How To Cook Pot Roast In The Oven

A nicely baked pot roast is what we all need to fulfill the stomach and tastebuds. Since this is a combination of several ingredients so first gather those ingredients and then the required tools.

So, let's look at the ingredients and tools to make pot roast in the oven: 

Beef chuck

This is the highlight of the pot roast. Beef chuck is cut from the shoulder part with pretty good fat which is a good fit for pot roast. As the heat increases, the fat melts making the meat tender and juicy. 

So, buy freshly cut beef chuck from the nearest meat shop and ensure it has some level of fat then you'll be able to achieve that tender and flaky meat when baked. The same beef chuck can be used for steak recipes too. 

Choose the meat with bone-in or boneless, as bone-in has marrow which infuses more richness to the dish while the boneless is easy to roast and still tastes flavorful when cooked properly. 

Oil

Oil adds moisture to the pan as a result it prevents the ingredients from sticking or burning while sauteing them. This also develops a flavorful crust. Use olive oil or any vegetable oil that is accessible to you because all oils do the moisturizing work well. 

Vegetables

Fresh vegetables also bring various flavors to the roast and also fill the dish with some essential nutrients. You can include veggies like carrots, potatoes, celery, or any you like to add to this meal.

Carrots add a subtle sweet flavor while the potato gives the earthy feeling when both veggies go into a meal this surely enhances the flavors in a better way.  

Onions and Garlic

These ingredients give a sweet and flavorful aroma to the pot roast. Onion has that sweet and slightly spicy aroma and garlic leaves a subtly sharp flavor and, these when combined take the dish to a new level.

So, use some garlic cloves and onions. In case fresh ones are not in stock, you can use the powdered ones. They also do the work. 

Salt and Black Pepper

Salt brings lively flavors to the dish and makes any boring or dull meal a flavorful one. So, use kosher salt or sea salt. On the other side, black pepper is known for its hot taste so if you like the pot roast to be slightly hot and sharp then go for it. Use these seasonings based on the taste. 

Beef Broth

This flavorful liquid serves as the base for braising and keeps the meat juicy while you make the base for the gravy. In place of beef broth, you can also use chicken or pork stock or even vegetable broth work as well. If none of these are in your kitchen, plain water can be used. 

Wine

Wine is basically an alcohol that has acidic content so when we use this in pot roast gives deep flavors that elevate the overall taste. A red wine- cabernet sauvignon or merlot, is suitable as it won't add any sweetness. 

Herbs

Fresh herbs impart an aromatic pleasing aroma that literally makes us drool. Bay leaves and rosemary is some of the good paring to bring that aroma to the pot roast. Use any fresh herb that is easily available for you.

Tools Needed

• Dutch Oven
• Tongs
• Cutting board and knife
• Oven mitts
• Measuring spoons and cups
• Serving plate and bowl

This oven-baked roast method demands longer hours of cooking time. However, they result is well worth the time and effort. For a quick cook, you can follow the pot roast in instant pot method as well.

So, let's look at the instructions and make homemade pot roast in the oven.

Ingredient Measurements

• Beef chuck: 3 pounds, boneless
• Salt: 2 teaspoons (adjust to taste)
• Black pepper: 1teaspoon
• Oli: 2 tablespoons
• Onions: 2 large, sliced thinly
• Garlic: 3 large cloves, crushed
• Red wine: 1 cup
• Tomato paste: 1 tablespoon
• Beef broth: 2 cups, unsalted
• Carrots: 3-4, peeled, cut into large chunks
• Potatoes: 3-4, cut into chunks
• Bay leaves: 2
• Rosemary sprig: 1

Step 1: Preheat the Oven

Very firstly, set the oven for heating before even moving to the ingredients. An ideal temperature for an oven to preheat is 300°F so make sure the internal heat reaches this much hotness. This creates a heated atmosphere inside the oven and helps cook the roast a bit more quickly than no preheated one. 

