Pot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!
This Baked Pot Roast comes from my Mom’s oven roasting technique and is crazy juicy, melt in your mouth tender every. single. time. I’ve gone the extra step and now it’s seasoned to PERFECTION. AKA it is the best roast I’ve ever had!
Pot roast and all of its variations are some of the most comforting, hearty food on the planet! If you love roast, don’t miss Crockpot Pot Roast, Mississippi Pot Roast, and Beef Tips and Gravy.
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
DO YOU HAVE TO BROWN A chuck ROAST BEFORE baking?
Technically, you do not have to sear roast before baking but I HIGHLY recommend it. If you don’t sear your roast beforehand, you will miss out on the complex caramelized flavor that comes from the deeply golden crust. You can’t fake this rich flavor any other way. Searing the chuck roasts first also helps protect it from drying out during the long cooking process by sealing in the juices. Once you sear your meat, you will never cook it any other way!
How to cook a Roast in the Oven
- Step 1: Sear roast. Heat vegetable oil over high heat in a large cast iron skillet just until smoking. Using tongs, sear meat on all sides until lightly browned on all sides.
- Step 2: Add roast to baking dish. Transfer to a shallow roasting pan, then add whole garlic cloves into the crevices of the roast, usually where there is a seam of fat. If using carrots, add them around the roast.
- Step 3: Add broth. Whisk beef broth, Worcestershire sauce, dried minced onion, beef bouillon, and seasonings together in a liquid measuring cup and pour over the roast and carrots.
- Step 4: Bake. Cover tightly with foil and roast for 30 minutes at 425 degrees F. Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
- Step 5: Let rest. Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
- Step 6: Make gravy juices. Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
- Step 7: Make gravy. Add a combination of fat/drippings to saucepan to equal 4 tablespoons. Sprinkle in flour and cook for a couple minutes to remove the raw flour smell. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened.
How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes
FAQ
Do you cook a roast at 325 or 350?
What temperature should pot roast be cooked to?
How long will it take to cook a roast at 250 degrees?
Is 350 too high for pot roast?
What temperature should a pot roast be cooked to?
Always use a thermometer to measure the inside temperature of pot roast before serving. If you prefer to cook your pot roast to medium rare then the temperature you’re looking for is 135°F. However, keep in mind that if you opt to cook your pot roast this way, you’re doing so at your own peril.
How do you cook a fall apart pot roast?
So in order to make a fall apart pot roast you’ll need to cook the meat slowly until it reaches the right internal temperature: According to the USDA, beef should be cooked to an internal temperature of 145°F at a minimal cooking temperature of 325°F. Roasting beef at lower temperatures increases the risk of a bacterial infection.
What temperature should a chuck roast be cooked at?
For tougher cuts of meat, like chuck roast or brisket, a low and slow cooking method is best. This means cooking the roast at a temperature between 200-250°F for several hours until it is tender and flavorful. The internal temperature of the meat should reach at least 190°F for it to be fully cooked and tender.
What temperature should prime rib be cooked to?
Therefore, even if you have always known exactly what temperature to cook prime rib or a pot roast, you may not be as familiar with the other internal temps for beef. The USDA recommends that beef be cooked to an internal temperature of 145°F (63°C).