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oven baked chuck roast in a serving dish.
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5 from 12 votes

Oven Baked Chuck Roast

This Oven Baked Chuck Roast is tender beef is braised in a red wine, carrots, celery, onions, fresh herbs, and garlic for a delicious meal.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Dinner
Cuisine: American
Servings: 6
Calories: 643kcal
Author: Britney

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
  • ¼ cup Worcestershire Sauce
  • 2 cups Mushrooms
  • 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 ½ 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

Substitutions
  • 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.
Tips
  • 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

Calories: 643kcal | Carbohydrates: 35g | Protein: 48g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 993mg | Potassium: 1637mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3331IU | Vitamin C: 19mg | Calcium: 748mg | Iron: 25mg