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Home » From Scratch » Mama’s Slow Roasted Pot Roast

Mama’s Slow Roasted Pot Roast

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July 8, 2019 by Victoria 35 Comments

The best pot roast recipe you've ever tried! Learn how to make the perfect pot roast in the oven! No slow cooker needed, this has been a family favorite for 3 generations!

Say goodbye to dry pot roast with the EASY secret to a perfect pot roast that is blow-you-away delicious!

Finished pot roast and vegetables on plate

Jump to Recipe Print Recipe

Pot roast and veggies is a super easy meal, right? It can be! But what about when your roast is really dry and your veggies are overcooked? That was always my issue... dry pot roast.

My mom, on the other hand, makes the best pot roast you've ever had. Hands. Down. It's been my requested birthday meal since I was 8, and when I was 14 I started making it myself!

But even though I had watched my mom make the meal for many, many years... I had missed a few crucial pieces of information! And those little bits of info made the difference between a tough, dry pot roast, and a fall-apart tender pot roast!

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Easy Pot Roast Recipe in the Oven

I originally shared this recipe three years ago when I finally asked my mom to get me her step by step instructions for making pot roast.

Since then, I have made this pot roast recipe more times than I can count! It's a standing family favorite here, and I know it will be for your family too!

Step One:

Though this step is technically optional, it really is a big key to keeping your roast nice and tender. So, do it if you can!

Find a pan or skillet large enough to hold your roast, then put 2 tablespoons of butter in the pan and melt it over medium heat.

As soon as the butter is melted, place your roast in the pan and sear all the sides of your roast. This helps lock in the juices!

Seared pot roast in a skillet with butter

You're not trying to cook the roast, just make sure all the sides are nicely browned before moving on.

Step Two:

Wash, peel, and chunk your vegetables. We use carrots, potatoes, and onions, but you can also add mushrooms, green beans, or anything else you'd like.

Place the root vegetables in the roasting pan and mix them well. Create a little valley for the roast to sit in, so that the root vegetables are under and surrounding the roast.

carrots and potatoes in roasting pan

From there, place the roast on top of the vegetables, in the center of the roasting pan.

pot roast and vegetables in roasting pan

At this point, any other non-root vegetables that you have can go in the pan. In our case, that's just onions. You'll also season your meat and vegetables.

A generous covering of salt, pepper, and garlic are all we do. But you could also add onion powder, parsley, or any other seasonings you like!

pot roast and vegetables in roasting pan with spices

Step Three:

Now that everything is in the pan, you'll want to grab some aluminum foil. Yes, you can use the lid that comes with the pan, but I've found (thanks to my mom) that the foil really does something special during the cooking process!

Tear off a piece large enough to cover your pan, and place it SHINY SIDE DOWN. This matters - hence the caps. Secure it well around the pan to lock in the steam!

Roasting pan covered with foil

Step Four:

Bake at 350° for 4 hours and check the meat. Depending on the size of your roast, you may need extra time. I usually try to cook mine for 5-6 hours for the size meat we usually get (about 5 pounds).

Remove from the oven and enjoy! Serve with a side of crusty bread for a complete experience!

finished pot roast and vegetables in pan

Homemade Pot Roast FAQ

I've gotten a LOT of questions about this pot roast recipe since putting it out three years ago, so I wanted to address a few of those questions now.

If you put the vegetables in at the beginning, won't they get soggy?
This is something so many people are concerned about. No, they don't. They are perfect and delicious! The reason being that you don't add any water to the roast, so the vegetables are getting boiled to a mash. Instead, they are steaming to perfection.

We've been making pot roast and vegetables like this in my family for now three generations. Trust me, the vegetables are amazing!

Note: if you are using all mushrooms and green beans, then you may have different results. But with root vegetables and onions, and even a few additional non-root vegetables, this recipe works perfectly!

Shouldn't you add liquid to the roasting pan?
Nope! The bed of vegetables that you create releases liquid during the cooking process and provides the liquid necessary for the steaming process.

I love ranch packet roast, can I still do that with this method?
Absolutely!! The seasonings are completely up to you, but if you are wanting to avoid store-bought mixes, then the spices given here are a great option!

Have another question? Let me know in the comments!

finished pot roast and vegetables on a plate

Mama's Slow Roasted Pot Roast

Learn how to make the perfect pot roast in the oven! No slow cooker needed, this is the best easy pot roast recipe out there! Serve with a side of crusty bread.
4.28 from 18 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Easy Pot Roast, Pot Roast, Pot Roast in Oven, Pot Roast Recipe
Prep Time: 15 minutes
Cook Time: 4 hours

Ingredients

  • 2-5 lbs Chuck Roast
  • 3 lbs Potatoes, peeled and cut into chunks.
  • 2 lbs Carrots, peeled and cut into chunks.
  • 2 large Yellow onions, cut into chunks
  • Salt, Pepper, Garlic to taste
  • 2 tbsp Butter

Instructions

  • In a skillet, melt butter over medium heat. Sear all sides of the roast. Remove from heat.
  • Add chunked potatoes and carrots (or any root vegetables you want) to the roasting pan. Create a well for the roast to sit in, so the vegetables are under and surrounding the roast.
  • Put the roast on top of vegetables in a roaster pan. 
  • Add non-root vegetables around the roast. Season with Salt, Pepper, and Garlic powder.
  • Place foil SHINY SIDE DOWN.
  • Bake in a 350° oven for 4 hours.
  • Check meat for tenderness, if it needs more time, cook for an additional 1-2 hours.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

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Pot roast in oven recipe

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Filed Under: All Posts, Featured Recipes, Food Hacks, From Scratch Tagged With: Clean Eating, Cooking, Dinner, From scratch, How To, Kitchen Tips, Main Course

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Reader Interactions

Comments

  1. Nina says

    February 5, 2020 at 10:06 pm

    Worst recipe ever! I followed it step by step. Total failure! If I’d have cooked it as long as it said. I’d had a black, dried out toothpick. As it was , dried out overcooked to the point of burnt veggies and meat. I wanted to try a different ol fashion recipe. Now i wished id stuck with my own in a crockpot. So disappointed with the outcome. By the way i cooked it an hr less than was told and this was my result.

    Reply
  2. Patty sherban says

    December 24, 2020 at 9:28 am

    Is there enough juice in pot to make graveyard?

    Reply
  3. Patty sherban says

    December 24, 2020 at 9:31 am

    Is there enough liquid in pot to make gravy?

    Reply
    • Victoria says

      December 24, 2020 at 9:50 am

      Hi Patty! Yes, there’s always enough liquid to make the gravy. However, if you wanted to put an extra cup or two of water or broth, it wouldn’t hurt! Enjoy!

      Reply
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