How Long To Cook A Beef Roast At 300 Degrees?

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Growing up, my mom’s food always warranted a long “mmmmmmm. She did, however, have a few recipes that required a proper “What About Bob,” “mmmmmm…” “mmmmmm…” “mmmmmm…” One of them was her pot roast, which she baked in the oven with tender carrots and mashed potatoes.

On Sundays, we would frequently enjoy her famous oven roast because all mom had to do was sear the chuck roast, bake it at 425 F for 30 minutes, then turn the oven down and let the oven do the work while we were at church. We arrived home, and the smell of savory, seasoned roast, carrots, and onions welcomed us in. Dinner couldn’t come fast enough.

And while this Perfect Oven Baked Chuck Roast is the classic hearty, Sunday dinner, it’s also ideal for special occasions and entertaining guests because it’s not only simple (especially when paired with my Slow Cooker Mashed Potatoes, which are my mom’s absolute favorite), but it’s JUST SO. GOOD. It was so good that it became the most frequently ordered meal at our house and the special meal that Dad always requested for his birthday.

WHAT IS Oven POT ROAST?

A large, tough cut of beef, such as chuck roast, chuck steak, shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast, or bottom round, is used to make oven pot roast.

These less expensive beef cuts are seared, then cooked slowly in an oven with liquid—often wine and beef broth—along with herbs and vegetables.

These cuts are cooked slowly and thoroughly, which breaks down the collagen and transforms it into gelatin, making the meat fall-apart tender and oozing with flavor. Further juices from the beef are released into the broth, where they combine with the flour to make a richly flavorful gravy.

What you’ll need for Chuck Roast in Oven

The BEST baked chuck roast recipe begins with basic components in the right amounts. You will need:

• Use a boneless chuck roast with rich marbling that has been trimmed of extra fat. More details to follow.
• Use vegetable oil, not olive oil, with a high smoking point to sear the roast.
• Use low sodium beef broth to regulate the amount of salt and add salty beef bouillon for a more potent beef flavor.
• The flavor of Worcestershire sauce is complex, savory, and just a little tangy.
• Located next to the other spices at the grocery store, dried minced onions are dried onions that deliver a concentrated flavor and save you from chopping.
• Beef bouillon: adds a depth of concentrated beefy flavor. Equal amounts of better than bouillon are also acceptable. If using cubes, crush them up and add them straight to the broth without first dissolving them in water.
• Seasonings: Using dried oregano, dried basil, dried thyme, garlic powder, onion powder, kosher salt, table salt, and pepper, we make our own Italian seasoning blend.
• Garlic: fresh and powdered garlic combined for the best flavor possible in every bite.
• Flour: is used o thicken the gravy. You may use gluten free 1 to 1 baking flour.

WHAT IS THE BEST CUT OF MEAT FOR POT ROAST?

You may not be using the best cut of beef if you’ve ever wondered why your baked pot roast didn’t come out buttery tender. There are numerous cuts that can be used, including bottom round, rump roast, shoulder roast, and chuck roast, but the boneless chuck roast makes the best baked pot roast.

Because of its rich marbling and melt-in-your-mouth texture, boneless chuck roast is regarded as the Mercedes of roasts. Every time, tender beef is produced because the marbling breaks down and drips over the meat, creating a self-basting effect.

A few notes about the crockpot chuck roast:

• Don’t worry too much about the weight as this recipe calls for 3-5 pounds of chuck roast as the seasonings and liquid are very forgiving.
• Use thickly cut, boneless beef chuck roast that hasn’t been rolled up and tied with string.
• I buy two chuck roasts at Costco; one is used for this oven pot roast recipe, and the other is frozen. As a result, you can enjoy pot roast NOW while also having it stored and ready for another roast in the future OR try some of my other favorite beef chuck recipes, such as Beef Barbacoa, French Dip Sandwiches, Italian Beef Sandwiches, Ropa Vieja, Beef and Barley Soup, and Slow Cooker Beef Stew.

