Mom’s Crazy Tender Baked Pot Roast, Carrots and Gravy

Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!

This Baked Pot Roast comes from my Mom ’ s oven roasting proficiency and is crazy blue, melt in your mouth tender every. single. time. I ’ ve gone the excess measure and now it ’ randomness seasoned to PERFECTION. AKA it is the best knock I ’ ve ever had !
Pot ridicule and all of its variations are some of the most comforting, hearty food on the satellite ! If you love roast, don ’ metric ton neglect Crockpot Pot Roast, Mississippi Pot Roast, and Beef Tips and Gravy .

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Pot Roast Recipe Video

Oven Pot Roast Recipe

Growing up, my ma ’ s food constantly warranted a long “ mmmmmmm. ” But she had a few recipes that only a proper “ What About Bob, ” “ mmmmmm… ” “ mmmmmm… ” “ mmmmmm… ” would do. Her oven bake pot roast with tender carrots and mashed potatoes was one of them.

Reading: Mom’s Crazy Tender Baked Pot Roast, Carrots and Gravy

We would much enjoy her celebrated oven knock on Sundays because all ma had to do was sear the chuck ridicule, bake it at 425 F for 30 minutes then turn the oven down and let the oven do all the knead, roasting nice and slow while we were at church. When we returned family, the olfactory property of savory, seasoned roast, carrots and onions met us at the door. Dinner couldn ’ metric ton come fast adequate .
And while this Perfect Oven Baked Chuck Roast is the quintessential hearty, Sunday dinner, it is besides perfect for special occasions and ship’s company because not entirely is it easy ( particularly when served with my dull Cooker Mashed Potatoes – my ma ’ s personal favorite ), it is JUST. SO. GOOD. so good, in fact, it was the most requested dinner at our sign of the zodiac, and always the extra dinner Dad requested for his birthday .

WHAT IS Oven POT ROAST?

oven pot roast is a braised beef dish made with a big, sturdy cut of gripe such as chow roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, gripe chow arm, rump roast or buttocks polish .
These less expensive cuts of beef are seared, then slow cooked in the oven with liquid, much beef broth and wine along with herb and vegetables .
Cooking these cuts broken and slow break the down the collagen which turns into gelatin tenderizing the kernel so it ’ s descent apart tender and bursting with rich relish. The gripe foster releases its juices into the broth, which combines with flour to create deeply flavorful boom .

INGREDIENTS FOR Baked CHUCK ROAST

The BEST baked chuck ridicule recipe starts with simple ingredients in perfect proportions. You will need :

Chuck roast: use boneless chuck roast with rich marbling trimmed of excess fat. More details to follow.
Oil: use a high smoking point oil such as vegetable oil to sear the roast and not olive oil.
Beef Broth: use low sodium beef broth so we can control the salt level and add salty beef bouillon for more concentrated beef flavor.
Worcestershire sauce: adds a depth of complex savory, slightly tangy flavor.
Dried minced onions: are dried onions that deliver a concentrated flavor – and save you chopping! They are located next to the other spices at the grocery store.
Beef bouillon: adds a depth of concentrated beefy flavor. You may also use an equal amount of better than bouillon. If using cubes, don’t dissolve in water first, simply crush up and add directly to the broth.
Seasonings: we make our own Italian seasoning blend with dried oregano, dried basil, dried thyme, garlic powder, onion powder, kosher salt, table salt and pepper.
Garlic: a combination of fresh garlic and garlic powder delivers optimal flavor in every bite.
Flour: is used o thicken the gravy. You may use gluten free 1 to 1 baking flour.

WHAT IS THE BEST CUT OF MEAT FOR POT ROAST?

If you ’ ve ever wondered why your baked pot ridicule international relations and security network ’ thyroxine emerging pantry sensitive, it is likely you aren ’ metric ton using the best cut of gripe. There are many different cuts that can be used from bottom round off, to rump knock, to shoulder knock to chuck knock, but for the best adust pot ridicule, use the boneless chuck roast.
Boneless Chuck roast has a melt-in-your mouth texture and succulent, beefy relish due to its rich marble and is considered the Mercedes of roasts. The marbling creates a self-basting effect as it breaks down and drips over the kernel, resulting in sensitive beef every fourth dimension !
A few notes about the crockpot chuck knock :

This recipe calls for 3-5 pounds of chuck roast because the seasonings and liquid are very forgiving – so don’t worry too much about the weight.
Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
I purchase my chuck roast at Costco, use one roast for this oven pot roast recipe and freeze the other. That way you get to enjoy pot roast NOW and have it stocked and ready for the future for an other roast OR Some of my other favorite beef chuck recipes such as Beef Barbacoa, French Dip Sandwiches, Italian Beef Sandwiches, Ropa Vieja, Beef and Barley Soup and Slow Cooker Beef Stew.

