This oven pot roast features a seared 3-pound chuck roast braised in seasoned beef broth with dried herbs, then finished with a cornstarch-thickened gravy. The searing step locks in flavor while slow oven cooking ensures tender, fall-apart meat.
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Preheat your oven to 275°F (135°C). Heat a large, oven-safe pan or Dutch oven over medium-high heat.
Using a knife, pierce the chuck roast all over to help tenderize it.
Season the roast generously on all sides with seasoned salt (or salt and pepper).
Add olive oil to the hot pan. Carefully place the seasoned roast in the pan and sear for about 1 minute per side, until browned all over.
While the roast sears, combine beef broth, red wine vinegar, dried parsley, dried basil, garlic powder, and onion powder in a measuring cup or bowl. Stir to mix.
Once seared, temporarily remove the roast from the pan. Pour the broth mixture into the hot pan and use a wooden spoon to scrape up any browned bits from the bottom.
Return the roast to the pan, cover with a lid, and transfer to the preheated oven.
Bake until the roast is fork-tender (approximately 3-4 hours, depending on size).
Once cooked, carefully remove the roast from the pan and transfer it to a serving platter.
To make the gravy, place the pan with the remaining liquid on the stovetop over medium-high heat and bring to a boil.
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
Pour the slurry into the boiling liquid, whisking constantly, and cook until the gravy has thickened.
Taste the gravy and season with additional salt and pepper if needed.
Serve the pot roast with the gravy poured over the top.
Cool completely, transfer to an airtight container, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat with a little added broth to restore moisture.
Dutch oven or heavy ovenproof pot with lid · Meat thermometer (optional but helpful for doneness)
Yes. Cook fully, cool, refrigerate up to 3 days. Reheat gently on stovetop over medium heat with a splash of broth.
Chuck roast is ideal—its marbling and connective tissue break down during slow cooking, yielding tender meat. Rump or brisket work too.
Searing creates a flavorful brown crust via the Maillard reaction, deepening the overall taste of the finished dish.
Mix cornstarch with 2–3 tablespoons cold water to form a slurry, stir into simmering broth, and simmer 1–2 minutes until thickened.
