Best Oven Pot Roast Recipes

OVEN POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
• In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
• In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
• Cover and bake in preheated oven for 3 hours or until desired doneness.

OVEN BAG POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
• Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.
• Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.
• Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

3 HOUR OLD FASHIONED OVEN POT ROAST

Steps:

• Pre heat oven to 375F degrees.
• Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
• Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
• Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
• Remove roast to platter and slice; surround with veggies, cover with foil and keep warm.
• Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy.

PAULA'S DUTCH OVEN POT ROAST

Steps:

• Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
• Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

OVEN-ROASTED POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
• Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
• Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
• Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
• Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
• Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.

HOMESTYLE POT ROAST (IN OVEN BAG) RECIPE - (3.7/5)

Steps:

• Heat oven to 325 degrees fahrenheit. Shake flour in oven bag. Place bag in 9" x 13" pan with opening towards wide side of pan. Add water, soup mix and pepper to bag; squeeze to blend with flour. Rub thyme and marjoram on both sides of meat. Add beef to bag. Turn bag to coat beef with sauce. Place vegetables in bag around meat. Close bag with nylon tie. Cut six 1/2" slits in top of bag; tuck ends into pan. Bake 2 1/2 - 3 hours or until beef is fork tender. Sprinkle with parsley before serving, if desired.

DUTCH OVEN CHUCK POT ROAST

Steps:

• 1. Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
• 2. Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
• 3. Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

DUTCH OVEN POT ROAST

Steps:

• Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

BEEF POT ROAST (POT, OVEN OR SLOW COOKER)

Steps:

• Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
• Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
• Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
• Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
• Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
• Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
• Transfer meat and vegetables to platter. Reserve juices.
• To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
• In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
• For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
• For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.

SATURDAY AFTERNOON OVEN POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

MELT IN YOUR MOUTH OVEN BAKED POT ROAST

Steps:

• 1. The times listed in this recipe are based on my ovens, but not all ovens are created equal. Time to talk about temperature... The internal temp of a chuck roast to be fork tender is around 190f (87c). It does not matter if it takes 1 hour, or 1 day... when it hits that temp the collagen melts, and it tenderizes. When it rises above that temp, the heat (like a sponge) squeezes all the water out of the beef and it becomes dry and tough. The oven temperature of 285f (140c) is a bit lower than most roasts are cooked at; however, the low-and-slow method helps melt the collagen, and makes the roast tender. If you do not have the time, you could raise the temp up to 350f (175c), and this should cut the time almost in half. Just remember that it is not about time, as much as it is about temperature. FYI: A good chef's tool to have is an instant-read thermometer
• 2. Remove the roast from the refrigerator, then take a fork and pierce it all over. This is a great way to take out your frustrations, and trust me, the roast won't really mind.
• 3. Chef's Note: The roast should have a lot of marbling. During the long cooking process, the fats will melt into the liquid; further enhancing the flavor of the broth and the veggies.
• 4. Mix the salt, pepper, paprika, and ground cumin in a small prep bow, and then thoroughly rub the mixture all over the roast.
• 5. Set the roast aside and allow to rest for about twenty minutes.
• 6. Chef's Note: This will give the spices a chance to be pulled into the meat. You could always wrap it in cling foil, and place it overnight in the refrigerator; however, with this recipe I saw little to no difference.
• 7. Chefs Note: Concerning the pan... It should be large enough to hold the roast and the other ingredients; however, not too big. I have several sizes of my favorite pans... cast iron pots, actually, and I choose a size that will just barely fit the roast. If you have a really large pot, you're going to need a whole lot more broth to cover the roast, and that will dilute the overall flavor of the dish.
• 8. Add the onion halves, cut side down, and sear, until very brown, but NOT black.
• 9. Remove onion halves, and then add the sliced carrots. Toss about until they are slightly browned, and then set aside.
• 10. Chef's Note: I wash my carrots, but I do not peel them... This gives the dish a more rustic appearance, and if beef stew is anything... it's rustic. The same holds true for the onion... When it comes out of the pot it will fall apart into layers, creating a rustic appearance.
• 11. Add the roast and sear all sides. Depending on the heat of your pan, about a minute per side.
• 12. Remove the roast, and deglaze the pan, using the red wine. Scrapping up all those good flavor bits (fonds) attached to the bottom of the pan.
• 13. Chef's Note: If you're not using the wine, then substitute it with the same amount of beef broth. However, since you won't have the braising properties that wine bring to the time in the oven, the dish will need to spend about an extra 30 minutes in the oven. However, here's a trick... Add about 1 tablespoon of white vinegar to the broth before deglazing, and that will help with the breakdown of the beef while it slowly cooks.
• 14. Return the roast to the pan, and then add enough beef stock to cover the roast about halfway. Finally, add the onions, carrots, rosemary, and thyme
• 15. Tightly cover the pot, and then place in a preheated 285f (140c) on the middle rack.
• 16. Cook the roast for 3.5 to 4 hours. When you pull the roast out, it should be fall-apart tender. Discard the sprigs of rosemary and thyme.
• 17. Chef's Note: If you want your carrots to have a bit more bite to them don't add them until the last two hours of cooking time.
• 18. Remove the roast from pot, and slice against the grain into nice thick slices. This may not be easy, since the roast will be fall-apart tender. You could always serve it shredded... making the dish even that much more rustic.
• 19. Chef's Note: Why add the lemon juice at the end? Well, if you added it at the beginning of the process, its unique flavor would get lost... by adding it at the very end, it adds a unique kick to spice up the sauce.
• 20. Chef's Tip: Okay, how much lemon juice is in 1/2 of a lemon? Well, depends on the lemon, so let's say that you want 1.5 tablespoons of lemon juice. But don't forget, all good chef's season and taste, season and taste.
• 21. Add the lemon juice to the gravy in the pot (if using), and gently stir to combine. This gives the gravy an added kick. Place the beef into a serving dish, ladle the gravy over the top, and then surround with the onions and carrots.
• 22. Chef's Note: You may have noticed an omission on my part, and that's the addition of potatoes... I'm not a big fan of cooking the potatoes with the stew (although I know a lot of chefs do). Potatoes absorb a lot of flavor components, such as salt, and really change the flavor of the stew. So what I do, if I'm using potatoes, is to cook them separately, and then serve them on the side as baked, or as mashed. The pictured dish is my potato fans: https://www.justapinch.com/recipes/side/vegetable/russet-potato-fans.html?p=25 If you want another starch option... Beef stew goes very well with a long-grained white rice. You might want to give that a try.
• 23. Enjoy... Keep the faith, and keep cooking...

