Beef Roast in Oven
If you are tired of dry, stringy pot roasts with overcooked mushy vegetables, then you have come to the right place. I’m sharing my best pot roast recipe and all the tips for making perfect pot roast every time that comes out tender and juicy, with the most delicious roasted potatoes, carrots, and a simple brown gravy to pour over the top. It’s just like mom used to make for Sunday dinner except even better with a few little extra flavor boosts! Although this truly is a one-pot meal, we like to serve our pot roast with a fruit salad and dinner rolls with cinnamon honey butter for a special treat.
Why You’ll Love Dutch Oven Pot Roast
Searing the meat caramelizes the edges for a delicious crust that also seals in the juices and really amplifies the meaty flavor. You want the pan to be really hot for the meat to sear rather than steam. Perfect for every occasion. Sunday dinners, holidays, graduations, birthdays, you name it and a pot roast is a great celebratory meal. Make-ahead friendly. Start it in the early afternoon or before you leave for church and it will be ready right on time for dinner a few hours later. Simple pot roast seasoning. When you get the searing technique right, you really don’t need much beyond salt and pepper to season a pot roast, but we like the additional depth of flavor from a couple of sprigs of rosemary and thyme thrown in with the broth.
Oven Pot Roast Ingredients
This is a quick overview of some of the important ingredients you’ll need for this pot roast recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
Beef Roast: Chuck roast is my favorite cut of beef for a pot roast. It’s beautifully marbled with fat, which means lots of flavor, and it will pretty much fall apart by the time it’s done. Round roast or brisket will also work. Brisket is fattier and can be sliced. Round roast is my least favorite because it’s leaner and tends to dry out more easily, but it can be used if that’s the only option available. Carrots: I recommend using whole carrots cut into large chunks rather than baby carrots, which don’t have nearly as good of flavor when roasted. You can substitute parsnips or turnips for carrots. Tomato paste: Adds richness and depth. Garlic & onions: The onions are cut into wedges and sauteed briefly in the same pot where the meat was seared to help caramelize them and bring out their natural sweetness before roasting. Potatoes: Yukon golds are our favorite potatoes to go with pot roast because of their buttery flavor and texture that holds up better than Russets which tend to fall apart.
How to cook Pot Roast in the Oven
Internal Temp for Pot Roast
A pot roast is usually done when it has reached an internal temperature of around 195 to 205°F. This is usually when the connective tissues have dissolved and fat rendered so that the meat is incredibly tender and almost shreds apart.
Tips for making Beef Roast in Oven
Flavor variations: If you want to adjust the flavor profile slightly, consider adding ¼ cup balsamic vinegar or 1-2 Tablespoons of Worcestershire sauce with the broth when deglazing the pan. You can also use 1 cup of red wine to deglaze in place of 1 cup of the beef broth. Add more vegetables: You can stretch your meat and budget by adding more potatoes and carrots per person without increasing the size of the roast. Also, you can add celery or mushrooms with the carrots for even more veggies. Serving with gravy: We like to pour a little of the gravy over the meat before serving with the remaining gravy in a gravy boat on the side. Repurpose leftovers: Leftover pot roast makes great sandwiches or pot pie. Add some frozen peas and thicken the gravy even more with some flour, then combine them in a pie plate (affiliate link) and throw on a pie crust before baking at 375°F for an hour.
How to Store Oven Pot Roast
How to store: Store any leftover pot roast and vegetables in an airtight container for 3-4 days in the refrigerator. Store the gravy in a separate container. How to freeze: Once cooled, freeze leftovers in an airtight container for up to 2 months. They can be frozen with the gravy or separately. How to reheat: Reheat leftover pot roast and vegetables in the microwave or in a baking dish covered with aluminum foil in a 325°F oven for 15 minutes until warm. Reheat gravy separately on the stovetop over medium heat until hot.
Pot Roast in Oven Variations
How to Cook Pot Roast in Slow Cooker
How to Cook Pot Roast in the Instant Pot
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