The Perfect Pot Roast

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 3 hours, 30 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 6 - 8 servings 1x


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



  • 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: pot roast, oven roast