Step 2: Season the Meat

Unpack the freshly bought beef chuck and put it on a plate. The meat usually has some oils or moisture on the outside layer so we'll wipe that off using paper towels. This will make the meat dry and seasonings also stick well.

Let's season the meat by sprinkling salt and black pepper. Pierce the meat with a fork randomly, this allows the seasonings and broth to get into the meat and make it more flavorful.

As for a spicy taste, you can consider adding paprika. So, coat the beef chuck evenly with those seasonings, and feel free to add any if you want to since the more the seasonings, better the flavors. 

Step 3: Heat the Dutch Oven

Once the meat is seasoned properly, place the Dutch oven on the stove by wiping off its inner surface with a paper towel. Let the pot heat and when it does pour some oil and let it also heat. 

When the oil becomes thin in texture or you see slight smoke coming out of it, know that it is time to proceed to the next step. 

Step 4: Sear the Meat

Put the seasoned meat in the Dutch oven carefully, you can use tongs to do this. Sear the one side of the meat for about 3-5 minutes or until the brown crust builds.

After one side, switch that side to the other side and cook for another 3-5 minutes. By the time the brown crust develops, the seasoning enters the meat and brings deep flavors. 

Step 5: Saute the Onions and Garlic

Remove the beef chuck from the pot and put it on a plate then move towards sauteing the aromatics. Before that, peel off the skin of garlic and onions then rinse the onions thoroughly. Crush the garlic cloves and slice off the onions thinly.

Now, toss them into the pot if needed pour some oil and allow it to heat before adding them. Frequently move the ingredients using tongs and cook them for 3-4 minutes. First, add the onions and stir a few times then toss garlic too. 

Step 6: Deglaze the Pan 

After sauteing the ingredients for 3-4 minutes, pour red wine into the pot and scrape up the browned bits from the surface using a wooden spatula. Simmer it for 2-3 minutes or until the wine reduces a bit creating a thick texture. 

Step 7: Put Back the Roast and Veggies

It is time to place the beef chuck in the deglazed pot and also arrange the carrots and potatoes by chopping them in a desired shape. 

Fill the veggies and roast with beef broth until they submerge partially. We also have bay leaves and rosemary sprigs so top them to the roast.

Step 8: Roast

Cover the Dutch oven with its lid, place that inside the preheated oven, and allow it to bake for 3-4 hours. This slow cooking breaks down the tight meat and raw veggies, that way seasonings also get absorbed properly making the meat tender and flavorful.

Besides this oven cooking, the pot roast in slow cooker method yields more deep and tasty flavors but the cooking time will be more than the oven ones. 

It is important to check the dish every hour because the liquid could get too low and if needed add a bit more broth. This ensures proper cooking and doesn't burn the meat and the veggies. 

Step 9: Check for the Doneness

Soon after the recommended baking time ends, open the oven and try to split the meat using a fork. If the meat shreds easily, know the pot roast is ready. Otherwise, it needs more time to cook properly.

Step 10: Serve 

In case of cooked pot roast, remove the dutch pot from the oven and leave it to rest for 10 minutes uncovered. Then, proceed to serve it on a plate. You can make cornbread, rice, or your favorite sides then enjoy it with the pot roast. Store the leftover roast in the refrigerator for future use. 

A tender and gravy-filled pot roast is everyone's ultimate goal but not all can achieve this perfect texture. As it demands certain hours of cooking time and when we are not aware of how long to cook can lead the pot roast to be below than our expectation. 

So, here's a general guide on the cooking time: 

Oven Baked

• Pan-searing the meat: 4-5 minutes on each side
• Oven roasting: 3-4 hours

Slow Cooker

• Pan searing the meat: 4-5 per side
• Cooking: 8-10 hours on low setting, 5-6 hours on high setting.

