Oven Pot Roast with Gravy

Name: Oven Pot Roast with Gravy
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb chuck roast; Seasoned salt, to taste; 2 tbsp olive oil; 1 can (14.5 oz) beef broth; 2 tbsp red wine vinegar; 1 tbsp dried parsley; 1 tsp dried basil; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp cornstarch; 2 tbsp cold water; Salt and black pepper, to taste for gravy

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.

🌍American 🏷️Pot roast 🏷️Chuck roast 🏷️Beef 🏷️Gravy Comfort food

🏷️

-0:00

dinnerin321onTikTok

Total

3h 15m

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

3 lb chuck roast
Seasoned salt, to taste
2 tbsp olive oil
1 can (14.5 oz) beef broth
2 tbsp red wine vinegar
1 tbsp dried parsley
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
2 tbsp cornstarch
2 tbsp cold water
Salt and black pepper, to taste for gravyoptional

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Instructions

1
Preheat your oven to 275°F (135°C). Heat a large, oven-safe pan or Dutch oven over medium-high heat.
2
Using a knife, pierce the chuck roast all over to help tenderize it.
3
Season the roast generously on all sides with seasoned salt (or salt and pepper).
4
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.
5
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.
6
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.
7
Return the roast to the pan, cover with a lid, and transfer to the preheated oven.
8
Bake until the roast is fork-tender (approximately 3-4 hours, depending on size).
9
Once cooked, carefully remove the roast from the pan and transfer it to a serving platter.
10
To make the gravy, place the pan with the remaining liquid on the stovetop over medium-high heat and bring to a boil.
11
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
12
Pour the slurry into the boiling liquid, whisking constantly, and cook until the gravy has thickened.
13
Taste the gravy and season with additional salt and pepper if needed.
14
Serve the pot roast with the gravy poured over the top.

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Tips & Notes

Pro tips

Sear all sides of the roast in hot oil until deeply browned (3–4 min per side) before braising to build fond for richer flavor.
Use a heavy Dutch oven or covered baking dish to retain moisture and distribute heat evenly throughout the long cooking time.
Test doneness with a fork—meat should shred easily without resistance; overcooking past this point dries it out.
Make the gravy directly in the pot after roast is done: strain solids, then whisk in the cornstarch slurry over medium heat.

Substitutions

Beef broth → chicken broth or vegetable broth (lighter flavor, slightly less savory)
Red wine vinegar → apple cider vinegar or balsamic vinegar (similar acidity and depth)
Dried parsley and basil → fresh herbs added at the end (use 1 tbsp fresh parsley and 1 tsp fresh basil, added after cooking)

Storage & make-ahead

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.