Slow Cook Pot Roast in the Oven (One Skillet Recipe)

My mom used to make pot roast every Sunday, and the smell alone meant comfort was on the way. Now, I make it in a cast iron skillet for that same nostalgic flavor-rich, hearty, and perfect for family dinners. Especially with a pan of Chocolate Whiskey Brownies!

Whether you're gathering around the table or saving leftovers for the week, this recipe is all about ease, flavor, and home. Don't forget the Homemade Beef Gravy!

Notes about the Ingredients

• Beef - Boneless chuck roast is my favorite cut of beef to use when making pot roast. It's not super expensive, very well marbled, and perfect for slow cooking. I have used brisket before; it's just a more expensive option. If you want to opt for a cheaper option, go with a round roast or rump roast. These are leaner cuts of meat, so be careful not to overcook. 
• Potatoes - I usually grab a bag of baby yellow potatoes when making this pot roast. They are creamy, and I don't have to cut them up! I have also made this with baby red potatoes and multi-colored varieties. They are less creamy, but still taste great. If you can't get baby potatoes, you can grab larger potatoes and cut them into cubes. Make sure you cut them into similar-sized pieces for even cooking. 
• Carrots - I like grabbing a bag of baby carrots because, like the potatoes, no extra chopping! If you use larger carrots, again, cut them into similarly sized pieces, like the potatoes.
• Onions - I prefer using yellow onions because they are sweeter. However, if you only have red or white, it's fine to use. When you cook different types of onions for a long period, the result is pretty much the same.
• Seasonings - My mom always used a store-bought dry onion soup mix from the soup aisle at the grocery store. I have also developed my own DIY Onion Soup Mix Recipe, which tastes fantastic, but the packet is great too!

Recipe Variations to Try

• Vegetables - If you want to try something different or add variety, you can use sweet potatoes, turnips, Brussels sprouts, green beans, or parsnips.
• Seasonings - Fresh herbs like rosemary, parsley, and thyme can be added for a nice herby flavor. Fresh garlic cloves would also be excellent! Substitute half of the beef stock for red wine for a more robust flavor.

How to Make Slow-Cooked Pot Roast in the Oven

Season - First, preheat your oven, and at the same time, heat a large cast iron skillet over medium heat on the stovetop. While they're both pre-heating, season the chuck roast on both sides, with kosher salt and black pepper.

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Sear - Once the skillet is hot, add the olive oil to coat the bottom and brown the roast in the skillet on each side.

Add Veggies - Next, take the skillet off the heat and add the potatoes, carrots, and onions around the roast. Sprinkle the onion soup mix over the top of the roast and pour the beef stock over the vegetables.

Slow Cook - Cover the skillet tightly in foil and put it in the oven to slow cook for 3 to 4 hours until the roast is tender and easily shredded with a fork. 

Rest and Serve - Let the roast rest for 10 to 20 minutes and then you can slice the meat and strain the drippings for gravy, if desired. 

How to Make the Gravy

To make an easy homemade beef gravy from the drippings of your pot roast, start by using either the fat from the drippings or butter to make a roux.

Melt the butter or drippings in a saucepan and sprinkle them with the flour. Whisk together and cook for 1-2 minutes until light brown.

Slowly pour in the juices while whisking continuously. Let the gravy simmer for 2-3 minutes to thicken, and then taste for seasoning. Adjust as needed and then you are ready to serve!

Frequently Asked Questions

Alternative Ways to Cook Pot Roast

• Slow Cooker - To cook this pot roast in the slow cooker, I recommend searing it in a skillet on the stovetop before transferring it to a slow cooker. Add the vegetables, seasonings, and beef stock, then cover and cook for 3 to 4 hours on high or 6 to 8 hours on low. 
• Dutch Oven - Follow the same method for searing the pot roast, but do it in the dutch oven instead of the skillet. Add the veggies, seasonings, and stock, then cover with a lid and cook as directed. 
• Roasting Pan/Casserole Dish - Sear the roast in a skillet on the stovetop before transferring it to a roasting pan or casserole dish large enough to hold everything. Add the vegetables, seasonings, and beef stock, cover the pan tightly with foil, and cook as directed.

Make Ahead and Storage Suggestions

• The pot roast can be seared and assembled up to 24 hours ahead of time and stored covered in the refrigerator. Keep in mind that cooking times will be longer since everything is cold.
• Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. To freeze the meat, shred it first, then store it in a freezer bag with pan juices or gravy. Keep in the freezer for up to 3 months. Defrost in the refrigerator before reheating. I love using these Souper Cubes!
• Reheat leftovers in the oven or microwave with pan juices or gravy until heated.

More Sunday Dinner Family Favorites

If you are in love with this oven pot roast as much as we are, then add these to your Sunday dinner rotation!

• Italian Lasagna with Ricotta Cheese - A classic comfort food family favorite layered with hearty meat sauce and ricotta cheese filling.
• Authentic Cheese Manicotti with Crepes - Made with super-thin homemade crepes that will make you think twice about the packaged noodles!
• Beef Stroganoff with Homemade Egg Noodles - Homemade egg noodles that are soft and fluffy, mixed with tender beef in a rich stroganoff sauce.
• Dutch Oven Chicken and Rice - All made in one pot for a hearty and delicious family dinner!