TL;dr: The pot roast is the ultimate Sunday meal where the whole family can indulge in melt-in-your-mouth tender beef, and, best of all, it’s cooked in just one pan. When I have friends or family coming over for more than just a meal — maybe we’ve scheduled game night or watching a football game together — I like to put a pot roast in the oven to cook so while we hang out, there’s an irresistible aroma of slow-cooked goodness wafting through the house.

Cooking a pot roast in an oven is a classic recipe that all can enjoy and one I like using a roasting pan for. It allows for more even heat distribution and creates a beautifully browned and crispy exterior while maintaining a moist interior ideal. A meal that impresses with minimal effort, it’s perfect for family gatherings, Sunday dinners, or any occasion where you want to tantalize taste buds long before the first bite is taken. So the next time it’s your turn to host, preheat the oven, and let the comforting scent of slow-roasting perfection envelop everyone’s senses.

Stats:

Prep Time: 20 minutes Cooking Time: 4-5 hours Serving Size: 6-8 servings

What You’ll Need:

• Cast Iron Skillet: Getting that nice brown sear is easy with Staub’s excellent heat retention properties. A cast iron skillet needs just a little bit of maintenance but lasts a lifetime when cared for properly. This 12-inch version is sizable enough to fit a 3-4lb chuck roast.
• Roasting Pan: A roasting pan is typically large and shallow, which makes it ideal for roasting meats and vegetables in the oven. Its depth allows heat to circulate evenly around the meat to promote uniform browning and cooking and get those delicious browned bits.
• Thermometer: This clever, multi-functional thermometer uses Bluetooth to alert your phone when the meat has reached the perfect temperature. This way you avoid overcooking it, and you can customize each roast to exactly how you want it so it is fall-apart tender.
• Carving Knife: Choose a carving knife with a long, thin blade designed for precision slicing. The length allows for smooth, even cuts through larger pieces of meat without tearing or shredding the meat.
• Cutting Board: Thinking of investing in a cutting board that will live in your forever kitchen? This 12"x18"x1.5" sized board made from American walnut resists shrinking and warping from water exposure, so you know it is built to last.

Ingredients:

• 3-4 lb whole chuck roast (brisket or round roast also works well)
• 2 tbsp olive oil
• kosher salt and pepper to taste
• 1 large onion, quartered
• 3 carrots, peeled and cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, minced
• 4 cups beef broth
• ½ cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 2 bay leaves
• 4 tbsp flour (to make a slurry)

Instructions:

Step 1: Preheat Oven

Set your oven to 425°F.

Step 2: Season the Meat

Pat the roast dry with paper towels and season generously on all sides with salt and pepper.

Step 3: Sear the Roast

Heat olive oil in a cast iron skillet over medium-high heat. Sear the roast on all sides for 4 minutes each until golden brown, then transfer to the roasting pan. This step adds depth of flavor and a rich color to the final dish.

Step 4: Prepare Vegetables

Toss onions, carrots, celery, and garlic to surround the roast in the pan. The vegetables around the meat will cook simultaneously, absorbing the meat's flavors and adding to the meal.

Step 5: Add Liquids and Herbs

Add tomato paste, thyme, rosemary, and bay leaves to beef broth and wine (if using) and pour over the meat.

Step 6: Roast The Meat

Cover the roasting pan with aluminum foil and roast in the oven at 425°F for 30 minutes. Remove the roast, turn it over, re-cover with foil, and return to the oven to roast at 300°F for 3 hours, or until the meat is fork tender. Check with your meat thermometer if the internal temperature has reached 135°F-145°F so you know it’s cooked properly before removing it from the oven.

Step 7: Rest The Meat

Remove the roast from the oven and let it rest on your cutting block for 20-30 minutes before slicing to ensure it's fork tender.

Step 8: Make the Gravy

Remove the bay leaves and any excess juices/broth from the roasting pan and strain fat. Add two cups of beef broth to the juices in a medium saucepan on low-medium heat. In a small bowl, make a flour slurry of four tablespoons of flour and 1/2c of cold water. Stir into the heated juice/broth liquid and whisk for about one to two minutes and simmer till thickened. Serve the sauce alongside the roast beef and vegetables.

Tips:

• A good old chuck roast is ideal for its marbling and flavor, but a brisket (expect more fat and flavor) or round roast can also be used as a leaner protein option.
• Roasting a pot roast in an oven provides a drier heat that creates a crispy exterior, while a Dutch oven will give you a more stew-like, moister result.
• Depending on preferences (and if you’re using a roasting pan without a rack) place some vegetables under the roast to act as a natural rack and add flavor.
• If you don't use wine, simply increase the beef broth by 1/2c.
• For extra flavor, feel free to include additional herbs like smoked paprika or sage.
• Use a meat thermometer to ensure the roast is cooked to your liking. For pot roast, aim for an internal temperature of 145°F or till it falls apart using a fork.
• Switch things up by serving a side dish of green beans or perhaps use turnips, mushrooms parsnips, and russet potatoes (just add them to the roasting pan 1 hour before the roast is done) as accompanying vegetables.
• Store leftover pot roast in an airtight container, ensuring that the meat is completely submerged in its juices or gravy. This helps maintain moisture, prevents drying out, and enhances flavor when reheating. Additionally, label the container with the date to keep track of freshness, and store it in the refrigerator for up to 3-4 days or freeze for longer storage.
• The best part about cooking a pot roast is you usually have leftovers, which means you can whip up everything from a shepherd’s pie and breakfast hash to beef sliders, so nothing goes to waste.

Final Thoughts

Perfecting an oven pot roast recipe using a roasting pan is a culinary skill worth acquiring. It's a method that not only provides a succulent and flavorful centerpiece for your meal but yields a crispy exterior and tender meat, making it a versatile and beloved staple for families looking to enjoy a hearty meal together.

Another benefit to pot roast is that you can pre-buy quality cuts of meat when your grocery store is having a sale and freeze until it is needed. The long cooking time ensures the meat remains juicy so everyone enjoys a cost-efficient, high-quality protein meal packed with nutrition and taste!

If you need any of the tools to make this recipe or maybe something for one of your recipes, reach out to any of the Curated Kitchen Experts. We will make sure you have everything you need to create some magic in your kitchen, too!