This oven baked pot roast recipe is one I used to follow all the time. It’s an easy dinner and is especially good when the whole family is hungry. It’s a delicious comfort food that we never get tired of.
If I plan to be home for a while, at least as long as it takes to cook a roast, I’ll make it in the oven.
In fact, I absolutely love pot roast baked in the oven. However, now that I have a slow cooker and Instant Pot, I don’t make it as often, which is unfortunate because it’s so good.
This classic recipe brings back such fond memories of when I first started cooking. It was one of the easiest meals to make, so I made it often.
I highly recommend reading this entire post before you begin preparing the recipe. However, if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.
Types of Roast – What Pot Roast is Best
I use all of the different types of roast, depending on what’s on sale. This time I bought a bottom round roast, knowing that it’s not as likely to fall apart as a boneless chuck roast.
I prefer the beef chuck roast when I make a Mississippi pot roast because I like to shred it in the juices. The meat literally falls apart as it cooks, which is good for shredding but difficult to slice.
A rump roast is a tough cut of beef unless you cook it slowly for a long time or in a pressure cooker. This is a great one for slow cooking all day.
For this classic pot roast, I chose the bottom round cut for 2 reasons: First, it was on sale, which always affects my decision; and second I wanted to slice it. The other choices would have fallen apart.
Either option would have worked in some way. In the end, it’s all about having a good pot roast that has great flavor.
Simple Ingredients for Oven Baked Pot Roast
There is nothing complicated about this delicious roast beef recipe. In fact, you might even have most of what you need on hand.
Here’s what you’ll need:
- Seasoned salt
- Black pepper
- Beef broth (or beef stock)
- Cornstarch (optional)
- Worcestershire sauce (optional)
- Red wine (optional)
I like to thicken the gravy, so I use cornstarch. However, if you prefer a thinner broth, it’s unnecessary.
The Worcestershire sauce adds a little bit of flavor, but it’s also optional. You don’t need it to have a fabulous pot roast dinner, but it does provide some depth of flavor.
Here are the remaining ingredients for this delicious one-pot meal meal:
- Sliced onions (white, red, or yellow onions)
- Potatoes (Yukon gold, russet, or red potatoes)
- Your favorite vegetables (green beans, baby carrots, broccoli, bell peppers, or whatever else you like)
I’ve added minced garlic cloves in the past, but I didn’t have any this time. And I really couldn’t tell the difference. However, I don’t typically add much garlic. If you like a strong garlic flavor, add it with the rest of the ingredients.
How to Cook a Pot Roast in the Oven
First, preheat your oven to 350˚ F. If your meat is a thinner cut, you may want to turn the heat down to 325˚ halfway through the cooking, but that isn’t necessary.
Spray some avocado oil on the pan to prevent the roast from sticking. Or you can use olive oil.
Now for the actual cooking part. The first and most important step not to skip is to brown the outside of the roast.
This helps hold in the juices while it cooks. Place the pan on the stovetop and turn the burner on medium high heat.
Once the bottom of the pan is hot, place the meat inside and brown both sides of the roast. If the roast is thick, you might want to brown the sides as well.
After the roast is sufficiently browned (about 5 minutes on each side), add broth or gravy. If you’re adding Worcestershire sauce or red wine, also add that. Now place the cut vegetables around the roast.
Pop the lid on the pan and put it in the preheated oven. When using a pan that doesn’t have a lid, you can cover it with aluminum foil.
Cook the roast for approximately 45 minutes per pound. If you’re not sure if it’s done, insert a meat thermometer into the thickest part of the meat. The internal temperature should be at least 145˚ F.
Remove the meat from the pan and allow it to rest for 5 to 10 minutes before slicing.
That allows the juices to settle and prevents the meat from drying out.
Cooking the vegetables and gravy along with the roast gives you a complete meal in one pot. I love doing this because it means there’s only one pan or pot to clean later.
Something else I like to do is offer another side dish, such as these roasted parmesan carrots. They have a lot of flavor, with the sweetness from the carrots, and the savory parmesan cheese.
Pot Roast with Onion Soup Mix
My mother used to simply put the pot roast and vegetables in a baking dish, cover the contents with a packet of dry onion soup mix, add a little water, put a lid on it, and bake it.
Although that was always delicious, I prefer adding my own seasonings. However, if you don’t have a well stocked spice cabinet, feel free to do it my mother’s way. You probably won’t get any complaints from people at the table.
Extra Tips for Oven Baked Pot Roast
When I first started cooking pot roast, it was always in the oven. However, other convenient gadgets came along, so I started using those. Regardless of what gadgets or appliances you use, this is a super easy recipe.
However, there is something pretty special about roasting or baking it in the oven. Whether you use a covered casserole dish, baking pan, large dutch oven, or other bakeware, it’s still a great way to cook a delicious roast that everyone will enjoy.
