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Simple Beef Pot Roast

Rated as 4.75 out of 5 Stars

"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."
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3 h 30 m servings 507
Original recipe yields 6 servings


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  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. 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.
  3. 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.
  4. 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

Per Serving: 507 calories; 39.2 5.6 31.7 141 883 Full nutrition

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Read all reviews 414
  1. 555 Ratings

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Most helpful positive review

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 ro...

Most helpful critical review

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 wa...

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Least positive

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 ro...

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!!...

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 ...

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 an...

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...

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 t...

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 ...

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...

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...