This roast beef recipe is made with only a handful of pantry ingredients, you’re just a few steps away from whipping up this wonderful, mouth-watering roast beef dinner!

There’s nothing quite like pot roast for a Sunday supper it doesn’t matter what day of the week it is; pot roast is a fantastic dinner any day of the week. This meal brings back memories of when pot roast was only served for special occasions and we had it very rarely growing up but now we can now make pot roast whenever we want.   Everyone will beg for more once you make this beef roast!

Best Cuts of Beef

Every supermarket carries a variety of beef roasts but it can sometimes be confusing. I use to look at all the different cuts of beef roast and would just pick one because I didn’t know which one was best for the type of meal.

  • Chuck Roast the chuck roast is part of the cow’s shoulder and is a well-used muscle so it has a lot of flavors but can also be tough. Chuck is often used for ground beef or pot roast or stewing meat because it will be cooked for a while until it is tender
  • Eye of round the eye of round is cut from the rear leg of the cow. It is lean and tough meat that can be cooked at high heat and seared and slow cooked. Because it is so flavorful it makes good roast beef.
  • Rib Roast a rib roast is cut from the rib section between the shoulder and behind the ribs. It is known as the best cut and is succulent and has the best flavor of all the cuts of beef.
  • Top Round Roast the top roast is cut from the upper thigh of the hindquarter. This is a muscle that is not used as much which results in a more tender cut of meat. I like to use this cut of meat for thinly sliced meat.
  • Rump Roast the rump roast is triangular from the upper part of the round hindquarter. The beef is lean and flavorful and because of this, it should be cooked at a  low temperature and slowly.
  • Sirloin Tip Roast the sirloin tip roast is cut from the hindquarters near the sirloin and is lean and can be tough so slow roasting works well. I also like to do kabobs from this cut.

The cut you buy will depend on what you’re using the roast beef for. Your budget will have a factor in this decision (for me it always does), as your personal preferences (is there a cut you always go for), and then I think the next thing that comes into account for choosing your cut is the occasion. Are you making it for a special occasion or Sunday dinner?

Raw Beef Roast with Fresh Thyme, Salt and Pepper
Raw Beef Roast with Fresh Thyme, Salt, and Pepper

About Clay Pot

The clay pot existed before the Instant Pot, air fryer, or pretty much any other type of cooking utensil. Traditional clay or earthenware pots have been used all across the world since prehistoric times and come in a variety of shapes and sizes.

Seasoning your clay pot

If your clay pot isn’t glazed, soak and season it first. Soaking the clay pot in water for at least 15 minutes and up to two hours will allow the food to steam while cooking, preventing the food from drying out. 
The pot should be dried and placed in a cold oven after it has been soaked in water. This is the only time I’ve come across when you don’t need to preheat your oven.

If your clay pot isn’t glazed, soak and season it first. Soaking the clay pot in water for at least 15 minutes and up to two hours will allow the food to steam while cooking, preventing the food from drying out. 

The pot should be dried and placed in a cold oven after it has been soaked in water. This is the only time I’ve come across when you don’t need to preheat your oven.

Raw beef in a clay pot
Raw beef in an clay pot with vegetables prepared for cooking.


One of the things I like about a clay pot is how it can be so easy to create a meal all in one pot but also taste like you have been spending all day cooking the meal. You can have such a wide variety of items you can cook in the clay pot, for example, roast chicken, Roast beef, roasted potatoes or vegetables.

How to Cook a beef roast

While cooking a beef roast in a clay pot is my family’s favorite way to cook it but cooking it in an instant pot (pressure cooker) is a great way and nice and quick.

Here is how to make roast beef in your clay pot

Soak I like to soak my clay pot for 15 min to up 2 hours (but generally it’s a lesser amount of time)

Season I season my beef with salt, pepper, and parsley. A few other options I like to use are our steak spice, steak and roast rub, garlic, or onion powder there are quite a few spice options have fun with it. I like to rub the beef with a little bit of oil and then put on the seasonings of my choice

Sear Beef add oil (or if you have bacon fat that’s amazing flavor) to your frying pan and sear all sides of beef until browned on all sides

Broth place onions around the beef roast, and add beef broth, rosemary, and thyme. Bake for 2 hours

Serve Slice your roast and serve. I used an electric knife or meat slicer for this.

Roast beef is an instant favorite because of how amazing the flavor is and how tender the beef turns out in the clay pot. This recipe doesn’t have it in there, but you can easily make this a one-pot meal by adding potatoes and other vegetables like carrots, turnips, or parsnips. I like to leave it out of the roast beef and make it on its own. With mashed potatoes and another side like corn, brown sugar glazed carrots, or garlic green beans. I love to make a side of gravy using the drippings, I like to use my turkey dripping gravy recipe and just replace the turkey with beef drippings

slicing eye of round roasted beef with knife
slicing eye of round roasted beef with a knife

How long to cook your roast beef

This recipe is based on a typical chuck roast, about 4 lbs (give or take). Pot roast is best cooked at a low temperature of 300F  for a long period of time.

Cook 3lb roast for 3-3.5 hours

Cook 4lb roast for 3.5- 4 hours

Cook 5lbs roast for 4.5-5 hours

Cooking times can vary based on the type of roast. I like to use a digital meat thermometer to get a nice, accurate temperature. I use the digital meat thermometer so that I can get the perfect desired doneness.

Tips for a great beef roast

  • Select a roast that has a good amount of marbling.
  • Let your roast come up to room temperature before searing and cooking.
  • After searing your roast, add a little bit of broth and scrape off any bits of browned flavor.
  • After you have cooked your roast, let it rest for 15 minutes.
istockphoto 117026377 170667a
istockphoto 1166248187 170667a

Roast Beef with a Clay Pot

The ultimate comfort dish, this Beef Roast recipe is melt-in-your-mouth delicious,full of rich beef flavor.
5 from 2 votes
Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 35 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 170 kcal


  • 1 clay pot


  • 1 tbsp olive oil
  • 3-4 lb. chuck roast or rump roast
  • 1 large onion chopped
  • 2 cup beef broth or as needed
  • 4 garlic cloves
  • ½ tsp rosemary
  • ½ tsp thyme
  • 1 bay leaf


  • Soak clay pot in water for 15 minutes up 2 hours
  • Season roast with salt and pepper and any seasoning you would like
  • In a large Dutch oven or frying pan, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
  • Arrange onions around the roast. Combine broth, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
  • bake at a low temperature of 300 °F 2-3 hours
  • Cook an internal temp of 145°F for medium rare 160°F for medium 170°F for well done.
  • let rest for 15 minutes and then slice and serve
Keyword beef, roasted, thick clay pot

If you make this recipe, I’d love to see pics of your creations on Instagram or Facebook #tiannaskitchen

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