The Best Way to Cook a Roast in the Oven—and How Long to Cook It (2024)

Pot roast is an excellent main course when hosting a holiday party or celebrating other occasions because it’s inexpensive, scalable, filling, and doesn’t skimp on flavor. Plus, once the roast is in the oven, you can set a timer and forget about it for a few hours. Easy! Read on for an adaptable pot roast recipe and all of our best tips to make it a success, including how long to cook a roast in the oven so it tastes delicious.

What Is Pot Roast?

Pot roast is a popular American dish that involves slow-cooking a tough cut of beef in flavorful liquid until soft and tender. It's often cooked with herbs and vegetables (like potatoes or carrots) and can be a delicious family dinner or dinner party centerpiece. The slow-cooking method gives the meat time to break down and infuse with flavor, resulting in an irresistibly juicy dish.

Choosing the Best Meat for Pot Roast

Many different cuts of meat can be used to cook a pot roast, but a common one is boneless beef chuck roast, which comes from the cow’s shoulder. Chuck roast can be quite tough due to connective tissue and collagen and is considered an inexpensive cut of beef. However, it has great flavor, and when cooked pot roast-style, it becomes melt-in-your-mouth tender. Other meats to consider include a rump roast, bottom round, or shoulder roast, though we highly recommend the chuck roast.

How to Season a Pot Roast

Salt tenderizes the meat and develops flavor, so it’s critical to salt a pot roast generously for the best results. Kosher salt is our preference for salting meat because it gives you more control; the large grains are easier to sprinkle evenly, and they cling to the meat better than fine salt grains. As for other seasonings, black pepper is a classic, but the options are truly endless: oregano, garlic powder, onion powder, rosemary, thyme, and so forth.

In the recipe below, the roast gets seasoned simply with salt and pepper, while other flavorings (smashed garlic, rosemary, and thyme) are added to the braising liquid to infuse the meat with flavor. However, another option is to rub the roast with a spice blend before searing it if you want an extra flavorful crust.

How Long to Cook a Roast in the Oven

It’s best to cook a roast for about one hour per pound at a temperature of about 325 degrees. For example, the included recipe is for a 3-pound chuck roast and cooks for about three hours, or until fork tender. Use the one hour per pound rule as a guideline, then trust your senses when checking for doneness.

How to Know When Pot Roast Is Done

Undercooked pot roast is tough, while properly cooked pot roast is tender. A fork should pierce the meat effortlessly. Follow your instincts, and keep cooking the meat until it’s very soft and easy to shred, which means it’s tender and ready to eat.

Pot Roast Recipe

When cooking pot roast, the key is to go low and slow, with some of your favorite spices and vegetables. This yields tender, flavorful meat that everyone will love. Follow this step-by-step oven pot roast recipe, inspired by this easy recipe.

Ingredients

• 3 lb beef chuck roast
• salt and pepper
• 2 Tbsp canola oil
• olive oil
• 1 medium onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 3-4 garlic cloves, smashed
• 2-3 bay leaves
• 3-4 sprigs of thyme
• 1 cup wine (red or white)
• 1 cup beef broth or water
• chopped parsley (for serving)

Directions

1. Preheat the oven to 325 degrees. Season chuck roast with salt and pepper.
2. Heat canola oil in a large, oven-safe pot over medium-high heat. When the oil is hot, add the roast and cook for 3-4 minutes per side, or until the meat is nicely browned. Transfer the seared beef to a plate and set aside.
3. Adjust the heat to medium-low and add a drizzle of olive oil to the pot. Add diced onions, carrots, and celery, and cook until softened. Then add aromatics such as smashed garlic cloves, bay leaves, and thyme sprigs. Season to taste with salt and pepper.
4. Return heat to medium-high and pour in wine (red and white both work here). Let cook until slightly reduced, then add broth or water.
5. Add the roast back to the pot. Bring the mixture to a simmer, then cover and place in the preheated oven.
6. Cook until the roast is fork-tender, about 3 hours.
7. Check for doneness by piercing the roast with a fork, which should go through the meat effortlessly.
8. Transfer the roast to a cutting board. Return the pot to the stovetop and cook over medium-high for about 5 minutes to thicken the sauce. Discard bay leaves, thyme, and garlic.
9. Slice the pot roast and transfer it to a serving platter. Spoon sauce on top and finish with chopped parsley.

Tips for Cooking a Roast

Following our pot roast recipe will give you a mouthwatering roast fit for any meal. Even still, here are some additional tips to consider when cooking a roast.

• Sear before roasting. Though it's not required, searing the meat before roasting in the oven helps provide additional flavor and seal in the meat's juices. You won't get a golden, caramelized crust without searing beforehand.
• Cover the pot. Some people wonder if you should cook a roast covered or uncovered; the answer is, cook covered. By covering the pot when placing the roast in the oven, the juices and moisture are locked in, resulting in a perfectly, tender roast.
• Try a slow cooker. If you wish to cook a pot roast while away at work or running errands, try cooking it in a slow cooker. This method also provides the low and slow heat required.
• Wait to carve. Once your pot roast is done, set it aside, cover it with foil, and let it rest for about 15 minutes before slicing. This helps the roast's juices settle so your meat doesn't dry out.
• Store appropriately. If you have any leftover pot roast, let it cool completely before storing it in an airtight food container, separate from the gravy. When stored like this, pot roast should last up to five days in the refrigerator.

Ideas for Serving Pot Roast

To make the pot roast a complete meal, serve it with a starchy side, like polenta or mashed potatoes. You can also add something fresh and bright like green salad with cornichon vinaigrette or a beet-radicchio salad.

Pot roast is versatile and can be served with almost anything—from roasted vegetables and salads to macaroni and cheese or fluffy white rice. The side dish choices are endless when serving pot roast and highly depend on your preference.