A classic tasty oven-baked pot roast cooked in a 6.5-inch cast iron skillet. This recipe uses just ½ pound of beef chuck. The tender and juicy roast is the perfect weekend dinner. Add, potatoes, Brussels sprouts, and a few carrots for a one-pan meal.
The recipe just takes a few minutes to prep and then let it cook low and slow for a perfectly fork-tender pot roast.
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 teaspoons brown sugar
½ pounds chuck roast
2 slices of red onion
1 teaspoon vegetable oil
1 carrot, sliced thick
2-3 Brussel sprouts, frozen
2 teaspoon Worcestershire
1 cup beef broth
1 cup water
2 cloves garlic, whole and peeled
- Chuck roast: A tender cut perfect for slow cooking in the oven.
- Vegetable oil: Use a neutral flavor oil to sear the meat. Common ones are Canola and Sunflower oil.
- Pot Roast Seasoning: Brown sugar, garlic powder, onion powder, salt, and black pepper is all you need.
- Onions: I use red onion in this recipe. Pearl onions are a nice substitute.
- Garlic: Add whole garlic cloves to the pot and they roast up soft and creamy.
- Worcestershire Sauce: My secret ingredient, I always have two bottles in the pantry!
- Beef broth: Keep a jar of "Better than Bouillon" is your fridge and you will always have broth handy. You can also add in a little red wine for adding flavor depth.
If you want a thicker gravy combine cornstarch and water to make a thick paste and stir into the pan juices.
See the recipe card for ingredient quantities.
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Preheat the oven to 300° Fahrenheit. Mix the seasoning in a small bowl and rub the pot roast on both sides.
Heat the oil in a cast-iron skillet over medium-high heat. Sear the roast for about 2-3 minutes on both sides. Use tongs to flip the roast over. Place the red onion slices under the roast. This step helps to enhance the flavor of the dry rub into the pot roast.
Pour the beef broth and Worcestershire into the skillet. Place the red onions under the roast and arrange the Brussel sprouts and carrots in the pan.
Tent foil over the skillet and bake at 300° F for 2 hours or until the temperature reaches a minimum of 165°F and the roast is tender. Every 30 minutes, baste by spooning the pan juices over the roast. Add additional beef broth if needed.
A small 6.5-inch cast iron skillet. The Lodge skillet (←amazon affiliate link) is very affordable and is one of the most used pieces of cookware in my kitchen.
Storing Leftover Chuck Roast
- Store the leftovers in a covered container and refrigerate for up to 2 days.
Ways to Serve leftover Roast
- The cold roast makes amazingly tasty sandwiches
- To serve warm reheat in the oven for 15-20 minutes
- Shred the beef and make Tacos
- You can also roast in a covered dutch oven.
- Searing the meat enhances the flavors from the dry rub.
Cut a piece of aluminum foil slightly larger than the length of your skillet. Fold the foil in half from the middle. Run your finger down the middle of the folded foil to make a crease and then open it into a tent shape.
Lay the foil over the food that you are cooking and leave at least an inch or so between the top of the food and the foil. No need to seal the edges.
What to Serve with Pot Roast
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Pot Roast for One
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 teaspoons brown sugar
- ½ pounds chuck roast
- 2 slices of red onion
- 1 teaspoon vegetable oil
- 1 carrot sliced thick
- 2-3 Brussel sprouts frozen
- 2 teaspoon Worcestershire
- 1 cup beef broth
- 1 cup water
- 2 cloves garlic whole and peeled
- Preheat the oven to 300° FIn a small bowl mix together the garlic powder, onion powder, salt, pepper, and brown sugar.Dry and pat the roast and rub both sides with the seasoning mix.
- Heat oil in the cast iron skillet and sear the chuck roast for about 2-3 minutes on both sides then place onion under the roast to lift it slightly off from the bottom of the pan.
- Pour the beef broth, water, and Worcestershire, over the roast and arrange garlic, carrots, and Brussel sprouts around the roast.
- Tent the pan with aluminum foil and cook for 2 hours, basting halfway through.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
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