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Melt in Your Mouth Perfect Oven Pot Roast

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This recipe for the Melt in your Mouth Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp. Add creamy mashed potatoes to the plate and top it all off with the gravy from the pot roast.


Pot roast with carrots and onions in a Dutch oven

There is nothing better than sitting down to the dinner table with a great meal.  One that you have been smelling cooking for a few hours and drooling for it to be served.  

For me, pot roast with all of the trimmings is that meal. This recipe for the Perfect Oven Pot Roast is requested a couple of times a month in my house. The recipe is one of The Pioneer Woman‘s and has not disappointed us ever. 

I call it melt-in-your-mouth perfect oven pot roast for a reason.  The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.  

If you have ever wondered how to make a tender roast beef in the oven, then this is your answer.  Using a beef chuck roast will yield the best results with all of the marbling in the meat.  Roasting it in the oven at a slow temperature until it’s falling apart, fork tender is key.  

Oh my gosh – So GOOD.  

Then when you add creamy mashed potatoes to the plate and top it all off with the gravy from the pot roast – it’s magical, it’s heaven on a plate. 

Leftovers are wonderful when served as hot roast beef sandwiches or even just like you had the meal the night before.

Dutch oven with fork tender perfect pot roast, carrots, onions, and herbs.

You need this Melt in Your Mouth Perfect Oven Pot Roast in your life – seriously.

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Printable Melt in Your Mouth Perfect Oven Pot Roast

Melt in Your Mouth Perfect Oven Pot Roast

This recipe for the Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.
4.08 from 303 votes
Print Pin Rate
Author: Lisa Kerhin


  • 1 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 cloves garlic minced
  • 6 whole carrots sliced into 2 inch pieces
  • 1 cup red wine you can use beef stock {broth} instead
  • 2 - 3 cups of beef stock or broth
  • 1 tsp dried thyme leaves or 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary or 1 tsp dried rosemary
  • salt and pepper to taste


  • Preheat oven to 275 degrees.
  • Generously season your roast with salt and pepper. Using a roast with some marbling in it will result in a more flavorful and tender roast.
  • Heat a Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil.
  • Toss in your roughly chopped onions when the oil in the pot is hot and saute them until they start to turn brown. Won't take but a couple of minutes. Add the garlic, and let cook for about 30 seconds - don't let it burn. Remove the onions and garlic to a plate.
  • Toss the carrots into the same pan and let them cook a bit until slightly browned, about a minute or so. Remove to same plate as the onions.
  • If needed, add a bit more olive oil to the pan. Place the meat in the pan and brown it for about a minute on all sides. Remove the roast to a plate. Tip: Don't skip this step of browning the meat. You want a good color on your roast.
  • Using either red wine or beef stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of those wonderful bits of flavor from the bottom of the pan.
  • Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as rosemary and thyme.
  • Put the lid on, then roast in the oven for 3 hours. The roast is done when it is falling apart.
  • Serve with mashed potatoes and some crusty bread to sop up all of the delicious gravy from the roast.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!



We call it melt in your mouth perfect oven pot roast for a reason. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.


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4.08 from 303 votes (279 ratings without comment)

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  1. This pot roast was devoured by my husband and kids. All had second helpings. I was asked during dinner to make again tomorrow by my sons. Thank you for the recipe. This is a winning pin!

    1. It’s a great recipe but is copied almost verbatim from Ree Drummond, the pioneer woman. I know because it’s my go- to recipe.

      1. Carolyn, it’s our go-to recipe as well and I do mention that is from her site in my post; so credit is given. I also did rewrite the instructions and ingredients as I used them.

        1. My roast is 2.35 pounds. My husband really wants onions, carrots, and potatoes. I bought the baby red potatoes but am trying to figure out my timing for all of this.

          1. Your roast should take about 2 hours to cook, I would check at the 90 minute mark. I’ve used many roasts the size of yours and it usually take about 2 hours, sometimes a little more. I’ve also used potatoes in this recipe and they turn out delicious.

    1. 5 stars
      I love this recipe but I need it in bulk. I have an 11.5 pound chuck roast. How long will I need to cook it for to get the same results??

      1. Hi Diana, I apologize for not answering sooner. Generally speaking, it’s one hour per pound of roast. That being said, ovens do roast differently so that’s really a guideline. For that size of roast, I would actually cut it into 3 smaller pieces so that it should take about 3-4 hours to cook.

    1. I agree Steph! I loved this roast as it’s cooking – makes the house smell wonderful, and it’s so good to eat too lol. Glad you enjoyed it!

    1. Hi Courtney, to be honest, I use whatever red wine I have on hand. I’ve made this roast with nearly every kind of red wine – so you can’t go wrong.

