Oven Braised Beef Roast

Juicy, fall apart beef roast does not have to be bland. This Oven Braised Beef Pot Roast is probably the best braised beef I’ve ever had and it screams Sunday Dinner!

Our readers and are the very best! This recipe is a direct result of a question from a reader. Someone asked if she didn’t have ribs, if she could make our Oven Braised Short Ribs with a roast. We started testing and ta da!!! Dutch oven beef roast – a juicy, tender, fall apart braised beef roast in a luscious sauce.

If you’ve tried our oven braised short ribs, you will know that they are to die for! Like seriously…my current most favorite ever! The bad news is that short ribs are quite expensive and sometimes hard to find. This Oven Braised Pot Roast is just as tender and mouthwatering and a little easier on the wallet!

I have to pause and say thank you to our readers! We are seriously so blessed! It is you that keep us going and keep us inspired! We love to get questions and hear feedback from you! I wish we could meet everyone of you and do lunch! How can we make that happen?!

Ok, let’s jump right into this braised pot roast recipe and how to perfectly execute it! It all starts with the cut of meat you use!

What Type of Beef?

We are all about the chuck roast for this dish. It has beautiful marbling to make it tender and juicy. Other roasts like a rump roast or a round roast will work, but it won’t be quite as fall-apart tender or flavorful. Just go chuck! Trust me! You start as most braising recipes do with coating your meat in seasoned flour and browning it.

Ingredients for Braised Chuck Roast

I always like to see a quick overview of what I will need for a recipe so I can gauge how many things I need to grab at the grocery store. Here is everything you will need:

• Searing: Flour, Salt and Black Pepper
• Beef Roast: Look for a 4 lb chuck roast with good marbling.
• Fat: Olive Oil and Butter
• Vegetables: Onion, Carrots, Celery and Garlic
• Sauce: Flour, Balsamic Vinegar, Worcestershire Sauce, Liquid Smoke and Beef Broth
• Fresh Herbs and Seasonings: Rosemary, Thyme and Bay Leaves

Why Do You Coat Meat in Flour?

There are all sorts of reasons for coating meat in flour before browning. I always like to know why we do the things we do when we cook. Let’s discuss a few of the reasons:

• Thickener – we all know that flour is a thickener, so the flour does act as a thickener for the sauce. It creates a roux (mixture of fat and flour) that adds to the color and complex flavor we are trying to achieve.
• Depth of flavor – Maillard reactions (science!! stay with me here!) are the chemical reactions between amino acids and reducing sugars that give browned meat their delicious flavor. The carbohydrates in flour are needed to combine with the protein from the meat to get this reaction.
• Crust – it creates a flavorful crust on the meat that keeps the meat tender and protects it from the heat of the pan. This also why we add salt and pepper to the flour.

What is Braising?

Braising is a cooking technique where you begin by frying meat in a pan and then placing it in a sealed container, like a dutch oven, with liquid and cooking it low and slow.  Braising results in meat that falls right off of the bone and practically melts in your mouth. You’ve probably been braising your whole life and haven’t realized it. Now you can sound extra fancy and braise away!

How to Make Braised Beef Roast

1. Prep: Preheat the oven to 325 degrees F.
2. Brown the Roast: Combine the flour, salt and pepper in a shallow dish and coat the beef on all sides. Heat a dutch oven over medium high heat with some olive oil and brown each side of the beef. Set aside on a plate.
3. Sauté: Remove any black flour leaving the browned bits and turn the heat down to medium. Add the olive oil and butter then add all the vegetables stirring to combine and letting them cook for 5-6 minutes until tender.
4. Make the Sauce: Add the flour and cook for about 30 seconds then add all the sauce ingredients. Bring to a simmer then add all the herbs.
5. Braise: Add the beef to the pot. Then place the lid on the pot and cook in the oven for 3 ½ to 4 hours.
6. Serve: Remove the herbs, shred the meat and toss it in the sauce then serve over mashed potatoes.

What is Liquid Smoke?

Liquid Smoke is a seasoning in liquid form that adds a smoky flavor to food. It is made by burning wood chips or sawdust to produce smoke. The smoke is captured in water and used to create this seasoning. It is pretty dang genius if you ask me! You get the smoky flavor without the work of smoking the meat.

Fresh Herbs vs Dry Herbs

We definitely recommend fresh herbs over dry herbs for this dish, but sometimes you just don’t have fresh herbs on hand.

If you have to use dry herbs, the general recommendation is 1 teaspoon of dry herbs for every 1 tablespoon of fresh herbs. Dry herbs are much more concentrated in flavor which is why you use less. For this recipe, use 1 tsp of rosemary and 1 tablespoon thyme.

What to Serve with Braised Beef Pot Roast

We love this oven braised beef roast served over our best mashed potatoes, but it is also perfect over pasta or rice. We like to top it with a little chopped fresh parsley and dinner is served! It’s perfect for a Sunday dinner! It’s comforting and full flavor! Any time I have comfort food, I feel like I need a roll to go to with.  Might as well make a batch of our best potato rolls while we are it!! It’s a stretchy pants kind of meal!

If you want a veggie side, I would go with our simple roasted garlic veggies or our easy green beans with bacon. If you want to lighten things up, a side salad would also be nice like our garden balsamic avocado salad!

Storing and Reheating Beef Pot Roast

Leftovers store well in an airtight container in the refrigerator. They will keep for up to 5 days in the refrigerator. This is also a great freezer meal. Let it cool completely and then place it in a ziploc bag (or better yet, use the Food Saver!). It will keep in the freezer for up to 3 months.

Let it thaw in the fridge overnight and then reheat in the oven. Place the tender meat into a baking dish, add a little beef stock and cover with foil. Reheat for 20-30 minutes in the oven preheated to 350 degrees F.

I love that a braised beef roast is both rustic and incredibly special at the same time. Whether you’re making it for Sunday dinner, sharing it with friends, or freezing leftovers for busy nights, this oven braised chuck roast is pure comfort in every bite. I hope it becomes one of those staple recipes your family asks for again and again.

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• Best Prime Rib
• Oven Braised Short Ribs
• Smoked Prime Rib
• Carolina Pulled Pork
• The BEST Tri Tip Recipe (made on a Traeger!)
• Easy Garlic Butter Steak
• Authentic Italian Bolognese Sauce
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