Pot roast is one of the dishes that I always prepare for my family weekend dinner. And I love to prepare this dish in the oven. The pot roast cook time and temp are key for a good result. The temperature I like to use is 350 degrees Fahrenheit. The question is this. How long to cook pot roast in oven at 350 degrees? Let’s answer this in this post as well as hear some tips on how to cook a mouthwatering pot roast in oven. It’s easy to make and comes out impressively tender and flavorful.
It takes 40 minutes to cook pot roast at 350 degrees in the oven per pound of meat. So 3 lb of pot roast will take about 2 hours to cook. With this cooking time and temp, the roast will reach an internal temp of 160 degrees F at the end of the baking session. And you will get a pot roast that is pull-apart tender. Although pot roast is meant to be pull-apart tender, if you prefer meat that is not so tender, cook it for 25 minutes per pound until pot roast reaches an internal temp of 145 degrees F.
Pot roast is a slow cooked dish by definition. To pull off a genuine melt-in-your-mouth pot roast, you should avoid high temperatures. Aside from 350 degrees, which is the highest temperature possible for slow cooking, you can use 300, 250, and 225 degrees. The pot roast cook time per pound at 300 degrees F will take 50 minutes for a tender and juicy beef that brings taste buds to cloud nine.
If you prefer your meat to be even more tender, cook at even lower temperatures at 225 or 250 degrees. The pot roast cooking time per pound will be 1 hour for 250 degrees and 1 hr and 10 minutes for 225 degrees. These temperatures will render the roast extremely moist and bursting with flavors. You can also use a mix of cooking temperatures for your pot roast, cooking first at 350 degrees for 15 minutes, then at 250 degrees for 1 hour, and finally at 225 degrees until desired doneness is reached. Yet this method calls for your occasional involvement which may distract you from cooking other dishes.
It depends on your preferences which temperature is best. If you take the 250 degrees, the roast will come out fork-tender and moist. This is your go-to temp if you look for melt-in-your-mouth tenderness. Its disadvantage is longer cooking time. At 350 degrees, the roast gets ready faster, but it turns out less juicy given the quicker evaporation of juices inside the beef.
There are many pot roast recipes online. However, there’s one easy pot roast oven recipe that I really like to use. And, here’s how to cook pot roast in the oven.
Cut the onions and potatoes in quarters and carrots in half. If you use baby carrots, don’t cut them. Avoid cutting the vegetables into small pieces as they will turn into mash.
Pour olive oil in a dutch oven and heat it. Add the carrots, onions and potatoes. Sear them until brown, then remove from pot and let them rest aside. Place the beef in the dutch oven and sear for 2 minutes per side. Searing helps the roast to get a thin brown crust.
Add the veggies to the beef, pour half a cup of red wine, and cook over medium heat until it starts to simmer.
Once you notice tiny bubbles in the pot, remove from stovetop. Season the pot roast with salt, pepper, rosemary springs and other herbs as desired
Toss the pot into the oven and bake at 350 degrees for 40 minutes per pound of beef. After 1 hour of baking, baste the beef with the flavorful broth of beef juices, melted fat, and wine from the pot. Once done, let the pot roast rest aside for 10 minutes, then slice and enjoy.
Pot roast is all about slowly cooked beef cut. But if you are pressed for time really hard, you will have no choice but breaking the rule and cooking the roast at a higher temperature at 400 degrees Fahrenheit. Add a cup of hot water in the pot before placing in the oven. It will prevent the beef cut from drying out, crisping up, and sticking to the pot’s bottom. The advantage is that baking the pot roast at 400 degrees Fahrenheit will reduce the cooking time by about half an hour.
Being slow cooked alongside veggies and a broth of melted fat and juices, pot roast comes out incredibly flavorful. You can enjoy this dish on its own hands down. Sometimes, though, you may need to pair the pot roast with side dishes for a more balanced and hearty meal. Sautéed mushrooms will look absolutely great next to the pot roast on the dinner table. And their earthy and umami flavor will add several layers of goodness to the beef. We suggest you also to try steamed broccoli. It’s a mild-tasting and easy-going dish that will balance out the savoriness and richness of the roast. Other dishes that hit the bill include coleslaw, Yorkshire pudding, and egg noodles.
I always prepare 8 ounces of meat for pot roast per person in a serving. This is sufficient for a meal, especially when I have 2 to 3 side dishes to go along with the pot roast.
The best cut of meat for pot roast is chuck roast. Brisket, top round and bottom round are also good options. The reason is that these meat contains a lot of fat content and intramuscle. And when combined with slow cooking over long hours, these fat contents and muscles break down and gives flavor to the meat which has become fall-apart tender under the slow cooking and long cook time.
The pot roast internal temperature should reach 160 degrees Fahrenheit for it to be fully cooked. The result is a fall apart tender meat that melts in your mouth. This internal temp for the pot roast meat should be taken at the thickest part since thicker meat takes longer time to get cooked.