Juicy Oven Baked Pot Roast and Gravy is a savory chuck roast seasoned with fresh rosemary and earthy garlic. The roast is seared for a perfectly caramelized outside and then braised in the oven until tender. It’s served with its own homemade pan gravy. This is THE oven pot roast recipe you’ll find yourself making again and again! It’s that good!
There’s nothing quite like a pot roast. The combination of juicy, tender beef, fresh herbs, and rich gravy is irresistible. And while it’s easy to make one in a slow cooker, there’s something about an oven-cooked pot roast that just can’t be beat. It’s nearly as homey and comforting as meatloaf and takes lots less prep time.
Truth be told, I was stuck in a rut for a long time, making pot roasts in the slow cooker with an overly salty onion soup mix. Everyone I knew made them that way, and I just never questioned it very much.
And no matter how great that recipe is, it usually results in too tender, overdone meat that is falling apart. Good for sandwiches but not much else.
Slow cooker convenience is one thing, but an oven pot roast recipe isn’t really any more difficult. And the results are so much better! If you’ve been craving a roast in the oven that is well-seasoned and holds together when sliced, you’ll really enjoy this recipe.
Recipe Snapshot: Oven Baked Pot Roast and Gravy
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Servings: 8
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Chuck roast, beef stock, rosemary, garlic
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I can’t believe how EASY, FAST, and DELICIOUS this recipe was. It truly is a 1-pot meal. Thanks for a KEEPER!”
— Lee Ann Carr
“Such an easy recipe and so tasty. The meat is so tender and no need to use crock pot and wait 4-5 hours to eat!”
— Diane Green
What Makes This Recipe Special
Cut into this roast and you’ll get nice slices, not the shredded, fall-apart texture of a slow cooker version. That texture comes from taking time to sear the chuck roast before it goes in the oven, then keeping the braise shorter than many pot roast recipes call for.
The gravy comes from what’s left in the pot after the roast is cooked. The drippings, the browned bits, and the rosemary and garlic that cooked down with the roast all combine to make a genuinely luscious gravy to spoon over the meat or some homemade mashed potatoes.
It’s just one pot from start to finish, making minimal kitchen cleanup. Two hours total, most of it hands-off, and the leftovers are great for sandwiches the next day.
Ingredient Notes
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- Center Cut Chuck Roast — A well-marbled cut of chuck roast is what this recipe needs. The fat keeps it moist and tender through a shorter braise instead of dry and tough like you’d get from a leaner cut.
- Fresh Rosemary — Rosemary is a classic herb used to flavor beef. It’s very fragrant with a slightly piney flavor. Using whole sprigs instead of chopped leaves makes it easy to lift them out when you’re ready to make the gravy.
- Whole Garlic Cloves — Garlic turns soft and mellow when cooked in a braise. Mashing the cloves into the gravy at the end adds even more flavor.
- Beef Broth — Beef broth is the braising liquid that becomes the gravy, so a good broth will make a tremendous difference.
- Vegetable Oil — A neutral oil with a high smoke point is what makes searing possible without smoking up the kitchen.
- Cornstarch — Whisk the cornstarch into cold water before adding it to the hot broth to keep the gravy smooth.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Oven Baked Pot Roast
STEP 1. Preheat the oven to 400 degrees.
STEP 2. Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.
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STEP 3. Pour just enough oil into a Dutch oven to cover the bottom and heat on the stovetop over medium-high heat. Add the roast and brown well on both sides.
Pro Tip
You want to take time to really sear the roast until it’s dark brown. I also hold the roast up on its sides and brown the edges, too. This extra step helps lock in the moisture.
STEP 4. Remove the pan from the heat and add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.
STEP 5. Cover tightly and place in the preheated oven. (TIP: I like to place a piece of aluminum foil between the pot and the lid to make a really tight seal. It helps keep all the juices inside, and very little evaporates.)
STEP 6. Cook for 1 ½ hours. Remove the pot from the oven and allow it to stand for 10-15 minutes before slicing.
STEP 7. While the meat is resting, make the gravy.
STEP 8. Skim off as much fat as possible from the cooking liquid. I like to use a separator cup for this.
STEP 9. Place the pot back over medium-high heat and add the de-fatted cooking liquid. Bring the liquid to a boil.
STEP 10. Dissolve the cornstarch in ¼ cup of water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
STEP 11. Slice the roast and serve with the gravy.
Recipe Tips
- The key to this pot roast is in the initial searing. Take your time with this step to make sure you have nice, even browning on all sides of the beef before it goes into the oven. This creates a flavorful crust that seals in the juices and prevents the roast from drying out.
- Use a heavy-duty roasting pan or Dutch oven with a tight-fitting lid.
- When braising beef, use just enough liquid to come halfway up the sides of the roast. The roast shouldn’t be completely submerged in liquid.
