A classic tasty oven-baked mini pot roast cooked in a 6.5-inch cast iron skillet. This recipe uses just one 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.
Dad mad the best pot roast, and I scaled it down to the perfect small batch size! If you like my tpast then then you will love Mom’s old fashioned meatloaf recipe or a slow cooker ham and sauerkraut dinner.
The recipe just takes a few minutes to prep and then let it cook low and slow for a perfectly fork-tender pot roast.
Click the recipe link at the top of the page to go straight to the printable recipe card which includes a full ingredient list with quantities, instructions, and recipe notes. You can also scroll through the post for helpful tips and step-by-step instructions with photos. The recipe card is located at the bottom of the post.
- 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.
(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 Brussels 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 190°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
Tips for a Tender Chuck Roast
Creating a tender oven-roasted chuck roast involves a combination of proper preparation, cooking technique, and a little patience. Chuck roast, being a tougher cut of beef, benefits greatly from slow cooking at low temperatures, which helps break down the tough connective tissues. Here’s are key tips to achieve a tender and flavorful chuck roast:
- Choose the Right Cut: Look for a chuck roast with good marbling (fat running through the meat). This fat will melt during cooking, adding flavor and tenderness.
- Room Temperature: Before cooking, let the roast sit out until it reaches room temperature. This helps it cook more evenly.
- Season Generously: Season the roast generously with salt and pepper. You can also add other herbs and spices according to your taste preferences.
- Sear the Meat: Before roasting, sear the chuck roast on all sides in a hot skillet with a bit of oil. This step is crucial for developing flavor.
- Low and Slow Cooking: Preheat your oven to a low temperature, around 275°F to 325°F . Cook the roast slowly until it becomes tender. This can take several hours, depending on the size of the roast.
- Add Liquids and Aromatics: Adding a bit of liquid (like broth, wine, or water) and aromatic vegetables (like onions, carrots, and celery) to the roasting pan can enhance the flavor and tenderness of the meat. The liquid helps to keep the environment moist and can be used later to make a delicious gravy.
- Cover: Use a tight-fitting lid or aluminum foil to cover the roast. This helps to keep the moisture in and prevents the roast from drying out.
- Cook to the Right Temperature: Use a meat thermometer to check the internal temperature of the roast. For a tender chuck roast, you want to aim for an internal temperature of around 190°F to 195°F. At this temperature, the connective tissues have broken down sufficiently.
- Rest the Meat: After removing the roast from the oven, let it rest for at least 20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that it’s moist and tender.
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.
For a pot roast, you should aim to cook it to an internal temperature of 190°F to 200°F . This temperature range is ideal for breaking down the tough connective tissues and collagen in tougher cuts like chuck roast. Cooking to this temperature ensures the meat becomes tender, moist, and falls apart easily, which is characteristic of a well-cooked pot roast. Remember to use a meat thermometer to check the internal temperature accurately.
Mini Pot Roast
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon brown sugar
- 1 pound chuck roast
- 4 slices of red onion
- 1 tablespoon vegetable oil
- 1 carrot sliced thick
- 4-5 Brussel sprouts frozen
- 1 tablespoonm Worcestershire
- 1 ½ cup beef broth
- 1 cup water
- 2 cloves garlic whole and peeled
- Preheat the oven to 300° F. In 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 (or heavy dutch oven) 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 Brussels 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.