There’s nothing quite like a classic pot roast recipe to bring warmth and comfort to the table. This easy oven roasted pot roast recipe is perfect for special occasions, a cozy Sunday dinner, or anytime you want a hearty, home-cooked meal. Slow cooking at a lower temperature ensures tender meat that falls apart with every bite.

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Why We Love This Pot Roast Recipe

This easy recipe uses simple ingredients to create a flavorful, juicy roast beef with tender vegetables. The long cooking time allows the beef roast to absorb all the rich flavors of the broth and herbs. Whether you use a boneless chuck roast or a rump roast, this method results in a perfectly cooked, fork-tender roast every single time.

Different Cuts of Beef for Pot Roast

Chuck Roast – The most popular choice for pot roast, with plenty of fat and connective tissues that break down during slow cooking, making the meat tender and juicy.
Rump Roast – A leaner option that still turns out fork-tender when cooked at a lower temperature for a long time.
Brisket – Has a rich beefy flavor but requires extra cooking time to soften properly.
Short Ribs (Optional) – Not a traditional choice but can add depth of flavor and tenderness to the roast when slow-cooked.
Round Roast (Bottom or Top Round) – A tougher cut of beef that can be used, but it benefits from extra moisture and a longer cooking time.

No matter which cut you choose, slow cooking in a dutch oven or crock pot at a low heat will give you the best pot roast with tender meat every single time.

Ingredients for Pot Roast

3 tablespoons butter
4-5 lb beef chuck roast
Kosher salt, black pepper, and garlic powder (to taste)
2-3 tablespoons red wine vinegar
1.5 cups beef broth or beef stock
8 oz tomato sauce
2 tablespoons Worcestershire sauce
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried thyme
4-6 russet potatoes, washed and quartered
2 yellow onions, peeled and chopped
3-4 large carrots, chopped (or baby carrots)
4-5 cloves garlic, peeled

beef pot roast with potatoes, carrots and onions in a glass serving dish

How to Make Oven Roasted Pot Roast

Prepare and Sear the Roast

Preheat the oven to 225 degrees F. In a large dutch oven, melt the butter over medium-high heat. Generously season the beef chuck roast with salt, black pepper, and garlic powder. Sear the roast for 3-4 minutes per side until it develops a deep golden brown crust. Remove the roast from the pot and set it aside.

Deglaze the Pot

Reduce the heat to medium and add the red wine vinegar to the pot. Scrape up any brown bits from the bottom of the dutch oven using a wooden spoon.

Prepare the Broth

Pour in the beef broth, tomato sauce, and Worcestershire sauce, whisking them together. Add the bay leaf, dried rosemary, and dried thyme. Return the seared roast to the pot, ensuring it is partially submerged in the liquid.

Add the Vegetables

Place the quartered russet potatoes over the roast, followed by the chopped onions, carrots, and peeled garlic cloves.

Slow Roast in the Oven

Cover the dutch oven with a tight-fitting lid and place it in the preheated oven. Let the roast cook undisturbed for 8 hours. Do not remove the lid during this time, as it maintains the perfect oven temperature for slow cooking.

Serve and Enjoy

After 8 hours, remove the pot from the oven and carefully lift the lid. The roast will be fork-tender, and the vegetables will be perfectly cooked. Transfer the roast and vegetables to a serving dish, spooning some of the flavorful gravy over the top.

Tips for the Best Pot Roast

Always use the right cut of beef. Chuck roast is the best cut of meat for this recipe because it has the right balance of fat and connective tissues, which break down during the cooking process.
Allow the roast to come to room temperature before searing for even cooking.
A meat thermometer should read an internal temperature of at least 195 degrees F for the most tender roast.
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain its juicy texture.
Use a fat separator to remove excess grease from the flavorful gravy before serving.

Alternative Cooking Methods

If you don’t have a dutch oven, there are other ways to make a tender pot roast. A slow cooker is a great option for hands-off cooking—simply sear the roast on the stovetop, then transfer it to the crock pot with the broth, seasonings, and vegetables. Cook on low for 8-10 hours for the best results.

If you’re short on time but still want a tender, flavorful pot roast, try our Instant Pot Pot Roast Recipe for a faster, foolproof meal.

What to Serve with Pot Roast

This complete meal already includes root vegetables, but you can pair it with fresh rosemary dinner rolls or a crisp green salad for extra variety. If you have leftovers, shredded beef roast makes an excellent filling for sandwiches or a hearty stew the next day.

Final Thoughts

This old-fashioned oven-roasted pot roast is a comforting meal that’s perfect for family dinners or special occasions. The slow cooking process creates an incredibly tender roast with a rich beefy flavor. Whether you’re making it for Sunday dinner or meal prepping for the week, this dish is sure to become one of your favorite recipes.