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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. 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.
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Cooking a Chuck Roast in the Oven
If you're reading up on what to do with boneless 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 this chuck roast oven recipe. I used to make 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.
I love easy cuts of beef and another one of my favorites is brisket. My smoked brisket recipe will have your entire family drooling when you make it. It takes a bit of time on the smoker but boy is it worth it.
Chuck Roast Recipes
Try more of our roast beef recipes using chuck beef:
- Slow Cooker Roast Beef
- Smoked Chuck Roast
- Beef Birria used to make these incredible Birria Tacos!
- Dutch Oven Pot Roast
- Instant Pot Beef Stew
FAQs
Cook your beef chuck roast at 350˚F after searing the beef over medium high heat on the stovetop.
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 6 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.
You may also hear chuck roast 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.
How to a Cook Pot Roast in the Oven
- Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
- 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.
- Toss together the onion, garlic, carrots, celery, potatoes, and rosemary in the pan. Allow to cook, stirring occasionally, until browned.
- Stir in the tomato paste and continue to cook for another 2-3 minutes.
- 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.
- Place the seared beef back in the pan and top with the beef stock and add bay leaves.
- Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours.
- Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
Pot 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.
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 the perfect pot roast beef.
How Long to Cook a Chuck Roast in the Oven
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
Pot Roast Recipe Tips
- To make a thicker gravy:
- Combine 2 tablespoons flour with 2 tablespoons cold water until smooth.
- Remove beef and vegetables from the Dutch Oven and set them aside to rest.
- Bring the broth in the Dutch Oven to a boil, and whisk in the flour mixture a little bit at the time until thick.
- Season with salt and pepper to taste if desired.
- Replace wine with more beef broth or grape juice if desired.
I love easy cuts of beef and another one of my favorites is brisket. My smoked brisket recipe will have your entire family drooling when you make it. It takes a bit of time on the smoker but boy is it worth it.
Try more of our best beef recipes especially this amazing sous vide prime rib!
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📋 Recipe
Oven Baked Chuck Roast Recipe
Equipment
Ingredients
- 4 pound boneless beef chuck roast
- 2 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil
- 1 large yellow onion peeled and cut into large wedges
- 2 cloves garlic peeled, or 1 Tablespoon garlic powder
- 6 whole carrots
- 2 stalks celery cut into large pieces
- 4 potatoes cut into large pieces
- 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
- 2 bay leaves
- 6 ounce tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
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 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.Salt and pepper
Video
Notes
- To make a thicker gravy:
- Combine 2 tablespoons flour with 2 tablespoons cold water until smooth.
- Remove beef and vegetables from the Dutch Oven and set them aside to rest.
- Bring the broth in the Dutch Oven to a boil, and whisk in the flour mixture a little bit at the time until thick.
- Season with salt and pepper to taste if desired.
- Replace wine with more beef broth or grape juice if desired.
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