WHAT TYPE OF CARROTS are best POT ROAST RECIPE?

For this oven pot roast recipe, medium, thicker carrots are my preferred variety. To ensure that your cooked carrots are tender but not mushy, choose thicker carrots. To ensure that your carrots cook evenly, try to select ones that are roughly the same size.

CAN I USE BABY CARROTS?

My last preference for this baked roast recipe would be bagged baby carrots. They don’t, in my opinion, have nearly as much flavor or a tasty texture when they’re cooked. However, if they appeal to you, go for it; just be sure to use thick baby carrots rather than thin ones.

Beef Roast in Oven variations and substitutions

• Add potatoes by quartering (approximately 1 1/2 to 2 inch wedges) Yukon Gold potatoes (NOT Russets! For the final two and a half hours of baking, top the carrots with them.
• Replace the carrots with other hearty vegetables like parsnips, turnips, celery, or butternut squash, or a combination of vegetables, to increase the variety.
• Seasonings: Be inventive and substitute Italian, Cajun, Chinese-inspired flavors like soy sauce, ginger, and Chinese five-spice, Japanese-inspired flavors like soy sauce, mirin, and star anise, Mexican-inspired flavors like chili powder, ground cumin, and smoked paprika, or Caribbean-inspired flavors like dried oregano, ground cumin, ground coriander, unsweetened cocoa powder, and ground cinnamon.

• You can flavor the braising beef broth with additional ingredients like beer, red wine, diced tomatoes, Dijon mustard, soy sauce, tomato sauce, balsamic vinegar, ketchup, pepperoncini juice, or pepperoncinis.

CAN I ADD WINE?

No need to reduce the beef broth or other liquids; however, you may add a half cup of red wine in addition to the beef broth, although I don’t think it needs it.

How to cook a Roast in the Oven

• Step 1: Sear roast. In a large cast iron skillet, heat the vegetable oil over high heat just until smoking. With tongs, sear the meat until each side is just lightly browned.
• Step 2: Add roast to baking dish. Place the roast in a shallow roasting pan after transfer, and then press whole garlic cloves into the meat where there is usually a seam of fat. If using carrots, add them around the roast.
• Step 3: Add broth. In a liquid measuring cup, combine the beef broth, Worcestershire sauce, dried minced onion, beef bouillon, and seasonings. Pour the mixture over the roast and carrots.
• Step 4: Bake. Roast for 30 minutes at 425 degrees F. while tightly covering with foil. Turn the roast over, cover it once more with foil, and LOWER THE HEAT TO 300 degrees F. Roast the food for a further 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
• Step 5: Let rest. Roast should sit for 30 minutes before carving so that the juices can reabsorb. Remove roast and carrots to a serving platter.
• Step 6: Make gravy juices. Remove any excess juices/broth from roasting pan and strain fat. Juices or broth should be added to cans of beef broth to make 2 cups. Set aside.
• Step 7: Make gravy. 4 tablespoons of a mixture of fat and drippings should be added to the saucepan. To get rid of the smell of raw flour, sprinkle in some flour and cook it for a few minutes. Bring the gravy to a simmer and gradually stir in 2 cups of juices or broth until it thickens.

DO YOU HAVE TO BROWN A chuck ROAST BEFORE baking?

Although it is technically not necessary to sear a roast before baking, I STRONGLY advise it. You will lose out on the complex caramelized flavor that comes from the deeply golden crust if you don’t sear your roast beforehand. You can’t fake this rich flavor any other way. By locking in the juices, searing the chuck roasts first prevents them from drying out during the lengthy cooking process. You’ll never cook meat another way after you’ve seared it!

HOW TO sear pot roast

Sear the roast on all sides to develop flavor and to seal in the juices. I recommend a large cast iron skillet because it gets piping hot and cooks more evenly. Make sure you use vegetable oil because we need an oil with a high smoking point – don’t substitute olive oil. Make sure you brown the chuck roast on all sides until deeply golden. You can use tongs or two forks to rotate your roast.

