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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.
Jump to:
- Chuck Roast in Oven
- Beef Roast Ingredients
- How to Cook a Roast
- Chuck Roast Tips
- Chuck Roast Recipes Cooking Time
- How Long to Cook a Chuck Roast
- Shoulder Roast vs. Chuck Roast
- The best cuts of Beef for Roasting
- What is Chuck Roast?
- Chuck Roast Recipes FAQs
- Beef Chuck Roast Internal Temp
- Chuck Roast Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
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 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
- Preheat the 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 cooking, 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 4 hours.
- 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:
- 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 a time until thick.
- 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
- 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.
- 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.
- 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.
- 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
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 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.
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.
- Barbacoa Tacos
- Slow Cooker Roast Beef
- Smoked Chuck Roast
- Beef Birria used to make incredible Birria Tacos!
- Dutch Oven Pot Roast
- Mississippi Pot Roast
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Chuck Roast in the Oven
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 or tomato sauce; your preference
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
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
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.
Nutrition
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Mrs Cobb says
Both me and my husband loved this recipe
Thank You so much for this wonderful dish
We had cornbread and that made it an entire meal. Coffee and a piece of blueberry pie and it was wonderful. We will shred the L/O for either roast beef sandwiches or barbecue sandwich. Again wonderful recipe
Thank You mr & Mrs Cobb
Charleston,WV
Em Beitel says
That sounds amazing! What a gorgeous dinner! Thank you so much for your review!
Rice says
The best recipe ever. We love it, we’d made it twice in a month. Thank you for sharing.
Em Beitel says
That is incredible to hear! Thank you so much for leaving a comment! We're so glad you enjoy it.
Stacey says
The recipe calls for 6 oz tomato paste.
The photo looks like tomato sauce is used.
All was fine until I stirred in tomato paste and I do not think this is correct. It turned out very, very dark.
Em Beitel says
Hi Stacey! We may have used tomato sauce for this set of images, but really, you can use either. I personally prefer the tomato paste flavor but both tomato paste and tomato sauce work. Use whichever you like most. Thank you!
patricia says
recipe did call for paste but it said you can use sauce as well,both are same ,just use a little less of paste because its concentrated ,im using paste ,makes the color better as well ..hope this helped
Phyllis Gregory says
Making it now. Will let you know
Isabel Laessig says
Great, we would love to hear what you think!
C McGreenery says
This recipe was absolutely delicious. I made a few minor additions.
I added mushrooms to the browned vegetables, after sautéing them in a separate pan, using some of the fat and drippings from the pan the beef was browned in. I used a pinot noir wine. Because I browned the meat with a light flour coating it made a perfect gravy and was not necessary to thicken further. No way would this feed 10 people... It was so good everyone had seconds! Tomato paste, wine and fresh herbs really gave this dish a great flavor.
Thanks!
Em Beitel says
So happy you enjoyed it so much, C, and thank you so much for leaving a comment! We're so glad everyone loved it! Your additions sound wonderful.
Joann says
My husband can’t stop saying how delicious it was!
Em Beitel says
This is so awesome to hear, Joann! Thank you so much!
Lesley says
I’ve searched the internet for 20 years looking to improve my pot roast cooking and always came up empty. Until now! This was incredibly perfect and delicious! Rivals Golden Corral. Thank you!
Em Beitel says
Lesley, that is so awesome! We are so happy you enjoyed it so much! Thank you for leaving such a lovely comment. Have a great holiday season!
Heather says
Made this today with a 4lb chuck roast, threw in mushrooms as well, didn’t have tomato paste so I omitted. I hardly do roasts because I worry about them becoming dry. Cooked for about 3.5 hours and it was heavenly. So flavorful and yummy. Thank you so much for a great recipe!!
Em Beitel says
That is so awesome - thank you for leaving a comment, Heather! We're very glad you enjoyed it!
Karen says
I made the roast for the first time tonight. It was very good, but the tomato paste was I bit much. The next time i'll leave it out so it has a more beefy flavor.
Em Beitel says
That sounds great, Karen! Thank you so much - we're glad you enjoyed it!
