Baked in the oven until fall-apart tender, this pot roast comes with carrots and a delicious gravy. You don’t even have to do much work to make it.
My mom taught me how to bake pot roast, and this one is crazy juicy and melt-in-your-mouth tender every time. single. time. I’ve gone the extra step and now it’s seasoned to PERFECTION. AKA it is the best roast I’ve ever had!.
People all over the world love pot roast and all of its different kinds. If you like roast, you should try Crockpot Pot Roast, Mississippi Pot Roast, and Beef Tips and Gravy.
Roasting beef to juicy, fork-tender perfection is easier than you think. The secret is understanding how long to cook a beef roast at 300 degrees Fahrenheit. Follow this step-by-step guide for mouthwatering results every time.
Why Cook Roast Beef at 300°F?
The low temperature of 300°F allows the meat time to break down and become tender The collagen melts into succulent gelatin Fat renders slowly, keeping the meat moist.
Cooking faster at high heat would cause the proteins to seize up and toughen. But 300°F gently unwinds them for ultimate tenderness. This low and slow method also coaxes out the deepest, most complex beefy flavors.
Choosing the Right Roast for 300°F Oven Roasting
For the best texture and mouthfeel, choose a well-marbled roast at least 3 pounds or more. Good options include chuck roast, rump roast, bottom round, or prime rib.
Lean cuts like eye of round lack the fat to keep the meat tender and juicy. Well-marbled roasts self-baste during slow roasting, sealing in flavorful juices.
Calculating Cook Times
Use these cooking time estimates as a starting point when roasting at 300°F
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3-4 pound roast:
- Rare – 1 1⁄2 to 2 hours
- Medium rare – 2 to 2 1⁄2 hours
- Medium – 2 1⁄2 to 3 hours
- Well done – 3 to 3 1⁄2 hours
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4-6 pound roast:
- Rare – 2 1⁄4 to 3 hours
- Medium rare – 3 to 3 3⁄4 hours
- Medium – 3 3⁄4 to 4 1⁄2 hours
- Well done – 4 1⁄2 to 5 hours
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6-8 pound roast:
- Rare – 3 to 4 hours
- Medium rare – 4 to 5 hours
- Medium – 5 to 6 hours
- Well done – 6 to 7 hours
Always use a meat thermometer for accuracy since ovens vary. The shape and thickness of the roast also impact cook time.
Step-by-Step Roast Beef Cooking Instructions
Follow these simple steps for roasting beef to perfection at 300°F:
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Preheat oven to 300°F.
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Pat roast dry and season all over with salt, pepper, herbs.
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Place fat-side up on a rack in a roasting pan. Add 1 cup broth or water.
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Roast until the internal temperature is 10°F below desired doneness, based on size.
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Remove roast, tent loosely with foil, and rest 15-20 minutes before slicing.
Monitoring Temperature for Perfect Doneness
For precision cooking, use an instant-read thermometer to check internal temp. Insert into the thickest part without touching bone.
- Rare – 120-125°F
- Medium rare – 130-135°F
- Medium – 140-145°F
- Well done – 155-160°F
The temperature climbs 5-10 degrees during resting. So pull it just below your target temp.
Why You Should Always Rest Roast Beef
Never skip resting the roast after cooking! As the proteins relax, juices redistribute instead of spilling out when carved.
Resting makes the beef insanely tender and moist. Loosely tent with foil right out of the oven and allow 15-20 minutes before slicing.
Serving Your Perfect Roast Beef
- Carve across the grain for maximum tenderness.
- Make au jus from the flavorful pan juices for dipping.
- Pair with roasted potatoes, steamed vegetables, salad, and Yorkshire pudding.
- Leftovers make wonderful sandwiches and hash.
Tips for Moist, Tender Roast Beef
- Bring meat to room temperature before roasting.
- Use a meat thermometer for best accuracy.
- Cook low and slow at 300°F to melt collagen.
- Add 1 cup broth to the roasting pan.
- Allow roast to rest before carving.
- Choose a well-marbled roast like chuck or prime rib.
Fixes for Common Roast Beef Problems
Undercooked Inside
Allow more time based on size and use a meat thermometer. Ovens vary in accuracy.
Tough and Chewy
Ensure you roast slowly at 300°F to break down collagen. Slice across the grain.
Dry and Lacking Flavor
Select a marbled roast and add broth to the pan. Tent meat while resting.
Pale, Unappetizing Crust
Start at 350°F for 30 minutes first to brown, then reduce to 300°F.
Cooking Times for Other Cuts at 300°F
This low, slow roasting method works great for other large cuts too. Allow extra time for bone-in roasts.
- Brisket – 1 1⁄2 to 2 hours per pound
- Short ribs – 2 1⁄2 to 3 hours
- Tri-tip – 1 1⁄2 to 2 hours (medium rare)
- Sirloin tip – 1 1⁄2 hours per pound
- Eye of round – 45 minutes per pound (rare)
- Pork shoulder – 1 1⁄2 hours per pound
- Leg of lamb – 18-20 minutes per pound (medium rare)
Mastering the Perfect Roast Beef
You now have all the tips and guidelines to roast beef like a pro! Low, slow cooking at 300°F gently unwinds collagen and renders fat for fork-tender results.
Use a meat thermometer for the best accuracy. Rest the roast before slicing into it. Follow the instructions in this guide for incredible roast beef every time. It’s easy and incredibly flavorful!
