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Beef Pot Roast Recipe in the Oven

This classic beef pot roast recipe is slow-cooked in the oven until fork-tender, creating a comforting and flavorful meal. Perfect for a hearty family dinner, this recipe is sure to become a favorite.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 pounds chuck roast, boneless and fat trimmed
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons olive oil
  • 3 cups low sodium beef broth
  • 1/4 cup tomato sauce
  • 4 cloves peeled garlic
  • 2 teaspoons paprika
  • 1 teaspoon mustard powder
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 4 large chopped carrots
  • 1 large onion, chopped
  • 1 pound Yukon Gold potatoes, cubed (or potato of choice)

Method
 

  1. Preheat oven to 275 degrees Fahrenheit.
  2. Dry the chuck roast, combine flour, salt, and pepper. Dredge the chuck roast in the flour mixture.
  3. Melt butter and olive oil in a dutch oven. Sear all sides of the chuck roast until browned. Transfer the beef to a plate.
  4. Reduce heat, add broth, tomato sauce, seasonings, and herbs. Mix well, scraping the bottom of the pot.
  5. Add beef, carrots, and onions. Cover, and bake for a minimum of 2 hours or until fork tender.
  6. Remove from the oven, add potatoes. Cover and cook for an additional 45 minutes or until potatoes are fork tender.

Notes

For a richer flavor, marinate the chuck roast overnight before cooking.