If you’re planning to cook pot roast in the oven, then it means you’ve got a big table to feed. And what’s more, the recipe is a tasty addition to any menu and a sure way to impress others with your culinary prowess. Plus, the recipe can also be cooked at the standard oven temperature of 350F, and here, we’ll explore how best you can time it for the perfect doneness.
Why Cook Pot Roast at 350F?
Pot roast is a recipe renowned for its heavy size, and also includes a decent amount of marbling in the meat. But if you’re dealing with such large chunks of beef, why roast it at such a regular temperature as 350F?
Large beef cuts feature a dense thickness and wide surface area and depending on the meat used, you may have to contest with tough tissues as well. So, such types require a low-and-slow cooking technique where the heat gradually seeps into the tissues to evenly cook the meat. And this cooking technique excels at 350F, in which the meat has ample time to reach full doneness while retaining most of its juiciness.
Selecting the Pot Roast
Popular selections for pot roast include large and boneless beef cuts like chuck and round roast. But some recipes have also featured other large beef cuts as well. It’s why you can also consider brisket, tri-tip, or beef shank for the recipe as they share the familiar large size expected for pot roast and contain a decent amount of marbling. But it also helps to keep the beef size within the typical pot roast weight of 2.5 pounds.
Steps for Pot Roast at 350F
Once the meat is selected, you can proceed to cook, and this stage requires a few important steps so the doneness time remains within the planned area.
Prepping the Roast
Unlike most other roast recipes, you’ll need every bit of marbling for pot roast including the fat cap, if any. But if you find it excessive, it’s not wrong to trim a bit off before seasoning the meat. Also, it helps to pat the meat dry with paper towels before seasoning, so the ingredient and spices adhere to the surface. Also, if the meat came out of the fridge, let it sit at room temperature for at least 20 minutes before seasoning.
Seasoning the Pot Roast
You’ll need to season the roast well if you want maximum flavor, so don’t hold back on the seasoning. And you can combine any spices and herbs desired to make the seasoning mix. Most recipes call for a combination of kosher salt and ground black pepper, but why stop there? Try some adventurous options like onion powder, garlic powder, Worcestershire sauce, BBQ sauce, and onion soup mix!
Many cook their pot roast in a liquid base in the oven, and most times, they stick with water. But you can also use beef broth for a more intense flavor. Also, try adding a combination of ¾ parts grape juice and ¼ part red wine vinegar for extra flavor complexity. You can also cook vegetables like potatoes, yellow onions, apples, celery, carrots, and broccoli with the pot roast.
Searing the Meat
After seasoning, you’ll need to sear the meat to lock in the flavor and develop a crusty exterior. Heat some oil in a large and heavy iron skillet, then, cook the oil till it shimmers. Sear the pot roast so it develops a golden-brown crust on all sides, then return it to the pan for oven-roasting. If you want more deliciousness, consider sautéing aromatics in the searing oil then add the content to the baking dish with the pot roast. The aromatics will blend with the meat juices in the pan, offering you an explosion of flavor.
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Oven Pot Roast Cooking Time
Cook the pot roast at 45 minutes per pound in the 350F oven, and gun for internal doneness of 145F. You’ll need a meat thermometer to check for the internal temperature, so stick that at the thickest part of the roast, usually the center. If you’re using vegetables, add them 30 minutes before the calculated cooking time ends to make a one-pot meal. And consider basting the meat with the pan juice at least three times during cooking.Print
- One chuck roast; boneless, two pounds
- A quarter cup of red wine
- A quarter cup of beef broth, low sodium
- Two tablespoons of olive oil
- Two teaspoons of kosher salt
- One teaspoon of black pepper
- Two minced garlic
- One shallot, sliced
- Three cups of carrots, cut into one-inch slices
- Three cups of cubed Yukon potatoes
- Three cups of broccoli florets
- One large onion, chopped into bite sizes
- Program the oven to 350F and while waiting, wash the chuck roast and dry it with paper towels. Then, place it in a baking dish and season liberally with black pepper and kosher salt.
- Place a large iron skillet over medium-high heat and add the oil. When it grows hot, sear the roast for six to eight minutes or until each side develops a golden-brown crust.
- Transfer the meat to the baking pan and sauté the garlic and shallots in the oil for one minute. Allow the shallots to become translucent before stopping, then pour the wine and broth into the pan. Cook the mixture for four minutes, then pour it on the roast in the baking pan and stick a meat thermometer in its thickest part.
- Transfer the roast to the oven and cook for two hours, basting frequently with the pan juices. At 30 to 40 minutes before the cooking is done, add the broccoli, potatoes, and carrots to the pan. The meat is done when the thermometer reads 145F.
- Remove the pot roast from the oven, set it on a carving plate, and let it rest for about 10 minutes before slicing. Then, serve with the pot vegetables, spooned with the pan juice.