• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Blogghetti logo

  • Home
  • About
  • Contact
    •  Privacy Policy
    • Disclosure Policy
  • Recipes
  • Resources
  • Search
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Melt in Your Mouth Perfect Oven Pot Roast

Melt in Your Mouth Perfect Oven Pot Roast

Sep 29, 2016 · 131 Comments

62.2K
43
62.3KShares
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read our privacy policy.

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.

This will be your go-to roast recipe!
Click to Tweet

 

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.
4.13 from 259 votes
Print Pin Rate
Author: Lisa Kerhin

Ingredients

  • 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

Instructions

  • 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.

 

 

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.

 

Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

REMEMBER TO SUBSCRIBE TO BLOGGHETTI NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX EVERY WEEK!

FREE EMAIL SUBSCRIPTION

 

Enjoy!

Untitled

 

 

 

 

 

62.2K
43
62.3KShares

More from Blogghetti

Beef, Popular on Blog beef, perfect pot roast, pot roast, tender roast beef

Previous Post: « The Purex Challenge
Next Post: Pumpkin Banana Bread »

Reader Interactions

Comments

  1. Sharon says

    November 27, 2016 at 7:16 PM

    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!

    Reply
    • Lisa says

      November 28, 2016 at 8:46 AM

      Sharon, I am so glad everyone enjoyed the pot roast; it’s one of our favorites as well! Thank you for coming back and letting me know.

      Reply
      • Mica says

        May 11, 2022 at 7:19 PM

        Is this is Fahrenheit or Celcius for the oven temp?

        Reply
        • Lisa says

          May 15, 2022 at 5:10 PM

          Sorry, it’s Fahrenheit

          Reply
    • Carolyn says

      October 13, 2021 at 7:00 PM

      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.

      Reply
      • Lisa says

        October 15, 2021 at 7:30 PM

        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.

        Reply
  2. Cassandra says

    December 30, 2016 at 11:37 AM

    This looks like the Pionner Woman’s pot roast. It’s so delicious!

    Reply
    • KG says

      February 9, 2019 at 12:42 PM

      yep. except for the addition of garlic. 😏

      Reply
      • Lisa says

        February 9, 2019 at 2:44 PM

        Yes! Garlic is awesome in this.

        Reply
        • Psornsin says

          April 7, 2019 at 6:41 AM

          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.

          Reply
          • Lisa says

            April 7, 2019 at 7:45 AM

            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.

  3. Jim says

    February 19, 2017 at 11:51 AM

    Absolutely delicious! Thanks Lisa!

    Reply
    • Lisa says

      February 19, 2017 at 2:14 PM

      Thank you Jim – glad you enjoyed it!

      Reply
    • Doreen says

      March 10, 2022 at 11:39 AM

      5 stars
      Fabulous!! I followed recipe exactly except I defatted the liquid then thickened it with a cornstarch slurry. Flavors were so good

      Reply
      • Lisa says

        March 10, 2022 at 3:19 PM

        Nothing better than all that delicious gravy over the roast and potatoes!

        Reply
    • Diana says

      December 16, 2022 at 6:13 PM

      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??

      Reply
      • Lisa says

        December 27, 2022 at 12:28 PM

        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.

        Reply
  4. Stef says

    February 20, 2017 at 2:17 PM

    The easiest roast to make & smelled divine while in the oven. Absolutely wonderful! Thanks for sharing!

    Reply
    • Lisa says

      February 26, 2017 at 9:23 AM

      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!

      Reply
  5. Courtney Rowley says

    February 23, 2017 at 2:02 PM

    What kind of red wine do you use or would suggest for this recipe?

    Reply
    • Lisa says

      February 26, 2017 at 9:18 AM

      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.

      Reply
      • Sharon H. says

        May 20, 2017 at 2:16 PM

        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!

        Reply
  6. Amber says

    March 27, 2017 at 4:30 PM

    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. 🙂

    Reply
    • Lisa says

      March 27, 2017 at 4:48 PM

      Awesome Amber! The smell alone always draws me in…makes me wish it would be done in a snap!

      Reply
  7. Caroline Moon says

    April 2, 2017 at 6:07 PM

    So my roast isnt soft… followed recipe exact:/ what am I doing wrong?

    Reply
    • Lisa says

      April 3, 2017 at 11:58 AM

      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!

      Reply
  8. Rockie Marvel says

    July 3, 2017 at 10:49 AM

    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

    Reply
    • Lisa says

      July 14, 2017 at 6:35 AM

      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.

      Reply
  9. Elizabeth says

    July 22, 2017 at 1:44 PM

    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?

