There’s something wonderfully comforting about a beef pot roast . It’s one of those meals that’s so simple yet packed with flavor. This recipe will have your family gathered around the table, eager to savor every bite. Growing up in Manhattan, Sunday dinners were a family tradition, and a pot roast was often the star of the table. The aroma alone—filling every corner of the house—was enough to make everyone feel at home. If you’re looking to create that same warmth in your home, this beef pot roast is your answer.
For a delicious complement, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This beef pot roast is all about simple, quality ingredients coming together in harmony. It’s a no-fuss dish that takes minimal prep—we’re talking 20 minutes before your oven does the rest. Perfect for busy families who want to enjoy home-cooked meals without spending hours in the kitchen. The result is a tender, melt-in-your-mouth roast with a savory blend of onions, garlic, and herbs.
Ingredients
- 2 teaspoons olive oil
- 4 pounds boneless chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Step-by-step instructions
- Start by gathering all your ingredients. It makes the process run smoother.
- Preheat your oven to 325 degrees F (165 degrees C). This is crucial for getting that perfect, slow-cooked tenderness.
- Heat a Dutch oven or heavy pot over medium-high heat. Add the olive oil and sear the beef pot roast right in the center of the pan for about 4 minutes on one side. Flip it with tongs and sear for 3 to 4 minutes on each of the other sides. Remove the meat once it’s nicely browned.
- Layer the onion, garlic, and one bay leaf at the bottom of your pot. Sprinkle them with salt and pepper. Place the meat back into the pot, putting the remaining bay leaf on top of it.
- Bake in the oven for 30 minutes. Then, reduce the temperature to 300 degrees F (150 degrees C) and continue cooking for about 1 ½ hours, or until the roast is beautifully tender. Aim for an internal temperature of 145 degrees F (65 degrees C).
- Once done, transfer the roast to a platter to rest for 10 to 15 minutes. Slice it and then drizzle with the lovely gravy from the pot.
Recipe tips & variations
- Feel free to add vegetables like carrots or potatoes halfway through the cooking process to turn this beef pot roast into a one-pot meal.
- For an extra depth of flavor, substitute a cup of red wine for part of the broth.
- If you like a bit of heat, sprinkle in some red pepper flakes with your salt and black pepper.
Storage & reheating
Keep any leftovers of your *beef pot roast * in an airtight container in the fridge for up to 3 days. When you’re ready to eat again, gently reheat in the oven at 250 degrees F (120 degrees C) until warmed through, or heat portions in the microwave.
FAQs
Can I make this recipe in a slow cooker?
Absolutely! Simply sear the roast in a skillet first, and then transfer everything to your slow cooker. Cook on low for about 8 hours.
What cut of meat is best for pot roast?
The boneless chuck roast is best for abeef pot roastas it’s flavorful and becomes tender with slow cooking.
Is there a substitute for bay leaves?
If you’re out of bay leaves, a pinch of thyme or a small piece of rosemary can do the trick.
Recipes you may like
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
- Crescent roll breakfast recipes
I hope your family enjoys this comforting beef pot roast as much as mine does! It’s one of those meals that’s always a hit, perfect for cozy evenings or when you simply want a no-fuss, fulfilling dish. Bon appétit!
Print
Beef Pot Roast Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
A comforting beef pot roast recipe that’s easy to prepare and packed with flavor.
Ingredients
- 2 teaspoons olive oil
- 4 pounds boneless chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Start by gathering all your ingredients. It makes the process run smoother.
- Preheat your oven to 325 degrees F (165 degrees C). This is crucial for getting that perfect, slow-cooked tenderness.
- Heat a Dutch oven or heavy pot over medium-high heat. Add the olive oil and sear the beef pot roast right in the center of the pan for about 4 minutes on one side. Flip it with tongs and sear for 3 to 4 minutes on each of the other sides. Remove the meat once it’s nicely browned.
- Layer the onion, garlic, and one bay leaf at the bottom of your pot. Sprinkle them with salt and pepper. Place the meat back into the pot, putting the remaining bay leaf on top of it.
- Bake in the oven for 30 minutes. Then, reduce the temperature to 300 degrees F (150 degrees C) and continue cooking for about 1 ½ hours, or until the roast is beautifully tender. Aim for an internal temperature of 145 degrees F (65 degrees C).
- Once done, transfer the roast to a platter to rest for 10 to 15 minutes. Slice it and then drizzle with the lovely gravy from the pot.
Notes
- Feel free to add vegetables like carrots or potatoes halfway through the cooking process to turn this beef pot roast into a one-pot meal.
- For an extra depth of flavor, substitute a cup of red wine for part of the broth.
- If you like a bit of heat, sprinkle in some red pepper flakes with your salt and black pepper.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg