This Pot Roast with Oyster Sauce Gravy hits the spot when you’re in the mood for delicious comfort food. It’s ridiculously flavorful and melt-in-your-mouth tender.

Adding oyster sauce was an unusual twist, but it worked its magic and made for a spectacular meal. Chunks of carrots and potatoes simmered with the beef soaking up all the magnificent flavors. We are huge fans of this Chuck Roast Recipe!

Pot roast with carrots and potatoes in a white bowl.

Why You Must Make

  • This is one of the most flavorful pot roast recipes I’ve ever made.
  • With veggies added part way through the cooking time, you have a full meal in one pot!
  • The addition of oyster sauce works some sort of magic without any overt Asian flavor.
Pot Roast Ingredients with labels on a metal sheet pan.

Ingredient Notes

  • Kitchen Staples – Kosher Salt, Pepper, Olive Oil
  • Boneless Chuck Roast – 3 pounds
  • Beef or Chicken Stock
  • Oyster Sauce – Find in the grocery store with Asian foods.
  • Dried Thyme
  • Bay Leaf
  • Onion – Cut in half, then into thick slices.
  • Baby Yellow Potatoes – Cut in half if needed. Full-sized potatoes can also be used, just cut them into chunks.
  • Carrots – Peeled and cut into 2-inch chunks. Turnips were used in the original recipe so that’s also a tasty option.

How to Make

Recipe Tips

  • PRO-Tip: Make sure to sear the beef well as this creates delicious flavor due to the Maillard reaction.
  • Don’t fret about the fat in the chuck roast. Much of it will melt away while the beef cooks and it keeps the meat moist. But feel free to remove any large pieces of the fat.
  • Add the carrots and potatoes during the last hour of cooking so they don’t get mushy.
  • The original recipe called for turnip chunks. You may use them instead of potatoes or in addition to the potatoes and carrots.
  • I didn’t have beef broth on hand, so used chicken broth. It worked fine.
  • PRO-Tip: Don’t skip the oyster sauce. It does contain oyster juice, salt, and sugar, but doesn’t have an overt oyster or fishy flavor. It provides delicious umami, a category of taste that is meaty and savory.
  • This roast would taste wonderful served over mashed potatoes, so that’s another option.
  • If you prefer a crockpot recipe, try this tasty Slow Cooker Beef Stew with Mushrooms.
  • This recipe comes from the cookbook, (affiliate link) The Global Pantry Cookbook, by Ann Taylor Pittman and Scott Mowbray. It would make a great holiday gift. My sister sent me a copy for my birthday as she’s friends with one of the authors.
Pot roast and vegetables on a white oval platter.

Frequently Asked Questions

How Do You Cook a Chuck Roast?

For the most tender results, a chuck roast should be cooked slowly. This cut of beef is perfect for stews and pot roasts where the roast is cooked in a moist environment for a few hours. This allows time for the connective tissue to break down and the meat to tenderize.

How Do You Prevent the Vegetables from Getting Mushy?

The beef will take longer to cook than the vegetables, so add your vegetables during the last hour of cooking time. If you have extra thick carrot pieces you may want to add them in even earlier.

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Chuck Roast with Oyster Sauce Gravy Recipe

Chuck Roast with Oyster Sauce Gravy Recipe

Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Yield 6

A twist on the classic pot roast with oyster sauce added for a boost of delicious flavor.


  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 pound boneless chuck roast
  • 2 tablespoons olive oil
  • 1 ½ cups stock (I used chicken broth, but beef stock or broth is fine)
  • ¼ cup oyster sauce
  • 3-4 fresh thyme sprigs
  • 2 bay leaves
  • 2 onions, cut half and then into thick slices
  • 1 ½ pounds baby yellow potatoes, cut in half if desired
  • 1 ½ pounds carrots, peeled and cut into chunks


  1. Preheat oven to 325°
  2. Sprinkle both sides of the roast with 1 teaspoon of salt and ½ teaspoon of the pepper.
  3. Heat the oil in a Dutch oven, then sear both sides of the roast until browned.
  4. Whisk together the stock and the oyster sauce and pour over the roast.
  5. Add the onions and heat until the mixture boils.
  6. Cover the pot and place in the oven. Cook for 2 hours 45 minutes.
  7. Remove from the oven and tuck the potatoes and carrots into the juices surrounding the roast. Cover and cook until the vegetables are tender about an hour and 15 minutes longer.
  8. Remove the roast to a serving platter.
  9. Taste the vegetables in the pan and season with a touch more salt and pepper if needed.
  10. Remove the vegetables and arrange around the roast. Serve while hot.


Minced garlic can be added with the onions if desired.

Turnips can be used instead of or in addition to potatoes.

Recipe slightly adapted from The Global Pantry Cookbook.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 763Total Fat: 40gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 190mgSodium: 1084mgCarbohydrates: 40gFiber: 7gSugar: 8gProtein: 62g occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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