How To Season Your Oven Pot Roast

In addition to selecting the ideal cut of beef, I’ve mastered the seasonings for the beef broth bath so that this roast soaks up all the herbs and spices and is bursting with flavor in every bite. A seasoned roast also means easy slow cooker potatoes and carrots, as well as an extraordinary seasoned gravy begging to be poured over your already mouthwatering roast.

Six whole, peeled garlic cloves are added as seasoning to our pot roast, usually in the areas where there is a seam of fat. In this manner, the chuck roast literally cooks with the flavor of roasted garlic. Then, we combine beef broth with Worcestershire sauce, dry minced onions, beef bouillon powder, onion powder, garlic powder, salt, pepper, and a bay leaf in a bowl. The seasonings are essentially my own creation for a Lipton Onion Soup Packet, but they have been modified to not overwhelm our oven-roasted chuck roast.

How Do You Make A Roast Tender in the Oven?

My mother taught me that the trick to the most tender pot roast is to seal in the juices by roasting it at high heat in the oven rather than just searing it on the stove to seal in the juices. Even an additional 30 minutes can mean the difference between an “okay” roast and one that melts in your mouth if your chuck roast isn’t crazily tender. This also applies to my slow-cooked Mississippi Pot Roast.

How long to cook a Roast in the oven?

Our roast is seared, then we tightly wrap it in foil and roast it at 425 degrees for 30 minutes to keep the juices in. The roast is then turned over, covered with foil once more, and the oven temperature is lowered to 300 degrees F. The roast is then cooked for an additional 4-5 hours at this temperature. Because each roast is unique, the precise roasting time will vary every single time.

When your roast is tender enough to fall apart, it is prepared. Continue baking it if it doesn’t easily pull away with a fork until it is incredibly tender. As I previously stated, a roast can go from being tough, to being okay, to being fall-apart tender in just 30 minutes. So be patient and roast on!.

How to make gravy for Chuck Roast in Oven

Every baked pot roast needs luscious, rich gravy, and because the pot roast we use has such flavorful braising juices, this gravy is especially fantastic.

To make our easy gravy, we first want to skim off the fat because nothing kills a roast like fatty gravy that separates as you pour and eat. The easiest way to do this is by pouring the braising liquid into a fat separator with a spout like this one. If you don’t have a fat separator, no fear, you can still separate the fat with a freezer bag!

To separate fat with a freezer bag:

• Add the braising liquid to the freezer bag.
• Allow the fat to separate to the top.
• The bottom corner tip of the bag’s sealed bottom corner should be facing down into a 2-cup measuring cup like a spout.
• Make a small cut in this corner with scissors. The fat-free bag with the bottom liquid will flow through the cut into the large measuring cup.
• Stop when you reach 2 cups or the fat. Eazy peazy!.

It’s time to make our gravy now that the fat has been removed from our juices:

• In a small saucepan, melt 4 tablespoons of butter over medium heat.
• To make a roux, whisk in 1/4 cup of flour. Cook for 1-2 minutes while whisking over medium heat, until the mixture is lightly browned.
• Bring the gravy to a simmer and thicken it by gradually whisking in the strained juices and broth from the slow cooker. Add additional broth if needed to thin.
• Although it probably won’t need it, add more salt and pepper to taste.

Pot Roast in Oven cooking tips

The following is a summary of some suggestions and techniques for consistently delicious, fall-apart tender baked chuck roast:

• Because there are enough juices and seasoning for up to 5 pounds, you can use a chuck roast that weighs between 3 and 5 pounds.
• Use thickly cut, boneless beef chuck roast that hasn’t been rolled up and tied with string.
• We’re going to stuff the roast’s cracks (usually where there is a seam of fat) with whole, peeled garlic cloves. Leaving the garlic cloves whole allows them to release just the right amount of flavor into the roast and the juices, which makes a fantastic gravy, so you don’t have to worry about the roast being overly garlicky.
• Don’t skip searing the roast for maximum flavor and juiciness.
• If you use high sodium beef broth, your pot roast will taste overly salty.
• Do not be tempted to add more broth or liquid than called for in the recipe. The amount of liquid that the carrots release will astound you.
• You can substitute other root vegetables like turnips or parsnips for the carrots.
• Avoid using russet potatoes as they will disintegrate and become mealy.

