Tasty & Tender Oven Baked Pot Roast
Tonight’s dinner was a chuck roast I picked up from @Sam’s Club yesterday!
I seasoned the roast with salt, pepper, cajun seasoning, Kinder’s The Blend seasoning, Tabitha Brown’s Garlic seasoning, garlic powder, onion powder, smoked paprika & avocado oil.
I browned both sides of the roasts in a hot cast iron skillet with butter. I put the roast to the side in an oven safe dish. Then I added butter to the cast iron skillet with flour, beef base & water to make a gravy. I added sliced onions to the roast before pouring the gravy mixture over the roasts along with beef stock until almost covered. I covered the roast with foil & slowed roasted it for 3.5 hours at 350 degrees & it was fork tender.
I made homemade mashed potatoes as well.
#dinnerideas #food #cooking #mealprep #momlife #Lemon8 #Lemon8Diary #lemon8partner
Getting that melt-in-your-mouth, fork-tender pot roast can feel like a culinary mystery, but trust me, it’s all about nailing the temperature and cooking time! I often see questions about the best oven temp for pot roast, and after many delicious experiments, I've found a few key things that make all the difference. My go-to method for a tender pot roast in the oven, especially for a chuck roast like the one I made, is a consistent 350°F. For a typical 3-4 pound roast, this temperature for about 3.5 to 4.5 hours works wonders. The magic happens with this ‘low and slow’ approach – it gives the tough connective tissues in the chuck roast enough time to break down, turning what could be a chewy cut into something incredibly tender. If you're wondering about an even slower approach, cooking your roast at 200-275°F for 6-8+ hours (or even overnight!) can result in an unbelievably tender roast with minimal liquid loss, perfect for those who want to set it and forget it. To really achieve that delicious, tender pot roast, there are a few steps I never skip. First, browning the roast before it goes into the oven is non-negotiable. It creates a beautiful crust and locks in deep, rich flavors that simply can't be achieved otherwise. Secondly, don't skimp on the liquid. Whether it’s beef stock, broth, or my homemade gravy mixture, having enough liquid (aim for at least halfway up the roast) creates a steamy, braising environment that keeps the meat moist and helps it tenderize. And always, always cover your pot roast while it’s in the oven. Foil or a tight-fitting lid traps that moisture, ensuring your roast doesn't dry out. Once it's done, let it rest for 15-20 minutes before shredding – this allows the juices to redistribute, making it even more succulent. Now, about that Cajun chuck roast recipe! The Cajun seasoning I use adds such a fantastic kick, transforming a classic dish into something much more exciting. If you want to lean even further into that Cajun flavor profile, consider adding the ‘holy trinity’ of Cajun cooking – diced green bell peppers, onions, and celery – to your pot before pouring in the liquid. They'll soften and meld beautifully with the roast and gravy, giving you an extra layer of authentic flavor. Finally, an important note on cooking times for different sizes. While my recipe describes a specific roast, you might have a smaller or larger cut. A general rule of thumb for a 350°F oven: for a 2-pound pot roast, aim for about 2.5-3.5 hours. For a larger 5+ pound roast, you might need 4.5-6 hours. The key is to cook until the internal temperature reaches 190-205°F, not just the 'done' temperature for beef (which is lower), but the temperature where it literally falls apart with a fork. That’s how you know you’ve hit peak tenderness! Pair it with creamy mashed potatoes, green beans, or even some crusty bread to soak up all that amazing gravy.
