4.8 from 105 votes
Oven Baked Pot Roast and Gravy
Oven Baked Pot Roast and Gravy is chuck roast seared for a caramelized outside, braised in the oven until tender, and served with pan gravy.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 8 servings
Calories: 363 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pounds center cut chuck roast or 7-blade roast
- salt and pepper
- 2 tablespoons oil
- 4 cups beef stock or broth
- 4 prigs fresh Rosemary
- 5 cloves garlic peeled
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 400 degrees.
- Generously season both sides of the roast with salt and pepper.
- Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.
- Brown the roast on both sides. Remove from the heat.
- Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast.
- Add the rosemary and garlic.
- Cover tightly and place in preheated oven. Cook for 1 ½ hours.
- Remove from oven and allow to stand for 10-15 minutes before slicing.
- To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
- Slice the roast and serve with the gravy.
Cup of Yum
Notes
- The key to a perfect pot roast is in the initial searing. Take your time with this step to make sure you have nice, even browning on all sides of the beef before it goes into the oven.
- Storage and Freezing:
- Leftover roast should be cooled completely and stored in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.
- The key to a perfect pot roast is in the initial searing. Take your time with this step to make sure you have nice, even browning on all sides of the beef before it goes into the oven.
- When braising beef, use just enough liquid to come halfway up the sides of the roast. The roast shouldn't be completely submerged in liquid.
Nutrition Information
Serving
1
Calories
363kcal
(18%)
Carbohydrates
4g
(1%)
Protein
35g
(70%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
376mg
(16%)
Potassium
795mg
(23%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
24IU
(0%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 363
% Daily Value*
| Serving | 1 | |
| Calories | 363kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 376mg | 16% |
| Potassium | 795mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.