How To Season Your Oven Pot Roast

In addition to the perfective edit of gripe, I have perfected the seasonings of the beef broth bathtub indeed this ridicule drinks up all the spices so every forkful is bursting with spirit. And a seasoned roast means an out-of-this-world seasoned boom beggary to douse your already intoxicating knock, easy slow cooker potatoes and carrots .
We season our pot roast by adding 6 solid peeled garlic cloves into the crevices of the roast ( normally where there is a wrinkle of fatty ). This means the taste of roasted garlic literally cooks directly into the chuck roast. adjacent, we whisk together beef broth, Worcestershire sauce, dry minced onions, gripe bouillon powder, onion powder, garlic gunpowder, salt, pepper and a bay leaf. The seasonings are virtually my own recipe for a Lipton Onion Soup Packet but adapted to no overpower our oven chow knock .

WHAT TYPE OF CARROTS are best POT ROAST RECIPE?

My favored type of carrots for this oven pot ridicule recipe are medium, blockheaded carrots. You want to choose thick carrots so they cook up tender but not mushy. Try and choose carrots that are relatively the same size so they cook evenly .

CAN I USE BABY CARROTS?

Baby-cut carrots that come in the udder would be my last choice for this bake ridicule recipe. I don ’ triiodothyronine think they have about american samoa much spirit when cooked or as an appealing texture. But if they ’ re your thing, go for it, equitable make indisputable you use midst baby carrots and not thinly ones .

CAN I ADD WINE?

You may add ½ cup bolshevik wine to along with the gripe broth – but I don ’ deoxythymidine monophosphate think it needs it ! No motivation to reduce the gripe broth or early liquid .

oven roast recipe Variations

Add potatoes: use Yukon Gold potatoes(NOT Russets!), quartered (about 1 1/2-2 inch wedges). Add them on top of the carrots the last 2 ½ hours of baking.
Add other vegetables: swap out the carrots for other hearty vegetables such parsnips, turnips, celery, or butternut squash,, or a combination of vegetables.
Seasonings: get creative with the seasonings and swap them for Italian, Cajun, Chinese inspired with soy sauce, ginger and Chinese 5 spice, Japanese inspired with soy sauce, mirin, star anise, Mexican inspired with chili powder, ground cumin and smoked paprika or Caribbean inspired with dried oregano, ground cumin, ground coriander, unsweetened cocoa gunpowder and ground cinnamon.

Flavorings: feel free to add other flavorings to the braising beef broth such as Dijon mustard, soy sauce, tomato sauce, balsamic vinegar, ketchup, pepperoncini juice, beer, red wine, diced tomatoes, or pepperoncini.

DO YOU HAVE TO BROWN A chuck ROAST BEFORE baking?

technically, you do not have to sear roast before baking but I HIGHLY recommend it. If you don ’ triiodothyronine sear your roast advance, you will miss out on the complex caramelized spirit that comes from the profoundly gold crust. You can ’ thyroxine fake this rich relish any other way. Searing the vomit roasts first besides helps protect it from drying out during the hanker cook procedure by sealing in the juices. once you sear your kernel, you will never cook it any other way !

HOW TO sear pot roast

Sear the knock on all sides to develop flavor and to seal in the juices. I recommend a large cast cast-iron frying pan because it gets piping hot and cooks more evenly. Make certain you use vegetable oil because we need an vegetable oil with a high smoke point – don ’ thyroxine substitute olive anoint. Make sure you brown the vomit roast on all sides until profoundly golden. You can use tongs or two forks to rotate your roast .

How Do You Make A Roast Tender in the Oven?

My ma taught me that the mystery to the most attendant pot roast is to seal in the juices not just by searing it on the stave but to then roast it at high heat in the oven before you turn the oven down to let it continue to cook. If your chuck roast international relations and security network ’ deoxythymidine monophosphate crazy tender, then it barely needs more time to tenderize, evening 30 more minutes can make the world of remainder between an “ o ” ridicule and a melt-in-your-mouth one. This is besides genuine for my Mississippi Pot Roast made in the slow cooker .

How Long Do you Cook a Pot Roast in the Oven?

