Beef Chuck Roast
This Beef Chuck Roast is layered with flavors and the oven does all the work. Learn how to cook a chuck roast in the oven for a delicious one-pot meal.
One Pot Recipes are super easy on the cook and once you learn all the secrets, you’ll want to add this delicious recipe to your menu rotation again and again.
Why You Must Make
- If you’re not familiar with a chuck roast, it’s a relatively inexpensive cut of beef that is super tender and flavorful when cooked properly.
- Slow-cooked with aromatics, herbs, and wine, the beef pot roast becomes so tender, you can cut it with a fork!
- It cooks for hours creating an irresistible aroma in your kitchen.
- Kitchen Staples – Kosher Salt, Freshly Ground Black Pepper, Olive Oil, Onion, Garlic Cloves
- Chuck Roast – 3+ pounds
- Carrots – 6-8, peeled and cut into 3-4-inch chunks.
- New Potatoes – 1 pound bag. Cut larger potatoes in half.
- Broth – I used chicken broth as that’s what I keep on hand, but beef broth can also be used.
- Red Wine – Optional, but wine is a flavor enhancer, so I recommend using it.
- Dried Herbs – Rosemary, Thyme, Bay Leaf
How to Cook Chuck Roast
- Preheat the oven to 325°.
- Heat oil in a Dutch oven, season both sides of the chuck roast, then sear both sides until browned.
- Remove from heat and add onion wedges around the roast. Then add the broth, wine, and herbs to the pot.
- Bring the liquid to a simmer on the cooktop, then cover and place in the oven.
- Cook for 2 hours then add the carrots and potatoes.
- Cover and cook another 2 hours or until the beef and vegetables are tender.
- Cut the beef into portions and serve with potatoes and carrots.
- If you want to make a sauce or gravy, add a slurry of water and cornstarch or flour to the liquid in the pot. A slurry is when you make a thin paste and add it to a hot substance to thicken it. For this large recipe, try 2 tablespoons of cornstarch with 2 tablespoons of liquid.
- If you have other vegetables you like to cook with a pot roast, add them to the pot. Our favorites are carrots, potatoes, and onions. Turnips, parsnips, and butternut squash are also hearty vegetables that can be added to your roast. If you add mushrooms, they won’t need more than an hour of cooking time, so tuck them into the juices towards the end of the cooking time.
- If you don’t find a chuck roast, you can make stew instead by adding cubes of stew meat, which is usually made from a chuck roast. And brisket is another cut that does best with long, slow cooking.
Frequently Asked Questions
Chuck roast is a cut of beef that comes from the area between the neck and shoulder blade. It’s full of connective tissue so has to be cooked slowly to tenderize, but when it’s cooked properly, it’s tender and flavorful!
When the internal temperature is 190-195°, the beef chuck roast should be perfectly tender and done. The timing depends on the size of your roast and the temperature of the oven.
Low and slow is the best way to cook a pot roast. Low means an oven temperature between 300° and 325° F. Slow means that it will take 3-4 hours for all the connective tissue to dissolve leaving you with fork-tender beef.
Yes, this works well in a slow cooker. Cook for 4-6 hours on high or 8-10 hours on low. You can check the internal temperature or pull the meat apart to check for tenderness to make sure it’s ready to eat.
The rule of thumb is to store leftovers in an airtight container in the refrigerator for 3-4 days. Make sure the meat has not been left at room temperature for more than 2 hours as it may be unsafe to save due to the chance of bacterial contamination. Leftover meat can be frozen for up to 2 months. The vegetables will get mushy if frozen and defrosted, so it’s best to make fresh vegetables.
You May Also Like
- Slow Cooker Mississippi Pot Roast from Moore or Less Cooking
- Oven Pot Roast with Mushrooms, Tomatoes, and Red Wine
- Easy Pot Roast Recipe
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes
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- 30+ Slow Cooker Recipes
- Plus, More of my Best Beef Recipes
- 2 tablespoons of olive oil
- 4-pound chuck roast
- Kosher Salt and Freshly Ground Black Pepper
- Large onion, cut into wedges
- 6-8 carrots, peeled and cut into thirds
- 1 pound new potatoes, large ones cut in half
- 2 cups beef or chicken broth
- ¾ cup red wine
- 3-4 cloves of garlic, minced
- ½ teaspoons dried rosemary
- ½ teaspoon dried thyme
- 1 bay leaf
- Preheat your oven to 300°.
- Heat the oil in an oven-safe pan with a lid, like a Dutch oven.
- Season both sides of the roast generously with salt and pepper.
- Sear both sides until nicely browned.
- Place onion wedges around the roast, then add the broth, wine, garlic, and herbs.
- Bring the mixture to a simmer, then cover and move to the oven for 2 hours.
- Add the carrots and potatoes and cook for an additional 2 hours or until the chuck roast is very tender.
- Slice or serve pieces of the chuck roast along with the vegetables. Top with a few spoonfuls of the pan juices.
Adapted from Spend with Pennies.
If you can't find a chuck roast, a brisket can be used instead.
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Amount Per Serving: Calories: 812Total Fat: 48gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 26gCholesterol: 238mgSodium: 390mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 73g
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