Beef Pot Roast

Beef Pot Roast

Teresa 0

"This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."

Ingredients 2 h 20 m {{adjustedServings}} servings 551 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 41.9 g
  • 64%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Tips & Tricks
Peppercorn Roast Beef

See how to make juicy, pepper-crusted tri-tip roast beef.

All-American Roast Beef

Tying the roast, and cooking at high heat, ensure even roasting.

Rate recipe

Your rating


Reviews 408

  1. 515 Ratings


I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic powder, and a little italian seasoning. Make sure you sear the meat well, but not burned. After searing, I put the onions in the pot with a diced bell pepper, a few cut up baby carrots, a can of sliced mushrooms, a dash of Worcestershire, and half a can of beef broth. I let it come to a boil, then put the roast back in the pot and put it in the oven. Last thing was to thicken the liquid with a little flour. This pot roast tasted so homemade, my husband and daughter cleaned up for me! Make sure that you add some type off liquid (broth, wine, water, or combination), otherwise yours will be very dry. Hope this helps, I now have a pot roast recipe!!!


My husband said, "He couldn't have ordered a better meal in a restaurant." Given my lacking culinary abilities and his finicky palate, this was quite the compliment! This recipe makes a beautiful presentation and the juices and onion and garlic makes it's own gravy/sauce. The key to it not coming out dry (as one reviewer complained) is searing the meat for the full 4 minutes on each side. I set the kitchen timer and left it alone. Also do not add salt (just like the recipe states) until the meat is seared. This keeps the juices from running. I was also able to use a less expensive piece of meat and it turned out fabulously!

Mindy Beller

This is one of the first recipes I found on several years ago and I've been making it ever since. My recommendation: DON'T CHANGE ANYTHING. When people complain that it's tough, but they added water, it's their own fault! Don't add water or broth. Don't add potatoes or carrots. Don't even change the amounts on the salt and pepper. Just do exactly what the recipe says and you will be happy with the results! I always am...but when I don't follow it exacyly, I'm disappointed.