- Choose a chuck roast with good marbling. The fat will render into the meat as it cooks, keeping the roast moist and juicy.
- In my experience, it’s the hot sear and shorter oven time that give this roast a clean slice instead of a texture you have to spoon out, and they create real flavor in the gravy in the process. This isn’t standard chef or home-cook guidance, just what’s worked for me, and it only work well with a fatty cut like the chuck roast called for here.
Substitutions and Additions
- Can’t find a chuck roast? Use a 7-blade roast, cross rib roast, or even a brisket.
- No fresh rosemary? Use dried! One “sprig” of fresh rosemary equals about one tablespoon chopped. Dried herbs substitute at 1/3 the amount of fresh, so for four sprigs of fresh rosemary in this recipe, you’d substitute 4 teaspoons of dried, crushed rosemary.
- Add in carrots, onions, and potatoes. I like to add them about halfway through the cooking time so they don’t overcook.
What to Serve with Pot Roast?
I like to serve mine with mashed potatoes and green beans. It would also be great with roasted potatoes, sweet potatoes, roasted asparagus, or even a slice of cornbread.
Storage and Freezing Instructions
Leftovers should be cooled completely. Store in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.
Reheat leftovers until they’re warmed through. I like to slice mine thinly and make sandwiches. Yum! Pot roast does tend to dry out when reheated, especially in the microwave, so be sure to add a little gravy or water to keep it moist.
Questions and Answers: Oven Baked Pot Roast
- You said to choose a roast with good “marbling.” What is marbling?
Marbling is the white streaks of fat running through the meat. The fat content in beef greatly influences both its taste and texture when cooked. Fat gives good taste and tender texture to cooked beef. Look for a roast with a good amount of white marbling but not an excessive amount. - Can I make this pot roast recipe in the slow cooker?
Yes, you can. Simply sear the beef on all sides in a large skillet, then add it to your slow cooker along with the remaining ingredients. Cook on low for six to eight hours or high for four to five hours. A pot roast cooked in a crockpot will have a shredded texture rather than a sliceable texture but will still taste amazing! - Can I make oven baked pot roast ahead of time?
To make the recipe in advance, sear the beef and add it with all the remaining ingredients into the pot. Cover and store it in the refrigerator overnight. When ready to cook, let it come to room temperature for about 45 minutes, then proceed with the recipe. - I don’t have a lid for my roasting pan. Can I use foil?
Yes! Simply make sure the pan is completely covered and tightly sealed with foil so that no steam escapes. Covering the pan or pot helps keep moisture inside resulting in a tender, juicy roast.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Oven Baked Pot Roast and Gravy
Ingredients
- 3 pounds center cut chuck roast or 7-blade roast
- salt and pepper
- 2 tablespoons oil
- 4 cups beef stock or broth
- 4 sprigs fresh rosemary
- 5 cloves garlic peeled
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Preheat oven to 400 degrees.
- Generously season both sides of the roast with salt and pepper.3 pounds center cut chuck roast, salt and pepper
- Pour the oil into a Dutch oven to cover the bottom and heat over medium-high heat.2 tablespoons oil
- Brown the roast on both sides. Remove from the heat.
- Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast.4 cups beef stock or broth
- Add the rosemary and garlic.4 sprigs fresh rosemary, 5 cloves garlic
- Cover tightly and place in preheated oven. Cook for 1 ½ hours.
- Remove from oven and allow to stand for 10-15 minutes before slicing.
- To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve the cornstarch in water and stir the mixture into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.2 tablespoons cornstarch, ¼ cup water
- Slice the roast and serve with the gravy.
Notes
- The key to a perfect pot roast is in the initial searing. Take your time with this step to make sure you have nice, even browning on all sides of the beef before it goes into the oven.
- Use a well-marbled chuck roast. The fat keeps it moist and tender through this recipe’s shorter braise; a leaner cut would need a longer, slower braise for a similar result.
- When braising beef, use just enough liquid to come halfway up the sides of the roast. The roast shouldn’t be completely submerged in liquid.
- Leftover roast should be cooled completely and stored in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I can’t believe how EASY, FAST, and DELICIOUS this recipe was. It truly is a 1-pot meal. Thanks for the hint about using the foil. I didn’t need a lot of liquid when I started roasting but I added small potatoes and carrots halfway through. I put them UNDER the meat and then added more beef stock until it was halfway up the side of the meat mostly covering the vegetables and leaving plenty of liquid for the gravy. Next time, I am adding pearl onions. Thanks for a KEEPER!
Such an easy recipe and so tasty. The meat is so tender and no need to use crock pot and wait 4-5 hours to eat! I substituted the broth with 1 cup red wine and 3 cups water. I would suggest checking it at one hour to add more liquid if needed. I didn’t have much liquid in the end to make the gravy. I roasted carrots at the same time and served over mashed potatoes.
So glad you enjoyed the recipe!