Making a 5-pound pot roast is straightforward, and the joy is in watching it transform from a simple piece of meat into a glorious feast. Just follow these steps closely to achieve mouthwatering results.

Before diving in, gather all your ingredients. It makes the cooking process smoother and more enjoyable when everything is at your fingertips.

Get that oven preheated to 325 degrees F (165 degrees C). A hot oven ensures that the roast will cook evenly and perfectly.

In a heavy Dutch oven, heat the olive oil over medium-high heat. Once it’s shimmering but not smoking, add the roast. Let it sear in the center for about 4 minutes without moving it. When it has a lovely brown crust, use tongs to turn the meat and sear for another 3 to 4 minutes on the other sides. This step is crucial for developing flavor.

Once the roast is beautifully browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté them until the onion softens and becomes translucent, which should take about 3–4 minutes. Use this moment to scrape up any browned bits—those are flavor gold!

Arrange the garlic and onion mixture at the bottom of the pot. Add the chopped carrots for a touch of sweetness. Then sprinkle the salt and freshly cracked black pepper evenly over the veggies. Place the seared roast back into the pot and add the bay leaves on top.

Pour in the beef broth around the sides of the meat—this adds moisture without washing away the seared flavors. Cover the Dutch oven with its lid, sealing in the steam and flavors.

Slide the covered pot into your preheated oven and let it cook for 30 minutes at 325 degrees F. After that initial time, lower the oven temperature to 300 degrees F (150 degrees C). Continue cooking until the roast is fork-tender, which should take about 1.5 hours more. Use an instant-read thermometer to check the thickest part of the meat; it should register at least 145 degrees F (65 degrees C).

Once done, remove the roast from the oven and carefully transfer it to a platter. Allow it to rest for 10 to 15 minutes; this helps redistribute the juices, making every slice even more delicious. Finally, slice the beef against the grain, and serve it up with some of that rich, savory gravy!