Pot Roast Recipe Oven FAQs
Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don’t want to cook the chuck roast past 200F, however, because it can become mushy. Use an instant read meat thermometer to measure the thickest part of the roast or I’m obsessed with my digital probe thermometer. The thermometer allows you to set the desired temperature for each probe and an alarm will set as soon as it reaches the set temperature. Note, if you’ve never used a probe thermometer before, the LCD display does NOT go in the oven or barbecue! You insert the probes into the meat and weave the cables out of the oven and the magnetic back allows you to stick it on your oven door or you can use the flip-out countertop stand.
It is best to cover pot roast in the oven so that it cooks more evenly and the moisture stays inside. The foil or lid helps trap the steam and heat, making the cooking area moist which helps tenderize the meat and keep it juicy. Without it, the meat dries out because too much liquid evaporates.
One reason your pot roast might turn out tough in the oven is that it wasn’t cooked long enough. If your pot roast is tough, it probably needs to be cooked longer to break down the connective tissues and make the meat more tender. Not enough moisture: The tough collagen in the meat needs to be broken down in a moist cooking environment. Even 30 to 60 minutes can make a huge difference! Use enough broth to cover about half of the roast, and while it’s cooking, cover it tightly with foil or a lid that fits tightly. Check the roast halfway through cooking and add additional liquid if needed. Too much heat: If you cook the pot roast for too long at too high of a temperature, the meat’s proteins will seize up and get tough. Pot roast should only be cooked at high heat for 30 minutes. After that, it should be roasted slowly at 300 degrees until it’s soft. Not having enough fat or marbling: The fat in meat makes it tender and tasty, which is why I always suggest chuck roast. If the meat in your pot roast is lean and doesn’t have much marbling or fat, it may be tougher. Wrong amount of time to rest: After cooking, the pot roast needs to rest before it can be shredded, sliced, or served. Resting the meat lets it reabsorb its juices and spread them out more evenly, making the roast more tender and juicy. Let the roast rest for 30 minutes before shredding.
The best place to place vegetables (i. e. carrots, potatoes, celery, etc. ) when cooking pot roast in the oven is not on top of or below the roast but all the way around it This lets them touch the heat source directly, cook evenly, and take on the flavors of the roast and the cooking liquid. Place the vegetables on the bottom of the pot if it’s not big enough to fit them around the roast. Be sure to take them out if they’re done to your liking before the pot roast is done.
Yes, pot roast absolutely becomes more tender the longer it cooks. Most roasts are made from tougher cuts of meat, like chuck or brisket, which have a lot of fat, collagen, and connective tissue. It takes a long time for these tougher tissues to break down and for the collagen to turn into gelatin. However, it’s important to find the right balance, and not overcook the meat to the point it’s mushy.
Here are some tips for keeping a pot roast moist and tender: Sear the meat before cooking. This is also called browning, and it helps the meat get a rich flavor and a caramelized crust on top. It also seals in the juices so they don’t leak out during the long cooking time. When you cook, keep the temperature low. At 300 degrees F, the connective tissues can slowly break down instead of freezing up at a higher temperature. Use a moist cooking environment. To keep the meat from drying out, add broth to the pot roast and cover it with a lid or foil to keep steam and moisture in. If your chuck roast isn’t as tender as you’d like it to be, cook it until it is! Let the roast rest: After taking the pot roast out of the oven, let it rest for 30 minutes before slicing or shredding it so that the juices can seep back into the meat.
Yes, this Crazy Tender Pot Roast will be a family favorite for many years to come, from my mom’s kitchen to yours!
HOW TO USE LEFTOVER oven ROAST RECIPE
This easy pot roast recipe is a chameleon when it comes to leftovers. Here are just a few ideas, but don’t let these limit your imagination!.
EASY OVEN COOKED Tender Beef Roast
FAQ
How long does it take a roast to cook at 300?
How long to cook a 2.5 lb roast at 325 degrees?
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beef cut
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Sirloin Tip Center Roast
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oven temperature (preheated)
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325°F
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weight (pounds)
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2 to 2-1/2
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Approximate Total Cooking TIme
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Medium Rare: 1-1/4 to 1-1/2 hours
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Internal TEMPERATURE*
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135°F
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Can you cook meat at 300 degrees?
How many hours does it take to cook a 3lb roast?
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Approx weight
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Rare (125 °F)
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Medium (145 °F)
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2 lb
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56 min
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1 hr 15 min
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3 lb
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1 hr
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1 hr 21 min
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4 lb
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1 hr 8 min
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1 hr 28 min
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5 lb
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1 hr 15 min
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1 hr 36 min
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How long do you cook a beef roast at 300 degrees?
One technique for cooking a beef roast at 300 degrees is to sear the meat first on the stovetop to develop a flavorful crust, then transfer it to the oven to finish cooking. This method can take anywhere from 2 to 4 hours, depending on the size and cut of the roast.
How long do you cook a pot roast in the oven?
In conclusion, cooking pot roast in the oven at 300 degrees Fahrenheit for approximately 3-4 hours is the perfect way to achieve a tender and flavorful result. Don’t forget to sear the meat, use enough liquid, and let the roast rest before serving for the best dining experience.
How do you cook a chuck roast in the oven?
Preheat the oven to 325 degrees. Season chuck roast with salt and pepper. Heat canola oil in a large, oven-safe pot over medium-high heat. When the oil is hot, add the roast and cook for 3-4 minutes per side, or until the meat is nicely browned. Transfer the seared beef to a plate and set aside.
How long does it take to cook a rib roast?
Step 4: Bake. Roast for 30 minutes at 425 degrees F. while tightly covering with foil. Turn the roast over, cover it once more with foil, and LOWER THE HEAT TO 300 degrees F. Roast the food for a further 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.