      1. When I was making a Beef Bordeaux I went to the local liquor store as, not being a drinker, wanted to ask for a recommendation. The woman said that a rich Burgundy was the best for any beef dish and I was able to buy just the right size for $1.99. Liquor store clerks (esp. women) can often recommend something. But Lisa is right-red wine and beef; perfect together!

  2. In the oven now! I ended up lightly dusting the roast in seasoned flour and then searing it – got a really nice crust on it before adding the other ingredients to the pot! My husband worked from home today and came out of his office sniffing the air – he’s excited for dinner. 🙂

    1. Hi Caroline, I’m sorry to hear that your roast didn’t turn out as tender as it should. Sometimes depending on the thickness of the meat may require longer cooking times. The best rule of thumb I have been given is to let it cook longer until that meat is fork tender and starts to pull apart. This hasn’t let me down yet!

  3. This was a HUGE Hit! I made it for a small dinner party and everyone loved it. I’ve made roast many times but sauteing the onion, garlic and carrot just put at a different level and I’ve never used wine. It will be one of my staples now. Thanks

    1. I’m so glad you enjoyed it Rockie! It’s one of our favorites and I’ve made pot roast many ways but we’ve always loved this one.

  4. Hi Lisa! Love this recipe, thanks for sharing…my mouth is watering, can’t wait to fix your Pot Roast 🙂 My main oven is out of commission 🙁 This would be too much for my counter-top oven to handle, so I might use my crock-pot :O I’ll follow all the browning steps; do you think it’ll work?

  5. Oh my goodness! We absolutely love this dish! I’ve made it a few times and it has never disappointed!

    1. Hi Jessica, Thanks for stopping by. I wouldn’t set your oven lower than 275 degrees F. Any lower and you run the risk of your roast not getting hot enough on the inside and cooking to a safe temp. The cooking time depends on the weight of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours. If the meat doesn’t easily pull apart when you test it with a fork, leave it in a bit longer. Hope that helps!

    1. Hi Megan, you sure can add potatoes with the roast and carrots. My suggestion would be to use the large red potatoes and quarter them. Red potatoes seem to hold up better than a typical Russet would.

    1. Hi Doris, for that size of roast I would cook it for about 2 hours to 2.5 hours at 275 degrees F. Check it at the 2 hour mark – the meat should pull apart easily, if not, let it cook a bit longer.

  6. Hi there….Just got everything together and it’s in he oven….I’ll let you know how it comes out……it’s smelling good..

  7. What? no potatoes cooked with the roast? That’s just not right. Mashed potatoes on the side isn’t the same. I will be adding some small new potatoes when I make mine and might even save the pan juices to make a slightly thick gravy to go with. What more could a guy ask for, meat, potatoes and gravy. Heading to the market right away then start cooking.

    1. Ahhh, James, don’t get me wrong, I do like the potatoes cooked with the pot roast but I enjoy drizzling the pan juices (thickened or not) over creamy, buttery mashed potatoes just a bit more! Hope you enjoy!!

  8. Hello Lisa I found this recipe followed it to the T two weeks ago and it’s the very best pot roast I’ve ever roasted. We loved this so well that one roast isn’t Enough leftovers for a roast beef sandwich. I make two four pound roast together just so we might have some left to fix roast sandwiches for lunch next day. Get this my family can’t get enough pot roast now three times in two weeks We’ve had pot roast for dinner because It’s simply a WINNER recipe. Thank you Kare Long.

    1. Karen, wow! I love this! I am so glad your family enjoyed it that much. I love the leftovers, too – as sandwiches: hot roast beef with gravy. I just thicken the left over juices with a bit of flour or cornstarch.

    2. Oh my gosh I’m happy to see in not the only one who says ONE pot roast isn’t enough! I have
      two cooking at this very moment. My families favorite about the beginning of fall 🙂

  9. Omg, This was the best roast recipe I’ve came across. My husband and boys loved it. It was so delicious, Thank you for sharing.

  10. If I only have 2.5 hours to cook a 3 pound roast can I cut it in half and cook for two hours for the same results?

    1. Sarah, you can cut the roast into 2 or 3 equal pieces and cook it that way for about 2-2.5 hours. I would also suggest cutting the carrots a bit smaller so they don’t turn out mushy.

  11. This is Ree Drummond’s recipe! I make it all the time! Delish! I add a small bag of tiny colorful potatoes, mushrooms and celery with garlic cloves. Even more Delish!😋

  12. HI Karen. This is my first time here and your recipe sounds wonderful! I am also making a pot roast tomorrow but it cooked with crushed tomatoes, apple cider, cider vinegar, beef stock and finally, crimini mushrooms..
    My roast is a rolled and tied 10 lb. Chuck. I want to use your temp, 275F. For 10 lbs, how long approximately? Would be so grateful for andpproximately reply. All the recipes I see are for 3-5lb. Roasts.
    Thank you.