    Reply
    • Lisa says

      July 22, 2017 at 2:05 PM

      Hi Elizabeth, yes the roast does great in the crockpot too!! Enjoy!!

      Reply
      • Sandy Marsiglia says

        August 28, 2020 at 2:29 PM

        5 stars
        Love this roast! Making it tonight.

        Reply
  10. Julie Roca says

    July 23, 2017 at 9:44 PM

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

    Reply
    • Lisa says

      July 30, 2017 at 8:43 AM

      Thank you Julie for stopping by and letting us know! We love it too, probably make is at least twice a month!

      Reply
  11. JESSICA says

    September 10, 2017 at 5:46 AM

    I’m making a boneless chuck roast, cooking all day, WHAT do I put oven temperature on???

    Reply
    • Lisa says

      September 10, 2017 at 8:21 AM

      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!

      Reply
  12. JESSICA says

    September 10, 2017 at 5:49 AM

    Can’t wait to try it!!!

    Reply
  13. Megan says

    September 18, 2017 at 12:45 AM

    Hi! Can I add potatoes in with the roast? Any suggestions?

    Reply
    • Lisa says

      September 18, 2017 at 7:12 AM

      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.

      Reply
  14. Doris says

    September 29, 2017 at 7:08 PM

    How long for a 2.17 roast? And what temperature?

    Reply
    • Lisa says

      September 30, 2017 at 9:46 AM

      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.

      Reply
  15. Carol says

    November 11, 2017 at 12:26 PM

    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..

    Reply
    • Karrie says

      November 12, 2017 at 8:59 AM

      I do not have a Dutch oven. Can I use a regular pan in the oven and cover with foil?

      Reply
      • Lisa says

        November 12, 2017 at 1:42 PM

        Karrie, yes you can! Just be sure the foil is tightly on the pan.

        Reply
    • Lisa says

      November 12, 2017 at 1:43 PM

      Carol, I hope it turns out scrumptious!

      Reply
  16. Kimberly says

    December 4, 2017 at 12:59 AM

    I had been looking for a tender oven pot roast like my mother use to make. Your recipe was great. Thank you so much.

    Reply
    • Lisa says

      December 4, 2017 at 4:39 PM

      I’m so glad you enjoyed the recipe!

      Reply
  17. James says

    December 30, 2017 at 2:02 PM

    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.

    Reply
    • Lisa says

      December 30, 2017 at 2:29 PM

      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!!

      Reply
  18. Karen Long says

    January 19, 2018 at 8:54 PM

    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.

    Reply
    • Lisa says

      January 20, 2018 at 10:18 AM

      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.

      Reply
    • Anthonie says

      September 23, 2018 at 3:07 PM

      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 🙂

      Reply
    • Karen Long says

      January 5, 2020 at 11:54 PM

      My name is Karen Long, too!!! Karen Louise Long, to be exact! 🙂

      Reply
  19. Pam says

    February 27, 2018 at 3:12 PM

    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.

    Reply
  20. Sarah says

    April 18, 2018 at 5:55 PM

    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?

    Reply
    • Lisa says

      April 21, 2018 at 11:30 AM

      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.

      Reply
  21. Angie B says

    June 17, 2018 at 12:48 PM

    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!😋

    Reply
    • Lisa says

      June 18, 2018 at 11:03 AM

      Yes! It’s been my go-to recipe for pot roast and I change it up like you do as well. It’s never disappoints

      Reply
  22. Kim Quinn says

    June 28, 2018 at 1:46 PM

    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.

    Reply
  23. Kim Quinn says

    June 28, 2018 at 1:48 PM

    Forgot, there is also garlic, salt and pepper, garlic, garlic.😆

    Reply
  24. Harriet says

    July 21, 2018 at 7:20 PM

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

    Reply
    • Lisa says

      July 22, 2018 at 9:00 AM

      I am not familiar with convection ovens, so I can’t comment on that. Try searching for it on Google?

      Reply
    • Tara wells says

      October 1, 2018 at 4:29 PM

      I think it’s 25° lower than the recipe when using convection, so 250° .

      Reply
  25. Kathy says

    December 6, 2018 at 1:54 PM

    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!

    Reply
    • Lisa says

      December 7, 2018 at 8:18 AM

      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.

      Reply
  26. Sharon says

    December 15, 2018 at 7:01 PM

    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?

    Reply
  27. Jessica says

    March 1, 2019 at 9:01 AM

    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!

    Reply
    • Lisa says

      March 1, 2019 at 9:38 AM

      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!

      Reply
      • Jessica says

        March 1, 2019 at 5:38 PM

        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.

