The greatest pot roast recipe I’ve ever tried can be used to cook chuck roast in the oven. Serve alongside your preferred side dish, such as potatoes, carrots, onions, or vegetables cooked in the oven. Making this dish the day before is recommended.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 2 teaspoons olive oil
- 4 pounds boneless chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Gather all ingredients.
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- Preheat the oven to 325 degrees F (165 degrees C).
- Heat a Dutch oven or heavy pot over medium-high heat. Add oil, then sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear for 3 to 4 minutes on each side. Remove meat from the pot.
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- Arrange onion, garlic, and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper. Return meat to the pan, place remaining bay leaf on top of meat, and cover.
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- Cook in the preheated oven for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue cooking until tender, about 1 1/2 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
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- Transfer roast to a platter and let rest for 10 to 15 minutes. Slice and top with onions and gravy.
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Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 0 g |
| Protein | 39 g |
| Saturated Fat | 17 g |
| Sodium | 446 mg |
| Sugars | 1 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
We had a cow butchered that was over 2 but less then 3 years old. Every piece of meat was tough. It didn’t matter how you cooked it. I was tempted to throw it all out. I tried this recipe and I was amazed how tender the roast came out. Thank you.
I always put 4-5 parsnips in my pot roast and cook in slow cooker after searing meat. Great!
Easy to do and very flavorful!!! I used the pressure cooker instead.
I have made this several times. It works great. I modify it for my needs – 3 Jalapeno peppers, Bell pepper and carrots. Plus other spices. 3 lb roast gives me 3 meals. 🙂
Great recipe–used ~2lb USDA Choice chuck roast from costco, and generously salted/peppered the meat and let it sit overnight in the fridge prior to cooking for dinner the next day. Seared in a cast iron pan, and then transferred to a covered, 1.75 qt oven-safe ceramic sauce pot since I didn’t have a Dutch oven. Followed the recipe exactly, and was pleasantly surprised how tender, juicy, and flavorful this recipe was. The surprisingly amount of juices generated from cooking the meat made a wonderful sauce with the onions/garlic/bayleaf mixture. Thank you very much!!
If I could rate this a zero I would. As being advertised as “the easiest recipe for a great pot roast”, this recipe lived up to an absolute zero of our expectations. Not only did we let our pot roast cook for extra amount of time, but we ended up covering it, WHICH THE RECIPE NEVER STATED TO DO. The hostality stated in these comments as well were uncalled for. The title of this recipe is easy pot roast, do you think experienced cooks are following this recipe??NO. This recipe is misleading, a waste of time, and a waste of money. I hope you have a better day because this recipe did not make mine better. As I am still waiting for my pot roast to be done after starting this recipe a total of four hours ago.
Works well. Those who did not cover the pot: that is on you, not the recipe. Use a good Dutch oven and it will turn out wonderfully. We make this dish monthly, with the only difference being adding a half-cup of liquid (broth, bone broth, blood from the roast + water) after browning. You can try other spices on the roast, too. It is a favorite!
I followed the instructions and the onions are sending fumes out of the kitchen into the Living Room. It’s making my eyes water as well as my mouth. If I don’t char it , it should be 5 stars good. Carrots are done in the microwave and taters on the stovetop. Keeping it simple
I always forget if I need to cover the roast or not. This was the first recipe on the section for Beef Pot Roast. I followed this recipe to the letter then added some potatoes sliced into wedges and carrots for the last hour or so. It came out perfect! So succulent and BEEFY, yum yum! It made fabulous gravy with the pan drippings, too. Thank you for this simple recipe, I’ll do it like this from now on!!
Very good, finally achieved cooking a moist roast! Highly recommend adding some liquid (beef broth) to pot.
This was a really easy recipe and I really wanted to like it. I followed the recipe exactly, including the advice in the ratings to keep the pot tightly covered. It came out tough and dry. I am going to be unsaving this recipe and trying out another.
this was dry and not very tender. The bay leaf seemed to overwhelm this recipe. It was just ok. I would not make it again
Thought it would be dry but it wasn’t
Superb!!..Follow the instructions and it will turn out great….DO NOT ADD LIQUID as other commenters have stated…I only review the actual recipe…..You could deglaze the pan with wine or both and make a sauce after the meat is done… Absolutely fantastic..
followed exactly and it came out soooooo overdone. had to drown in gravy just to eat it.
The recipe is amazing and I have been making it for years with electric and gas ovens. The trick is to cook until soft. If you over sear the meat the outside will have a crunchy crust. If you want completely soft then do not over sear. Your choice, cook dry though and do not add veggies and it will interfere with softness of the meat. The dry breaks down the sinew. Finally if onions and garlic burn, it’s ok add red wine and sugar the strain sauce, will be like a fine restaurants sauce, but strain. It will also clean your post. Born Apetit!
Made as is And it was real tasty
I was looking for a different way to cook a pot roast, something faster than my usual slow cook method in beef stock. This recipe was very easy and half the time of my usual recipe. I was, however, leery that it would not have enough flavor. The cooking method plus the simple ingredients created an easy, faster pot roast option. My husband is avoiding carbs so I made the gravy with a dollop of butter and full cream. I will make this again.
The flavor was so good. I had a 2.5lb grass-fed roast and it was a bit over cooked even though I took it out at 45 mins (vs. 1 1/2 hours). I will definitely cook this again as is, I’ll just check it sooner.
This was my 1st time ever cooking a pot roast! It was so delicious. I added additional seasonings and some green peppers with the onions. DELICIOUS!!!
Easy to follow and worked well for me.