Chuck Roast in the Oven

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My Chuck Roast in the Oven Recipe is a perfect family dinner or special occasion meal. It’s easy to prep in just 15 minutes, then cooks low and slow in the oven all in one pot. Fall-apart tender and complete with carrots and potatoes, this easy pot roast for dinner is a meal you’ll want to make for your family again and again.

Beef chuck roast with potatoes and carrots
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Chuck Roast in Oven

If you’re reading up on what to do with a chuck roast, you’ve come to the right recipe. My recipe for beef chuck roast in the oven is an easy comfort food meal you can rely on. It uses simple ingredients, preps in minutes, and cooks all day without you so you can serve dinner with hardly any effort.

My family loves beef roast recipes in the oven. I made it all of the time when my kids would come home from football practice and games needing a filling dinner after a day of hard work.

It’s just so simple to make if you’re working a busy schedule and still want to put an incredible dinner on the table for your family to enjoy. I’ve tried so many different pot roast recipes in the oven, and this one will always be my favorite.

Cooking roast beef in the oven is so easy. I’m excited to show you how to make tender roast beef in the oven, step-by-step!

I will never use the crockpot again for roast!!! This recipe is amazing!!!!

Tanya

Beef chuck roast on top of vegetables in a dutch oven

Beef Roast Ingredients

  • boneless beef chuck roast
  • butter
  • vegetable oil
  • yellow onion peeled and cut into large wedges
  • garlic peeled, or garlic powder
  • carrots
  • celery cut into large pieces
  • potatoes cut into large pieces
  • fresh rosemary or dried rosemary
  • bay leaves
  • tomato paste or tomato sauce; your preference
  • red wine
  • beef stock
  • salt and pepper to taste

How to Cook a Roast

  1. Preheat the oven to 350˚F. Season the beef on all sides with salt and pepper.
  2. In a large Dutch oven, place the butter and vegetable oil over medium-high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
  3. Toss together the onion, garlic, carrots, celery, potatoes, and rosemary in the pan. Allow cooking, stirring occasionally, until browned.
  4. Stir in the tomato paste and continue to cook for another 2-3 minutes.
  5. Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
  6. Place the seared beef back in the pan and top with the beef stock and add bay leaves.
  7. Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily about 4 hours.
  8. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

This was truly a wonderful recipe. I have made roasts on the stove, oven, and pressure cooker and this one was probably the best. I did not use tomato paste nor red wine. I used beef broth in place of and used my LeCruest brazier in the oven. Turned down the heat to 300 after 4 hours and cooked another hour. Had to add broth, as we like lots of gravy. This is a hit with my family. The herbs and spices were spot on! Thank you!

Jennifer

Chuck Roast Tips

  • To make a thicker gravy:
    1. Combine 2 tablespoons flour with 2 tablespoons cold water until smooth.
    2. Remove beef and vegetables from the Dutch Oven and set them aside to rest.
    3. Bring the broth in the Dutch Oven to a boil, and whisk in the flour mixture a little bit at a time until thick.
    4. Season with salt and pepper to taste if desired.
  • Replace wine with more beef broth or grape juice if desired.
  • Try using my pot roast seasoning.

Chuck Roast Recipes Cooking Time

All ovens vary. My oven may take longer than yours to cook this chuck roast to temperature! Because of this, it’s a good idea to check on your roast before the cooking time is up. I recommend checking on the roast at the 3-hour mark. You may find your roast is cooked through and shreds easily early.

How Long to Cook a Chuck Roast

Follow this easy guide to roasting chuck roast according to the size of your cut of beef. Our Beef Cooking Chart has more info!

  • Cook a 3-pound roast for 3-3.5 hrs
  • Cook a 4-pound roast for 3.5-4 hrs
  • Cook a 5-pound roast for 4.5-5 hrs

I tried it! It came out perfect!

Lea on Pinterest

Shoulder Roast vs. Chuck Roast

The shoulder roast is leaner than the chuck roast, making it better for cutting into slices. Chuck roast has a “pulled” texture and shreds with a fork, making it perfect for roast beef with potatoes and carrots.