How to make Beef Roast in Oven ahead of time

• You can sear the roast, add the carrots, broth, and seasonings to the baking dish to prepare your oven chuck roast ahead of time.
• Refrigerate tightly covered with foil until ready to cook (up to 24 hours). ).
• Allow the baking dish to warm up to room temperature before using it for cooking.
• Cook as directed by the recipe, adding an additional 30 to 60 minutes to account for the chilling effect.

How to store Oven Pot Roast

Transfer your baked chuck roast to an airtight container once it has reached room temperature. Store in the refrigerator for up to 5 days. Refrigerate the gravy in a different, airtight container. The gravy will thin slightly when reheated after thickening in the refrigerator. Before reheating, you might want to whisk in some broth or water.

HOW DO I REHEAT oven baked chuck roast RECIPE?

Just be aware that the gravy will thicken significantly in the refrigerator, but will thin as it is heated up in this oven-baked chuck roast recipe.

• Chuck roast and some gravy should be transferred to a microwave-safe dish for smaller batches or single servings. The dish should then be covered with a microwave-safe lid or paper towel. If more heating is required, microwave for an additional 2 minutes while stirring.
• Alternatively, you can reheat beef in large batches on the stovetop over medium-low heat while stirring occasionally. Gravy can be heated separately on the stove over medium-low heat or added right to the chuck roast.
• Pot roast should be placed in a crockpot and cooked for one to two hours on low heat.

CAN I FREEZE baked POT ROAST?

The baked chuck roast can be frozen without the carrots because they will turn mushy when frozen. To freeze:

• Let chuck roast cool completely.
• Transfer the beef, along with some of the juices (to keep it juicy), to an airtight container or a heavy-duty freezer bag. You can also portion into many smaller container/bags.
• Squeeze out any excess air to prevent freezer burn.
• Label and freeze for up to 3 months.
• Pot roast should be defrosted in the refrigerator over night before serving.
• Reheat in the slow cooker, microwave or stove.

The gravy also freezes well. In place of the cooking liquid, you can freeze it with the roast, or you can freeze it separately for up to three months in an airtight container or freezer bag.

How to serve Roast in Oven

With these garlic mashed potatoes, this oven pot roast recipe is incredible—it doesn’t get any better! Serve it with a straightforward green salad, some fruit, and some crusty bread, and you’ve got a fabulous meal. If you’re looking for other sides, we also love it with:

HOW TO USE LEFTOVER oven ROAST RECIPE

When it comes to leftovers, this simple pot roast recipe is a chameleon. Here are just a few suggestions, but don’t let them constrain your creativity!

Pot Roast Recipe Oven FAQs

Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the chuck roast past 200F, however, because it can become mushy. Use an instant read meat thermometer to measure the thickest part of the roast or I’m obsessed with my digital probe thermometer. The thermometer allows you to set the desired temperature for each probe and an alarm will set as soon as it reaches the set temperature. Note, if you’ve never used a probe thermometer before, the LCD display does NOT go in the oven or barbecue! You insert the probes into the meat and weave the cables out of the oven and the magnetic back allows you to stick it on your oven door or you can use the flip-out countertop stand.

Yes, covering a pot roast in the oven will help it cook more evenly and, most importantly, will keep the moisture inside. Otherwise, excess liquid evaporates and the meat dries out. The lid or foil covering helps trap the steam and heat, creating a moist cooking environment that helps tenderize the meat and keep it juicy.

