Easy Oven-Baked Pot Roast: Fall-Apart Tender In No Time

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This pot roast recipe is so simple, it practically cooks itself. With minimal prep and a handful of ingredients, you’ll end up with a tender, juicy roast that falls right off the bone. Plus, it’s all done in the oven, making cleanup a breeze.

This recipe is perfect for a weeknight meal or a casual weekend dinner. Serve it alongside mashed potatoes, roasted vegetables, or your favorite side dish for a complete and satisfying meal.

Mom’s Tender Pot Roast in Oven – Carlsbad Cravings


3-4 lb beef chuck roast (trimmed of excess fat)

  • 1 tablespoon olive oil
  • 1 teaspoon dried onion powder
  • 1 teaspoon dried garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 2-3 sprigs fresh rosemary (optional)

  • Instructions:

    1. Preheat your oven to 325°F (165°C).

    2. Season the roast: In a small bowl, combine the olive oil, onion powder, garlic powder, thyme, salt, and pepper. Rub the mixture all over the roast, making sure to coat it evenly.

    3. Sear the roast (optional): This step is optional, but it adds a nice layer of flavor to the finished dish. Heat a large skillet over medium-high heat. Once hot, sear the roast on all sides for 2-3 minutes per side.

    4. Transfer to the oven: Place the roast in a Dutch oven or large oven-safe baking dish. Pour the beef broth around the roast, then add the rosemary sprigs (if using).

    5. Cover and cook: Cover the Dutch oven or baking dish tightly with a lid or aluminum foil. Bake for 3-4 hours, or until the roast is very tender and a fork can easily be inserted into the thickest part.

    6. Rest and serve: Once cooked, remove the roast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat for a more flavorful result.

    7. Serve: Slice the roast against the grain and serve with the pan juices spooned over the top.

    Nutrition Facts: (per serving, without sides)

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 12g
  • Cholesterol: 130mg
  • Sodium: 450mg
  • Carbohydrates: 2g
  • Sugar: 1g
  • Protein: 50g

  • Conclusion:

    This easy pot roast recipe is a delicious and foolproof way to enjoy a classic comfort food. The simple ingredients and minimal prep work make it perfect for busy weeknights, and the end result is always a crowd-pleaser. So ditch the takeout menus and give this recipe a try – you won’t be disappointed!


    1. What cut of beef can I use instead of chuck roast?

    Chuck roast is a great choice for pot roast because it’s a well-marbled cut of meat that becomes very tender when cooked slowly. However, you can also use other cuts of beef for pot roast, such as rump roast or brisket. Just keep in mind that these cuts may take slightly longer to cook.

    2. Can I use a slow cooker instead of the oven?

    Absolutely! To cook this pot roast in a slow cooker, simply combine all of the ingredients in the slow cooker and cook on low for 8-10 hours, or on high for 5-6 hours.

    3. What vegetables can I add to the pot roast?

    This recipe is a great base for adding your favorite vegetables. Some options include carrots, potatoes, onions, celery, and pearl onions. Simply add the vegetables to the Dutch oven or baking dish with the roast and broth before cooking.

    4. How can I thicken the pan juices?

    If you like your gravy a little thicker, you can easily thicken the pan juices after removing the roast from the pot. Here are two options:

    Cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of cold water. Bring the pan juices to a simmer on the stovetop, then slowly whisk in the cornstarch slurry. Cook for 1-2 minutes, or until the gravy thickens to your desired consistency.