Go Back
tender pot roast surrounded by potatoes and carrots simmering in broth after 3 hours of roasting

Slow Roasted Pot Roast in the Oven (Fall-Apart Tender)

Print Recipe Pin Recipe

Ingredients
  

  • - 3–4 lb chuck roast
  • - 1–2 Tbsp olive oil
  • - 6 carrots cut into 2-inch pieces
  • - 1.5 lb baby Yukon Gold potatoes
  • - 4 oz sliced mushrooms fresh or canned
  • - 1–2 cups beef broth
  • - Dried thyme
  • - Onion powder
  • - Salt and pepper

Instructions
 

  • Preheat oven to 275°F.
  • Season roast generously with salt and pepper. Heat olive oil in a cast iron Dutch oven or casserole, then sear roast on both sides.
  • Remove roast and deglaze pot with beef broth. Return roast to pan.
  • Add potatoes, carrots, and mushrooms around the roast. Sprinkle with thyme, onion powder, salt, and pepper. Broth should come halfway up the roast.
  • Cover and roast for 3 hours, or until fork-tender.
  • Serve hot with broth, potatoes, and carrots.

Notes

- Baby Yukon potatoes hold shape well.
- Chuck roast becomes tender with long, slow cooking.
- Leftovers reheat beautifully.
- Add red wine for deeper flavor.