I chose to use a small Dutch oven because it’s convenient, and you can take it from the top of the stove to the oven without any trouble. And my Dutch oven pot roast turned out great!
If you have a larger roast that’s bigger than 3 pounds, you might want to use a large pot.
Pressure Cooker or Slow Cooker Pot Roast
You can make this same pot roast meal in either your pressure cooker (i.e., Instant Pot) or a Crock Pot. It’s delicious in either one and both of them can take a tough cut of meat and make it fall apart tender.
The Crock Pot or slow cooker delivers tender beef by cooking it on a lower temperature for a longer amount of time. This low heat method is ideal if you want to come home after work to a fully cooked meal.
Or if you don’t have much time to prepare supper, you can use a pressure cooker. Keep in mind that you need at least a half cup of liquid for the interior of the pot to reach a high pressure that will cook the meat.
Questions About Cooking Pot Roast
Whether or not you’ve cooked a pot roast, you may have some questions. Here are some of the most common ones I’ve been asked.
What is the Best Cut of Meat for Pot Roast?
I typically purchase whatever roast is on sale. But there are some cuts of beef that are better for baking in the oven than others.
A chuck roast has good marbling, so you’re more likely to have tender meat when it’s done. It also has a ton of flavor.
When I cook a roast in my Crock Pot, I’m fine with whatever cut is available, including round roast or briskets. That’s because slow cooking meat helps tenderize it.
I often see the bottom round on sale at the grocery stores near me.
Why is it Called a Pot Roast?
Originally, a roast cooked in a pot was called a pot roast.
It was usually surrounded by a variety of different vegetables, such as potatoes, onions, carrots, green beans, and whatever else the cook chose to toss in there.
How Long is it Safe to Refrigerate Pot Roast?
It’s safe to store leftover roast beef in the refrigerator for up to 4 or 5 days.
Cover it in plastic wrap or store it in some sort of airtight container before refrigerating it.
Can You Freeze Roast Beef?
If you’re not sure you’ll be able to eat the roast beef within a few days, it’s best to freeze the leftover meat. It should be good for up to 6 months as long as it’s properly wrapped.
Wrap it in foil or place it in a freezer bag … sometimes I do both to make sure it doesn’t get freezer burn. Make sure you put the date on it.
More Delicious Pot Roast Dinners
Garlic Tomato Roast Beef – If you love a lot of flavor, this is a dinner you’ll want to make. Serve it with a side of mashed potatoes or rice, and your tastebuds will be very happy.
Instant Pot Roast Beef and Gravy – Pull out your Instant Pot for this recipe from Munchkin Time. It’s another yummy way to cook a roast, and it’s super quick!
Slow Cooker Pot Roast – This is another one-pan roast beef meal that the family will enjoy. It basically cooks itself while you go about your busy day.
I love to serve a yummy but light dessert after a roast beef dinner. Here are some of our favorites:
Lemon Bars – Tart and tangy with just enough sweetness puts the perfect finishing touch on any meal.
2-Ingredient Peach Cake – Yes, this peach cake truly only needs 2 ingredients. The topping is optional.
Creamy Cool Fruit Salad – Some people might call this a salad, but it’s good enough to serve for dessert.
Easy Berry No-Bake Cheesecake – Light and fluffy, this berry-packed cheesecake is so delicious and a great way to end a meal.
- 2-1/2 pound roast
- 1 teaspoon of seasoned salt
- 1/4 teaspoon of black pepper
- 1 cup of beef broth (or beef stock)
- 1 tablespoon of cornstarch (optional)
- 1/4 cup of Worcestershire sauce (optional)
- 1/4 cup of red wine (optional)
- 1 potato cut into bite-size pieces
- 1 onion, sliced
- 1 cup of green beans
- Preheat the oven to 350˚ F. Spray the bottom of a Dutch oven, or large pan with cooking oil or nonstick spray.
- Heat the Dutch oven or pan over medium high heat. Place the roast in the bottom of the pan. Brown it on both sides. This should take about 5 minutes per side.
- After the meat has browned, deglaze the pan with the broth or gravy. You can use your favorite gravy recipe or whisk the beef broth with the cornstarch.
- Add any other liquid you want (Worcestershire sauce or red wine).
- Place the vegetables in the pan around the roast.
- Put the lid on the pan and place it in the preheated oven. Cook for about 1-1/2 to 2 hours or until the internal temperature of the roast is 145˚ F at the thickest part.
- Remove the meat from the pan and place it on a plate to allow the juices to settle for 5-10 minutes.
- Slice the meat and serve with the vegetables. Enjoy!
You can add any of your favorite vegetables to the pan, including carrots, broccoli, Brussels sprouts, or bell peppers.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 42Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 516mgCarbohydrates 7gFiber 1gSugar 3gProtein 1g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.