Some pot roast recipes for the oven include Food Network's Perfect Pot Roast with rosemary and thyme, Martha Stewart's Pot Roast with bay leaves and potatoes and Better Homes and Gardens' Sunday Oven Pot Roast with celery, parsnips and broth. To make a pot roast, the meat is first browned and then roasted in the oven with stock, vegetables and seasonings until tender.
Martha Stewart's Pot Roast recipe is slow-cooked for tenderness and flavor. Red wine can be added with the stock if desired for additional richness. The recipe yields around eight servings, and it takes a total of 4.5 hours to complete. To start, heat the oven to 350 degrees Fahrenheit. Meanwhile, heat the vegetable oil in a Dutch oven over a medium-high temperature. Season the beef with about a teaspoon of salt and half a teaspoon of pepper, and then sear in the pan for 10 minutes or until brown on all sides. Rearrange the meat so that it sits fat side up in the Dutch oven. Pour in the stock, onions, garlic and herbs as well as the wine if using. Add the tomato paste and stir before bringing to a simmer and covering. Then place in the oven and roast for 3 hours. After 3 hours, add the carrots and potatoes and continue cooking for another hour. Remove the roast from the oven and transfer with the carrots and potatoes to a dish. Slice thick and serve with the vegetables.
Better Homes and Gardens' Sunday Oven Pot Roast is another option that takes less time but still results in a savory, comforting dish. Prepare the meat by trimming, seasoning and browning, and then add desired root vegetables and broth and roast in a covered pan for an hour and 15 minutes. After this time, add any other vegetables and then roast for another 50 to 60 minutes before making gravy and serving.