The Best Pot Roast in the Oven

Pot Roast is a classic Sunday meal at our house. I have several recipes for pot roast in a slow cooker. But beef pot roast in the oven is by far my favorite way of cooking it. You can also try my Simple Slow Cooker Roast.

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beef pot roast on a serving dish with cooked potatoes and carrots

The Best Pot Roast in the Oven is a recipe that you will have on repeat for a nicer Sunday meal or weeknight meal. It is easy to make and has tons of flavor.

You can add pretty much any vegetable to the pan but we always stick with classic potatoes and carrots. And with the drippings from the beef pot roast, I make the best homemade gravy.

The Roast for The Best Pot Roast in the Oven

For a good beef pot roast in the oven I use a beef chuck roast. We usually cook a 3-4 pound roast and it is plenty for our family of 5.

To pick out a good beef roast look for some good marbling throughout the chuck roast. This will help it cook up tender with delicious flavor.

I like to sear my roast before I put it in the oven. I sprinkle it with salt and pepper and let it sear on both sides over medium heat until it is browned a bit on the outside.

This is optional, but I promise once you try it, you will like it this way. Searing it helps lock in the flavors of the meat.

beef pot roast with marbeling

Vegetables for the Beef Roast

We like to keep it pretty classic when it comes to the vegetables we add to the beef pot roast in the oven. I add some russet potatoes and some carrots. I leave in bigger pieces so they don’t cook to fast and get too mushy. They end up soft and delicious and pick up flavor from the roast as they cook.

If you like leaving the peel on your potatoes, you can leave it on.

plate of beef roast with tender potatoes and carrots

You can also add some fresh cut green beans, onions, Brussel sprouts, broccoli or any vegetables you prefer.

The Seasonings

I have tried so many ways to cook a beef roast. From adding beef broth, water and a bunch of different seasonings to adding nothing at all and letting the roast just cook by itself.

For this easy oven beef roast, I use some butter, a packet of dry ranch mix, and a packet of Au Jus mix. It all gets dumped on the roast and in the oven it goes! Super easy!

butter, Fernch Dip Au Jus Seasoning mix and ranch mix for seasoning the roast

Here are the 2 brands of Au Jus I prefer (“As an Amazon Associate I earn on qualifying purchases”):

I do not add any broth or water to this roast, which usually goes against everything you have ever heard for a pot roast. The juices that cook off of the roast and the butter are plenty to cook and season this roast. It ends up so juicy and tender without being mushy. You will still end up with plenty of drippings for gravy without adding any broth or water.

The seasonings are simple but are great with the beef roast.

The Pan for Beef Roast in the Oven

I use a large roasting pan to cook my easy oven roast. It has higher sides so the vegetables and roast can fit comfortably in the pan without falling out of the pan.

The roast will end up with some juices which we use for a tasty homemade gravy. Having higher sides on the pan also makes sure the drippings and liquids won’t splash over the sides or boil out as it cooks.

If you do not have a roasting pan, use a larger casserole dish or baking dish. A 9×13 dish should work just fine.

roasting pan for pot roast in the oven

Searing the Pot Roast

As I mentioned before, you need to sear your beef chuck roast before adding it to the roasting pan.

Heat some oil over medium heat in a non stick skillet. About 2 tablespoons of canola, vegetable oil or olive oil is plenty. Sprinkle the roast with salt and pepper all over.

Place the roast in the pan and let it cook for a few minutes on all sides. It should just get a nice golden brown color on the meat. It will smell delicious!

using tongs to sear the roast in a pan
roast in a skillet to sear before cooking
seared roast
up close shot of seared roast

This step is totally optional but I never skip it. For years I didn’t think it mattered, but it does. Searing the roast helps lock in flavor so your roast will end up tender and juicy and full of flavor!

