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The Best Oven Baked Pot Roast
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The Best Oven Baked Pot Roast

Slow cooked to perfection, this Oven Baked Pot Roast is sure to become a family favorite!
Course Dinner, Lunch
Cuisine American
Keyword Chuck Roast, oven baked pot roast, pot roast, The Best Oven Baked Pot Roast
Prep Time 15 minutes
Cook Time 4 hours
Servings 6

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.