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Perfect Oven Pot Roast

Perfect Oven Pot Roast is comfort food at it's finest. Beef roast, potatoes, carrots and onion cook together in the oven to create a tender, hearty and filling dinner. 
Prep Time15 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 35 minutes
Course: Beef
Keyword: classic pot roast, oven cooked pot roast, perfect oven pot roast, pot roast, sunday dinner pot roast
Servings: 8 -10
Calories: 437kcal
Author: NicholeL


For the Pot Roast:

  • 3-5 lb chuck roast
  • 1 tablespoon olive oil
  • 2 teaspoon each salt and pepper
  • 1 clove garlic minced
  • 1 lb potatoes peeled and quartered
  • 1 cup carrots chopped (or use baby carrots)
  • 1 large onion quartered
  • 2 sprigs fresh rosemary
  • 3 cups beef broth
  • ¼ cup worcestershire sauce

For the Gravy

  • 2 cups juice from cooked pot roast
  • 2 tablespoon cornstarch
  • 2 tablespoon water


For the Pot Roast:

  • Preheat the oven to 350 degrees. Add olive oil to a Dutch Oven or oven safe pan with a lid and place over medium high heat on the stove.
  • Season all sides of the chuck roast with salt and pepper. Place the roast in the pot and sear on each side for 3-4 minutes.
  • Remove the roast from the pan and set on a plate. Add the garlic to the pot and cook for 2 minutes, just until fragrant.
  • Pour 1 cup of beef broth into the pot and use a wooden spoon to scrape up any garlic or bits of beef that may have stuck.
  • Place the roast back into the pot and add the potatoes, carrots and onions around it. Add the rosemary, remaining 2 cups of broth and worcestershire sauce.
  • Put the lid on top and place the dish in the oven. Cook for 3 hours or until the beef is fork tender and falling apart.
  • Remove the roast to a large plate or platter. Shred the roast with a fork.

For the Gravy:

  • Transfer 2 cups of the cooking liquid (add additional beef broth if you don't have enough) to a small saucepan over medium heat.
  • Dissolve cornstarch in water in a small bowl.
  • Pour into the saucepan and whisk, frequently until the mixture thickens into a gravy. Season with additional salt and pepper if needed.
  • Serve the shredded beef with the potatoes, carrots and onions. Pour the gravy on top.


Pot Roast can also be prepared in the slow cooker. Follow steps 1-4 then transfer the beef roast and cooking liquid to a slow cooker. Arrange potatoes, carrots and onions around the roast. Pour in additional broth and worcestershire sauce. Cook on low for 8-10 hours.
Instant Pot Preparation: Add olive oil to Instant Pot and turn onto saute function. Sear the meat on all sides. Remove roast, add garlic and once fragrant, deglaze the pan by adding in the beef broth and scraping up any browned bits. Return the roast to the Instant Pot. Pour in the remaining broth and worcestershire sauce. Cook on manual for 50 minutes. Allow pressure to release naturally. Remove roast. Add potatoes and carrots to Instant Pot. Cook on manual for 5 minutes. Quick release.


Serving: 8 | Calories: 437kcal | Carbohydrates: 11.1g | Protein: 58.4g | Fat: 16g | Saturated Fat: 5.4g | Cholesterol: 172mg | Sodium: 977mg | Fiber: 1.2g | Sugar: 3.9g