Chuck Roast in the Oven

Beef chuck roast with potatoes and carrots

4.58 from 202 votes

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.

Prep Time15

Cook Time4 20

Total Time4 35

Course: Main Course

Cuisine: American

Keyword: chuck roast, chuck roast in oven, chuck roast recipes, how to cook a chuck roast

Servings:

Calories: 316kcal

Author: Isabel Laessig

Equipment

Dutch oven

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:
1. Combine 2 tablespoons flour with 2 tablespoons cold water until smooth.
2. Remove beef and vegetables from the Dutch Oven and set them aside to rest.
3. Bring the broth in the Dutch Oven to a boil, and whisk in the flour mixture a little bit at the time until thick.
4. Season with salt and pepper to taste if desired.
Replace wine with more beef broth or grape juice if desired.

Nutrition