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Simple Pot Roast in the Oven


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May 5, 2015

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes


  • bottom round roast or rump roast
  • 1 tsp. (5 mL) salt
  • ½ tsp. (2 mL) pepper
  • onion flakes, to taste


  1. Place oven rack in the bottom ½ of oven, so that roaster will sit in the middle of the oven.
  2. Preheat oven to 500°F (260°C).
  3. Pull the raw meat out of the refrigerator, unwrap and bring to room temperature. Let sit out for about ½ hour while oven is preheating.
  4. Season both sides with salt and pepper and onion flakes.
  5. Place seasoned roast in roasting pan, elevate the meat on a roasting rack inside the pan or if not available, cut an onion in half and place meat on top of onion halves. Cover and place in 500°F (260°C) oven.

    At this high temp:

    • Roast for 5 minutes per pound for rare meat
    • Roast for 6 minutes per pound for medium meat
    • Roast for 7 minutes per pound for well-done meat

    Example: 2¼ lb. (1 kg) roast for medium doneness = 13½ minutes at 500°F (260°C).

  6. Then turn oven off and do not open oven door for 2 hours.
  7. At the end of 2 hours, pull out, temp the center of the cooked meat:
    • Medium-rare: 130°F (54°C)
    • Medium: 145°F (63°C)
    • Medium-well: 160°F (70°C)
    • Well: 175°F (80°C)
  8. Let stand for 10–15 minutes before slicing.
  9. Slice and serve.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 1 PDF (3.5Mb)

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