  13. I have a new oven with a convection oven. What would I need to do to the recipe to roast on the convection setting?

  14. Hello Lisa. So I’ve made roast beef the same way for years but when I saw this recipe, I thought, change is good!
    It’s in the oven and I’ll report the results.
    Thank you for sharing!

    1. Hi Kathy, I hope you enjoyed the roast…it’s our favorite here. Like you I always made it the same way for many years, and now this is our new fav.

  15. My family loves this roast recipe! Bravo! I’m making this pot roast for Christmas dinner for 12 adults and 4 kids (5 and under. So, I’m getting a 6 to 8 lb roast. I have a large caste iron pot to put it in. My question is, how long should I cook this roast in a 250 degree oven?

  16. We woke up to about 4 inches of snow outside today. This recipe sounds perfect. I have pork shoulder so I think that’s what I’ll use (to avoid going anywhere!)

    Can’t wait for dinner!

    1. Jessica, that sounds delicious. I hope you’ll come back to let us know how it is. I haven’t tried it with pork so now I want to!

      1. This was delightful!! Perfect meal for this cold day. I added a bit of cornstarch to thicken the broth. Definitely adding this one to the rotation.

  17. 5 stars
    This is one of the best pot roast recipes I have tried. It is so flavorful and is so tender it just falls apart when it’s ready to eat. Cooked it last night and my guests loved it. Said it was the best roast they had ever eaten.

  18. Do you use a meat thermometer? If so what temp do you take it to? I used a blade roast and got to 166. Delicious. Do I need to cook longer to make more tender.?
    Thanks. It’s was delicious with some nice bread.

    1. Hi Kevin, I don’t use a meat thermometer for this recipe. It’s done when it’s falling apart when you test is with a fork. Always tender and moist every time we’ve made it.

  19. 5 stars
    By far the best pot roast I’ve ever made! My company loved it & kept complimenting me on how perfect it was!
    I’ll never use a different recipe again!!!

  20. 5 stars
    I made this roast today, exactly as posted, best roast I’ve made in 20 years!! Then I made yr apple crisp! What a unique recipe! Thanks so much for both. I’ll be back for more, you’ve got a beautiful site! Love it!!!

  21. My grocery store did not have a chuck roast
    They did have an arm roast. I just put garlic; salt and pepper. I am cooking it in the oven at 250 degrees. About 5 hours I will cook it . I hope that it will turn out well. I am a single guy so I do my own cooking.

  22. 5 stars
    I made this roast last night!!! It was so delicious! I added some red skin potatoes. right before it was ready to come out of the oven I sautéed some mushrooms in butter and olive oil, a little flour…. when the roast came out I pored the juices in with the mushroom’s a splash of half and half….OMG… one of the best gravies ever!!!… it was so rich!!! I think the red wine de-glaze is what took it to the next level..Thanks Lisa

    1. Brenda, I wouldn’t use any type of vinegar – you can replace the red wine with more beef broth if you don’t have wine. I do this often and the roast is still amazing.

  23. 5 stars
    We don’t eat much beef at our house, but when we do, everyone asks for this pot roast. I always make it according to your directions and it comes out perfect every time. Thanks for the recipe!

  24. 4 stars
    I think ive given up on roasts. No matter where I buy the meat or how I cook it, it always comes out so tough.🙁 I had 2.21 lb roast and I cooked exactly how you said and did 2 hours. Recipe was good. Bummed my meat never turns out, regardless of recipe.

    1. Ciara, I totally get that! I used to think the same way. I realized that you have to cook the roast till it is falling apart and then it’s moist and tender. Sometimes oven vary in temperature which will also increase or decrease cooking time. I hope you keep trying!

  25. 5 stars
    I’ve been making this roast beef for my extended family for our Christmas dinner for the last 3 yrs. Everyone loves it! And it never fails to be delicious.
    This year, it’s just the 2 of us but we are still having the roast. The left overs are always delicious too.

    1. For 7 people, I would get a 4-5 pound roast which should feed about 9-10 servings. I use a 3 pound roast and it feeds my family of 4 with leftovers for the lunches the next day

  26. 5 stars
    Wow! Fabulous recipe…. so tender, flavourful and “moreish”! The only thing I modified was to use tarragon instead of rosemary.

  27. 5 stars
    Lisa, I’m actually making this for the second time. First time was for our son-in-law. He kept commenting on the aroma as it was roasting and love the meal. He was raised on a farm (yes, beef farm) and so I think that’s a huge compliment! Tonight it’s for dear friends on a cool, rainy day. It will be just what our spirits need.
    Thank you for sharing.

