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Beef chuck roast with potatoes and carrots
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4.61 from 28 votes

Oven Baked Chuck Roast Recipe

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 mins
Cook Time6 hrs 20 mins
Total Time6 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: beef chuck roast recipe, boneless beef chuck roast, chuck roast beef, oven baked chuck roast
Servings: 10
Calories: 316kcal



  • 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


  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
    4 pound boneless beef chuck roast
    Seasoned beef chuck roast on a cutting board
  • 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
    Searing beef in dutch oven
  • 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
    Vegetables in dutch oven
  • Stir in the tomato paste and continue to cook for another 2-3 minutes.
    6 ounce tomato paste
    tomato paste on top of vegetables in roast pan
  • 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
    Adding red wine to pan with vegetables
  • 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
    Beef chuck roast on top of vegetables in a dutch oven uncooked
  • 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
    Beef chuck roast on top of vegetables in a dutch oven cooked



  • 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.


Calories: 316kcal | Carbohydrates: 10g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 245mg | Potassium: 821mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5265IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 4.2mg