5 from 34 votes
Oven Baked Pot Roast Recipe
This Oven Baked Pot Roast uses a well-marbled chuck roast slow-cooked with classic aromatics including onions, garlic, carrots, celery, and baby potatoes. The combination of beef broth and red wine infuses rich flavor while fresh herbs like thyme, rosemary, and bay leaves deepen the profile. The pot roast becomes tender and fork-ready after several hours in the oven, accompanied by softened vegetables that hold their shape. This recipe appeals for its comforting texture and the practical one-pot method that leaves flavorful juices suitable for making an optional gravy.
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
Servings:
8
servings
Calories:
331 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 331
% 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.