Pot Roast in the Oven

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When you’re ready for the coziest, most satisfying meal, Pot Roast in the Oven is the classic you need. This Dutch oven recipe is pure comfort food—think melt-in-your-mouth beef, tender carrots and celery, and a rich, savory gravy with layers of flavor from herbs, balsamic, and a touch of tomato. It’s all made in one pot, so cleanup is a breeze, and the result is the kind of dinner that tastes like home—whether it’s a special Sunday or just a chilly weeknight.

Two images showing fork-tender pot roast with carrots and fresh herbs in rich gravy, served over creamy mashed potatoes. The text overlay reads "Pot Roast in the Oven" for a comforting homemade dinner idea.

Why You’ll Love This Pot Roast in the Oven

One-pot magic: Sear, roast, and make gravy—all in the same Dutch oven.
Flavor-packed: Balsamic vinegar, fresh herbs, and tomatoes create deep, restaurant-quality flavor.
Super tender: Slow roasting transforms a humble chuck roast into fork-tender perfection.
Feeds a crowd: Makes plenty for the family, with leftovers for sandwiches or meal prep.

Ingredients You’ll Need

Boneless beef chuck roast
Salt, divided (plus more to taste)
Coconut or olive oil
Yellow onion, sliced
Balsamic vinegar
Beef broth (plus ½ cup for thickening)
Cloves garlic, smashed
Carrots, peeled and cut into large pieces
Celery stalks, cut into large pieces
Diced tomatoes
Dried bay leaves
Fresh rosemary
Sprigs fresh thyme
Black pepper
Arrowroot starch (or cornstarch)
Optional: Mushrooms
Mashed potatoes, for serving

Fresh chuck roast, carrots, celery, onions, garlic, broth, tomatoes, and herbs—classic ingredients for homemade Pot Roast in the Oven.

How to Make Pot Roast in the Oven (Dutch Oven Style)

Step-by-Step Description

You’ll sear your chuck roast for a flavor-boosting crust, deglaze with balsamic, build flavor with aromatics, and let everything slow-roast in the oven until irresistibly tender. Finish by thickening the braising liquid for a rich gravy.

Instructions

Preheat oven:
Set oven to 330°F. Heat a large Dutch oven over medium-high.
Season & sear the beef:
Pat roast dry and sprinkle half the salt on one side. Add oil to Dutch oven, then sear roast salt-side down for 6–8 minutes. Sprinkle the rest of the salt on the top, flip, and sear the other side 6–8 minutes. Remove beef and set aside.

Raw beef chuck roast seasoned with salt and pepper, prepped for a savory, fork-tender Pot Roast in the Oven.

Chuck roast seared to a deep brown crust in a Dutch oven, locking in flavor for a juicy Pot Roast in the Oven.

Deglaze & sauté aromatics:
Lower heat, pour in balsamic vinegar to deglaze. Add onions and garlic; cook 2–3 minutes until fragrant.

Golden onions and fresh garlic sautéing in a Dutch oven, creating a flavorful base for classic Pot Roast in the Oven.

Build the braise:
Remove from heat. Add back the seared roast, carrots, celery, diced tomatoes, bay leaves, rosemary, thyme, 2 cups broth, black pepper, and mushrooms if using.
Roast low and slow:
Cover Dutch oven with lid and bake 3–4 hours, until beef is fall-apart tender.

Fork-tender beef roast with carrots, celery, and rich tomato broth, garnished with fresh thyme for a comforting oven-baked meal.

Thicken the gravy:
Remove roast and skim excess fat. Whisk ½ cup beef broth with arrowroot or cornstarch. Simmer braising liquid on the stovetop, whisk in slurry, and cook until thickened.

Pot roast simmering with carrots, celery, and fresh herbs in a Dutch oven—classic comfort food made easy.

Finish & serve:
Return roast to the pot to warm through. Serve the beef, carrots, and celery over mashed potatoes, ladling on that rich, herby gravy.

Dutch oven filled with pot roast, carrots, onions, and rich broth, slow-roasted for deep, herby flavor.

Tips & Tricks

Sear for flavor: Don’t skip searing the roast for a deep, caramelized crust.
Make it your own: Add mushrooms, potatoes, or extra veggies if you like. Fresh or dried herbs both work well.
No Dutch oven? Use a heavy oven-safe pot with a tight lid, or follow the slow cooker instructions in the notes.
For thicker gravy: Add more arrowroot or cornstarch slurry if needed.

Serving Ideas

Over creamy mashed potatoes (the best for soaking up gravy!)
With crusty bread to mop up every drop
With roasted root veggies, green beans, or a crisp salad

FAQ

1. Can I use a different cut of beef?

Chuck roast is ideal, but brisket or bottom round also work.

2. Can I cook this in a slow cooker?

Yes! Sear the beef, sauté aromatics, then transfer everything to your slow cooker. Cook on low 6–8 hours until tender.

3. What if I want potatoes in my roast?

Add chopped potatoes with the other vegetables before roasting.

4. How do I store leftovers?

Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth.