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How to Make Oven Baked Pot Roast<\/h2>\n STEP 1.<\/strong> Preheat the oven to 400 degrees.STEP 2.<\/strong> Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.<\/p>\n<\/div>\n<\/div>\n\n
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STEP 3.<\/strong><\/figcaption><\/figure>\nSTEP 3.<\/strong> 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.<\/p>\n\n
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Pro Tip<\/h3>\n You want to take time to really sear the roast until it\u2019s dark brown. I also hold the roast up on its sides and brown the edges, too. This extra step helps lock in the moisture.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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STEP 4.<\/strong><\/figcaption><\/figure>\nSTEP 4.<\/strong> 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.<\/strong> 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.)<\/p>\n<\/div>\n<\/div>\n\n
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STEP 6.<\/strong> Cook for 1 \u00bd hours. Remove the pot from the oven and allow it to stand for 10-15 minutes before slicing.STEP 7.<\/strong> While the meat is resting,\u00a0make the gravy.<\/p>\n<\/div>\n\n
STEP 8.<\/strong> Skim off as much fat as possible from the cooking liquid. I like to use a separator cup for this.STEP 9.<\/strong> Place the pot back over medium-high heat and add the de-fatted cooking liquid. Bring the liquid to a boil.<\/p>\n<\/div>\n<\/div>\n\n
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STEP 10.<\/strong> Dissolve the cornstarch in \u00bc cup of water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.<\/p>\n<\/div>\n\n
STEP 11.<\/strong> Slice the roast and serve with the gravy.<\/p>\n<\/div>\n<\/div>\n\n
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\nThe 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.<\/li>\n Use a heavy-duty roasting pan or Dutch oven with a tight-fitting lid.<\/li>\n When braising beef, use just enough liquid to come halfway up the sides of the roast. The roast shouldn\u2019t be completely submerged in liquid.<\/li>\n Choose a chuck roast with good marbling. The fat will render into the meat as it cooks, keeping the roast moist and juicy.<\/li>\n In my experience, it\u2019s 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\u2019t standard chef or home-cook guidance, just what\u2019s worked for me, and it only work well with a fatty cut like the chuck roast called for here.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Substitutions and Additions<\/h2>\n\nCan\u2019t find a chuck roast? Use a 7-blade roast, cross rib roast, or even a brisket.<\/li>\n No fresh rosemary? Use dried! One \u201csprig\u201d 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\u2019d substitute 4 teaspoons of dried, crushed rosemary.<\/li>\n Add in carrots, onions, and potatoes. I like to add them about halfway through the cooking time so they don\u2019t overcook.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Storage and Freezing Instructions<\/h2>\n 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.<\/p>\n
Reheat leftovers until they\u2019re 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.<\/p>\n<\/div>\n<\/div>\n\n
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Questions and Answers: Oven Baked Pot Roast<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
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\nYou said to choose a roast with good \u201cmarbling.\u201d What is marbling?<\/strong>Can I make this pot roast recipe in the slow cooker?<\/strong>Can I make oven baked pot roast ahead of time?<\/strong>I don\u2019t have a lid for my roasting pan. Can I use foil?<\/strong>\n
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More Recipes You\u2019ll Like<\/h2>\n<\/div>\n<\/div>\n\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve 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.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\nPreheat oven to 400 degrees.<\/p>\n<\/li>\n
\nGenerously season both sides of the roast with salt and pepper.<\/span><\/p>\n3 pounds center cut chuck roast, <\/span>salt and pepper<\/span><\/p>\n<\/li>\n\nPour the oil into a Dutch oven to cover the bottom and heat over medium-high heat.<\/span><\/p>\n2 tablespoons oil<\/span><\/p>\n<\/li>\n\nBrown the roast on both sides. Remove from the heat.<\/p>\n<\/li>\n
\nAdd the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast.<\/span><\/p>\n4 cups beef stock or broth<\/span><\/p>\n<\/li>\n\nAdd the rosemary and garlic. <\/span><\/p>\n4 sprigs fresh rosemary, <\/span>5 cloves garlic<\/span><\/p>\n<\/li>\n\nCover tightly and place in preheated oven. Cook for 1 \u00bd hours.<\/p>\n<\/li>\n
\nRemove from oven and allow to stand for 10-15 minutes before slicing.<\/p>\n<\/li>\n
\nTo make the gravy \u2013 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.<\/span><\/p>\n2 tablespoons cornstarch, <\/span>\u00bc cup water<\/span><\/p>\n<\/li>\n\nSlice the roast and serve with the gravy.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nThe 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.<\/li>\n Use a well-marbled chuck roast. The fat keeps it moist and tender through this recipe\u2019s shorter braise; a leaner cut would need a longer, slower braise for a similar result.<\/li>\n When braising beef, use just enough liquid to come halfway up the sides of the roast. The roast shouldn\u2019t be completely submerged in liquid.<\/li>\n 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Serving <\/span>1<\/span>Calories <\/span>363<\/span>kcal<\/span><\/span>Carbohydrates <\/span>4<\/span>g<\/span><\/span>Protein <\/span>35<\/span>g<\/span><\/span>Fat <\/span>23<\/span>g<\/span><\/span>Saturated Fat <\/span>9<\/span>g<\/span><\/span>
![\"Plate](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2022\/10\/oven-baked-pot-roast-2026-pin4-150x150.jpg\")
<\/div>\n![\"Sliced](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2022\/10\/oven-baked-pot-roast-2026-pin3-150x150.jpg\")
<\/div>\n![\"Sliced](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2022\/10\/oven-baked-pot-roast-1200-feature-2026.jpg\")
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