Oven Baked Pot Roast and Gravy
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 is really not that much more difficult and the results are so much better! If you’ve been craving a roast that is well-seasoned and holds together when sliced, you’ll really enjoy this recipe.
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Why You’ll Love This Easy Oven Pot Roast Recipe
- This chuck roast recipe is perfectly seasoned and the gravy is out-of-this-world delicious!
- Leftovers (if you’re lucky enough to have them!) reheat beautifully and make fantastic sandwiches.
- You can sear, braise, and bake all in one pan, which means fewer pots to wash.
- Oven pot roasts are actually pretty quick and easy to make, especially when you factor in the hands-off braising time. From start to finish, this recipe will take you about two hours.
Ingredients For Your Oven Baked Chuck Roast
- Center Cut Chuck Roast (It’s the ideal cut of meat for this recipe because it’s well-marbled with fat which keeps the roast moist and juicy).
- Fresh Rosemary (Rosemary is a classic herb used to flavor beef. It’s very fragrant with a slightly piney flavor.)
- Whole Garlic Cloves (Another classic flavor. It’s earthy and slightly sweet when cooked.)
- Beef Broth (Adds richness and depth of flavor to both the beef and gravy.)
- Vegetable Oil (For searing the meat before oven cooking.)
- Salt and Pepper (For seasoning.)
- Cornstarch (To thicken the gravy.)
How to Make Pot Roast with Rosemary and Garlic
- Preheat the oven to 400 degrees.
- Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.
- 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.
COOK’S TIP
You want to really brown the roast until it’s a dark brown. I also hold the roast up and brown the edges as well. I think that this extra step helps hold in the moisture and it just makes your roast look pretty, too.
- 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.
- Cover tightly and place in the preheated oven.
COOK’S TIP
I like to place a piece of aluminum foil between the pot and the lid to make for a really tight seal. It helps keep all the juices inside and very little evaporates.
- Cook for 1 ½ hours. Remove the pot from the oven and allow to stand for 10-15 minutes before slicing.
- While the meat is resting, make the gravy.
- Skim off as much fat as possible from the cooking liquid. I like to use a separator cup as pictured above.
- Place the pot back over medium-high heat and add the de-fatted cooking liquid. Bring the liquid to a boil.
- Dissolve the corn starch in ¼ cup of water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.
Tips for Making a Juicy Pot Roast in the Oven
- 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. 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.
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 About Oven Baked Pot Roast and Gravy
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.
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!
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.
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.
More Recipes You’ll Like
- Creamed Chipped Beef
- Steak Tips with Creamy Mushroom Sauce
- The Perfect Grilled Ribeye Steak
- Steak and Peppers
- Beef and Stout Pie
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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
Instructions
- Preheat oven to 400 degrees.
- Generously season both sides of the roast with salt and pepper.
- Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.
- 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.
- Add the rosemary and 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 corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to 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. 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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 19, 2009. It has been updated with additional information.