I learned to take the beef pot roast in the oven to the next level from my mother’s best friend, one of the best cooks I know. This is not your average pot roast from a Crock-Pot. The difference a few extra steps make is so worth the time and effort.

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I use this method to make an oven beef pot roast; you can certainly go with pork roast or game/venison roast instead. For pork roast, though, I do go longer and slower. I’ll share that method soon.

The best equipment for this job is a large cast-iron or enameled cast-iron pot. It will hold heat and keep your roast warm through dinner and beyond. I carve the roast then serve it right out of the pot, I have this one and it’s so pretty I don’t need a dish.

Recipe Notes –

  • This recipe is so adaptable and forgiving. Don’t be afraid to experiment with ingredients, just stick to the technique.
  • If you’d like to make your pot roast in the Instant Pot, you can easily adapt it. The flavor is in the browning and braising, though, so you won’t get the richness unless you do both.
  • Likewise the slow cooker (I have this one and have for years), you can throw it all in (reduce the liquid by half). If you take the time to brown it first, you’ll get better flavor.
  • Check out this post from The Hamptons Butcher if you’re unsure about choosing a beef roast and this one from Jamie Oliver for a lesson on pork cuts.
  • Go with any root vegetable and/or potatoes you like, and you can use shallots or leeks instead of onions if you prefer.
  • With regard to spices, I’ve used herbes de Provence (Trader Joes is my longstanding favorite), Old Bay, Italian seasoning, Cajun blends, Southwest blends, or straight rosemary or any other herb you like.
  • It’s totally optional, but I like to stir in a tablespoon of butter before serving to finish off the sauce.
  • This makes a great camping Dutch oven pot roast recipe and is easily adapted to campfire cooking. My husband uses these Lodge Dutch ovens exclusively and we love them. They clean and season beautifully and have lasted us 15 years so far; I am certain they’ll last 15 more.

Pot Roast in the Oven – My Favorite Recipe

It's not the quickest or the easiest, but if you want the most flavor out of your pot roast in the oven, this is the way.
Prep Time30 minutes
Cook Time3 hours
Course: Main Course, Side Dish
Cuisine: American
Servings: 6


  • 3-5 pound pot roast (beef or pork) see notes
  • 1 tbsp kosher salt or 2 tsp table salt
  • 2 bell peppers 1 cm slice
  • 2 pepperoncini whole
  • 4 carrots cut into bite sized pieces
  • 2 large potatoes, 3 medium, or 2 cups baby/fingerling potatoes cut into bite sized pieces (use whole if baby or fingerling)
  • 2 tbsp dry seasoning blend or 6 tbsp fresh herbs see notes
  • 1 tbsp black or white ground pepper
  • 1 tsp cayenne pepper optional
  • 1/2 cup all purpose flour
  • 1/4 cup high heat neutral oil (avocado, canola, peanut)
  • 6 cloves garlic whole, peeled
  • 2 onions 1 cm slice
  • 4 cups beef broth or stock


  • Preheat oven to 350F.
  • Rub salt on all roast surfaces, set roast out to temper at room temperature while you prepare the other ingredients.
  • In a large bowl or bag, combine remaining ingredients except for garlic, onions, and broth, shake or stir to coat well. Set aside.
  • Preheat Dutch oven or large pot over medium-high heat. Add oil, brown roast well on all sides.
  • Scatter onions around the roast, place garlic on top (not touching the pan). Cover with a heavy lid or tightly with foil, roast in the oven for 30 minutes.
  • Remove from the oven, carefully cut roast into 4 pieces. Add vegetable mixture, stir together. Pour broth over meat and vegetables, recover, and place back in the oven.
  • Lower oven heat to 300F and roast 2-3 hours until meat is fork-tender.

Check out more recipes if you like this one, I’d love to hear your thoughts and if you make one of them, let us know with #foodnfabric!

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