Sarah says
I did something wrong 🙁 My roast was 1/2 the weight of the recipe so I halved all the ingredients. It turned out a burnt mess. Flavorful, and no doubt would have been wonderful. I’m thinking I should have k kept the same amount of liquid?
Em Beitel says
Oh no! I'm so sorry, Sarah. I would say for the liquid, maybe use ¾ths as much rather than halving? You may also want to monitor it because it could be your oven is a little different than ours in addition to using less liquid.
Mikey F. M. says
Made this tonight for me and my buddy in the Sober House. Thought it was delicious. We substituted a combination of !/4 cup white wine vinegar, 1/4 cup balsamic vinegar, and with a 1/2 cup water after hearing that vinegar is a good substitute for wine. It turned out brilliantly. The meat was very tender but many of the veggies disintegrated (I guess because of the vinegar). We still got enough of the wonderful veggies though. Will use the leftover beef in a Pot Pie that Ill make in the next few nights. Although my buddy might prefer eating it with a few boiled potatoes with the super gravy we also had leftover.
Em Beitel says
Mikey, we are so glad you and your friend enjoyed it! That's good to know about the vegetables. Using the leftovers in a pot pie is brilliant - enjoy!
Lulu says
I’ve made many Chuck roasts over the years but this was by far the most delicious recipe ever! Made it tonight and my husband and teenage girls loved it! Thanks for an amazing recipe!
Em Beitel says
Thank you so much, Lulu! This is amazing to hear, and we're so glad you and your family enjoyed it!
Linda says
Hi, I made this according to the directions using a 4lb roast per recipe the meat was very dry and veggies over cooked . Cooked in dutch oven with lid on, bottom roasting rack, in an electric oven at 350 for 3.5 hours. You received such positive remarks , I want to try this recipe again . What should I adjust or do differently?
Isabel Laessig says
Hi Linda! I'm sorry to hear that - this is one of my favorites, so I'm happy to hear you'd like to give it another try. I would recommend adding a bit more liquid or perhaps lowering the oven temperature - try 300˚F. If you're worried the veggies will still be overcooked at that point for you, I would recommend adding them about halfway through the cooktime. Please let me know how it turns out.
Tanya - Temple, NH says
Hello
I made this recipe last night with a few slight tweaks.
I changed up the spices I used for the roast, used the small trio package of baby potatoes (from The Potato People) whole and some sweet potato chunks.
I used Merlot for the wine and tomato paste.
I was an amazing aroma that filled my kitchen, had a delicious flavor, but very dry sadly.
You said "low and slow" cooking at the temperature of 350°.
I have read some other recipes say to turn down the 350° after a certain point, but your written instructions do not.
I used my old school cast iron dutch oven. Could that have caused it to dry out? I noticed yours in the photo are (porcelain?) lined/covered.
So delicious, but I was disappointed in how dry it came out.
Any suggestions?
Isabel Laessig says
Hi Tanya! I am so glad you enjoyed it - your adjustments sound amazing. I'm sorry to hear it came out dry, however. My suggestion would be to cook it for just 4 hours at 350, or to lower the temp to 325 the next time you make it, and that should do the trick. Take care!
Laura says
So delicious. Made it for the first time last night, with a roast that was 2.7 lbs. I used a little fewer of the veggies, but used the amount of liquid as written in the recipe. I turned my oven down to 325 and in 3h20m, it was perfect.
Isabel Laessig says
So glad you enjoyed it, Laura! Thanks so much for letting us know!
Tracey says
Everything wonderful, I will however, put the potatoes in a bit later in the cook, seasonings spot on! Thanks
Isabel Laessig says
So glad you enjoyed it, Tracey! Thank you!
Connie - Indianapolis IN says
I made this last night. I wanted to try something different from my traditional crockpot roast and I am so glad I did. It was delicious and both my husband and I loved it. Today we go to the football game and have plenty for left overs tonight. Loved it!
Isabel Laessig says
I'm so happy to hear you and your husband enjoyed it, Connie! Thank you for leaving a comment!