If your pot roast is tough, it probably needs to be cooked longer to break down the connective tissues and tenderize the meat. There are a few reasons why your pot roast might come out tough when cooked in the oven. Insufficient moisture: A moist cooking environment is essential for breaking down the tough collagen in the meat. Even 30 to 60 minutes can make a huge difference! Use enough broth to cover the roast about halfway up, and while cooking, keep the moisture in with a tight-fitting lid or foil. Midway through cooking, check the roast and add more liquid if necessary. High cooking temperature: Cooking the pot roast for an extended period of time at a high temperature will cause the meat’s proteins to seize and make it tough. Only cook pot roast at a high temperature for 30 minutes before roasting it slowly at 300 degrees until it is tender. Absence of fat or marbling: I always advise chuck roast because the fat content of the meat contributes to its tenderness and flavor. Your pot roast may have a tougher texture if it is made from a lean cut with little marbling or fat. Incorrect resting period: After cooking, the pot roast must rest before being shredded, sliced, or served. The meat can reabsorb its juices and distribute them evenly while resting, making the roast more tender and juicy. Let the roast rest for 30 minutes before shredding.

The best place to place vegetables (i. e. carrots, potatoes, celery, etc. ) is not on the top or bottom of the roast when cooking pot roast in the oven, but rather surrounds the pot roast. As a result, they can cook evenly, come into direct contact with the heat source, and take in the flavors of the roast and the cooking liquid. Place the vegetables on the bottom of the pot if it isn’t big enough for them to go around the roast, being careful to take them out as needed when the vegetables are done to your liking before the pot roast.

The longer it cooks, the more tender the pot roast becomes. Typically, tougher cuts of meat, like chuck or brisket, which are high in collagen, connective tissue, and fat, are used to make roasts. To break down and transform the collagen in these harder tissues into gelatin, cooking them for a long time is necessary. Finding the right balance is crucial, though, to avoid turning the meat into mush.

Here are some suggestions for keeping a pot roast juicy and tender:Sear the meat before cooking. This technique, also known as browning, helps the meat develop a rich flavor and caramelized crust while also sealing in the juices to prevent them from leaking out during the lengthy cooking time. Cook at a low temperature: Cook at 300 degrees Fahrenheit to prevent the connective tissues from seizing up at a higher temperature. To prevent the meat from drying out, cook it in a moist environment by adding broth and covering it with a lid or foil to trap steam and moisture. Allow the roast to rest: After removing the pot roast from the oven, allow it to rest for 30 minutes before shredding or slicing to allow the juices to redistribute throughout the meat. If your chuck roast isn’t as tender as you prefer, cook it until it is.

This Crazy Tender Pot Roast will undoubtedly become a family favorite for many generations, from my kitchen to yours to mom’s!

Want to try this baked pot roast recipe?

©Carlsbad Cravings by CarlsbadCravings.com

Tools Used in This Recipe

Beef Roast in OvenPot Roast Baked in the Oven until fall apart tender with carrots, mouthwatering gravy with hardly any hands-on prep!   This Baked Pot Roast comes from my Mom’s oven roasting unique and is crazy juicy, melt in your mouth tender every. single. time.  I’ve  gone the extra step and now it’s seasoned to PERFECTION.  AKA it is the best roast I’ve ever had!

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• Depending on how much broth or juice is left over after roasting, use no more than 2 cups of low-sodium beef broth.
• 1/4 cup flour

