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Easy Oven Braised Pot Roast Recipe (Tender & Juicy)

Easy Oven Braised Pot Roast Recipe (Tender & Juicy)

A classic oven-braised chuck roast cooked with onions, carrots, celery, potatoes, herbs, red wine, and beef broth. This comforting dinner serves 6–8 and can be served with its natural jus or a quick gravy.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 3-4 lb roast Boneless beef chuck roast
  • 2 tsp, plus more to taste Kosher salt
  • 1 tsp Freshly ground black pepper
  • 2 tbsp Vegetable or olive oil
Vegetables and Aromatics
  • 1 large, wedged or chopped Large yellow onion
  • 4 medium, peeled and cut into 2-inch pieces Carrots
  • 3 ribs, cut into 2-inch pieces Celery ribs
  • 4 cloves, minced Garlic
  • 1 1/2-2 lb, halved or quartered Yukon Gold or red potatoes
Braising Liquid and Herbs
  • 2 tbsp Tomato paste
  • 1 cup Dry red wine
  • 2 1/2-3 cups, enough to reach halfway up the roast Low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 leaves Bay leaves
  • 4-6 sprigs, or 1 tsp dried thyme Fresh thyme
Finishing
  • 2 tbsp chopped, optional Fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 325°F. Pat the chuck roast dry with paper towels, then season every side with the kosher salt and freshly ground black pepper.
  2. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for about 4–5 minutes per side, turning as needed, until deeply browned, then transfer it to a plate.
  3. Add the onion, carrots, and celery to the pot. Cook for 4–6 minutes, stirring occasionally, until lightly browned, then add the garlic and cook for about 30 seconds.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scrape up the browned bits from the bottom of the Dutch oven, and simmer for 2–3 minutes.
  5. Return the roast to the Dutch oven. Add the beef broth, Worcestershire sauce, bay leaves, and thyme, making sure the liquid reaches roughly halfway up the meat rather than covering it completely.
  6. Cover the Dutch oven tightly and place it in the oven. Braise for about 2 hours.
  7. Arrange the potatoes around the roast, cover the pot again, and continue cooking for 1–1½ hours. The beef is ready when a fork slides in easily and the meat pulls apart, while the potatoes are tender.
  8. Transfer the roast and vegetables to a platter and rest the meat for 15–20 minutes. Taste the braising liquid and adjust it with salt and pepper before serving it as a natural jus or turning it into gravy.

Notes

If the roast is still firm, continue braising in 20–30-minute increments until fork-tender. For gravy, remove the meat and vegetables, skim the fat, then simmer the liquid or thicken it with a slurry made from 1 tbsp cornstarch and 2 tbsp cold water. Substitute additional beef broth for the red wine if preferred.