Pot Roast Recipes In Oven

There is nothing as simple as making pot roast recipes in oven. Pot roast is usually made from chuck roast and is used in thick cuts two inches or more. Rump, round and brisket can also be used when making pot roasts. Each has their own flavor and each one must be browned first before placing in the oven. Pot roast recipes in the oven simply mean cooking a meal all in one pot.

In order to make a post roast in the oven, you will need:

  • Roast Meat – Chuck, round, brisket or rump
  • Veggies – potatoes, peppers, onions, celery or carrots
  • Wonderful recipe
  • Dutch oven or baking pan

1. Traditional Pot Roast. A traditional pot roast is one where it is very simple and it is cooked the way your mother and your grandmother did years ago. Although the recipe calls for chuck roast, you can use other grades of meat also.


  • 3 pound chuck roast  
  • 2 tablespoons virgin olive oil
  • 2 red onions, sliced
  • 3 potatoes, cut in large chunks
  • 4 carrots, cut in large chunks
  • 3 cloves garlic
  • Salt and pepper


  1. In a large stock pot heat the oil. Salt and pepper the chuck roast on both sides.
  2. Place the seasoned chuck roast in the hot oil and brown on both sides. Add in the potatoes, carrots and garlic.
  3. Place the sliced onions on top of the roast. Fill the pot with enough water to cover the roast.
  4. Cover the roast and cook in a preheated 350 degree oven for 2 1/2 hours or until done. Remove the pot roast from the oven and allow to sit 20 minutes before serving.

2. Beef Brisket Recipe Beef brisket is a very tender grade of meat when cooked this way. Brisket is more expensive than chuck roast, but the taste is worth the price. You will see brisket used in tacos, Mexican food and for special occasions.


  • 3 1/2 pound beef brisket
  • 1/4 cup virgin olive oil
  • 3 cloves garlic
  • 2 four inch pieces fresh rosemary 
  • Salt and pepper
  • 3 large carrots, in large chunks
  • 3 celery stalks, in large chunks
  • 3 red onions, chopped
  • 3 bay leaves
  • 4 tomatoes, chopped
  • 1 large handful parsley, chopped


  1. Place the oil in a large stock pot or baking dish and heat the oil. Place salt and pepper on the brisket and then place in the pan with the hot oil.
  2. Sear the brisket on both sides until browned. Add in the garlic, rosemary and all the vegetables.
  3. Add in enough water to cover the brisket. Cover the pan with aluminum foil and seal the pan very tight.  
  4. Preheat the oven to 325 degrees. Cook the pot roast in the oven for 3 1/2 to 4 hours.  

3. Pot Roast Deluxe. This pot roast takes a little more time, but the flavor cannot be compared with. This pot roast is perfect in taste and perfect in flavor. Although all the pot roasts listed here are wonderful, this pot roast should be tried first.


  • 3 pound boneless chuck roast
  • 1/2 tablespoon sweet paprika
  • 1/4 cup olive oil
  • 2 onions, chopped
  • 3 red bell peppers, sliced
  • 3 garlic cloves, chopped
  • 2 carrots, chopped
  • 2 cups beef stock
  • 1 1/2 tablespoons Worcestershire Sauce
  • 1 teaspoon brown sugar
  • 3 tablespoon tomato puree
  • 1 teaspoon rosemary
  • Salt and pepper


  1. In a large skillet put the oil in to heat. Season the chuck roast with the paprika and a generous amount of salt and pepper.
  2. Place the chuck roast in the hot oil and brown on both sides. Remove the roast and place it in a Dutch oven.
  3. Use the oil in the large skillet to make the gravy. Add in the Worcestershire sauce, tomato puree and the brown sugar. Stir until mixed.
  4. Add in the rosemary, salt and pepper to season with. Slowly add in the beef stock. Bring to a boil and cook for 2 minutes.
  5. Place the sliced peppers, onions, carrots and cloves in the Dutch oven around the roast.  Pour the gravy over top of the roast.  
  6. Preheat an oven to 300 degrees. Bake this pot roast in the oven for 3 to 4 hours or until very tender.
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