Beef/ In The Kitchen/ Sunday Supper/ What's For Dinner

The Perfect Pot Roast

The Perfect Pot Roast.  Simple to make, tender and so delicious!

Whew.  The holidays are over.  The tree is down, the house is cleaned and all the treats are gone.  No seriously, I had a wonderful holiday season, but I love to get back to normal.  I actually really love January.  I love it’s fresh-start feel.  I love the dark nights.  I love the cold crunchy weather, the flannel sheets, skating, and of course all of the tummy warming dinners!

Like so many resolutions made to get healthy this time of year, I do have a family goal to eat homemade, healthy dinners.  I like to cook. And I like my family to eat at home as much as possible.  So to start off the year, let’s eat good food.  Real food like this Easy and Delicious Pot Roast.  So good…and you can use the leftovers for soup!

Pot Roast Recipe Tips:

  • I like to use a large roast (at least 4 pounds), because I want the leftovers for soup.  See below for a simple soup recipe for dinner the next night!
  • I buy inside round roasts, they are inexpensive and tasty after long roasting.  You can pretty much use any kind of roast you find in your grocery store.  Remember the meat doesn’t have to be expensive to be delicious!  The less marbling the meat has, the longer it cooks in the broth, the more tender it will be.

Hearty Beef Soup Recipe:

  • The next day, to the left overs (including the gravy) I add another 1 L of beef broth, some extra veggies (chopped carrots, celery and onion – for extra flavour you can brown these in butter first), and some pearl barley (about 2 tbsp dried), season to taste, and simmer for about 45 minutes.  Voila, we have soup for dinner! Serve with crusty bread!  Yummy and easy!

The Perfect Pot Roast

The Perfect Pot Roast.  Simple to make, tender and so delicious!

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 210 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 6 - 8 servings 1x


  • 14 lb beef pot roast (I like to use inside rounds – they are inexpensive and tasty after long roasting)
  • 2 carrots
  • 1 celery
  • 1 large onion
  • 4 cloves garlic (cut into chunks)
  • 1 tsp oregano
  • 1/2 tsp coarse salt
  • 1/4 tsp ground pepper
  • 1 L beef broth


  1. Preheat your oven to 325 degrees.
  2. In a roasting pan, lay your roast in the centre of the pan.
  3. Rub on oregano, salt & pepper.
  4. Chop the carrots, celery, onions and garlic.
  5. Spread the vegetables around the roast.
  6. Pour the beef broth over the vegetables.
  7. Cover and bake for 3-4 hours, or until the meat is tender, and falling apart easily with a fork.
  8. About halfway through, I like to flip the roast over. I also check it occasionally, just to make sure the top isn’t drying out. If it looks dry, flip it over.
  9. When the roast is done, you will be left with au jus, and like to make a gravy out of this! Just remove the vegetables, and set aside the meat, then make the gravy with the juices. Soooo good!

Keywords: oven roast, pot roast


Have a delicious day!


You Might Also Like


  • Reply
    January 2, 2012 at 8:02 PM

    Okay makes me want to go out and buy a big roast now!! I always make soup for Monday nights on Sunday as Monday’s we just have a crazy schedule, but I like this idea with leftovers for soup!

  • Reply
    Lindsay @ Delighted Momma
    January 3, 2012 at 1:23 AM

    This DOES look pretty perfect. We also just got all the Christmas decorations down and everything cleaned. It feels so refreshing to do that!

  • Reply
    January 3, 2012 at 10:56 PM

    Good food. Real food. I am with you! And this looks like a great way to start! And, however do you manage to make a pot roast photograph so stinking well….skills!

  • Reply
    Carolina HeartStrings
    January 11, 2012 at 3:59 PM

    Wow does this look delicious. Time to make one! Come visit us. We have a low fat crockpot chicken recipe this week that is fantastic and easy.

  • Reply
    Sweet Potato Biscuits
    October 24, 2012 at 7:05 PM

    […] Beef, Hearty […]

  • Reply
    October 26, 2012 at 1:08 PM

    […] do you call them? I grew up with popovers! They are the most scrumptious treat served with a pot roast or prime rib dinner! And they are the best right out of the oven, with a big o’ dollop of […]

  • Reply
    20 Simple & Comforting Fall Meals
    September 12, 2013 at 8:19 PM

    […] The Perfect Pot Roast […]

  • Reply
    Meine Seite
    October 17, 2013 at 11:17 PM

    I read this paragraph completely concerning the difference of hottest and
    earlier technologies, it’s amazing article.

  • Reply
    Sarah []
    September 16, 2014 at 4:40 PM

    Do you have to cover this roast?

    • Reply
      September 16, 2014 at 4:49 PM

      Yes I cover mine! I should add that to the recipe instructions – thanks Sarah!

  • Reply
    November 2, 2014 at 10:01 AM

    Can I make this in a crockpot? And if I don’t have beef broth, can I use water?

    • Reply
      November 2, 2014 at 10:57 AM

      Yes, I think so. I’ve never cooked it in a crockpot but I definitely would try. I would just cook it on low for 8 – 10 hours. And, I always like to use broths for this recipe because they add so much flavour – water won’t give it as much rich flavour. I would use vegetable broth if you have it.

  • Reply
    July 23, 2015 at 3:46 PM

    You and I love many of the same things, so maybe we`re kindred spirits! While I love everything about October, November, and December, I truly love the winters months and making all the wonderful processors, soups, stews, breads, and recipes that remind me of when I was a child. LOVE my memories!

    • Reply
      July 23, 2015 at 3:48 PM

      Processors? Should have said pot roasts!

      • Reply
        July 30, 2015 at 2:08 PM

        No worries haha! I do love the winter months…so many delicious smelling memories! 🙂

  • Reply
    May 21, 2016 at 1:16 AM

    I’m southern born & bred & we always make our roasts like this except as a general rule we don’t turn our meat. And about the last 30 mins before it’s done we’ll add a can or 2 of each (depending on how many we’re feeding) of sweet corn and sweet peas around the edges & gently stir those down into the juice adding a lil broth or water if needed. When I remove everything to a serving platter, I’ll make some gravy then strain what’s left to use as beef broth next time. It’ll keep in the fridge a few days or once it’s cool pour into a good plastic bag remove air, lay flat & freeze. I’ll usually lay it on something like a cookie sheet till frozen just incase I didn’t seal it. So far I’ve never had this problem but just as sure as I don’t use it I’ll have a mess in that freezer!! Thanks for the great recipes

    • Reply
      May 25, 2016 at 10:29 AM

      Mmmmm I really like your idea of adding sweet corn and peas to this recipe! Sounds delicious!

  • Reply
    July 8, 2016 at 3:17 AM

    Thanks, it really adds a lot of flavor to the roast. Down here if it’s just potatoes, carrots and onions we call it a “Yankee Pot Roast”. Don’t get me wrong I’ve done both, just prefer it with the corn & peas. And of course you’ve got to have a skillet of honey cornbread…!!!

  • Leave a Reply

    Recipe rating