Simple Beef Pot Roast

95 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 30 m
Chef John
Recipe by  Chef John

“This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
  3. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
  4. Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Share It

Reviews (95)

Rate This Recipe
Becky
80

Becky

After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum.

SamsMom
66

SamsMom

Excellent! A crock pot pot roast afficiando, this was my first attempt at an actual oven baked pot roast. I'm used to using quite a bit of liquid, so I wasn't too sure about this. Delicious!!!! I made a couple of minor adjustments...seasoned the meat with seasoning salt and Monterey Steak for flavor. Added sweet potato chunks and whole "new potatoes" to the veggies. (I had a 2 lb roast so there was plenty of room). Threw two whole cloves of garlic on top of the meat. The veggies melted together into the most sensational "mush", it was heavenly....the meat was juicy and tender. Definately deserves 5 stars!

sarahsuze
55

sarahsuze

This was simple and full of flavor. I didn't need any beef stock and the meat was just melt in your mouth! I have been looking for a good pot roast recipe for many, many years. Thank you soo much!! Looks like I found it!

More Reviews

Similar Recipes

Slow Cooker Pot Roast
(475)

Slow Cooker Pot Roast

Beef Pot Roast
(376)

Beef Pot Roast

Slow Cooker Beef Pot Roast
(318)

Slow Cooker Beef Pot Roast

Perfect Pressure Cooker Pot Roast
(192)

Perfect Pressure Cooker Pot Roast

Best Ever Slow Cooker Italian Beef Roast
(57)

Best Ever Slow Cooker Italian Beef Roast

Mexican Pot Roast
(31)

Mexican Pot Roast

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 507 cal
  • 25%
  • Fat
  • 39.2 g
  • 60%
  • Carbs
  • 5.6 g
  • 2%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slow Cooker Beef Pot Roast

>

next recipe:

Pot Roast with Balsamic Onions