Directions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour and black pepper in a large bowl. …
- Melt butter in a large pot over medium-high heat. …
- Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
- Cover and bake in the preheated oven until desired doneness, about 3 hours.
Perfect Pot Roast
This Pot Roast is perfectly seasoned and served with tender vegetables!
Prep: 25min
Total: 275min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 579 kcal, Carbohydrate 22 g, Protein 47 g, Fat 31 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 377 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving
Ingredients:
- 1 tablespoon olive oil
- 3-4 pounds chuck roast (or rump roast)
- 1 large onion (chopped, or two small onions)
- 4 carrots (cut into 2″ pieces)
- 2 stalks celery (cut into 1 ½” pieces)
- 1 pound baby potatoes
- 2 cups beef broth (or as needed)
- 1 cup red wine
- 4 cloves garlic (coarsely chopped)
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 bay leaf
Instruction:
- Preheat oven to 300°F.
- Season roast with salt and pepper.
- In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
- Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
- Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
- Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
- Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).
The BEST Oven Pot Roast EVER!!! | Oven Pot Roast Recipe
FAQ
How long does it take to cook a pot roast at 350 in the oven?
Cover with foil. Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.
Should pot roast be covered in oven?
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Should I cook pot roast at 325 or 350?
On the stovetop, brown your choice of vegetables over medium heat for about 10 minutes, stirring occasionally, and add to the roast pan. Cover all the pan’s contents with a mixture of beef stock, tomato paste, and red wine. Cover and cook in a 325°F oven for 2-2 ½ hours, until the meat is very tender.
Is pot roast better in the oven or crock pot?
For the most appealing tenderness and and juiciness that’s coveted in the best pot roasts, the pot roast is either cooked in a slow cooker for 4 hours on High or 7-8 hours on Low or for better and more even temperature control, slow-cooked in the oven at 200F/100C for 4 hours for firm, knife-ready meat and 8 hours for …