        Reply
  28. Amy (Savory Moments) says

    March 2, 2019 at 7:09 AM

    This is perfect winter tine comfort food for me! It truly does look mouthwatering!

    Reply
  29. Clearissa Coward says

    March 11, 2019 at 1:25 PM

    Lisa this looks so good. TFS

    Reply
  30. Perry Rose says

    May 27, 2019 at 4:19 PM

    How do the carrots keep from overcooking???

    Reply
    • Lisa says

      May 28, 2019 at 8:23 AM

      Perry, If you slice the carrots into 2-3 inche pieces, they won’t be overcooked once the roast is cooked.

      Reply
  31. Louisa McDonald says

    June 9, 2019 at 10:43 AM

    I’m excited to try this today! I get tired of the same crock-pot roast!

    Reply
    • Lisa says

      June 10, 2019 at 10:21 AM

      It’s so good! We have it at least once a month!

      Reply
  32. Gcrjmr says

    August 26, 2019 at 9:47 AM

    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.

    Reply
    • Lisa says

      August 26, 2019 at 11:26 AM

      So glad you all enjoyed it! I made the roast yesterday as well, and no one left hungry – no leftovers either!

      Reply
  33. Kevin says

    September 15, 2019 at 8:55 PM

    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.
    Kevin

    Reply
    • Lisa says

      September 16, 2019 at 10:22 AM

      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.

      Reply
  34. Ann says

    October 16, 2019 at 8:33 PM

    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!!!

    Reply
  35. Connir says

    November 11, 2019 at 1:19 AM

    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!!!

    Reply
    • Lisa says

      November 11, 2019 at 3:14 PM

      Thank you Connie, I’m so glad you enjoyed both!

      Reply
      • Evelyn Velazquez says

        January 25, 2020 at 5:15 PM

        I’m making this now. Question is it a stove top recipient or oven ?

        Reply
        • Lisa says

          January 27, 2020 at 10:36 AM

          It’s a oven recipe but you do brown the roast and the veggies on the stove top before you place it all in the oven

          Reply
  36. Evelyn Velazquez says

    January 25, 2020 at 5:14 PM

    Is this an in oven recipe or can I do it on the stove top? Making this right now.. please let me know! Thank you ❤️

    Reply
  37. John D. Fiveash says

    March 26, 2020 at 4:41 PM

    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.

    Reply
    • Lisa says

      March 27, 2020 at 8:48 AM

      I hope the roast turned out great!

      Reply
  38. Maureen Blanchard says

    April 19, 2020 at 8:26 AM

    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

    Reply
    • Lisa says

      April 19, 2020 at 10:56 AM

      Maureen, I love that you added mushrooms to the gravy! Thanks for the feedback!

      Reply
  39. Brenda Taylor says

    April 23, 2020 at 2:41 PM

    5 stars
    Would it be ok to use white wine vinegar along with beef broth?

    Reply
    • Lisa says

      April 23, 2020 at 2:53 PM

      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.

      Reply
  40. Sharon K says

    July 7, 2020 at 4:45 PM

    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!

    Reply
    • Lisa says

      July 10, 2020 at 10:45 AM

      Awesome! Thanks Sharon for the feedback! It’s on our menu once or twice a month.

      Reply
  41. Ciara says

    August 26, 2020 at 6:31 PM

    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.

    Reply
    • Lisa says

      August 27, 2020 at 11:04 AM

      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!

      Reply
  42. Steph says

    October 26, 2020 at 10:47 AM

    I have a round roast instead of chuck. Can I use round roast for this recipe?

    Reply
    • Lisa says

      October 27, 2020 at 9:29 AM

      You sure can!

      Reply
  43. Margaret says

    December 7, 2020 at 9:14 PM

    5 stars
    This was absolutely delishes! It makes a lot of gravy which was perfect to pour over the mash potatoes.

    Reply
    • Lisa says

      December 9, 2020 at 9:09 AM

      Yes! Perfect for the mashed potatoes. I’m so glad you enjoyed the roast, we just had it Sunday. I make it at least once a month

      Reply
  44. Sharon Mueller says

    December 25, 2020 at 3:03 PM

    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.

    Reply
    • Lisa says

      December 28, 2020 at 8:40 AM

      It’s our favorite roast and yes, leftover are amazing

      Reply
  45. Steph says

    January 2, 2021 at 9:53 AM

    I might have missed it but do you know how many this serves? Doing dinner for 7 and wondering if I should double? Thank you!!