Preparing the Roast for Cooking

Spray your roasting pan with cooking spray. Add your seared beef roast in the center of the roasting pan.

seared beef roast added to center of roasting pan

Add your large diced potatoes and carrots to the roasting pan around the beef roast.

potatoes and carrots added to the roast in a roasting pan

Sprinkle the packet of ranch mix and au jus mix over the roast. It will be a thick covering of seasoning.

ranch mix and au jus mix added on top of the pot roast

Place your cubed butter on top of the seasonings. As the roast cooks and and the butter melts, the juices and butter will help the seasonings sink into the meat and the flavor is amazing.

cubed butter added to the top of the seasonings on the pot roast

Tightly cover your roasting pan with foil. I use Heavy Duty foil. It doesn’t tear as easy and makes it a tight seal on the pan, which you want. I also double cover the pan, just in case the bottom layer gets a hole in it. You want the heat to stay trapped in the pan the entire time it cooks.

Cooking Times for Beef Pot Roast in the Oven

Your roast will cook at 225 degrees Fahrenheit for 8 hours. Do not uncover the roast to check on it. It is cooking and will be done in time. I promise!

Keep it sealed tightly and whatever you do, do not peek!

After it has cooked for 8 hours, you will see below there is plenty of drippings and it looks perfect!

Beef pot roast cooked with potatoes and carrots and with drippings in the pan

Gravy From the Roast Drippings

I love a good rich gravy from meat drippings. The meat and the seasonings give you incredible drippings to make a delicious savory gravy.

pot roast with gravy made from the drippings

For the gravy you will need your drippings. Remove the roast and veggies from your pan. Use the foil you used to cook the roast to cover the roast and veggies to keep them warm while you make the gravy.

plate of pot roast with potatoes and carrots

You will also need butter and flour to make the gravy.

To make the gravy, melt your butter over medium heat in a larger skillet or saucepan. Add some all-purpose flour to the melted butter and whisk it together.

butter and flour whisked together to make gravy

Whisk in the drippings from the roast.

drippings from roast being added to flour and butter to make a gravy

Keep whisking it. It should thicken pretty fast. Add some salt and pepper to taste.

brown gravy made from roast drippings

NOTE: If your gravy does not thicken, mix together 1 tablespoon of COLD water and 1 tablespoon of cornstarch. Slowly add it to the gravy. If it still doesn’t thicken, repeat with the cold water and cornstarch until it is as thick as you like.

Serving the Pot Roast

I love to make some mashed potatoes to eat with my beef roast. I love the potatoes that cook with the roast but I really really LOVE mashed potatoes.

I also will serve it with some fresh steamed green beans, a side salad, and some sort of bread. You can try my No Fail Homemade Rolls, Easy Homemade French Bread, Garlic Knots or Homemade Breadsticks.

plate of pot roast with gravy, a roll, green beans, carrots and potatoes

You will love this pot roast. Please leave a comment below and let me know if you like this recipe. Also, leave me a star rating below! Don’t forget to sign up for my newsletter to get new posts delivered to your inbox and follow me on Pinterest, Facebook and Instagram (click on the icons above or below)!

Here are some products I used to make this recipe!

“As an Amazon Associate I earn on qualifying purchases.”


Pot roast with gravy and green beans and carrots on a plate
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5 from 1 vote

The Best Pot Roast In The Oven

The Best Pot Roast in the oven is an easy recipe you will love! Served with potatoes and carrots, this beef roast is juicy and tender.
Prep Time15 minutes
Cook Time8 hours
Course: Main Course
Cuisine: American
Keyword: oven baked, pot roast, Roast Beef
Servings: 6 servings
Author: Beth, The Butcher’s Wife


  • Roasting pan or baking dish with higher sides (9×13 pan will work)
  • Skillet for searing the roast before cooking
  • Large skillet or saucepan for making gravy
  • Aluminum Foil for covering the roasting pan (I prefer Heavy Duty Foil)