DUTCH OVEN NEW ENGLAND POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
• In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
• Sprinkle beef with salt and pepper.
• Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
• Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
• Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
• Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
• Slice roast against the grain and pile on warm plates.
• Serve the gravey and vegetables on the side.

DUTCH OVEN BAVARIAN POT ROAST

Steps:

• In a large Dutch oven, heat oil over high and brown meat on all sides. Combine all remaining ingredients except mushrooms; pour over meat. Cover and reduce heat to simmer. Cook 2-1/2 to 3 hours or until meat is tender. Transfer met to platter; keep warm. Add mushrooms to cooking juices; simmer 5 minutes. With a slotted spoon, remove mushrooms and spoon over roast. , Meanwhile, reduce cooking juices to desired thickness by cooking over high heat. Spoon a portion of the gravy over roast and pass the rest.

EASY POT ROAST FOR OVEN OR CROCK POT

Steps:

• Preheat oven to 325°F.
• Season roast heavily with salt and pepper. Heat oil in a dutch oven. Sear roast for a couple minutes on each side over medium-high heat. The roast should be nicely browned on all sides. Transfer roast to large plate.
• Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste followed by broth, water and Worcestershire sauce. Stir and scrape seared bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: use a slow cooker instead of the oven. Sear beef in heavy bottom sauté pan, follow instructions above then transfer to slow cooker, low for 6 to 7 hours until tender.).
• Cook for 2 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
• Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place dutch oven on stovetop and bring to a boil.
• Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

TANGY OVEN POT ROAST

Steps:

• Heat oven to 450ºF.
• Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
• Add oil and meat to hot pan; return to oven. Bake 20 min., turning meat after 10 min.
• Add vegetables to pan. Mix broth and barbecue sauce; pour over ingredients in pan. Top with marjoram and rosemary; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is very tender.
• Transfer meat and vegetables to platter, reserving drippings in pan. Discard herbs. Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. Cut meat across the grain into thin slices. Serve with vegetables and gravy.

SAVORY POT ROAST WITH PAN GRAVY (OVEN OR CROCK POT)

Steps:

• Dust beef with combination of seasonings and flour.
• Heat oil in heavy oven-proof pan; brown meat, then remove.
• Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
• Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
• (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
• Discard bouquet. Serve with pan gravy.
• Makes 10 servings (who are they kidding?).

DUTCH OVEN HAWAIIAN POT ROAST

Steps:

• In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
• Season with salt and pepper and remove from pan.
• Pour off fat drippings.
• Add soy sauce, pineapple, juice, ginger, and onion; mix well.
• Return meat to pan.
• Cover and simmer for 2 1/2 to 3 hours, or until done.
• (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
• during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice.
• When meat is done, remove and keep warm.
• Skim fat from liquid.
• Mix cornstarch in water.
• Add mixture slowly to liquid in pan.
• Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
• Taste sauce and correct seasoning, if necessary, with salt and pepper.
• Slice meat, and serve sauce separately.

DELICIOUS OVEN POT ROAST

Steps:

• Season the roast with seasoned salt, black pepper and garlic powder.
• Heat oil in a Dutch oven.
• Add in the roast and brown on all sides; drain fat.
• In a large bowl combine the 2 cans mushroom soup, Worcestershire sauce, fresh garlic, sliced onion, dry onion soup mix and 1 cup low-sodium beef broth (or water or beer) add to the roast; bring to a boil and cook stirring a couple of times for about 20 minutes.
• Add in the fresh mushrooms, whole potatoes and carrot chunks.
• Reduce the heat to medium-low then cover and cook until the roast is tender or you may cook in the oven at 350 degrees F (cooking time will vary it may take from 3-5 hours depending on the size of roast you are using, cook until tender).
• Check the veggies after 1 hour of cooking if they are done then remove to a large bowl and continue to cook the roast.
• Remove the roast from the Dutch oven (leave the juice in the pot and simmer on low heat).
• Stir together the flour and 1/4 cup water until smooth.
• Stir the flour/water mixture in with the simmering liquid in the pot; cook stirring until mixture boils and thickens.
• Serve the roast with veggies and gravy.

OVEN BBQ POT ROAST

Steps:

• In a large pot, cover roast with water; salt to taste.
• Simmer covered on medium-low for 1-1/2 hours.
• While roast is simmering mix remaining ingredients for sauce.
• Drain water from roast and place roast in a baking dish.
• Pour sauce over roast, coating well and cover with tight lid or foil.
• Bake at 350 degrees Fahrenheit for 45-60 minutes or until tender.
• Note: To reheat, add a little water, cover, and bake at 325 degrees Fahrenheit for about 30 minutes.