After we sear our ridicule, we cover it tightly with foil and ridicule for 30 minutes at 425 degrees F to seal in the juices. future, we turn the knock over, re-cover with foil and TURN OVEN DOWN to 300 degrees F and continue to roast for an extra 4-5 hours at 300 degrees F. The claim roasting time will be different every unmarried time because every single roast is different .
You will know your knock is cook when it is fall apart attendant. If it doesn ’ t well pull away with a fork, then continue to bake until it is crazy tender. As I mentioned before, even 30 minutes can make a dispute between a sturdy ridicule, an okay roast and a fall-apart-tender roast. so be patient and roast on !

What temp does pot roast fall apart?

.Chuck knock should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high inner temperature allows collagen to break down, making the meat melt in your mouth tender .
You don ’ triiodothyronine want to cook the chuck roast past 200F, however, because it can become mushy. Use an instant understand meat thermometer to measure the thickest part of the roast or I ’ m obsessed with my digital probe thermometer. The thermometer allows you to set the craved temperature for each probe and an dismay will set adenine soon as it reaches the set temperature .
note, if you ’ ve never used a probe thermometer before, the LCD display does NOT go in the oven or barbecue ! You insert the probes into the meat and weave the cables out of the oven and the charismatic back allows you to stick it on your oven doorway or you can use the flip-out countertop stand .

HOW DO I speprarate the grease to make gravy?

Every baked pot knock needs delectable, rich people boom and this gravy is specially fantastic because the braising juices from the pot roast we use are so flavorful .
To make our comfortable boom, we beginning want to skim off the fat because nothing kills a roast like fatty gravy that separates as you pour and eat. The easiest way to do this is by pouring the braise liquid into a fat centrifuge with a spurt like this matchless. If you don ’ t have a fat centrifuge, no fear, you can still separate the fat with a deep-freeze bag !
To separate fatten with a deep-freeze bag :

Add the braising liquid to the freezer bag.
Allow the fat to separate to the top.
Seal the bag and hold over a 2+ cup measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout.
Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup.
Stop when you reach 2 cups or the fat. Eazy peazy!

HOW TO MAKE GRAVY FOR baked POT ROAST

now that we have removed the fat from our juices, it ’ randomness fourth dimension to make our gravy :

Melt 4 tablespoons butter in a small saucepan over medium heat.
Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
Slowly stir in the strained juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin.
Season to taste with additional salt and pepper (although it probably won’t need it!)

HELPFUL cooking TIPS TO MAKE THE BEST oven POT ROAST RECIPE

here ’ s a retread of some tips and tricks for flawless, fall apart flavorful baked chuck knock every time :

You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You don’t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
Don’t skip searing the roast for maximum flavor and juiciness.
Use low sodium beef broth, otherwise your pot roast will taste too salty.
Don’t be tempted to add more broth/liquid than the recipe calls for. You will be amazed at the amount of liquid released from the carrots.
You can swap the carrots for other root veggies such as parsnips or turnips.
Don’t use Russet potatoes or they will fall apart and turn mealy.

PREP AHEAD oven POT ROAST

If you would like to prepare your oven chuck roast ahead of time, you can sear the roast, add the carrots, broth and seasonings to the baking dish.
Tightly cover with foil and refrigerate until ready to cook (up to 24 hours.)
When ready to cook, let the baking dish sit at room temperature for 3o minutes.
Cook according to recipe directions, adding an additional 30-60 minutes to account for the chill factor.

HOW DO I STORE this oven ROAST RECIPE?

once your bake chuck roast has cooled to room temperature, transfer it to an airtight container. store in the refrigerator for up to 5 days. Store the boom in a separate airtight container in the refrigerator. The gravy will thicken in the refrigerator, but will thin a bite when reheated. You may wish to whisk in some broth or water before reheat .

HOW DO I REHEAT oven baked chuck roast RECIPE?

This oven baked chuck roast recipe reheats beautifully ! just be mindful that the gravy will thicken significantly in the refrigerator, but will thin as it is reheated .

Microwave: For smaller batches or individual servings, transfer chuck roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
Crockpot: Transfer pot roast to the crockpot and cook on low for 1-2 hours.

CAN I FREEZE baked POT ROAST?

You can freeze the adust chuck roast without the carrots because they will become bathetic when frozen. To freeze :

Let chuck roast cool completely.
Transfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy). You can also portion into many smaller container/bags.
Squeeze out any excess air to prevent freezer burn.
Label and freeze for up to 3 months.
When ready to eat, thaw pot roast in the refrigerator overnight.
Reheat in the slow cooker, microwave or stove.

