This round roast pot roast recipe is an easy way to get a hearty roast dinner on the table any day of the week! With lots of tender potatoes, carrots, and onions, this one-pot meal is always a family favorite. Best of all, there are only 10 minutes of prep time and the oven does the rest of the work!
Classic Pot Roast Recipe
My family loves a great roast beef and this round roast pot roast makes a regular appearance on our dinner table. One 3-pound roast accompanied by carrots and potatoes can easily feed the whole family with little effort on my part.
The meat is roasted right on top of the vegetables which soak up all of the incredible flavors from its juices and the pot roast seasoning. They often refer to this as a 'Sunday' pot roast, but I think it's simple enough to make for dinner any day of the week!
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🥘 Ingredients For Round Roast Pot Roast
You don't need much to pull off a fabulous roast dinner! My pot roast seasoning recipe is very simple, but if you have a preferred blend you can use that as well.
- Round Roast - A 3-pound eye of round roast. This lean, tough piece of meat does well when cooked low and slow.
- Olive Oil - 2 tablespoons of olive oil (extra virgin).
- Pot Roast Seasoning - 1 ¼ cup of pot roast seasoning. See my recipe or use your own.
- Onion - 2 cups of sliced yellow or white onions.
- Potatoes - 2 large russet potatoes, washed and cubed. You can use different potatoes, but I find russets hold up the best when cooked for a long time.
- Garlic - 2 teaspoons of minced garlic (about 2 cloves).
- Carrots - 2 medium carrots, sliced.
- Celery - 3 ribs of celery, sliced.
- Bay Leaves - 2 bay leaves, removed before serving.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Round Roast Pot Roast
Once you've sliced all the vegetables, the rest is simple! You will need a sharp knife and cutting board, a Dutch oven, and a meat thermometer.
One 3-pound roast makes about 6 servings. The leftovers are great for lunch the next day!
- Season. Preheat your oven to 450°F (230°C). Brush your 3-pound eye of round roast with 2 tablespoons of olive oil and season it on all sides with 1 ¼ cups of pot roast seasoning, reserving some seasoning for the veggies.
- Add veggies. Add the assorted vegetables (2 cups of sliced yellow onion, 2 large cubed russet potatoes,2 teaspoons of minced garlic, 2 sliced medium carrots, and 3 sliced ribs of celery) to a roasting pan or Dutch oven and toss with the extra virgin olive oil and any remaining seasoning. Place the roast and 2 bay leaves on top of the seasoned vegetables.
- Roast. Cover and roast at 450°F (230°C) for 20 minutes, then reduce the temperature to 325°F (163°C). Cook for 1-1.5 hours, or until the roast has an internal temperature of 130°F (54°C) for medium-rare.
- Rest. Remove from the oven and tent a piece of foil loosely over the roast. Let it rest for 15-20 minutes before slicing it against the grain to serve.
You can certainly serve this roast with the carrots and potatoes as a whole meal if desired. I like to add some buttery herb rolls or corn bread for soaking up any extra juice from the meat. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you have time, set your roast out an hour before cooking so it can come to room temperature. This helps your roast to cook as evenly as possible in a timely manner.
- You may sear your roast on the stovetop over high heat before putting it in the oven for added depth of flavor.
- If you prefer a different level of doneness, aim for the following internal temperatures:
- 130-135°F/54-57°C for Medium-Rare
- 135-145°F/57-63°C for Medium
- 145-155°F/63-68°C for Medium-Well
- 155-165°F/68-74°C for Well-Done
- If you enjoy gravy with your pot roast, try my simple yet flavorful pot roast gravy recipe!
🥡 Storing & Reheating
Place leftover round roast pot roast in an airtight container and refrigerate it for up to 4 days.
Freezing Round Roast Pot Roast
I do not recommend freezing the vegetables because they can become mushy. The roast can be wrapped in plastic wrap and then foil, then frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Round Roast Pot Roast
Place leftovers in a baking dish with some beef broth and cover with foil. Bake at 350℉ (175℃) for 20-30 minutes, or until heated through. Individual portions may be microwaved for 2 minutes.
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❓ Recipe FAQs
Pot roast is mostly just the method of cooking and a round roast is a wonderful cut for making pot roast! A round roast has a hearty beef flavor but is known for being a bit tough. This makes it a perfect cut for roasting low and slow.
Round roast is a bit leaner than many other cuts of meat, so it can dry out easily. If you want to shred it, you will want to add about ¾ cup of beef broth so you can mix it back into some of the liquid once shredded. You will also want to reduce the temperature to 275°F (135°C) and increase the cook time to about 3 hours.
This round roast pot roast will freeze wonderfully! I recommend leaving out the vegetables though, as they will become mushy when thawed out. Once cool, just wrap your roast tightly in plastic wrap followed by foil and freeze for up to 3 months. You can also slice it and store it in a heavy-duty freezer bag.
😋 More Tasty Dinner Ideas
- Air Fryer Whole Chicken - A perfectly tender chicken with crispy skin made right in your air fryer!
- Chicken Divan Casserole - This cheesy chicken and rice casserole with broccoli is easy and satisfying!
- Pan Seared Pork Chops - With this recipe you can have juicy, perfectly seared pork chops on the table in just 15 minutes!
- Beef Enchilada Casserole - An easy casserole filled with all your favorite Tex Mex flavors.
- Chicken Schnitzel - Crispy chicken cutlets will pair well with any of your favorite side dishes!
- Slow Cooker Salisbury Steak - Fuss-free hamburger steaks with savory mushroom brown gravy.
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📖 Recipe Card
Round Roast Pot Roast
Ingredients
- 3 lb eye of round roast
- 2 tablespoon olive oil (extra virgin)
- 1 ¼ cup Pot Roast Seasoning (see recipe)
- 2 cups yellow onion (sliced)
- 2 large russet potatoes (washed and cubed)
- 2 teaspoon garlic (about 2 cloves, minced)
- 2 medium carrots (sliced)
- 3 ribs celery (sliced)
- 2 bay leaves
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (230°C). Season all sides of your eye of round roast, reserving some seasoning for the veggies.
- Add the assorted vegetables to a roasting pan or Dutch oven and toss with the extra virgin olive oil and any remaining seasoning. Place the roast and 2 bay leaves on top of the seasoned vegetables.
- Cover and roast at 450°F (230°C) for 20 minutes, then reduce the temperature to 325°F (163°C). Cook for 1-1.5 hours, or until the roast has an internal temperature of 130°F (54°C) for medium-rare.
- Remove from oven and tent a piece of foil loosely over the roast. Let it rest for 15-20 minutes before slicing against the grain to serve.
Notes
- If you have time, set your roast out an hour before cooking so it can come to room temperature. This helps your roast to cook as evenly as possible in a timely manner.
- You may sear your roast on the stovetop over high heat before putting it in the oven for added depth of flavor.
- If you prefer a different level of doneness, aim for the following internal temperatures:
- 130-135°F/54-57°C for Medium-Rare
- 135-145°F/57-63°C for Medium
- 145-155°F/63-68°C for Medium-Well
- 155-165°F/68-74°C for Well-Done
- If you enjoy gravy with your pot roast, try my simple yet flavorful pot roast gravy recipe!
- To store: Place leftover round roast pot roast in an airtight container and refrigerate it for up to 4 days.
- To freeze: I do not recommend freezing the vegetables because they can become mushy. The roast can be wrapped in plastic wrap and then foil, then frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Place leftovers in a baking dish with some beef broth and cover with foil. Bake at 350℉ (175℃) for 20-30 minutes, or until heated through.
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