Super easy, juicy, melt-in-your mouth baked pot roast with carrots!

For us Thanksgiving involves the gathering of family and friends and LOTS of comfort food. My mom’s finger-licking Pot Roast is a highly requested favorite alongside our turkey and dressing.

I’ve been cooking for years, under the tutelage of my mom’s keen eye. She isn’t much for recipes so I did my best (below) to outline our process for melt-in-your mouth baked pot roast with carrots!


  • 3-5 lb boneless chuck roast 
  • 1/4 cup vegetable oil
  • 1 cup of flour
  • 5-6 Beef bouillon cubes
  • 1/4 cup of Worcestershire sauce
  • Garlic (fresh), to your taste
  • Onion powder, to your taste
  • Kosher salt, to your taste
  • 1/4 cup combined of fried oregano, basil & thyme
  • Fresh cilantro (garnish)
  • Juice from one fresh lemon
  • One bag of carrots, cut lengthwise


  • Wash your beef, season it with the ingredients as listed.
  • Let rest and marinate for 20 minutes
  • Use flour to sprinkle all over meat, removing excess.
  • In a hot frying pan with the vegetable oil, sear the chuck, turning it on all sides , for about 5-7 minutes or until nice and brown.
  • Place chuck in roast pan
  • Roast the chuck uncovered at 425 degrees for roughly 30 minutes.
  • Reduce temperature to 300 and bake for about 4 hours (til fork tender).

TIP: Add carrots last hour of cooking so they wont be mushy.


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