Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Easy Oven-Braised Pot Roast Recipe

5 from 21 votes

Juicy, tender and beautifully flavored, our easy Oven-Braised Pot Roast Recipe is the perfect weekend dinner solution!

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

A platter with an oven-braised pot roast, carrots and potatoes

 

Juicy, tender and beautifully flavored, our easy Oven-Braised Pot Roast Recipe is the perfect weekend dinner solution!

I love making my big meals on the weekend so I have leftovers to carry us over into the busy week ahead. I also love making a foolproof recipe that’s easy to put together early in the day, and slow cooked until dinner! There are many reasons I love this style of cooking, and this recipe, but first on my list is that I’m not stuck in the kitchen trying to get dinner on the table at the last minute.

It’s a big perk to do the bulk of my cooking and cleaning up long before dinner is put on the table. This is especially important to me if we’re having company and I don’t want to be in the kitchen when I should be visiting with our guests. Once in the oven, this pot roast recipe pretty much cooks itself!

 

a juicy, tender and flavorful oven-braised pot roast with carrots and potatoes

It’s so delicious and easy, you’ll find yourself making this easy pot roast recipe on a regular rotation.

Even if you’re not having company, this is a terrific pot roast recipe you’re going to love anytime. The leftovers are pretty fantastic rewarmed in the microwave as is, but they’re also great stuffed in a juicy, meaty sandwich on Monday night, and as a delicious filling for tacos on Tuesday. Don’t forget it’s also the perfect meal for Sunday supper when the whole family stops by!

 

Oven-braised pot roast with carrot and potatoes

There are a few small components that set this pot roast recipe apart from the typical pot roast.

I’ve added two teaspoons of soy sauce and a little Hot Hungarian Paprika at the beginning. At the end of cooking I stirred in a splash of balsamic vinegar. The salty soy sauce is not recognizable per se, but adds a savory depth to the sauce. The Hot Hungarian paprika gives the sauce a tiny warm zing and the balsamic brightens the flavors at the end. This is the total umami experience!

 

Juicy chunks of oven-braised pot roast with potatoes and carrots

Did I mention that this pot roast is super tender and juicy? I know you’re going to love it!

 

Thanks for PINNING!

A plate with sliced oven braised roast beef

Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

PRINT THE RECIPE!

Oven-Braised Pot Roast Recipe

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 8 people
Course: Main Course
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 21 votes
Juicy, tender and beautifully flavored, our easy Oven-Braised Pot Roast Recipe is the perfect weekend dinner solution!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 (3 pound) boneless chuck roast trimmed of exterior fat
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large onion diced small
  • 3 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 teaspoon Hot Hungarian paprika (sweet paprika is good too)
  • ¾ cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 teaspoons soy sauce
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 pound potatoes peeled and cut into wedges
  • 4 large carrots peeled and cut into 2-inch chunks
  • 1 teaspoon balsamic vinegar
  • ¼ cup fresh parsley leaves chopped

Instructions

  • Set the oven rack to the lower middle position. Preheat oven to 325°F.
  • Dry the roast with paper towels then season with the salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown the roast on all sides and remove to a plate.
  • Reduce the heat to medium and add the onions to the pan. Sauté for 3-4 minutes or until the onions start to brown and caramelize. Add the garlic, tomato paste and paprika and sauté for 1 minute or until fragrant. Add the wine scrapping the bottom to deglaze, and cook until the wine is reduced by half. This is where the best flavors happen. Add the beef broth, soy sauce, thyme and bay leaf; bring to a boil. Add the roast back to the Dutch oven, cover and transfer to the preheated oven and cook for 1 ½ hours.
  • Add the potatoes and carrots to the Dutch oven, cover and return the roast to the oven. Continue cooking until the roast and vegetables are tender, about 1 hour.
  • Remove roast and vegetables to a serving platter, cover to keep warm. Remove and discard the bay leaf and thyme sprigs. Skim off as much fat as possible. Bring the liquid to a boil over medium-high heat and cook until reduced to about 1 cup. Off heat, add the vinegar and half the parsley. Season with salt and pepper to taste. Serve the sauce with the roast and vegetables. Garnish with remaining parsley.

Recipe Notes

  • Leftovers make terrific meaty sandwiches piled high on a hoagy roll with Provolone cheese.  Save a little for Tuesday because it's great as a filling for tacos too!
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 312kcal | Carbohydrates: 17g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 650mg | Potassium: 942mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5510IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 3mg

 

 

If you’re looking for a few more company-worthy recipes, check out these tried and true favorites:

 

 

Skillet Chicken with Mushroom Wine Sauce

 

 

Chicken Cacciatore

 

A plate of Mississippi pot roast with parsley and peppers

Mississippi Pot Roast

 

 

Kitchen Essentials: The versatile Enameled Cast Iron Dutch Oven:

Once again I’m singing the praises of one of my favorite kitchen tools – the amazing Dutch oven! This pot is great for roasts, soups, stews, meatloaf and even bread. Check out this affordable Dutch oven from Lodge. We have two Dutch ovens branded by Martha Stewart and love them too.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

Free Email Bonus

Weeknight Dinners Made Easy

Tips & recipes for delicious meals...no matter your skill level

Reader Interactions

5 from 21 votes (14 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments

  3. KR

    My grandmother always made pot roast with chicken broth. Sounds funny, right? But I find beef broth bitter and overpowering. The chicken broth takes on all the flavors and works beautifully… just in case anyone else doesn’t like canned beef broth! Great recipe!!

    Reply

  5. Briana Morrison

    5 stars
    Made this pot roast over the weekend and family loved it! Very simple to make and so delicious. And the house smelled great while it was cooking as well. Thanks!

    Reply

  6. Irene Wright

    5 stars
    I made this last night. I have made a lot of pot roast recipes and this is now my new favorite. I didn’t put the potatoes in it because my family likes mashed potatoes and the sauce was wonderful for the meat and the potatoes. I also used regular paprika since that’s what I had. I followed the recipe as it was written other than the potatoes. I will definitely be making this again. Thanks for the recipe.

    Reply

    • Tricia Buice

      Thank you Irene! We truly appreciate you trying our recipe and especially love the feedback. I could eat this roast once a week and never tire of it. Such great flavor 🙂 Glad it worked out for you. Thanks again – have a wonderful holiday season!

      Reply

  7. Kerry Hadley

    just a question is it 1-3 lb chuck roast or is it 13lbs chuck roast, sounds silly but when you read it without a hyphen it reads 13 pound

    Reply

  9. Susan

    Wonderful flavors in this pot roast, Tricia! It’s such traditional comfort food that never goes out of style. It’s really hard to make a pot roast look pretty but yours does!

    Reply

  10. Chris Scheuer

    I love a good pot roast dinner and this one looks GOOD! And you’re right, there’s nothing better, when dinner time rolls around, than knowing dinner has pretty much cooked itself.

    Reply

  11. Abbe@This is How I Cook

    I have to say that these photos make me-a non meat eater-want to change my mind! These are glorious and there are many in my home that would be thrilled to have it in front of them! Pinning because everyone should see this!

    Reply