    1. I’m so glad to hear this! I love making the roast not just to eat but the aroma as you mentioned! I hope your friends enjoyed it as well.

  28. I just found this recipe and am eager to try (I am doing AIP and it fits the bill!) Just curious if you would have a good outcome using the Instapot? Its summer time here in California, so I’m hesitant to use my oven for so long (but it’s hubby’s late Father’s Day request, so I have to make it):) Thanks for any guidance.

    1. I don’t have an Instant Pot so I would look for a similar recipe to judge by. I live in the South where it is already reaching 100! I make this even in the summer…the oven temp is so low that it really doesn’t heat up my kitchen too much.

  29. 3 stars
    I don’t know if I did something wrong, but I was honestly disappointed in this roast.
    I was expecting a super tender flavor explosion, but it didn’t taste any different that what I usually cook, it didn’t fall apart, in fact, it was a little chewy, and there were a lot more steps.
    I’m not sure if I’ll give it another try or not.

    1. I’m sorry this didn’t turn out for you. Perhaps, the roast wasn’t in the oven long enough. I roast mine until it pulls apart easily with a fork. It’s always been tender and flavorful.

  30. 5 stars
    I have made this before and it is delicious! The next time I make it, I will be feeding 8 people. What would be your recommendation for size or roast, cooking time, and should I add the carrots at the beginning, as the recipe states, or after an hour or two since my overall cooking time will be longer? Thanks for your suggestions!

    1. Hi Wendy, I’m sorry I didn’t reply sooner. Hopefully you’ve figured it out, but if not, for 8 people I would use a 6-8 pound roast OR two roasts that equal that. Time would be anywhere from 4-5 hours or a bit more, depending on the size and your oven. If you are using two smaller roasts, you can safely add the carrots as the recipe states…possible cutting them a bit larger.

  31. 5 stars
    It was so aromatic, delicious and a big hit for my family last night! This morning I offered to make my husband breakfast and he asked me to heat up the roast and the fixings with it instead😂

    1. Lisa, I love that your husband wanted it for breakfast! We love it too, and so happy you all did, as well. The smell alone of it cooking makes me drool!

  32. 5 stars
    I’ve done this recipe or something like it for 50
    Years & it’s usually a big hit. Searing the roast is
    A must, then to a large casserole dish with baby bellas, herbs, green onions, garlic, small Yukon gold
    Potatoes, S& P, & a can of golden mushroom soup. I put
    The roast is a large dish with a good red wine for at least 24 hours before searing. Wrapped in tight tin foil it’s baked @ 250 for 5 to six hours- melt in mouth perfection with cumin roasted carrots & a green veggie with a nice Zin.

  33. Hi. I would like to make this, but I have a question. Can I do this at 250 degrees for 5-6 hours? Thank you

    1. Hi jackie, Thanks for stopping by. I wouldn’t set your oven lower than 275 degrees F. Any lower and you run the risk of your roast not getting hot enough on the inside and cooking to a safe temp. The cooking time depends on the weight of your roast. For a 3 pound roast, allow 3-3 1/2 hours, for a 4 to 5 pound roast, cook for 4 to 5 hours. If the meat doesn’t easily pull apart when you test it with a fork, leave it in a bit longer. Hope that helps!

  34. 4 stars
    This is a great recipe. I like to lightly flour the meat which makes a little thicker sauce and the addition of either Marmite or Worcestershire sauce adds a nice umami flavor. This is a keeper and goes in the fall and winter rotation.

  35. 4 stars
    Prep was easy to follow. Chuck Roasts as a rule are full of fat and so the broth/gravy is a bit greasy – though no fault of this recipe. I added a can of condensed cream of mushroom soup. I put in the carrots, chunked and baby red skin potatoes, halved, the last half of cooking time bc we don’t like the Veges too soft. Our house smells so wonderful right now! Can’t wait to eat and enjoy 😊

    Thanks so much for sharing your recipe!

  36. I came all the way down here to say that I am not going to waste my time scrolling scrolling scrolling scrolling. If I don’t see something that says jump to recipe, I’m not using it. I don’t want people’s life stories. It took about 10 seconds to get to the bottom.

    1. I am sorry that you lost 10 whole seconds of your life scrolling such a short post as this one is. Perhaps you don’t realize that bloggers provide FREE recipes for you and the only way we can support giving those FREE recipes is by having a few ads on the site. 10 whole seconds…

  37. 5 stars
    I added some extra seasoning to the meat, but man this turned out perfect! So tender and juicy. Thank you!