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Fall-apart juicy, tender Baked Roast with hardly any hands-on prep time is easy enough for everyday, delicious enough for company!
Growing up, my mom always made the BEST Sunday roasts. She’d sear the meat, start it at 425ºF, then let it cook low and slow while we were at church. By the time we walked in the door, the whole house smelled like savory roast, carrots, and onions. Dinner couldn’t come fast enough.
Her secret? Seal in the juices at high heat, then slow roast until tender. If it’s not melt-in-your-mouth, it just needs more time. Even 30 extra minutes can take it from “good” to unforgettable. And if you love a roast with rich, beefy flavor, don’t miss my Ribeye Roast recipe!
In addition to my mom’s roasting technique, I have perfected the seasonings of the beef broth bath, so this baked roast drinks up all the spices, so every forkful is bursting with flavor. And a seasoned roast means an out-of-this-world seasoned gravy begging to douse your already intoxicating roast, easy slow cooker potatoes, and carrots.
From mom’s kitchen, to mine, to yours, I am sure this Crazy Tender Pot Roast will become a family favorite for generations!
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Crazy Tender Baked Roast
Ingredients
Roast
- 1 3-5 pound chuck roast trimmed of excess fat
- 3 tablespoons olive oil
- 6 garlic cloves peeled
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 tablespoons dry minced onion
- 2 tablespoons beef bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
Gravy
- 2 cups beef broth or less depending on how much broth/juices remain after roasting
- 1/4 cup flour
Instructions
- Preheat oven to 425 degrees F.
- Heat olive oil over high heat in a large nonstick skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a roasting pan. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
- In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
- Cover tightly with foil and roast for 30 minutes at 425 degrees F.
- Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
- Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
- Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
- Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to oven roast at chuck roast that is 10 pounds. Can I do your recipe and just add time? How much time
This is the only way I make my roast beef now. Any cuts work. Love this recipe! Have been using it for years.
Hello
Would this recipe work for a blade roast
Thank you
I love this recipe! So full of flavor and tender. I’ve made this a few times and it’s the only recipe I’ll use from now on. My whole family loves it!
This is the ONLY recipe I use now for my roast beef. It is delicious and super tender every single time. Would give more than five starts if I could. Thank you for sharing this one.
This roast beast recipe is soooo good, so tender, so delicious! I’m hooked! This girl knows her stuff…highly recommend everyone to check out this and her other recipes!! Umm-mum
Used this recipe to make the best roast of my life. My family thanks you!
Made this and it is crazy good. Not much good at doing a roast like my mom always did – till now. Thank you so much for this fantastic recipe.
This was one of the best things I have tried on Pinterest !!!!
If my roast is going to spend that much time in the oven, then I’d rather do it in the Crock Pot like I usually do. To the lady who says her roasts turn out tough & dry in the Crock Pot…are you cooking it on low & leaving it in long enough? Mine always turns out perfect in the Crock Pot. I also sometimes cook it on the stove, which also turns out great.
I used to be able cook a very tender beef roast but then it got away from me. ( No written recipe to keep me from variables.) Lol. Now I’m trying to get that skill back. My Mom used only Chuck roast, flour, salt and pepper, water, carrots and potatoes. Everything came out fall-apart tender, the carrots and potatoes soaked up the juice and the carrots caramelized. It was awesome. I’m thinking she started out with high heat and finished on a lower temperature like you do.
Hi I want to try it out as well, as it sounds really delicious. We like a little pink inside our meat & I have 3 half pounds of roast beef. Will it still be pink after 3-4 hours.
Roshaan Cape Town, South Africa.
Hi Roshaan!
Thanks for the question! What I would do is keep a meat thermometer close by and check the meat regularly to make sure that it is cooked to your tasting. I hope that this turns out great for you!
I have a roasting pan with a lid. Can I just use the lid instead of the tin foil?
Yes, that will work great!
Could you use a blade roast?
Yes, that would work great too!
Just wanted to say that I love this and was successful having it in my slow cooker for 4 hours on high. I browned it and then threw it in and didn’t worry about the part that said to do 30 min on 425. Came out just as tasty as when I did it in the oven!
That is awesome!Thank you so much for sharing!