Recipes and Cooking Sunday Oven Pot Roast 3.7 (332) 7 Reviews Our beef pot roast is a succulent, tender feast that will satisfy all your meat-and-potato cravings. Whether you're looking for how long to cook a roast in the oven or the slow cooker, we've got the answers. Vegetables cooked with the roast recipe make for a simple, but filling meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2006 Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 5 mins Roast Time: 2 hrs 5 mins Total Time: 2 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 - 3 ½ pound boneless beef chuck pot roast Salt Ground black pepper 2 tablespoon olive oil or vegetable oil 1 14 ounce can beef broth 1 chopped onion (1 large) 2 stalks celery, cut into 2-inch lengths 5 cup assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces ¼ cup cold water 3 tablespoon all-purpose flour Directions Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan. Roast pot roast in the oven covered, 1 1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around beef roast in the oven. Roast, uncovered, 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting. Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1 1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1 1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy. Print Nutrition Facts (per serving) 419 Calories 14g Fat 29g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 419 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 112mg 37% Sodium 584mg 25% Total Carbohydrate 29g 11% Total Sugars 5g Protein 43g Vitamin C 12.4mg 62% Calcium 50.5mg 4% Iron 5.6mg 31% Potassium 1048mg 22% Folate, total 64.5mcg Vitamin B-12 4.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.