paste and allow it to cook for a few minutes. This step is crucial! Cooking the tomato paste not only mellows its acidity but also enhances its sweetness, which will contribute to the overall depth of flavor in your finished dish.
Mix in the Better Than Bouillon and 3 cups of water (or substitute with beef broth). Add the baby potatoes and carrots. Return the roast to the pot and add in the bay leaves, the sprigs of rosemary and thyme, and cover it with a lid, Bake in a preheated oven at 300°F for about 3 to 4 hours, or until the meat is fork-tender.
Lastly
Once the roast is done, remove it from the pot and shred it. Remove the carrots and potatoes as well. And the bay leaves! Mix together 3 tablespoons of cold water with 3 tablespoons of cornstarch and stir it into the reserved liquid over medium heat until thickened into a rich gravy. Season with salt and pepper to taste if needed.
I love serving this over Creamy Garlic Mashed Potatoes! However, I know that some people don’t like the idea of two types of potatoes. It is good served with pretty much anything! A side salad or some green veggies, like these Texas Roadhouse Style Green Beans are always a good choice. Or just a nice fluffy dinner roll or bread and butter are great options too.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
The Best Oven Baked Pot Roast
Ingredients
- 3-5 lb Chuck Roast, cut into chunks
- Salt and Pepper
- Kinder's The Steak Blend Seasoning if you can't find this, you can omit it or use another steak seasoning blend
- 2 tbsp Bacon Grease or any cooking oil
- 2 Large Onions, roughly chopped
- 5 Whole Garlic Cloves
- 1 tbsp Tomato Paste
- 1 tbsp Better Than Bouillon, Roasted Beef flavor
- 3 Cups Water
- 1 Sprig of Fresh Thyme
- 1 Sprig of Fresh Rosemary
- 1 lb Baby Carrots
- 1.5 lbs Baby Potatoes or just regular carrots, chopped up
- 2 Bay Leaves
- 3 tbs Cornstarch
- 3 tbsp Cold Water
- 1 Cup Water, for gravy
Instructions
- Preheat the oven to 300°F
- Start by seasoning the meat generously with salt, pepper, and Kinders steak blend on all sides.
- Heat 2 tablespoons of bacon grease in a Dutch oven over medium-high heat. Once hot, sear the roast chunks on all sides. While searing is not strictly essential, it adds a depth of flavor that simply can't be achieved otherwise. The caramelization of the meat creates a rich, savory base for your pot roast.
- Remove the seared roast and set it aside. In the same pot, add the chopped onion and cook for about 10 minutes until softened. Add in the garlic and cook for another minute.
- Stir in a heaping tablespoon of tomato paste and allow it to cook for a few minutes.
- Mix in the Better Than Bouillon and 3 cups of water (or substitute with beef broth). Add the sprigs of rosemary and thyme, along with the baby potatoes and baby carrots.
- Return the roast to the pot, cover it with a lid, and bake in the preheated oven about 3 to 4 hours, or until the meat is fork-tender.
- Once the roast is done, remove it from the pot and shred it. Remove the carrots and potatoes and the bay leaves and fresh herbs as well.
- Mix together 3 tablespoons of cold water with 3 tablespoons of cornstarch and stir it into the reserved liquid over medium heat until thickened into a rich gravy. Season with salt and pepper to taste.
How many potatoes? I read recipe twice for amount and it seems to be missing. Please update since want to back this weekend
Hi! The recipe calls for 1.5 lbs of baby potatoes! I hope you enjoy the recipe!
Good reliable recipe. I never cook a pot roast more than 3 hours or it could become stringy.
The gravy is fantastic.
I am happy that you liked it! Thanks for the review 🙂
I’m not sure how it’s going to taste, but I am sure I am going to love it.
I haven’t had anyone not like it yet! I hope you do too!
This is literally my favorite pot roast recipe. Its perfect every time. My family always requests it!
That is amazing Sarah! Thank you so much!
Amazing recipe, super easy. I would forgo the baby potatoes next time and just serve it over mashed potatoes but that is just personal preference. Can’t wait to make this one again.
I am so glad you like it Christine! Thank you for the nice review!
Can this recipe be used in a crock pot?
Yes it sure can! Just cook on low for around 8-9 hours or on high for 6-7!
Hi! I’ve made your recipe once and it was delicious but super thick. Wondering if I add the 1 cup of water at the very end? I don’t see in recipe, thanks!
You can certainly add more water to get it to your liking! 🙂
If using chuck beef cut into pieces, would anything else in the recipe need to be modified?
Nope, it would remain the same!
All I can say is WOW! I have tried pot roast recipes sooo many times (cooked in crock pots) and it’s always dry. For that reason I have shied away. This was so delicious. I cooked it in my New Lodge Dutch Oven for two hours. (My oven seems to cook everything fast.) So glad I tried it. Thank you!
Oh June, that is so wonderful to hear! I am so happy it worked out for you! Thank you for taking the time to leave such a thoughtful review!
Can I use a Rump roast????
Yes you can! It does not have as much fat as a rump roast so it won’t be quite as tender and may take longer to cook, but it will still be delicious!
This was delicious and is a keeper! You have so many great recipes. Thanks for sharing!
Thank you so much Bobbi!
Carmen my family and I love this recipe! We made this tonight for dinner on a rainy day. I used tri tip cut of meat instead of a chuck roast and the meat was so tender and not chewy & dry like a chuck roast will sometimes turn out! Then placed it on a bed of homemade mashed potatoes. One happy family! Thank you for the recipe!
It sounds absolutely delicious, Lauren! I am so happy you and your family loved it! Thank you so much for taking the time to leave a review 🙂