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Beef Pot Roast

"This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish."
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2 h 20 m servings 551 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 551 calories; 41.9 g fat; 1.6 g carbohydrates; 39.4 g protein; 161 mg cholesterol; 446 mg sodium. Full nutrition

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Read all reviews 494
  1. 629 Ratings

Most helpful positive review

I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic p...

Most helpful critical review

Followed instructions as described with a 5 pound roast. Came out with lots of juices, however it was well overdone. After cutting and slicing, the meat only tasted good for about the first 2 mi...

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Least positive

I tried this recipe on my first attempt at pot roast, mostly because the technique seemed easy. But I put my own touches on it. I used the chuck roast and seasoned it w/ salt, pepper, garlic p...

My husband said, "He couldn't have ordered a better meal in a restaurant." Given my lacking culinary abilities and his finicky palate, this was quite the compliment! This recipe makes a beauti...

This is one of the first recipes I found on several years ago and I've been making it ever since. My recommendation: DON'T CHANGE ANYTHING. When people complain that it's tough...

This was a big hit with my family! I did make a few changes and it was juicy, delicious, and flavorful. I seared it on all sides, 4 min. each side. Meanwhile, on the bottom of my Dutch Oven I ...

I picked this recipe because I wanted a plain pot roast without added vegetables, wine, beef broth etc. -- a recipe that allows one to savor the flavor of the beef. This is it! Followed the reci...

This was excellent...but I'm happier with the success of the gravy that was produced from this!! Thanks to the tips from the "gals" (wink) I added some beef broth to ensure moisture, and per ano...

My family loved everything about this recipe. The flavor was outstanding. I agree with others, FOLLOW THE RECIPE AS WRITTEN. Go ahead and add some other spices per your taste but sear the mea...

Great recipe! I used about a 3 1/2 lb Boneless Chuck Roast and I cut away the largest parts of fat. I seared the meat as directed and added 2 cups of beef broth (I use the powdered bouillon, so...

This recipe is FANTASTIC!! Easily the best pot roast I've ever made! This also freezes quite well - just cool and slice and package with a little of the "gravy" in a freezer zip-top bag.