Oven Baked Pot Roast Recipe
Ingredients
- 2 tbspavocado oil
- 3 lbboneless beef chuck roast
or pot roast
- 1 tbspgarlic powder
- 1 tbsponion powder
- 2 tsppaprika
- 1 ½ tspsea salt
- ½ tspblack pepper
- 1yellow onion
sliced
- 1 ¼ lbyukon gold potatoes
chopped*
- 4 largecarrots
chopped
- 2 cbeef broth
- 1 tbsppure maple syrup
- 2 tspcider vinegar
- 1 sprigrosemary
- 1 sprigoregano
Directions
- 1
Chop the carrots and potatoes into 2-inch large chunks. Similarly, chop the onion into slices or dice it up. Set veggies aside until ready to use.
- 2
Preheat the oven to 300 degrees Fahrenheit.
- 3
Remove the beef roast from its packaging and place it on a large plate or cutting board. Use paper towels to pat off any excess moisture.
- 4
In a small bowl, combine the seasonings (garlic powder, onion powder, paprika, sea salt, and black pepper). Sprinkle all of the seasonings over the full roast, making sure to get the sides too. Use your hands to gently pat the seasonings into the meat.
- 5
Heat a large thick-bottomed pot such as a large Dutch oven over medium-high heat and add enough avocado oil to coat the surface, about 2 to 3 tablespoons. Allow the pot to heat up until it is sizzling hot. If you’d like, you can test the heat by carefully flicking a tiny amount of water at the oil. If it sizzles and evaporates quickly, it is ready.
- 6
Note: If you don't own an oven-safe pot with a lid, you can sear the beef in a regular skillet and transfer everything to a roasting pan and cover with aluminum foil.
- 7
Carefully place the beef roast in the pot and sear for 2-3 minutes per side, until a golden brown crust forms on both sides. Transfer the meat to a large plate while you’re preparing the rest of the recipe.
- 8
Scrape the browned bits off the bottom of the pan and add a little more avocado oil if need be. Add the chopped onions to the pot and sauté for a few minutes, until fragrant. Add the chopped Yukon potatoes and carrots and stir well.
- 9
Transfer the seared meat back into the pot with the vegetables.
- 10
In a measuring cup or mixing bowl, stir together the beef broth, pure maple syrup, and cider vinegar. Pour this braising liquid into the pot with the meat and vegetables.
- 11
Remove the leaves from the fresh sprig of rosemary and fresh oregano and add them to the pot.
- 12
Cover the pot with its lid and place it in the preheated oven. Note: You will likely need to move the oven racks to higher or lower shelves to accommodate the height of the pot.
- 13
Bake pot roast at 300 degrees F for 3 to 4 hours or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit and is fork tender. To check the internal temperature, insert a instant-read thermometer into the thickest part of the roast and wait until the numbers stop moving to get an accurate read. If you prefer your carrots and potatoes less soft, you can add them to the pot 1 hour into the cooking process as opposed to having them cook the full 3 hours. I like soft vegetables, so I toss everything in the pot to bake the whole time.
- 14
Remove the pot roast from the oven, cut the meat into chunks and serve pot roast and vegetables in large bowls or plates with the pan juices drizzled on top.
- 15
Store leftovers in the same pot you used to prepare the pot roast or in an airtight container in the refrigerator for up to 5 days.
Oven Baked Pot Roast Recipe
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About this Recipe
Imagine a comforting, hearty meal that practically cooks itself, filling your home with incredible aromas. This Oven Baked Pot Roast Recipe delivers just that – tender, flavorful beef and carby vegetables all in one amazing pot, perfect for a special occasion or a cozy weeknight.
The beauty of this baked pot roast lies in its simplicity and the deep, complex flavors it develops. By slow-cooking a boneless beef chuck roast in the oven, the meat becomes incredibly tender, practically melting in your mouth. The aromatic blend of garlic powder, onion powder, paprika, rosemary, and oregano infuses every bite, creating an easy dinner that feels gourmet.
What to expect? You'll be greeted with fork-tender beef, perfectly cooked Yukon gold potatoes, and carrots that have absorbed all the rich, savory beef broth. The subtle sweetness from pure maple syrup and a hint of tang from cider vinegar brighten the robust flavors, making each spoonful truly satisfying. This recipe yields a complete one-pot meal, promising a deeply comforting and flavorful experience without excessive effort.
While this pot roast recipe shines as written, it's also incredibly versatile. Feel free to swap the boneless beef chuck roast for another cut suitable for slow cooking, such as a round roast. Other sturdy root vegetables like parsnips or celery root can be added alongside the potatoes and carrots. If you don't have fresh rosemary and oregano, dried herbs can be used in a smaller quantity.
This hearty dish is an ideal centerpiece for family dinners or when you're looking for substantial, healthy dinner recipes. Serve it straight from the pot, ensuring everyone gets a generous portion of the amazing broth.