This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch - it's the perfect pot roast!
1.2-1.5kgbeef roast(about 2.5 -3 lbs (chuck or blade is best)
1½cupsbeef broth(divided)
3large carrots (peeled and cut into 1.5" pieces)
1½lbsbaby potatoes
Gravy
2tablespoonsbalsamic vinegar
1tablespoontomato paste
1tablespoonWorcestershire sauce
1tablespoonhoney
1tablespooncorn starch
½teaspoon paprika
½teaspoonsalt
¼teaspoonblack pepper
2tablespoonsketchup optional
Instructions
Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
Slice or shred the meat and serve with vegetables and gravy.
Video
Notes
*This recipe makes 2 cups gravy.Ingredients and Substitutions:
Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I'd recommend cutting them into large pieces, about 2–3 inches in diameter.
Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don't like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.
Storage
Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it's warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
Freeze: If you've made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it's in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.