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This Chuck Roast In Oven recipe is my go to dish for an easy and comforting meal. Juicy fork tender beef that’s braised in red wine with carrots, celery, onions, garlic, and fresh herbs for an all around delicious, classic dish. Make this recipe for Sunday dinner, your holiday feasts, or just a cozy meal to enjoy with family!
If you love cozy meals, try this french onion pot roast, beef osso buco or this mississippi pot roast with potatoes and carrots!
This beef chuck roast recipe is a dish that I make for Sunday dinner at least 3 times a month. I whip up some brown butter mashed potatoes and rosemary dinner rolls and some dessert and we literally feast.
It’s a hearty one-pot meal that includes braising a beautifully seasoned and perfectly seared roast in onions, garlic, carrots, celery, fresh herbs, mushrooms, beef broth, and a little red wine.
Minimal effort is needed to make this easy recipe and the whole family will love it!
Best part? It tastes even better the next day when the juices have had time to sit and marinate. Save this dish for special occasions, Sunday dinner, or an easy meal prep dish that’ll last you throughout the week.
Table of Contents
Why You’ll Love This Recipe
- One Pot Meal with minimal clean up!
- Tender and Juicy meat that falls apart as soon as you touch it!
- Easy to Make! With my step by step instructions, this easy chuck roast recipe will make you feel like a chef!
Ingredient Notes
Chuck Roast: the chuck roast is the cow’s shoulder. Chuck Roast is a touch cut of beef because it a highly used muscle. However, this works perfectly for this recipe because the meat is cooked low and slow which makes it nice and tender when cooked in this way, similar to my short rib bolognese. In classic pot roasts, this cut of meat is ideal (in my opinion).
Vegetables: I used a lot of veggies in this recipe. Not only to the veggies bring the flavor but they also provide a ton of nutrients! You’ll need onions, garlic, carrots, celery, and mushrooms.
Seasonings and fresh herbs: I used onion powder, garlic powder, and smoked paprika to season the beef. For fresh herbs, I used bay leaves, rosemary, and thyme. I love using fresh herbs, it’s an easy way to give any dish great flavor. You can use my pot roast seasoning recipe if you do not have fresh herbs.
Butter and Olive Oil: You combine butter and olive oil in the pan to prevent the butter from burning. If you don’t have olive oil, an easy substitute is vegetable oil.
Substitutions and Variations
- If you don’t have beef stock, chicken broth works just fine!
- Don’t want to use red wine? No worries, just use additional beef stock in its place.
- If you’re all out of Worcestershire sauce, you can use balsamic vinegar instead.
How to make Chuck Roast in the Oven
Preheat the oven and sear the meat
- Preheat the oven to 325 degrees Fahrenheit.
Step 1: Pat the chuck roast dry with a paper towel, then season with onion powder, garlic powder, smoked paprika, kosher salt, and black pepper. (For optimal results, let the roast sit uncovered on a wire rack in the refrigerator overnight. This allows the seasonings to penetrate the meat for maximum flavor. This is not mandatory, you can absolutely make this immediately)
Step 2: Add butter and olive oil to a large dutch oven over medium-high heat. Place the seasoned beef chuck roast into the dutch oven and sear on both sides, about 4 minutes each side.
Prepare the roasting juices and Roast!
Step 3: Remove beef from the pan and set aside. Lower the temperature to medium low heat and add the sliced yellow onions. Saute for about 4 minutes, then add garlic, celery, and salt and pepper. Make sure to mix in the brown bits at the bottom of the pan, they’re full of flavor! Continue to cook for another 5 minutes.
Step 4: Add the beef roast back into the dutch oven and then add carrots, rosemary, thyme, beef broth, red wine, Worcestershire sauce, and salt and pepper. Cover dutch oven with a lid and bake in the preheated oven for 2 1/2 hours. Then take the lid off and add the mushrooms and continue to cook uncovered for another hour, until meat is fork tender. Remove the roast from the oven and allow it to rest on top of the stove for 10 minutes. Slice or shred the tender chuck roast and serve with your favorite side dishes!
Pro Cooking Tips
- I recommend using a dry red wine as opposed to a sweeter wine.
- Allow the boneless chuck roast to sit at room temperature for 30 minutes prior to searing.
- If the size of the roast is too big for the pan, cut the roast into large chunks prior to searing. Be mindful of cooking time as this will cause the roast to cook a bit faster.
- Be sure that there’s enough liquid in the pan. The braising liquid should cover the meat on all sides.
What to eat with a Pot Roast
This oven-baked chuck roast recipe is a complete meal in and of itself but it also goes with so many dishes! I love making this dish with:
- Brioche Dinner Rolls
- Honey Sriracha Brussels Sprouts
- Blue Cheese Mashed Potatoes
- Grilled Vegetables
- Smoked Mac and Cheese
- Fried Cabbage with Onions and Bacon
- Old Fashioned Candied Sweet Potatoes
And once you’re done with all of the comfort food, you’ll need a dessert… my suggestion? Make my easy peach crumble or salted caramel kentucky butter cake as the perfect ending to a delicious meal.
Storing and Freezing
Once the dish cools completely to room temperature, store in an airtight container in the refrigerator for up to 5 days. Another great way to store this recipe is to freeze it. Place in a freezer safe container (that’s airtight also) and freeze for up to 3 months.