Instant Pot

• Pan searing the meat: 4-5 minutes per side
• Cooking: 60-80 minutes
• Pressure release time: 10-15 minutes

In case you have a leftover pot roast, then these storage ideas are all you need. Pot roast would go bad if left on the counter for longer hours so to avoid this, simply store it in the refrigerator or freezer. Let's look at the detailed process and follow a storing technique that suits your goal: 

Refrigerating

• This method is a good fit for storing the pot roast for up to 4-5 days. 
• First, cool the pot roast after baking is done and do this for an hour or until the meal cools completely. In case of any warmth left in the meal, bacteria might grow leading to spoilage.
• Once it cools, separate the juice and meat portions as it will prevent any sogginess in the meat. 
• Now bring two airtight containers and fill one with juice and another one with meat and veggies. 
• Cover the containers with their lids and do it tightly so that the air can't get into the jar. 
• Since the preparation things are done, we'll place the containers inside the refrigerator and choose a spot that is the coolest there so that the pot roast stays fresh for days.
• Avoid the place close to the refrigerator's door as the temperature around there fluctuates more frequently due to the opening and closing of the door. 
• Make sure the internal temperature is maintained at 37°F or lower but not above that. The slightest changes in the temp can spoil the roast so keep an eye on that thing too. 

Freezing

• This one is ideal for keeping the pot roast edible for up to 2-3 months, beyond this time it is not advised for consumption. 
• The cooling and resting process is the same as that of refrigerating, so we'll directly move towards placing the container in the freezer.
• Before popping the containers, note the stored date on the containers so that it'd be easy to track the recommended consumption time. 
• Now place the containers in the freezer and ensure the internal temp is set at 0°F or lower. 

How to thaw frozen pot roast before use? 

Here are some ways to unfreeze the frozen pot roast before use:

1. Thaw in the refrigerator

• Remove the pot roast from the freezer and put it in the refrigerator.
• Leave it there overnight it will melt the ice slowly.
• Next day, reheat the thawed pot roast on the stove and use it.

2. Thaw in the cold water 

• This method is faster than the refrigerator one. 
• Fill a bucket or a large bowl with cold water.
• Place the frozen roast container with the lid tightly on in that water.
• Change the water every 30 minutes.
• Continue this for 1-2 hours or until the ice melts inside the container. 

3. Thaw in the microwave

• This method is even faster than the cold water technique. 
• Transfer the frozen roast to a microwave-friendly bowl. 
• Put the bowl inside the microwave and use the deforest setting. 
• Microwave it for 3-5 minutes and stir every 2 minutes to avoid burning the roast.

Although pot roast tastes good when eaten alone, we highly recommend you pair the roast with some sides. So, here are they: 

• Mashed Potatoes: Creamy mashed potatoes are the best side for pot roast as potatoes will absorb the rich gravy of the roast allowing you to enjoy a balanced and luxurious meal. 
• White Rice: White rice goes well with the gravy of pot roast. You'll be able to chew the bland rice and tender juicy roast, this combination is perfect for dinner along with a glass of wine.
• Roasted Broccoli: Broccoli packs good nutrients so when we roast it on the pan or in the oven, it releases a natural sweet flavor. Serving this healthy and nutty flavor side with pot roast would fill your plate with a lot of flavors and nutrients. 

• Fried Corn: Corn is naturally sweet so when we fry it in the pan the sweetness goes to a new level. To balance the sweetness, eat it with pot roast along with some roasted green beans. This keeps you full and satisfies the tastebuds.
• Cornbread: This fluffy and sweet bread is a delightful pairing with the pot roast. Cornbread soaks up the juice of the meat adding comfort and letting you enjoy a simple yet tasty meal. So, next time you make cornbread prepare a bowl of pot roast alongside and complete the meal.

• Brussel Sprout Salad: These subtly bitter and crisp Brussels sprouts provide a refreshing and plain taste that balances the heavy flavors of pot roast. So, make a bowl of salad with brussel sprouts by adding a pinch of salt, pepper and some lemon juice then serve with pot roast.