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Moore’s Perfect Oven-Baked Pot Roast




  • 3-5 lb Chuck Roast
  • 2 cups Moore’s Original Marinade
  • 1 small bag Baby Carrots
  • 8-10 peeled and quartered Baby Red Potatoes
  • 2 peeled and quartered Onions
  • 3 tbsp Olive Oil
  • 2 cups canned Beef Broth
  • 1 cup Red Wine
  • Salt
  • Pepper



  1. Marinate the chuck roast in 1 cup of Moore’s Original Marinade for at least 4 hours, turning the roast over halfway through.
  2. Preheat oven to 300°F.
  3. Sprinkle both sides of the roast with salt and pepper.
  4. Pour olive oil into a large skillet over medium heat. Once skillet is hot, sear the chuck roast (about 1 ½ minutes per side) then remove from pan.
  5. Add the potatoes, onions, and carrots to the pan for about 2-3 minutes, stirring to lightly brown evenly.
  6. Then, pour 1 cup of beef broth in the pan to deglaze and cook for another 2 minutes.
  7. Pour this mixture in the bottom of a covered roasting pan.
  8. Place the chuck roast on top of the vegetables and add the remaining 1 cup of beef broth, 1 cup of wine, and 1 cup of Moore’s Original Marinade.
  9. Place roasting pan in oven and cook for 3-4 hours (depending on the size of the roast).
  10. Carefully, remove the roasting pan and slice the roast.
  11. Serve on a platter with the potatoes, onions, and carrots.

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