This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C).

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  • Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.

  • Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.

  • Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

507 calories; 39.2 g total fat; 141 mg cholesterol; 883 mg sodium. 5.6 g carbohydrates; 31.7 g protein; Full Nutrition

Reviews (457)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2013
After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum. Read More
(1466)

Most helpful critical review

Rating: 2 stars
01/29/2012
roast had a good flavor but was definately overcooked for my liking (non of it was rare or even medium rare I'd say all was medium to well done). I only cooked it for 2.5 hours and the roast was 3.6 pds. If it tried it again I'd cook it less or maybe even at a lower temperature Read More
(15)
612 Ratings
  • 5 star values: 498
  • 4 star values: 89
  • 3 star values: 10
  • 2 star values: 13
  • 1 star values: 2
Rating: 5 stars
03/12/2013
After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum. Read More
(1466)
Rating: 5 stars
03/12/2013
After browsing reviews I decided to write my own because I have been seeing a lot of comments regarding the 'doneness' of the roast. I think many people are perhaps not understanding that pot roast is pot roast. It is not roast beef, it doesn't get cooked med rare, or med, etc. It gets cooked until it is sooo cooked that it falls apart. Roast beef is cooked to one's taste as rare, med rare, med. It is then sliced & usually served with au jus. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc. That said, I LOVE the simplicity of this recipe. Delicious, tender and easy to prepare. Yum. Read More
(1466)
Rating: 5 stars
01/10/2012
Excellent! A crock pot pot roast afficiando, this was my first attempt at an actual oven baked pot roast. I'm used to using quite a bit of liquid, so I wasn't too sure about this. Delicious!!!! I made a couple of minor adjustments...seasoned the meat with seasoning salt and Monterey Steak for flavor. Added sweet potato chunks and whole "new potatoes" to the veggies. (I had a 2 lb roast so there was plenty of room). Threw two whole cloves of garlic on top of the meat. The veggies melted together into the most sensational "mush", it was heavenly....the meat was juicy and tender. Definately deserves 5 stars! Read More
(315)
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Rating: 5 stars
12/10/2011
This was simple and full of flavor. I didn't need any beef stock and the meat was just melt in your mouth! I have been looking for a good pot roast recipe for many, many years. Thank you soo much!! Looks like I found it! Read More
(150)
Rating: 5 stars
04/23/2012
Delicious! Super easy, stress free Sunday dinner. Everyone loved it. Followed the recipe pretty close except increased the servings to 9 (had a 5 pd roast) and used apprx 1 tsp fresh rosemary and 1 tsp fresh thyme. Also added baby new red potatoes and a few fingerlings about 1/2 hour before servings. Perfect. This will be my new go to pot roast recipe. Thanks for sharing! Read More
(77)
Rating: 4 stars
11/07/2011
So easy to make! I wasn't good at following the recipe as i added too much rosemary. I also couldn't figure out the meat as i am in New Zealand and we use different names but i used a cheapish meat. I don't think i could say it has heaps of flavour but a nice easy dish. I had it reheated the next day and i think it tasted even better! I had the leftovers with horseraddish and gravy which was lovely. I'm also going to make yorkshire puddings which i think will go well with this. I will deffinetly make this again maybe with less rosemary! Loved being able to watch the video too your drawings were awesome!:-) Thanks Read More
(69)
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Rating: 5 stars
01/26/2012
Made it exactly as Chef John instructed in his video 3 weeks in a row, once for family twice for company. Presentation and taste was a big hit. Many recipe requests. I was almost embarrased to say how easy it was to prepare! My kids give this one 5 1/2 Stars! Read More
(61)
Rating: 4 stars
04/25/2012
I added just a touch of beef broth to the bottom of the pan only because I was afraid of the vegetables burning on the bottom of the pan. I do not have a dutch oven, just a regular glass baking dish. What I did was assemble the vegetables on the bottom of the dish, laying the roast on top and then I covered the whole top of the dish with foil. After baking, I used the pan juices to make a small amount of pan gravy. This was good but I really missed the addition of garlic. When I make this again, I'll add garlic. Read More
(60)
Rating: 5 stars
10/27/2012
Amazing! I didn't believe you could make pot roast (which is really braising) without adding at least some liquid. This had over 30 positive ratings, though, so I tried it. It really worked. The moisture in the vegetables was enough to cook the meat perfectly without boiling it. I served it just like in the video and my husband and I loved it. The next day I removed most of the chilled solid fat from the surface, chopped up the remaining meat, and stirred some canned tomatoes and beef broth in with the meat and softened vegetables to make a thick and satisfying soup. This is my new go-to pot roast. Thank you, Chef John! Read More
(48)
Rating: 5 stars
01/10/2012
Wow! This turned out nice and tender. I modified this a bit to use ingredients I had on hand. I used green peppers instead of celery coriander instead of rosemary and added garlic. As the title suggests this roast was simple and turned out great! Chef John posted this Simple Beef Pot Roast with a video and put it on horseradish mashed potatoes. I had never heard of making mashed potatoes with horseradish but used in moderation was surprisingly yummy with the roast. I will sure make both again! Read More
(31)
Rating: 2 stars
01/29/2012
roast had a good flavor but was definately overcooked for my liking (non of it was rare or even medium rare I'd say all was medium to well done). I only cooked it for 2.5 hours and the roast was 3.6 pds. If it tried it again I'd cook it less or maybe even at a lower temperature Read More
(15)