Mom's Best Pot Roast

oven baked chuck roast with baby carrots, potatoes, celery and onions on a white platter

5 from 8 votes

Mom's Best Pot Roast is an easy dinner recipe made with beef chuck roast, carrots and potatoes and baked in the oven until it's tender, juicy and delicious! Simple homestyle comfort food!

Course Main

Cuisine American

Prep Time 7 minutes

Cook Time 2 hours

Total Time 3 hours 7 minutes

Servings

Calories 389kcal

Author Dee

Cost $10

Equipment

oven bag

Ingredients

1 tablespoon white flour
3 pound chuck roast
4 Yukon gold potatoes quartered
1 pound baby carrots 1 pound bag
2 celery stalks cut into thirds with leaves
1 onion peeled and cut into large chunks
3 garlic cloves whole, peeled
1 onion soup mix ½ packet or whole, if desired
1 cup beef broth

Instructions

Preheat oven to 350 degrees
Place the flour in the oven bag, and shake
Place chuck roast in bag, place the bag into a 13x9-inch baking pan, and add the potatoes, carrots, celery and onions around the roast
Place the garlic cloves on the roast, and sprinkle with dry soup mix
Pour the beef broth in the bag, and use the ties to close up the bag
Using a sharp knife, cut 6 slits in the top of the bag to allow steam to escape
Place roast in oven, and bake for 1 ½ to 2 hours or until roast and vegetables are tender, and internal temperature of roast is over 160 degrees according to a meat thermometer
Optional, remove roast and vegetables from bag, shred or cut roast into large pieces, place into baking dish, with cooking liquids, cover, and bake at 325, adding more broth if needed, until ready to eat

Notes

To make without oven bag, add all ingredients to a baking dish, cover, and bake, basting occasionally.

Optional Cooking Time -- Can bake chuck roast at 325 for 2 ½ to 3 hours or until over 160 degrees and tender

Nutrition