Tuck into this cozy oven-braised pot roast with tender chuck roast, earthy carrots, creamy potatoes, and all the comforting kitchen aromas you crave.
Slow-braised goodness, rich gravy, and fork-tender bites… this is the kind of meal that fills your house with the kind of smells neighbors hope are coming from their place next.
Sometimes you need a meal that feels like a hug, and this oven-braised pot roast brings it. It’s quietly confident, not flashy. Chuck roast takes a long, delicious soak in wine, broth, and a few little flavor elves like Worcestershire, thyme, garlic… you get the idea.
It’s great for Sunday afternoons or when you really want leftovers that don’t feel like punishment. I mean, gently reheated roast with gravy over toast? Yes please. Bonus: barely any active work, and the oven does all the heavy lifting. So pour yourself a cup of something and let’s walk through this together.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Oven-Braised Pot Roast
Let’s pause for just a second. This isn’t some reinvent-the-wheel kind of roast. It’s just exactly what you want pot roast to be: fall-apart meat, silky sauce, nubby vegetables that were once carrots but now taste like warm memories.
- Ridiculously simple to make: Season, sear, stir, and then let the oven do all the magic while you try to resist peeking.
- Unreasonably comforting: That first whiff when you open the oven? It’s the edible version of fuzzy socks and a good blanket.
- Leftovers are a dream: Sandwich it. Shred it into tacos. Eat it cold from the fridge while thinking “this is better than lunch out.”
- Feeds a small crowd, or yourself four times: Either way, it’s economical and satisfying. We love a multitasking roast.
- Layers and layers of flavor: There’s wine, tomato paste, garlic, and all the slow-simmered good stuff that makes people say, “Wait—what’s in this?”
Ingredient Notes
This list might look like a lot, but honestly? It’s just the basics done well. The ingredients are unfussy, but they come together like a very good, very savory jigsaw puzzle.
- Chuck roast: Look for a 4-pounder, nicely marbled. Tying it just keeps it from flopping around while you brown it (yes, that’s the technical term).
- Kosher salt and black pepper: Simple, yes, but don’t skimp. This is your base flavor foundation and it needs to be generous.
- Olive oil: For that golden sear on the beef and a little base for the veggies to sauté in later.
- Yellow onions: They’ll soften and caramelize slightly in the pot, adding sweetness and depth to the gravy.
- Carrots: They go tender and sweet after a long roast. Think stew-like softness, not mush.
- Yellow potatoes: Small ones with skin hold up well, get buttery inside, and make you not miss mashed potatoes.
- Garlic: Eight cloves seems like a lot, but it mellows and softens beautifully. Go on, trust me.
- Tomato paste: It sneaks in a rich umami depth and beautifully darkens the gravy.
- Dry red wine: Nothing fancy—a mid-range cab or a dry blend is fine. Just don’t use anything labeled “cooking wine,” ever.
- Low-sodium beef broth: Starts mild, then soaks in everything while the roast does its thing.
- Bay leaves and thyme: They infuse the entire dish with that “hey, is this from a fancy French bistro?” vibe.
- Worcestershire sauce: A little zing to balance all that richness. It’s your flavor insurance policy.
How To Make This Oven-Braised Pot Roast
We’re just layering flavor on flavor here, letting time do the heavy lifting. Deep breaths, wooden spoon in hand, let’s roll.
-
Preheat the oven and season your meat: Set the temp to 325°F. Pat that chuck roast dry (really dry) so it sears, not steams. Then season the heck out of it with salt and pepper. Don’t be timid—it’s a big hunk of meat.
-
Sear the roast: Heat olive oil in a Dutch oven until it shimmers. Then brown the roast on all sides. Yes, this takes 10–15 minutes, and yes, it smells amazing. This step builds the base flavor, so don’t rush it. Get a deep crusty brown.
-
Sauté the veggies: Set the roast aside and toss your onions and carrots into the same pot. Let them soften a bit and pick up some tasty bits at the bottom (they’ll love it). After five minutes, stir in the garlic and tomato paste and give it all a minute to mingle.
-
Deglaze with wine: Pour the wine into the pot and scrape up all those golden-brown specks. They’re like flavor glitter. Let it simmer just a bit—2 minutes or so—to mellow the wine.
-
Build the braise: Stir in the beef broth, potatoes, bay leaves, dried thyme, and Worcestershire sauce. Give it a good mix. Now return the roast and any of its juices to the pot. Nestle it in there like it’s being tucked into bed.
-
Pop it in the oven: Cover the pot, let it come to a gentle boil on the stovetop, then transfer the whole glorious mess into the oven. It needs about 3 to 3.5 hours to turn fall-apart tender. Go read a book, stare at the wall, or, more realistically, do dishes.
-
Finish the gravy: Once the roast is done, transfer meat and veggies to a big platter and skim the fat off the top of the cooking liquid. For the gravy, whisk flour into a bit of that cooking liquid to make a paste, then slowly whisk in the rest. Simmer until it thickens up and tastes like… well, roast gravy heaven.
-
Serve and devour: Slice or shred the roast, pile on the veg, get generous with gravy, and sprinkle some parsley if you’re feeling fancy.
Storage Options
So, you’ve got leftovers. Good. That’s the pot roast’s magical second life.