When you’re ready to re-heat your tender pot roast, let it thaw in the refrigerator. Then microwave it or heat in a pan over low heat.
Recipe FAQs
It depends on the size of the chuck steak. A 2 1/2 pound cut will take about 3-3.5 hours to cook in the oven. Rule of thumb is about 45 minutes to an hour per pound at 350 degrees F. However, this recipe is cooked a bit slower at 325 degrees, so you’ll need about 3 1/2 hours. Roasting the meat at a lower temperature makes it a bit more tender for the perfect pot roast.
You want to cook a chuck roast covered in the oven, then remove the lid and allow the braising liquid to thicken. Doing this gives you delicious pan juices to pour on top of the meat once it’s finished.
Yes! Prepare this recipe as stated in the recipe card then place everything in the crock pot slow cooker instead of in pot. Cook on low for 6-8 hours for super tender beef.
More Beef Recipes
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Chuck Roast in Oven
Equipment
- Oven safe 8 qt Dutch Oven or Roasting Pan with lid
- Measuring Spoons and Measuring Cups
- Tongs for flipping the roast while searing
Ingredients
- 2.5 lbs Chuck Roast
- 1 tbsp Onion Powder
- 2 tsps Garlic Powder
- 1 tsp Smoked Paprika
- 2 tbsps Butter
- 3 tbsps Olive Oil
- 2 Yellow Onions, , sliced
- 5 cloves Garlic, , diced
- 2 cups Celery, , sliced into chunks
- 2 cups Carrots, , sliced into chunks
- 2 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 4 cups Beef Broth
- 2 cups Dry Red Wine
- 1/4 cup Worcestershire Sauce
- 2 cups Mushrooms, (optional)
- Salt and Pepper, , to taste
Instructions
- Preheat the oven to 325 degrees Fahrenheit.Pat the chuck roast dry with a paper towel, then season with onion powder, garlic powder, smoked paprika, kosher salt, and black pepper. (For optimal results, let the roast sit uncovered on a wire rack in the refrigerator overnight. This allows the seasonings to penetrate the meat for maximum flavor. This is not mandatory, you can absolutely make this immediately)
- Add butter and olive oil to a large dutch oven over medium-high heat. Place the seasoned beef chuck roast into the dutch oven and sear on both sides, about 4 minutes each side.Remove beef from the pan and set aside.
- Lower the temperature to medium low heat and add the sliced yellow onions. Saute for about 4 minutes, then add garlic, celery, and salt and pepper. Make sure to mix in the brown bits at the bottom of the pan, they're full of flavor! Continue to cook for another 5 minutes.
- Add the beef roast back into the dutch oven and then add carrots, rosemary, thyme, beef broth, red wine, Worcestershire sauce, and salt and pepper. Make sure that the meat is covered with the liquid. Cover dutch oven with a lid and bake in the preheated oven for 2 1/2 hours. Then take the lid off and add the mushrooms and continue to cook uncovered for another hour, until meat is fork tender.
- Remove the roast from the oven and allow it to rest on top of the stove for 10 minutes. Slice or shred the tender chuck roast and serve with your favorite side dishes!
Notes
- If you don’t have beef stock, chicken broth works just fine!
- Don’t want to use red wine? No worries, just use additional beef stock in its place.
- If you’re all out of Worcestershire sauce, you can use balsamic vinegar instead.
- Allow the boneless chuck roast to sit at room temperature for 30 minutes prior to searing.
- If the size of the roast is too big for the pan, cut the roast into large chunks prior to searing. Be mindful of cooking time as this will cause the roast to cook a bit faster.
- Be sure that there’s enough liquid in the pan. The braising liquid should cover the meat on all sides.
- I recommend using a dry red wine as opposed to a sweeter wine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this boneless or bone in chuck roast?
I used boneless chuck roast
Thank you! I have bone in, will adjust time
I’ve never let my chuck marinate with spices like that before but I will always do it from now on!!! That is a total game changer!
So glad to hear that! It adds so much flavor 😍
Britney,
I made this today for our dinner tonight. Sooooo delicious and a winner after 47 years of marriage! Even our grandsons liked it! Served with mashed potatoes, corn and carrots, and for dessert we had cantaloupe and watermelon. Thank you!!!
I’m so happy to hear this, thank you!
Perfect , tender and delicious pot roast ! Thank you !
Thank you!
This was an incredible recipe, I cannot get over how tender the roast was! It was so flavorful and I really enjoyed the veggies with it! I made your brown butter mashed potatoes with this and it was a hit!
I’m so glad that you enjoyed it!
I’ve had a chuck roast hanging out in the freezer for a while so now that the weather is cooling down, I had a craving for a good old pot roast. This is the best recipe I’ve tried to date. It was rich and flavorful and super delicious over mashed potatoes. Will be my go-to roast from now on!
I love how tender this chuck roast is and will be making it again next week!
This oven-baked chuck roast was the epitome of comfort food for the entire family. The aroma alone made me happy. Can’t wait to make this again.
That red wine made the chuck roast super flavorful! Everyone loved it; thank you for another amazing recipe, Britney!