Oven Braised Pot Roast

It’s been about a year and a half since I sat down here at this same computer and started writing a blog post about pot roast.  But that blog post quickly took a turn and morphed into something else.  If you need a good cry, click here to go read it.  It dawned on me the other day that I never did actually share my pot roast recipe recipe and as I whipped it up a couple weeks ago on a rainy Sunday afternoon, I figured I should make good on that promise.

I know a lot of people that think the only way to make a classic pot roast is in a crock pot with a packet of onion soup mix.  There’s nothing wrong at all with that- I make it that way all the time, and we have a great recipe in one of our books for a roast like that.  But if you want something simple, classic, with no instant soup mix, and way quicker than a slow cooker-look no further.

I only use boneless chuck roast when I make pot roast.  I’m very picky about that.  Other cuts of meats are always hit and miss for me and I just don’t think there’s any better cut if you want tender meat.  It’s a flat cut of meat, with plenty of marbling, that looks like the photo above (that’s is a double pack, from Costco).  There’s nothing unusual or surprising about this recipe; it’s about as basic as it gets when it comes to pot roast, but that’s what I love about it.  It’s also very easy to customize.  You can easily mix up the root vegetables, add in a variety of herbs, use red wine with/in place of the beef broth, etc.  Play around with it and I guarantee you’ll find your perfect combo.

Best Pot Roast Recipe

You’ll want a heavy dutch oven for this recipe. Le Creuset and Staub are fantastic high end options (my favorite for roasts is my 7qt matte black Staub), but there are also plenty of great options in a lower budget, like this Lodge Brand one . A good Dutch Oven like this will last a long time and be a workhorse in your kitchen!


  1. Start this recipe by heating your pot to medium-high heat.  Sprinkle your roast on both sides with salt and pepper and add a drizzle of oil to your pan.  Sear both sides for 2-3 minutes until a golden crust develops and then remove from pan and set on a plate or piece of foil like I am. 

Best Pot Roast Recipe

2.  Add another drizzle of oil to your empty pan and add onion and carrots to the pan.  Saute for a few minutes in those browned bits from the meat and all the flavors accumulating on the pan are building the layers of flavor.

Best Pot Roast Recipe

3. Place the roast back in the pan and nestle it down so it’s on the bottom of the pan and most of the veggies are on the top-ish. Add potatoes and some aromatics (ie: a couple sprigs of rosemary and/or thyme).  I love rosemary in particular, and it adds a lot to the finished flavor of the roast, but if you don’t have any fresh herbs, don’t let that stop you from making this- it will still be great without them.

Best Pot Roast Recipe

4. Add one can of beef broth.  Cook it at 300 degrees and time it by 1 hour per pound.  It’s okay if you cook it a little longer than that, but don’t go any shorter.

Best Pot Roast Recipe

5. You can serve it straight from the pot like this, or you can jazz up the juices for a little gravy.  If you’d like to go that route, after the roast is done, Spoon the vegetables onto a platter and cover to keep warm, and set the meat on a cutting board.  Then I strain the fat off the juices in the pan using my favorite fat separator (seriously if you don’t have one of these yet– you need one!)

Best Pot Roast Recipe

From there you can either just thicken the juices with a cornstarch slurry, or use the juices for a traditional gravy recipe you can find, here.  I just thicken the juices because it’s quick and easy.  Make sure to taste and adjust the seasonings though!  The gravy turns out flavorful and silky and delicious.

Best Pot Roast Recipe

I like to serve it like this, with everything in a baking dish, and gravy labeled over.  We serve this with some kind of warm roll or bread and maybe a side salad if I’m feeling like something green out of parental responsibility.

Best Pot Roast Recipe

But mostly, it’s all about a shallow bowl, with gravy pooled up on the bottom that you can slurp up with your roll for the best, most comforting one-dish-meal ever.

Best Pot Roast Recipe

Best Pot Roast Recipe

Oven Braised Pot Roast with Potatoes and Carrots

Simple, perfect, tender pot roast with roasted carrots, potatoes and onions. Perfect Sunday dinner!


  • 3-4 lb boneless chuck roast
  • kosher salt
  • black pepper
  • 2 tablespoons olive oil or butter
  • 3-4 whole carrots cut into 3" pieces or 8 oz baby carrots
  • 1 large onion
  • 1.5 lbs potatoes I prefer baby Yukon Gold or reds
  • 4-5 cloves garlic minced
  • 1 can beef broth
  • 1 1/2 tablespoons Worcestershire sauce
  • desired aromatics: ie couple sprigs rosemary or thyme


  • Preheat oven to 300 degrees.
  • Season both sides of roast with kosher salt and pepper. Heat a large dutch oven on the stove top to medium heat. Drizzle in 1 tablespoon oil or butter and swirl to coat bottom surface of pan. Sear roast for 2-3 minutes on each side, until a nice brown crust forms. Remove roast and set aside on a plate or large piece of foil.
  • Add remaining tablespoon of oil or butter to pan and then add carrots, onion, and garlic. Saute 3-4 minutes, until slightly tender.
  • Add the potatoes to the pan and then place the roast back in the pan and nestle it down so it's near the bottom.  Spoon the veggies around a bit so some are on bottom and some on sides and top. Pour in beef broth and Worcestershire. Place aromatics on top of roast and cover pot with lid.
  • Cook for about 1 hour per pound. It's okay to cook a little longer, but don't do any less.  At the end of cooking time, check quickly to make sure meat easily shreds with a fork.  If not, you may need to extend cooking time.
  • When roast is done, remove meat onto a cutting board and veggies onto a serving dish and cover to keep warm. Strain the fat off the juices (I prefer using a fat separator). You can taste and adjust the seasonings of the juices and serve as is, or return them to the pan and thicken to make gravy (see notes below). I like to serve this in a baking dish with all the veggies on one side and the cut/shredded meat on the other and then drizzle with gravy.


  • Gravy: To make a quick gravy, simply combine 1 tablespoon corn starch with 3 tablespoons water. Bring pan juices to a simmer in the pot and add this mixture just a little at a time (you may not need the whole thing) until gravy is thickened. Adjust seasonings as desired using salt and pepper, more Worcestershire, or additional seasoning.
  • Customize: Feel free to mix up the herbs or add different spices or other flavoring agents. Mix up the root vegetables, or add red wine along with, or in place of, the beef broth.
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. I just re read your post about saying goodbye to your Mom and sobbed buckets for you and Kate too! Sending love your way as I know that hard days still come. My house smells amazing with this roast cooking on a drizzly afternoon. Thanks for sharing a bit of your family history with us.

  2. Hello! This recipe looks so yummy! I plan on making it for our family dinner tomorrow. Quick question….when you say “1 can of beef broth”, exactly how many ounces would that be? I have a carton of beef broth, but I’m not sure how much to use. Thanks for your help!

  3. I don’t think my comment went thru. ? Do you feel like the 6 quart is good for all your cooking? Do you have the bigger one?

    1. Technically all the meat from that particular area is lumped together as “chuck” you can find chuck roast, shoulder steak, boneless chuck roast, chuck shoulder roast, chuck seven-bone roast, or beef chuck arm. All of those should work!

  4. I’ve checked your site daily since you mentioned it so many months ago – thanks for sharing.

  5. I make very similar beef pot roast, except I usually just use water instead of broth. I also save any broth that is not made into gravy and freeze it for cooking. I love having homemade broth for other things like beef and noodles. In fact, I often make beef and noodles with leftover roast and broth. Your recipe looks delicious.