    Reply
    • Lisa says

      January 2, 2021 at 11:06 AM

      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

      Reply
  46. Angela says

    January 4, 2021 at 7:43 PM

    5 stars
    Hi lisa for 3.00lb roast do I still cook it @ 275? And do I cover the roast while cooking for 3hours?

    Reply
    • Lisa says

      January 5, 2021 at 8:54 AM

      Yes, to both of your questions. 275 degrees no matter the weight of the roast and always cover the pot.

      Reply
  47. Su Nogay says

    January 10, 2021 at 10:04 AM

    5 stars
    So good

    Reply
  48. Shane says

    February 15, 2021 at 11:11 PM

    This Roast was amazing.
    Definitely going to be a staple.
    Wish I had made a bigger one for more leftovers.

    Reply
    • Lisa says

      February 16, 2021 at 2:45 PM

      Yes! Leftovers are a must! Glad you enjoyed it!

      Reply
  49. Cindy G says

    March 1, 2021 at 7:23 PM

    5 stars
    Oh my! This was wonderful! My husband loved it too. Thank you!

    Reply
    • Lisa says

      March 9, 2021 at 11:47 AM

      Oh! You’re so welcome! Glad it went over well!

      Reply
  50. Gwen says

    April 4, 2021 at 2:36 PM

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

    Reply
    • Lisa says

      April 5, 2021 at 11:28 AM

      Glad you enjoyed it, and I love that you used tarragon!

      Reply
  51. Jane says

    May 19, 2021 at 6:29 PM

    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.

    Reply
    • Lisa says

      May 20, 2021 at 9:24 AM

      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.

      Reply
  52. Amy Joseph says

    June 24, 2021 at 10:52 AM

    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.

    Reply
    • Lisa says

      June 24, 2021 at 1:12 PM

      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.

      Reply
  53. Ruth says

    November 17, 2021 at 7:17 PM

    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.

    Reply
    • Lisa says

      November 19, 2021 at 4:27 PM

      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.

      Reply
  54. Wendy says

    December 11, 2021 at 12:46 PM

    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!

    Reply
    • Lisa says

      December 19, 2021 at 3:18 PM

      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.

      Reply
  55. Lisa G. says

    January 15, 2022 at 12:59 PM

    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😂

    Reply
    • Lisa says

      January 15, 2022 at 1:23 PM

      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!

      Reply
  56. Bob Chamberlin says

    January 23, 2022 at 12:52 PM

    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.

    Reply
    • Lisa says

      January 23, 2022 at 2:54 PM

      That sounds so delicious! Those carrots sound amazing, too.

      Reply
  57. Jackie says

    May 29, 2022 at 10:24 PM

    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

    Reply
    • Lisa says

      June 1, 2022 at 9:14 AM

      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!

      Reply
  58. Nan Chapman says

    September 11, 2022 at 10:53 AM

    Can I use cast iron pot?

    Reply
    • Lisa says

      September 13, 2022 at 3:59 PM

      Yes you can!

      Reply
  59. Minette Satterwhite says

    October 8, 2022 at 1:40 PM

    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.

    Reply
    • Lisa says

      October 17, 2022 at 11:53 AM

      So glad you enjoyed it!

      Reply
  60. Brenda says

    October 9, 2022 at 1:59 PM

    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!

    Reply
    • Lisa says

      October 17, 2022 at 11:53 AM

      Sounds delicious with the cream of mushroom soup!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I’m a self-proclaimed foodie, avid reader, crafter, wife, mother, and always a student. Click here to read full profile.

TRENDING ON SOCIAL MEDIA

mini turkey meatloaves close up

Mini Turkey Meatloaves Recipe

tray of sausage balls appetizers

Air Fryer Sausage Balls

close up of creamy squash soup with garnishes in white bowl

Creamy Autumn Squash Soup

cherry cobbler served on white and gray plate

3 Ingredient Slow Cooker Cherry Cobbler

hard cinnamon candy in glass bowl

Hard Cinnamon Candy

the best slow cooker chili - served in a white bowl

The Best Slow Cooker Chili Ever

Rosemary bread sliced on wooden cutting board

Easy Homemade Rosemary Bread

Valentine's M&M Cookie Bar squares - close up

Valentine’s M&M Cookie Bars

Recipe Key

AppetizersBakingCasseroles

Crock Pot MealsMeal PlansOne Pan Meals

Cooking TipsSoupsVegetables

Get Tried and True Recipes Straight to Your Inbox!

Copyright © 2023 • All rights reserved • All rights reserved. • Privacy Policy
All images & content are copyright protected. Please do not use my images without prior permission.
If you want to share this recipe, please provide a link back to the post for the original recipe.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie SettingsAccept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
SAVE & ACCEPT