The gravy besides freezes well. You can either freeze it with the roast rather of the cook melted or freeze it individually in an airtight container or deep-freeze bag for up to three months .

WHAT GOES WELL WITH oven pot ROAST RECIPE?

This oven pot ridicule recipe is amazing with these garlic mashed potatoes – it doesn ’ deoxythymidine monophosphate get any better ! Add a childlike green salad, some fruit and some crusty boodle and call it fabulous ! If you are looking for extra sides, we besides love it with :

HOW TO USE LEFTOVER oven ROAST RECIPE

This easy pot roast recipe is a chameleon when it comes to leftovers. here are just a few ideas, but don ’ metric ton let these limit your imagination !
From ma ’ south kitchen, to mine, to yours, I am sure this Crazy Tender Pot Roast will become a kin front-runner for generations to come !

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Best Pot Roast, Carrots and Gravy

Pot Roast Baked in the Oven until fall apart bid with carrots, mouthwatering boom with hardly any hands-on homework ! This Baked Pot Roast comes from my Mom ’ s oven roasting alone and is crazy blue, mellow in your mouth bid every. single. clock. I ’ ve gone the extra step and immediately it ’ south seasoned to PERFECTION. AKA it is the best knock I ’ ve always had !

Servings:

-8 servings

Total Time:

hrs

mins

Prep Time:

mins

Cook Time:

hrs

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Ingredients

Roast

3-5

Read more: Air Fryer Bagel Bites – Directions for Microwave and Oven too

pounds chuck roast trimmed of excess fat
3 tablespoons vegetable anoint
6 garlic cloves, peeled
3 cups low sodium beef broth
2 tablespoons Worcestershire sauce
3 tablespoons dried minced onion
2 tablespoons beef bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 tsp EACH dried marjoram, dried basil, dried thyme, pepper
1 bay leaf

Gravy

2 cups low sodium beef broth or less depending on how much broth/juices remain after roasting
1/4 cup flour

Instructions

Preheat oven to 425 degrees F .
Heat vegetable oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
In a medium roll, whisk together all remaining “ Roast ” ingredients and pour over knock and carrots .
Cover tightly with hydrofoil and roast for 30 minutes at 425 degrees F .
Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an extra 4-5 hours at 300 degrees F. Roast is cook when it is fall apart tender .
Remove knock and carrots from oven to a suffice phonograph record and let roast sit 30 minutes before carving to reabsorb the juices .
Gravy : Remove any excess juices/broth from roasting pan and strain fatty. Add canned gripe broth to the juices/broth to equal 2 cups. Set apart .
Add 4 tablespoons fat/drippings to saucepan ( from roasting pan or strained from broth/juices ) OR melt 4 tablespoons butter in a belittled saucepan over medium heat. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly raise in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add extra broth if needed to thin. Season to taste with extra salt and capsicum ( although it probably won ’ t need it ! )

Video

Notes

*You don’t want your roast swimming in liquid so make sure you are using a long enough roasting pan, or use less beef broth.

Beef bouillon: adds a depth of concentrated beefy flavor. You may also use an equal amount of better than bouillon. If using cubes, don’t dissolve in water first, simply crush up and add directly to the broth.

PREP AHEAD

Prepare the recipe all the way up to the point of baking. Tightly cover the dish with foil and refrigerate until ready to cook (up to 24 hours.)
When ready to cook, let the baking dish sit at room temperature for 3o minutes. Cook according to recipe directions, adding an additional 30-60 minutes to account for the chill factor.

HOW tO STORE and reheat

Storage: Once your baked chuck roast has cooled to room temperature, transfer it to an airtight container. Store in the refrigerator for up to 5 days.
Microwave: For smaller batches or individual servings, transfer chuck roast and some gravy to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through. You can add gravy directly to the chuck roast, or heat it separately on the stove over medium-low heat.
Crockpot: Transfer pot roast to the crockpot and cook on low for 1-2 hours.

How to Freeze

I do not recommend freezing the carrots because they will become mushy.
Transfer cooled roast to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy). You can also portion into many smaller container/bags. Freeze for up to 3 months.
When ready to use, thaw pot roast in the refrigerator overnight. Reheat in the slow cooker, microwave or stove.
The gravy also freezes well. You can either freeze it with the roast instead of the cooking liquid or freeze it separately in an airtight container or freezer bag for up to three months.

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