Oven Baked Pot Roast Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
8 servings
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Calories
331 kcal
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Course
Main Course
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Cuisine
Italian
Oven Baked Pot Roast Recipe
Description
The Oven Baked Pot Roast Recipe centers on a sizable boneless chuck roast seasoned and seared to develop a flavorful crust. The roast then slow-bakes enveloped by hearty vegetables such as carrots, celery, and baby potatoes, which sustain their texture during the multi-hour cooking process. The inclusion of both beef broth and red wine serves to tenderize the meat while building a deep, rich sauce enriched further by fresh thyme, rosemary, and bay leaves. The low and slow oven method breaks down connective tissue carefully, producing a moist and tender roast.
After roasting, the dish offers balanced savory flavors from seared meat and aromatic vegetables, with herbs contributing subtle complexity. The juices collected in the Dutch oven make it easy to prepare a slightly thickened gravy to serve alongside. This makes for a complete meal offering substantial protein and vegetables in a single preparation, suited for family dinners or meal prepping larger quantities.
Allowing the pot roast to rest after cooking redistributes juices, maintaining moistness upon slicing. Ensuring the vegetables are cut into large chunks preserves their texture following the long cooking time. The recipe’s moderate oven temperature strikes a balance between thorough cooking and avoiding overcooking the components. This methodical preparation provides a classic representation of a tender baked pot roast with robust savory notes.
Ingredients
For Pot Roast:
- 1 chuck roast 3-4 pounds, boneless
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic
- 3 carrot peeled and cut into large chunks
- 3 talks celery chopped into large pieces
- 1 pound baby potato
- 2 cups beef broth or beef stock
- 1 cup red wine choose a good-quality wine
- 3 prigs thyme fresh
- 3 prigs rosemary
- 2 bay leaf
For Gravy (optional):
- 2 tablespoons water
- 1-2 tablespoons cornstarch use just enough to thicken, or all-purpose flour
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavors.
- Remove the chuck roast from the Dutch oven and set it aside.
- Add the chopped onion, garlic, carrots, celery, and baby potatoes to the same pot. Cook for a few minutes until the vegetables start to soften.
- Deglaze the pot. Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to it. Allow the wine to simmer for a few minutes to reduce slightly.
- Place the seared chuck roast back into the pot, nestling it among the vegetables. Pour in the beef broth and add the fresh herbs (thyme, rosemary, and bay leaves).
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 3 hours for 3-pound chuck roast, or until the chuck roast is fork-tender. For a 4 to 5-pound roast, about 4 hours.
Make Gravy (optional):
- Combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir until smooth to create a slurry.
- Rest Beef and Vegetables: Once the chuck roast and vegetables are cooked, carefully remove them from the pot and set them on a plate to rest.
- Thicken the Broth: Bring the broth in the pot to a gentle boil.
- Add Cornstarch Mixture: Gradually whisk in the cornstarch mixture a little bit at a time into the boiling broth. Continue whisking to prevent lumps.
- Allow the gravy to simmer for a few minutes, stirring continuously, until it reaches your desired thickness. If needed, add extra broth to achieve the consistency you prefer.
- Taste the gravy and adjust the seasoning with salt and pepper as needed.
- Serve the chuck roast sliced or shredded, surrounded by the vegetables, and drizzled with the gravy, or just pan juices.
- Enjoy your delicious chuck roast with gravy!
Notes
- Choose a chuck roast with good marbling to ensure tenderness and flavor through slow cooking.
- Searing the meat before baking enhances flavor by developing a crust that locks in juices.
- Use a low oven temperature around 325°F to allow collagen to break down slowly for tender results.
- Cut vegetables into large pieces so they retain texture despite long cooking times.
- Let the roast rest about 15 minutes post-oven to let juices redistribute and keep the meat moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 348mg | 15% |
| Potassium | 828mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3926IU | 79% |
| Vitamin C | 15mg | 17% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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