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.
Course: Main Course
Keyword: oven baked, pot roast, Roast Beef
Author: Beth, The Butcher's Wife
Roasting pan or baking dish with higher sides (9x13 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 4poundbeef chuck roast
For Searing the Beef Roast
2tbspolive oil, canola or vegetable oil*for searing the meat before cooking
1tspblack pepper*to sprinkle on the roast before searing it
1tspsalt*to sprinkle on the roast before searing it
For Cooking the Pot Roast
1stickbutter (8 tablespoons), cut into small pieces*for the roast - salted or unsalted works
1 (1 oz.) packetRanch Seasoning Mix
1(1 oz.) packetAu Jus Seasoning Mix*I prefer Johnny's or McCormick Brand-see blog post above
3-4medium/largecarrots, cleaned, peeled and cut into large pieces*you can use baby carrots to make it easier
4-5mediumrusset 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)
4tbspbutter*for the gravy -salted or unsalted works
3tbspall-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 9x13 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.