  • 3 to 4 pound beef chuck roast

For Searing the Beef Roast

  • 2 tbsp olive oil, canola or vegetable oil *for searing the meat before cooking
  • 1 tsp black pepper *to sprinkle on the roast before searing it
  • 1 tsp salt *to sprinkle on the roast before searing it

For Cooking the Pot Roast

  • 1 stick butter (8 tablespoons), cut into small pieces *for the roast – salted or unsalted works
  • 1 (1 oz.) packet Ranch Seasoning Mix
  • 1 (1 oz.) packet Au Jus Seasoning Mix *I prefer Johnny's or McCormick Brand-see blog post above
  • 3-4 medium/large carrots, cleaned, peeled and cut into large pieces *you can use baby carrots to make it easier
  • 4-5 medium russet potatoes, cut into large pieces (about 1 to 1 1/2 inches) *you can leave the peel on if you prefer

Homemade Gravy (from the drippings)

  • 4 tbsp butter *for the gravy -salted or unsalted works
  • 3 tbsp all-purpose flour *for the gravy
  • salt and pepper to taste for the gravy


  • Preheat your oven to 225° Fahrenheit. Spray your roasting pan/baking dish with cooking spray or Grease your roasting pan or baking dish.
  • Heat your skillet over medium heat and add the oil. Mix the salt and pepper together and sprinkle it all over the roast to season it.
  • Place the roast in the pan and sear the roast on all sides until it is is golden brown.
  • Place the roast in the center of a greased roasting pan or 9×13 pan. Add your cut carrots and potatoes to the pan surrounding the roast.
  • Dump the ranch seasoning mix on top of the roast, trying to evenly cover the meat. Do the same with the Au Jus seasoning mix. It will be a thick layer of seasoning-this is what you want.
  • Place your cubed butter pieces on top of the seasonings on the roast.
  • Cover your roasting pan or baking dish tightly with foil. I double cover it and seal it tightly. You do not want air to leak out, it needs to stay tight the entire time.
  • Let the roast cook in your oven for 8 hours. DO NOT peek- no checking on it or lifting the foil.
  • After the roast has cooked for 8 hours, remove the roast and vegetables from the pan so you can get to the drippings. I place my roast and veggies on a serving platter and cover them with foil. I use the foil I used for cooking the roast to tightly cover the roast and potatoes to keep them warm while I make the gravy.
  • In a large skillet or saucepan, melt your butter for the gravy over medium heat.
  • Add the all-purpose flour to the melted butter and whisk it. Let it cook for 1 minute, whisking it the entire time.
  • Slowly add your roast drippings to the butter/flour mixture. Whisk until it thickens. Season with salt and pepper to taste.
    *see notes below if it doesn't thicken.
  • Cut/slice your roast and serve it with the potatoes, carrots and gravy.


If you do not have enough drippings, or if want more gravy than what they drippings provide, use a 14 oz. can of beef broth and thicken it using the same amounts of butter and flour. Follow the recipe above for the gravy with drippings (just use the beef broth in place of drippings).  You will need to season it a bit more if using beef broth.  I actually like to add a splash of Worcestershire sauce if using beef broth for gravy.
NOTE: If your gravy does not thicken, mix together 1 tablespoon of COLD water and 1 tablespoon of cornstarch. Slowly add it to the gravy. If it still doesn’t thicken, repeat with the cold water and cornstarch until it is as thick as you like.  This works for the drippings gravy or gravy using beef broth.
Don’t forget if you are using non-stick pans or skillets, use a rubber spoon, whisk or spatula so you don’t scratch the non-stick surface.


  1. 5 stars
    Oh, Thankyou. I’ve been searching for this exact recipe. I took a guess at my roast this morning ( before I found this recipe) and put mine in at 225° for eight hours. Which turns out, was the right call. I was late finding you. I can’t wait to try the exact recipe next time. It looks sooooo delicious.

  2. Can this be made in a crockpot?

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