Bring your favorite comfort food home with this delicious copycat Bob Evan’s pot roast recipe! It’s fall apart tender and can be made in your oven or slow cooker.
Bob Evans definitely comes to mind when I think of comfort food. We don’t live by a Bob Evans so it is one of my favorite restaurants to make copycat recipes for!
This pot roast is very tender. You can cook it in the oven or use your slow cooker and cook it for a full eight hours like Bob Evans.
Ingredients needed
For this pot roast, you will need:
- Chuck roast: You’ll need a 3 to 4 pound chuck roast.
- Yellow onion: You’ll need one large yellow onion, sliced.
- Brown gravy mix: You’ll need two packets of brown gravy mix. I recommend getting low sodium mix since the regular kind can be quite salty.
- Butter: I recommend using unsalted butter so you can control how much salt is going into your pot roast.
- Salt, pepper, thyme, and garlic powder: To season the roast with.
- Carrots: You’ll need one pound of baby carrots.
- Green onion: Optional, for topping.
How to make
Oven method:
Trim any excess fat from your roast. In a dutch oven, add the butter and let it melt. Sprinkle the salt, pepper, and garlic powder evenly over the roast.
Turn the heat to high and sear each side of your roast for 3 minutes or until browned. Once seared, lower the heat and add the sliced yellow onion and baby carrots.
Prepare your brown gravy as directed on the packet. Pour over the pot roast.
Cook at 275 degrees for 3 hours (for a 3 pound roast) or 4 hours (for a 4 pound roast). If using a meat thermometer, the reading should be at least 145 degrees.
Slow cooker method:
Trim any excess fat from your roast. In a dutch oven or large skillet, add the butter and let it melt. Sprinkle the salt, pepper, and garlic powder evenly over the roast.
Turn the heat to high and sear each side of your roast for 3 minutes or until browned.
Add the carrots and sliced yellow onion to your slow cooker. Set the roast on top.
Prepare both packets of gravy as directed and pour over your roast. Add ⅓ cup extra water over the roast.
Cook on low for 8 hours. If using a meat thermometer, the reading should be at least 145 degrees.
Tips
- Be sure to sear your pot roast before putting it in your oven or slow cooker.
- If your roast seems tough, cover it up and cook it for 30 minutes longer.
How to store leftovers
Store any leftovers in an airtight container in your refrigerator. Leftovers will be good for 3 to 4 days after making.
Other Bob Evans copycat recipes that you might like:
- Copycat Bob Evans Carrots
- Copycat Bob Evans Banana Bread
- Copycat Bob Evans Cookies
- Copycat Bob Evans Chicken Soup
- Copycat Bob Evans Macaroni and Cheese
Copycat Bob Evan’s Pot Roast
Equipment
- Dutch oven
- Slow Cooker optional
Ingredients
- 1 chuck roast about 3 to 4 pounds
- 2 teaspoons garlic powder
- salt and pepper to taste
- 1 teaspoon dried thyme
- 1 bay leaf optional – remove before serving
- 4 tablespoons unsalted butter
- 1 large yellow onion sliced
- 1 pound baby carrots
- 2 packets brown gravy mix (about .87 ounce each) I recommend using low sodium packets
- green onions optional, for serving
Instructions
Oven method
- Trim any excess fat from your roast. In a dutch oven, add the butter and let it melt. Sprinkle the salt, pepper, and garlic powder, thyme evenly over the roast.
- Turn the heat to high and sear each side of your roast for 3 minutes or until browned. Once seared, lower the heat and add the sliced yellow onion and baby carrots.
- Prepare your brown gravy as directed on the packet. Pour over the pot roast and add the bay leaf (optional).
- Cook at 275 degrees for 3 hours (for a 3 pound roast) or 4 hours (for a 4 pound roast). If using a meat thermometer, the reading should be at least 145 degrees.
Slow cooker method
- Trim any excess fat from your roast. In a dutch oven or large skillet, add the butter and let it melt. Sprinkle the salt, pepper, and garlic powder evenly over the roast.
- Turn the heat to high and sear each side of your roast for 3 minutes or until browned.
- Add the carrots and sliced yellow onion to your slow cooker. Set the roast on top.
- Prepare both packets of gravy as directed and pour over your roast. Add ⅓ cup extra water over the roast.
- Cook on low for 8 hours. If using a meat thermometer, the reading should be at least 145 degrees.
Notes
- Be sure to sear your pot roast before putting it in your oven or slow cooker.
- If your roast seems tough, cover it up and cook it for 30 minutes longer.
Patty muzydla says
I have never eaten a better pot roast than at Bob Evans. Their rolls are excellent too!!!
Nancy says
I’ve never heard of bob evans but this was tasty.
Leah says
I don’t have a Bob Evans anywhere close to where I live but this pot roast sounds perfect for a Sunday dinner.
Gina Abernathy says
Made this in the slow cooker and the house smelled amazing! Delish!
Sue says
No Bob Evans near me either; this is a great copycat recipe!