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Oven pot roast

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    Oven pot roast

    This recipe is full of flavor without being full of sodium (salt). Start a healthful habit - make your own herb and spice blends to use in your other favorite recipes too!


    1 tablespoon ground dry mustard
    3/4 teaspoon garlic powder
    1 tablespoon onion powder
    1/2 tablespoon white ground pepper
    3/4 teaspoon dry thyme
    1/2 teaspoon dry basil
    1 tablespoon paprika
    2 to 3 pounds beef chuck roast
    2 tablespoons canola oil
    3 medium sweet onions, cut in half
    6 medium carrots (unpeeled), cut into 2-inch pieces
    1 cup cranberry juice
    2 cups low-sodium beef broth
    3 sprigs fresh rosemary


    1. Preheat oven to 275 F.
    2. In a small bowl, blend first 7 ingredients. Rub mixture over raw roast. Place in a container, cover and store in refrigerator.
    3. In a large pot, heat oil over medium-high heat. Add onion halves and cook for 1 to 2 minutes, until onions are lightly browned on cut sides. Remove from pot, place in a medium bowl and set aside.
    4. Add carrots to pot. Stir and cook for 1 to 2 minutes, until all sides are lightly browned. Remove from pot and place in bowl with onions.
    5. Put roast into the pot. Cook for about 1 minute on each side, until all sides are browned. Remove from pot, place on a plate and set aside.
    6. With the burner still on, add cranberry juice to pot. Use a wire whisk to scrape the bottom of the pot until food residue lifts and creates a sauce. Add roast to pot. Pour enough beef broth over the roast to cover it halfway.
    7. Add onions, carrots and rosemary to pot. Cover and place in the oven for 3 to 4 hours. Roast is done when a cooking thermometer inserted into the center of the roast reaches 160 F.
    8. Serve warm.

    Recipe tip

    Leftover roast? Don’t forget it in the fridge! Add beef broth and veggies to make a quick homemade soup or stack leftover meat on greens for a healthful weekday lunch.

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