Lazy Day Pot Roast

"I hesitated to add this recipe because it is so very easy it is hardly a recipe. It is also delicious so I decided to share it. Perfect fall/winter recipe. If you like pot roast I'd be very surprised if you don't enjoy this method of cooking. I've had this recipe for many many years - not sure of the origin. Simple can be good - very good."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
5hrs 4mins




  • Wrap tightly in aluminum foil after salting and peppering to your taste. Make sure you have this on a pan the will catch any seeping juices.
  • Put in a preheated 250 degree oven and bake for 5-6 hours. Turns out beautifully with enough natural juices to make gravy if desired.

Questions & Replies

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  1. This makes a perfect pot roast. Instead of aluminum foil I used a dutch oven. Nice, slightly crusty outside. Truly tender inside. Great juices. Easy, no fuss great on a cold day to keep kitchen warm.
  2. This is also a great summer recipe. I throw on my gas grill set at about 250. We have a delicious roast with plenty of gravy and the kitchen doesn't get heated up.
  3. Perfectly cooked roast - tender and moist. I made gravy with the delicious juice. Used the leftovers to make hot roast beef sandwiches. Made for Fall 2012 Pick A Chef.
  4. I am very happy that you did decide to post this "recipe". This roast was moist and tender! I would never have thought to wrap the roast in foil. I think the foil and the 250 degree cook temp are the secrets here. I included some red potatoes and put the wrapped roast on top of them. I worried that they might not cook through at 250 deg., but they were perfect! Would have included carrots but didn't have any. Will try again and include the carrots, too. I have used the Zaar for years and this recipe is the first one to inspire me to actually write a review. Well done!
  5. I bought a 3.5 pound chuck roast on sale for 7 bucks. I needed a pot roast recipe that didn't call for creamy soups or sodium-laden seasoning mixes. One that had no extra carbs no added salt and no added sugar. Not an easy task but lo and behold I found yours!!!! I really didn't think it would be done even after 6 hours baking at 250 degrees. But it was done in 5. The juices leftover were great all by themselves as an 'au jus'. But you could easily make a creamy gravy out of it if you weren't doing the '6-day Body Makeover'! Yep, I saved it to favorites immediately because this is how I will make pot roast forever. I can't thank you enough for posting this !!


I have been married for 40 years and live in wonderful Costa Mesa, CA. We are near enought to the ocean to smell the salt air. I work full time in a family-owned business located a half mile from my home. We share a community garden plot with SIL. It is a pleasure to pickle the bounty from our garden each summer. Love to cook, play board games, tend the garden and read mystery novels. We spend as much time as we can at the beach. Love the ocean! We have two sons and a new daughter-in-law. My eldest son is living in Qatar and happily selling and playing on boats. My youngest son is a private chef in Malibu. We are occasionally lucky enough to have him cook for us! My 87 year old Mother still loves to cook and can. My in-laws have moved near us and it is a continuing joy to have extended family around us. I have hundreds of cookbooks and love Fine Cooking Magazine. My loyalties are shifting to Zaar. I've have several favorite chefs here. Elvis, a five year old Desert Tortoise, is our family pet. Although DT's are endangered in the wild they are not endangered in captivity. No real pet peeves - life is too short and I'm busy smelling the flowers!
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