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Nothing says comfort food like a traditional Sunday roast dinner. This classic recipe combines tender meat, flavorful roasted veggies, and a rich gravy, all cooked together in one pot. Whether it’s your first roast or your 100th, this easy recipe is a foolproof way to impress your family and make Sunday afternoons feel extra special. With minimal prep time and a hearty payoff, this recipe is the easiest way to bring a touch of timeless tradition to your table.

oven pot roast with gravy on a plate with potatoes and carrots

The Chemistry of Tender Pot Roast

The key to achieving tender meat lies in the breakdown of connective tissue. Cooking the roast at a lower temperature for an extended period allows the collagen to dissolve into gelatin, creating that fall-apart texture we love. Additionally, resting the meat on a cutting board after cooking helps redistribute the meat juices, ensuring every bite is flavorful and moist. The beef chuck roast is an ideal cut of meat for this slow-cooking method due to its marbling and connective tissue.

oven pot roast ingredients

What is in a chuck pot roast recipe?

Beef Chuck Roast

The star of the show! This affordable and flavorful cut becomes ultra-tender when slow-cooked.

Fine Sea Salt and Black Pepper

Essential for seasoning the roast. Add remaining salt and pepper after cooking, if needed.

Worcestershire Sauce

Adds depth and umami to the gravy.

Au Jus Packet

Enhances the flavor of the rich gravy.

Baby Carrots and Yukon Potatoes

Classic options for roasting veggies. Cut the potatoes into large pieces for even cooking.

Yellow Oven

Adds sweetness and depth to the dish.

Bay Leaves

Infuse a subtle herbal aroma during the slow cooking process.

oven pot roast with carrots and potatoes on a plate and gravy in the background

How do you make an oven pot roast?

  1. Preheat the oven. Set your oven temperature to 300 degrees for slow cooking perfection.
  2. Make the gravy. In a large Dutch oven, combine the Au Jus packet, beef broth, minced garlic, Worcestershire sauce, fine sea salt, and black pepper. Stir well to ensure everything is combined.
  3. Sear the Roast (optional step)—heat olive oil in a hot pan over medium-high heat. Sear the beef chuck roast on all sides for 2-3 minutes to lock in flavor before placing it in the gravy.
  4. Assemble the pot roast. Place the roast into the roasting pan or large dutch oven. Surround it with the baby carrots, Yukon potatoes, and onion quarters. Add 2 bay leaves on top.
  5. Slow Cook. Cover with a lid and place the pan in the preheated oven. Bake for 4 hours, checking occasionally to ensure sufficient gravy.
  6. Rest the Meat. Once cooked, remove the roast from the oven and let it rest on a cutting board for 15-20 minutes. This allows the meat juices to be redistributed.
  7. Serve and Enjoy. Slice the roast and serve with the veggies and rich gravy spooned on top.

Storage Tips

Store leftover pot roast in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer-safe containers with gravy and vegetables for up to 3 months. Reheat gently in a small saucepan or microwave for best results.

Make it Ahead of Time

This recipe is a great way to plan ahead! Assemble the pot roast and veggies in the roasting tin, cover with aluminum foil, and refrigerate overnight. Bake the next day, allowing an extra 15-20 minutes of cooking time to account for the cold start.

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Why make this simple oven pot roast?

Growing up, Sunday dinners were always a highlight of the week. There’s just something magical about the smell of a pot roast slow-cooking in the oven, filling the house with warmth and anticipation. I still remember the first time I made this recipe on my own- it was a proud moment to pull the beef chuck roast out of the oven, perfectly tender with all the flavors melding together. It’s perfect for a special occasion or just a regular Sunday afternoon, this dish is sure to bring smiles all around the Sunday dinner plate.

This classic Sunday roast is perfect for family gatherings or a cozy day of the week meal. The tender beef, crispy roasted potatoes, and rich gravy will make every bite unforgettable. Whether you’re trying this for the first time or 100th time, this recipe is sure to be a favorite!

close up of oven pot roast with gravy on top

FAQs

For this recipe, a beef chuck roast is perfect because it’s affordable, flavorful, and becomes incredibly tender when slow-cooked. Other great options include rump roast, round roast, or even a rib roast for a more decadent meal.

Yes! This recipe adapts beautifully to a slow cooker. Simply prepare the gravy in a small saucepan, then transfer everything to a slow cooker. Cook on low heat for 8-10 hours or hight heat for 4-5 hours.

If you rather crispy roasted potatoes, chop and toss them in olive oil, salt and pepper and place them on a cookie sheet. Bake in a preheated oven at 400 degrees for 30 minutes.

Dating back to the 15th century, the Sunday roast is a staple of British culture. Traditionally served after church, it often features roasted meats like beef, lamb, or pork, accompanied by seasonal vegetables, Yorkshire pudding batter, and gravy.

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oven pot roast

Simple Sunday Pot Roast Dinner Recipe

Author: Madison Reid
Total Time: 4 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 8 people
The perfect Sunday dinner, one pot, and minimal time in the kitchen.

Ingredients 

  • 1 2.4-4 lb chuck roast
  • 1 tsp fine sea salt
  • 1/4 tsp pepper
  • 1 bag baby carrots
  • 5 Yukon potatoes
  • 1 yellow onion
  • 1 Au Jus gravy packet
  • 3 cups water
  • 1 tsp minced garlic
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves

Instructions

  • Preheat your oven to 300 degrees
  • In a large oven-safe pot, add one packet of Au Jus gravy, 3 cups water, 1 tsp minced garlic, 1 tbsp Worcestershire sauce, 1 tsp of fine sea salt, and 1/4 tsp of pepper and stir until combined.
  • Place the chuck roast into the gravy mixture.
  • Surround the roast with 1 bag of baby carrots, 5 Yukon potatoes cut into fourths, and 1 yellow onion cut into fourths.
  • Place 2 bay leaves on top of the roast, cover with the lid and put into the preheated oven.
  • Bake for 4 hours. Remove and allow to cool for about 15-20 minutes. Enjoy!

Nutrition

Calories: 90kcal Carbohydrates: 20g Protein: 2g Fat: 0.1g Saturated Fat: 0.04g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.01g Trans Fat: 0.001g Cholesterol: 0.1mg Sodium: 330mg Potassium: 488mg Fiber: 3g Sugar: 2g Vitamin A: 23IU Vitamin C: 22mg Calcium: 22mg Iron: 1mg

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