• Preheat oven to 425 degrees F.
• In a sizable cast iron or heavy bottom skillet, heat vegetable oil over high heat. With tongs, lightly brown the meat on all sides before transferring it to a shallow roasting pan. * Insert whole garlic cloves into the roast’s cracks (usually near a seam of fat). Add desired amount of carrots surrounding roast.
• Pour the remaining “Roast” ingredients over the roast and carrots after combining all the ingredients in a medium bowl.
• Roast for 30 minutes at 425 degrees F. while tightly covering with foil.
• Turn the roast over, cover it once more with foil, and LOWER THE HEAT TO 300 degrees F. Roast the food for a further 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
• Roast should sit for 30 minutes before carving so that the juices can reabsorb. Remove roast and carrots to a serving platter.
• Gravy: Strain fat from the roasting pan and eliminate any extra juices or broth. Juices or broth should be added to cans of beef broth to make 2 cups. Set aside.
• Alternatively, melt 4 tablespoons of butter in a small saucepan over medium heat while adding 4 tablespoons of fat or drippings (from the roasting pan or strained from the broth or juices). To make a roux, whisk in 1/4 cup of flour. Cook for 1-2 minutes while whisking over medium heat, until the mixture is lightly browned. Bring the gravy to a simmer and gradually stir in 2 cups of juices or broth until it thickens. Add additional broth if needed to thin. Although it probably won’t need it, add more salt and pepper to taste.

• *Use a long enough roasting pan or use less beef broth if you don’t want your roast to be swimming in liquid.

• Beef bouillon: adds a depth of concentrated beefy flavor. Equal amounts of better than bouillon are also acceptable. If using cubes, crush them up and add them straight to the broth without first dissolving them in water.

• Completely prepare the recipe, right up until baking. Refrigerate the dish until you’re ready to cook it (up to 24 hours), then cover it tightly with foil. ).
• Allow the baking dish to warm up to room temperature before using it for cooking. Cook as directed by the recipe, adding an additional 30 to 60 minutes to account for the chilling effect.

HOW tO STORE and reheat

• Storage: Place your baked chuck roast in an airtight container once it has reached room temperature. Store in the refrigerator for up to 5 days.
• Chuck roast and some gravy should be transferred to a microwave-safe dish for smaller batches or single servings. The dish should then be covered with a microwave-safe lid or paper towel. If more heating is required, microwave for an additional 2 minutes while stirring.
• Alternatively, you can reheat beef in large batches on the stovetop over medium-low heat while stirring occasionally. Gravy can be heated separately on the stove over medium-low heat or added right to the chuck roast.
• Pot roast should be placed in a crockpot and cooked for one to two hours on low heat.

• The carrots won’t keep well in the freezer because they’ll mush up.
• Move the cooled roast and some of the juices (to keep it juicy) to an airtight container or a heavy-duty freezer bag. You can also portion into many smaller container/bags. Freeze for up to 3 months.
• Pot roast should be thawed in the refrigerator overnight when ready to use. Reheat in the slow cooker, microwave or stove.
• The gravy also freezes well. In place of the cooking liquid, you can freeze it with the roast, or you can freeze it separately for up to three months in an airtight container or freezer bag.

Carlsbad Cravings© Original

EASY OVEN COOKED Tender Beef Roast

FAQ

How long to cook a 4 pound roast at 300?

For a pot roast, the general rule of thumb is one hour per pound. However, this is predicated on an oven temperature of 300°F (150°C). A further hour of simmering at a low temperature of 225°F (105°C) is possible.

How long to cook a roast at 300 per pound?

For a pot roast, the general rule of thumb is one hour per pound. However, this assumes a middle-of-the-road oven temperature of 300°F (150°C). If you want to simmer at a low temperature of 225°F (105°C), then increase the amount of time by up to an additional hour. A 4-pound roast, for instance, would require 4 1/2 to 5 hours.

How many minutes per pound do you cook a roast at 325?

To evenly heat a pound, bake it at 325 degrees Fahrenheit for 12 to 15 minutes. until internal temperature reaches 185 to 190 degrees Fahrenheit, bake for 30 minutes per pound. Or Bake at 350 degrees F for 20 minutes.

Can you cook beef at 300 degrees?

Set the oven to a maximum temperature of 300 degrees, or as low as 225 degrees if your oven can maintain that temperature consistently. Cook the roast to an internal temperature of 125 degrees. Don’t worry, that’s not going to be bloody rare.