The Best Pot Roast in the Oven

Pot Roast is a classic Sunday meal. Let the pot roast slow cook all day in the oven and you end up with juicy, tender meat, tender roasted vegetables and a savory homemade greasy made from the drippings.

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. A savory homemade gravy is made with the drippings from the beef pot roast, making this meal a comfort food classic.

What is the best type of pot roast to 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 being seasoned with salt and pepper

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.

Russet potatoes and carrots are the classic vegetables in a pot roast. But you can add green beans near the end of the cooking time or any other vegetable you like. Brussels Sprouts are super tasty!

I leave the potatoes and carrots in bigger pieces so they don’t cook too fast and get too mushy. They end up soft and delicious and pick up flavor from the roast as they cook.

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

plate of beef roast with tender potatoes and carrots

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 sprinkle some salt and pepper on the roast before searing.

For cooking the roast in the oven, 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!

No broth or other liquid is needed. The roast will cook in its own juices and end up juicy and full of flavorful.

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.

What is the Best Pan to cook the Beef Roast in the Oven?

A roasting pan is ideal for a pot roast. A roasting pan is a deeper pan with higher sides. This way the meat, veggies and juices will stay in the pan and not in your oven.

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.

A enameled dutch oven pot works great too! (See the one I have below). It is a heavy pot with a heavy lid to trap in the heat. Depending on the size of your pot, you may need a smaller roast.

An enameled cast iron/Dutch oven pot

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

Why do you need to sear a pot roast before roasting it in the oven?

Searing isn’t necessary to cook your roast but if you choose not to sear your roast you will be missing out on some great flavor.

When you sear meat it gives the meat more flavor because the high heat caramelizes the outside of the meat and enhances the meaty flavor even more. The flavor is more deep, meaty and complex. Not searing the meat can leave it bland and boring.

How do you sear meat?

Searing meat is quite simple. You need the heat high to quickly sear the outside surface of the meat while not letting the meat cook too much.

Heat some oil over high heat. You really should use a heavy pan like stainless steel or cast iron. Stay away from non-stick pans becasue the meat wont sear as well and get good and carmelized.

Add about 2 tablespoons of canola, vegetable oil or olive oil is plenty. It need as to be an oil that has a high smoke point.

Add your oil to your pan/skillet and let it heat for a quick minute. It will start to shimmer and smoke a little, and this when it is time to sear!

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

TIP: Do not overlord you pan or use too small of a pan. It will make searing the pot roast difficult and the sear won’t be uniform. If your skillet is on the small side you are better to cut the roast into pieces that will fit in the skillet and having 2 (or 3) pieces of seared roast. (It all cooks and eats the same anyway!

using tongs to sear the roast in a pan
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 give it a depth of 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.

What temperature do you Cook a 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

How to Make Homemade 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

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.
4.13 from 8 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6 servings


  • 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 stainless steel skillet or cast iron skillet (stay away from non-stick) over high heat and add the oil. Mix the salt and pepper together and sprinkle it all over the roast to season it.
  • Once the oil starts to barely smoke and shimmer place the roast in the pan and sear the roast on all sides until it is is caramel-golden brown.
    Don’t over crowd the pan. Use a large enough pan. If you don't have a large enough skillet, cut the roast into pieces that will fit and sear all pieces.
  • 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.

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Serving | Calories: 793kcal | Carbohydrates: 32g | Protein: 48g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 217mg | Sodium: 1185mg | Potassium: 1471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6749IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 6mg


  1. Trying it out today for the first time. Wanted to send pic

  2. 3 stars
    This would be good but it is INCREDIBLY salty. There’s got to be a way to cut the salt.

    • Beth, The Butcher's Wife

      Hi Jennifer! You can omit the seasoning when searing. You can also use unsalted butter and use just half of each packet or none of the packets and just top the roast with butter!

  3. I Va like onion cooked with my roast. When did you add them? I can’t wait to make this in my new Dutch oven!

    • Beth, The Butcher's Wife

      Hi Carol! You can add them in at the very beginning, and then we will be nice and soft with a ton of flavor! You also can add them in halfway through, but I prefer adding them in at the beginning! Let me know how it turns out!!!

  4. 5 stars
    flavorful, tender, and EASY~
    wow! after trying this recipe i would expect there to be hundreds of reviews, all 5 stars!
    this was my first time roasting a chuck and i’ll never make it any other way. it was unbelievably tender which is exactly what i was looking for!
    i substituted brown gravy mix for the Au Jus since i didn’t have any on hand and it worked perfectly. there were plenty of drippings to make the most flavorful roast beef gravy. i wouldn’t change a thing about this recipe and will serve it for years to come. this is one for the books!
    sincerely, a thankful 21 year old home-cook 🙂

    • Beth, The Butcher's Wife

      Mia I am so happy you liked it and I am so happy that the roast turned out so yummy!! THANK YOU so much for trying my recipe and THANK YOU so much for taking the time to leave such a nice comment and for rating the recipe…it means so much to me and my little blog!!!❤️

  5. 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.

  6. Can this be made in a crockpot?

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