Start with the fridge: slice the beef or shred it, then tuck it into an airtight container with some of the gravy to keep it moist. It’ll hold up well for 3 to 4 days. You can also keep the gravy and veggies in their own containers if you like.
What about freezing? Absolutely. Just let it cool completely before you portion it out. I like freezing it in individual servings with a bit of gravy, so I don’t have to thaw a whole roast just for lunch. Wrap tightly in foil, then go for a freezer bag or sealed container. It should be solid for up to 3 months.
Reheating is low-stress—just warm it gently in a covered pan with a splash of broth or water to rehydrate that gravy. Or, throw it in the microwave with a damp paper towel over the top and pretend it never left the oven.
Variations and Substitutions
Once you’ve got your basic oven-braised pot roast down, there’s room to play around a bit.
-
Different root vegetables: Not a fan of carrots? Swap in sweet potatoes, turnips, or even parsnips (unless you’re looking for a substitute for parsnips). Just aim for hearty, oven-loving veggies.
-
Use a different protein: Brisket is great if you want something even more unctuous. Short ribs also work, though they’ll need a slightly longer braise.
-
Go broth-only: If wine’s not your thing, just add an extra cup of beef broth and a splash of vinegar or lemon juice for balance.
-
Fresh herbs instead of dried: If you’ve got fresh thyme or rosemary handy, throw in a few sprigs. They’re lovely, just remember to fish them out later.
-
Add mushrooms: Sliced cremini or baby bellas can be sautéed with the onions for extra umami and a slightly stew-like feel.
What to Serve with Oven-Braised Pot Roast
This dish can stand alone, sure. But if you want to round things out (or just show off a little), here’s some good company for it.
-
Crusty bread or biscuits: A warm bakery loaf or some homemade herb scallion biscuits are perfect for sopping up all that gravy. It also gives you an excuse to linger at the table a little longer.
-
A bright salad: Something crisp and slightly acidic can cut through the richness. Maybe a little arugula with lemon vinaigrette or even this roasted butternut squash salad with tangy dressing for contrast.
-
Bacon potato salad (yes, really): If you’re skipping the braised potatoes and doing a roast-only vibe, this bacon potato salad hits that creamy-salty corner just right. The smoky crunch adds something fun.
-
A not-too-sweet dessert: Something simple like roasted pears, or maybe a slice of pear upside-down cake, just to ease into the post-roast glow.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make oven-braised pot roast ahead of time?
Yes, and it actually tastes better the next day. Let everything cool, then store it in the fridge tightly covered. When you’re ready to serve, reheat gently in a low oven or on the stovetop with a bit of extra broth to loosen the gravy. The flavors have time to deepen overnight, so it’s kind of like meal-prep magic.
What’s the best cut of meat for pot roast?
Chuck roast is my go-to. It has enough fat and connective tissue to turn melty and tender after hours of braising. Brisket or bottom round can also work, but they tend to be leaner, so your roast might need more time (and maybe a little extra fat) to get as soft as you’d like.
Do I really need to tie the roast before searing?
If your roast is a bit floppy or uneven, tying it with butcher’s twine helps it sear evenly and hold together during cooking. Totally optional, though. Some store-bought roasts come pre-tied, so check before you reach for the string.
Can I skip making the gravy?
Technically yes, but why would you? That cooking liquid has absorbed all the goodness from the meat, veggies, and herbs. Turning it into gravy takes just a few minutes and transforms the dish from good to glorious. Don’t skip it unless absolutely necessary (like hungry kids pacing in the kitchen).
Oven-Braised Pot Roast
Ingredients
For the Pot Roast
- 1 (1.8 kg) chuck roast about 4 lbs, tied if possible
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper freshly ground
- 2 tbsp (30 ml) olive oil
- 2 yellow onions cut into wedges
- 4 carrots peeled and cut into chunky pieces
- 1.5 lb (680 g) yellow potatoes small potatoes, halved if large
- 8 cloves (8) garlic peeled and smashed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine such as Cabernet or any dry blend
- 2 cups (480 ml) low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme or 3-4 sprigs fresh thyme
- 2 tbsp (30 ml) Worcestershire sauce
For the Gravy
- 2 tbsp (16 g) all-purpose flour
To Serve (optional)
- chopped fresh parsley for garnish
Equipment
- Dutch oven or oven-safe large pot with lid
- wooden spoon
- Chef’s knife
- Cutting board
Instructions
- Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season all over with kosher salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Add the roast and brown deeply on all sides, about 10–15 minutes total. Transfer roast to a plate.
- Add onions and carrots to the pot. Sauté for about 5 minutes, scraping up browned bits. Stir in the garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in the wine and scrape up any remaining browned bits. Simmer for about 2 minutes, letting the wine reduce slightly.
- Add beef broth, potatoes, bay leaves, thyme, and Worcestershire sauce. Stir to combine. Return the browned roast and any juices to the pot, nestling it among the vegetables.
- Bring to a gentle simmer on the stovetop. Cover and transfer to the oven. Braise for 3 to 3.5 hours, or until the roast is fork-tender.
- Remove roast and vegetables to a large platter. Skim fat from cooking liquid. For the gravy, whisk flour with a little hot broth to make a smooth paste, then whisk into the pot. Bring to a simmer and cook until thickened, about 3–5 minutes.
- Slice or shred the roast. Serve with vegetables and plenty of gravy. Garnish with chopped fresh parsley if desired.
