Oven Baked Pot Roast

Name: Oven Baked Pot Roast
Prep time: 25 min
Cook time: 3 h 20 min
Total time: 3 h 45 min
Yield: 6 Servings
Ingredients: 2-3 Tbsp avocado oil; 3 pounds boneless beef chuck roast; 1 Tbsp garlic powder; 1 Tbsp onion powder; 2 tsp paprika; 1.5 tsp sea salt; ½ tsp black pepper; 1 yellow onion; 1 ¼ lbs Yukon gold potatoes; 4 large carrots; 2 cups beef broth; 1 Tbsp pure maple syrup; 2 tsp cider vinegar**; 1 sprig rosemary; 1 sprig oregano

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
3 hrs 25 mins
Total Time
3 hrs 45 mins
Servings
6 Servings
Calories
534 kcal
Course
Main Course
Cuisine
American

Oven Baked Pot Roast

Winston Blankenship

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This easy baked pot roast recipe results in flavorful, tender meat, delicious carby vegetables and amazing broth for a complete one-pot meal. Make it for special occasions or any weeknight!

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Ingredients

Servings

2-3 Tbsp avocado oil
3 pounds boneless beef chuck roast or pot roast
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp paprika
1.5 tsp sea salt
½ tsp black pepper
1 yellow onion sliced
1 ¼ lbs Yukon gold potatoes chopped*
4 large carrots chopped
2 cups beef broth
1 Tbsp pure maple syrup
2 tsp cider vinegar**
1 sprig rosemary
1 sprig oregano

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Instructions

Chop the carrots and potatoes into 2-inch large chunks. Similarly, chop the onion into slices or dice it up. Set veggies aside until ready to use.
Preheat the oven to 300 degrees Fahrenheit.
Remove the beef roast from its packaging and place it on a large plate or cutting board. Use paper towels to pat off any excess moisture.
In a small bowl, combine the seasonings (garlic powder, onion powder, paprika, sea salt, and black pepper). Sprinkle all of the seasonings over the full roast, making sure to get the sides too. Use your hands to gently pat the seasonings into the meat.
Heat a large thick-bottomed pot such as a large Dutch oven over medium-high heat and add enough avocado oil to coat the surface, about 2 to 3 tablespoons. Allow the pot to heat up until it is sizzling hot. If you’d like, you can test the heat by carefully flicking a tiny amount of water at the oil. If it sizzles and evaporates quickly, it is ready.
Note: If you don't own an oven-safe pot with a lid, you can sear the beef in a regular skillet and transfer everything to a roasting pan and cover with aluminum foil.
Carefully place the beef roast in the pot and sear for 2-3 minutes per side, until a golden brown crust forms on both sides. Transfer the meat to a large plate while you’re preparing the rest of the recipe.
Scrape the browned bits off the bottom of the pan and add a little more avocado oil if need be. Add the chopped onions to the pot and sauté for a few minutes, until fragrant. Add the chopped Yukon potatoes and carrots and stir well.
Transfer the seared meat back into the pot with the vegetables.
In a measuring cup or mixing bowl, stir together the beef broth, pure maple syrup, and cider vinegar. Pour this braising liquid into the pot with the meat and vegetables.
Remove the leaves from the fresh sprig of rosemary and fresh oregano and add them to the pot.
Cover the pot with its lid and place it in the preheated oven. Note: You will likely need to move the oven racks to higher or lower shelves to accommodate the height of the pot.
Bake pot roast at 300 degrees F for 3 to 4 hours or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit and is fork tender. To check the internal temperature, insert a instant-read thermometer into the thickest part of the roast and wait until the numbers stop moving to get an accurate read. If you prefer your carrots and potatoes less soft, you can add them to the pot 1 hour into the cooking process as opposed to having them cook the full 3 hours. I like soft vegetables, so I toss everything in the pot to bake the whole time.
Remove the pot roast from the oven, cut the meat into chunks and serve pot roast and vegetables in large bowls or plates with the pan juices drizzled on top.
Store leftovers in the same pot you used to prepare the pot roast or in an airtight container in the refrigerator for up to 5 days.

Notes

*about 6 medium-sized yukon gold potatoes
*about 6 medium-sized yukon gold potatoes
**Soy sauce or Worcestershire sauce works here too
**Soy sauce or Worcestershire sauce works here too

Nutrition Information

Show Details

Serving 1Serving (of 6) Calories 534kcal (27%) Carbohydrates 42g (14%) Protein 54g (108%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 695mg (29%) Potassium 605mg (17%) Fiber 7g (28%) Sugar 17g (34%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 534 kcal

% Daily Value*

Serving	1Serving (of 6)
Calories	534kcal	27%
Carbohydrates	42g	14%
Protein	54g	108%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	695mg	29%
Potassium	605mg	13%
Fiber	7g	28%
Sugar	17g	34%