Forktionary

3 Hour Old Fashioned Oven Pot Roast Recipe

Indulge in the ultimate comfort food: a melt-in-your-mouth pot roast, bursting with flavor and boasting a rich, savory gravy. This 3-hour oven-baked masterpiece features perfectly tender meat that slices beautifully, making it ideal for a family dinner or special occasion. Easy to follow instructions guide you to a restaurant-quality meal in your own kitchen!

Prep Time 20 mins
Cook Time 195 mins
Calories 308.8 kcal
Protein 17g
Rating 4.3 (28 Reviews)
3 Hour Old Fashioned Oven Pot Roast 93

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 3 Hour Old Fashioned Oven Pot Roast

  • 3-4 lb Bottom Round Beef Roast
  • generous amount of Salt, to taste
  • generous amount of Pepper, to taste
  • 1 tablespoon Cajun Seasoning
  • 1 lb Carrots, peeled and chopped
  • 1 large Onion, chopped
  • 8 oz Fresh Mushrooms, sliced
  • 1 lb New Potatoes, peeled and cubed
  • 1/4 cup cold Water
  • 2 tablespoons Cornstarch
  • 1 1/4 cups beef broth

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How to Make 3 Hour Old Fashioned Oven Pot Roast

  1. Preheat oven to 375°F (190°C).
  2. Season a 3-4 lb beef chuck roast generously with salt and pepper. Place fat side up in a Dutch oven or large roasting pan.
  3. Bake uncovered for 1 hour at 375°F (190°C).
  4. Reduce oven temperature to 325°F (165°C). Sprinkle roast with 1 tablespoon of your favorite seasoning blend (e.g., garlic powder, onion powder, paprika).
  5. Add 1/2 cup beef broth to the roasting pan. Cover and bake for 1 hour.
  6. Remove the roasting pan from the oven.
  7. Add 3/4 cup beef broth to the roasting pan. Add 1 lb potatoes (peeled and cubed), 1 lb carrots (peeled and chopped), 1 large onion (chopped), and 8 oz mushrooms (sliced). Season vegetables with salt and pepper.
  8. Cover and roast for another hour, or until vegetables are tender and easily pierced with a fork.
  9. Remove the roast to a platter, allowing it to rest for 10-15 minutes before slicing.
  10. Surround the sliced roast with the vegetables. Cover with foil to keep warm.
  11. In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup cold water until smooth. Pour into the roasting pan with the vegetables. Whisk constantly while bringing to a boil over medium heat. Reduce heat and simmer for 5 minutes, or until the gravy has thickened.
  12. Pour the gravy over the sliced roast and vegetables.
  13. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

28g

Fat

0g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat The Americas American Fall Recipes Holiday Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Vegetables Canadian Easy Beginner Cook Dinner Party Holiday Event Dietary One Dish Meal British Columbian Meat 4 Hours Or Less