The best cuts of Beef for Roasting

  1. Chuck is from the front portion of the animal. This is my favorite cut for pot roast. I like to look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, or beef chuck arm.
  2. Brisket is from the breast or lower chest. There are two sections, the flat cut which is leaner, and the point cut which has more fat. My favorite brisket recipes are slow cooker brisket and smoked brisket.
  3. Round is from the rear leg area of the animal. Look for eye round, rump roast or bottom round. I love making a delicious eye of round roast.
  4. Find the best cuts of beef for all your roasting needs!

What is Chuck Roast?

You may also hear it called chuck eye, chuck roll, and even simply “pot roast”. It’s a beef cut from the shoulder, neck, and upper arm area of the cow, and one of the most inexpensive cuts you can buy. When cooked low and slow, boneless beef chuck roast becomes so tender you can shred it using a fork.

Chuck Roast Recipes FAQs

What temperature should a chuck roast be cooked at?

Cook your beef chuck roast at 350˚F after searing the beef over medium-high heat on the stovetop.

Does chuck roast get more tender the longer you cook it?

It does! The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 4 hours and 20 minutes, and by the time it’s done it’s fall-apart tender with soft carrots and potatoes all cooked in the same pot.

Beef Chuck Roast Internal Temp

When it’s ready, the chuck roast will read about 190 to 200 degrees Fahrenheit on a meat thermometer. However, rather than checking the internal temp of chuck roast in the oven, check for its tenderness according to whether it’s fork-tender. If you can shred it easily with a fork, it’s done.

Chuck roast cut into slices with carrots and potatoes ion a plate up close

Our Roast Beef Temperature Chart will guide you on the perfect temperature for your pot roast.

This is an amazing dish. Will definitely make it again. So much more flavor than same cooked in crock pot

Megan on Pinterest

Chuck Roast Recipes

I love Chuck Roast recipes and I am always looking for different ways to cook it. If you are looking for something different to do with chuck roast, I highly recommend any of these recipes.

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Beef chuck roast with potatoes and carrots

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Chuck Roast in the Oven

My Oven Baked Chuck Roast Recipe is a perfect family dinner or special occasion meal. It’s easy to prep in just 15 minutes, then cooks low and slow in the oven all in one pot.

Prep Time15 minutes

Cook Time4 hours 20 minutes

Total Time4 hours 35 minutes

Course: Main Course

Cuisine: American

Keyword: chuck roast, chuck roast in oven, chuck roast recipes, how to cook a chuck roast

Servings: 10

Calories: 316kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.

    4 pound boneless beef chuck roast

  • In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.

    2 Tablespoons unsalted butter, 1 Tablespoon vegetable oil

  • Toss together the onion, garlic, carrots, celery, potatoes, and rosemary in the pan. Allow to cook, stirring occasionally, until browned.

    1 large yellow onion peeled and cut into large wedges, 2 cloves garlic, 6 whole carrots, 2 stalks celery, 2 sprigs fresh rosemary, 4 potatoes

  • Stir in the tomato paste and continue to cook for another 2-3 minutes.

    6 ounce tomato paste

  • Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.

    1 cup red wine

  • Place the seared beef back in the pan and top with the beef stock and add bay leaves.

    2 cups beef stock, 2 bay leaves

  • Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 4 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

    Salt and pepper

Notes

  • To make a thicker gravy:
    1. Combine 2 tablespoons flour with 2 tablespoons cold water until smooth.
    2. Remove beef and vegetables from the Dutch Oven and set them aside to rest.
    3. Bring the broth in the Dutch Oven to a boil, and whisk in the flour mixture a little bit at the time until thick.
    4. Season with salt and pepper to taste if desired.
  • Replace wine with more beef broth or grape juice if desired.

Nutrition

Calories: 316kcal | Carbohydrates: 10g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 245mg | Potassium: 821mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5265IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 4.2mg

Isabel Laessig
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