Oven Baked Pot Roast and Gravy

Oven Baked Pot Roast and Gravy is chuck roast seared for a caramelized outside, braised in the oven until tender, and served with pan gravy.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

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.

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.
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.