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Our Beef Chuck Roast Recipe is the best chuck roast recipe with so much to offer. It is the perfect Sunday Supper recipe! My family asks for this chuck roast recipe over and over again.
There is nothing like smelling this delicious dish cooking all day long, then sitting down to enjoy it with the family. I especially love to make this dish during football season. It is the perfect way to cheer on our favorite team and have dinner ready at half-time!
Chuck roast recipes are some of my favorites. I have tried every way of making chuck roast, from in the oven like this beef chuck roast recipe or Dutch Oven Pot Roast, to the Instant Pot in an Instant Pot Pot Roast.
But, this is the best pot roast recipe I have ever made. It is so flavorful, moist, and fall-apart tender. It literally melts in your mouth!
The best part is, it’s perfect for enjoying for any night of the week or even for feeding a crowd. Cook it for a weeknight dinner, Sunday dinner, or game day, and then use the beef leftovers (if you have any!) for more delicious recipes.
What is chuck roast?
Chuck roast is also known as chuck eye roast, beef pot roast, and chuck roll roast. It is a cut of beef from the shoulder, neck, and upper arm area of the cow, and is a budget-friendly cut of beef.
What makes chuck roast so special is that not only is it economical, especially for large families like mine, but it makes the best choice for a pot roast recipe! Chuck roast recipes are always the best pot roasts.
It’s a well-marbled, fatty beef cut that becomes moist and fork-tender when you braise it low and slow. This is how you tenderize a chuck roast, and exactly what we do in our recipe here!
🥘 Chuck Roast Ingredients
- Certified Angus Beef ® brand boneless beef chuck roast
- Salt and freshly ground black pepper
- Unsalted butter
- Vegetable oil
- Yellow onion, peeled and cut into large wedges
- Garlic cloves, peeled and chopped, or garlic powder
- Carrots, kept whole
- Celery stalks, cut into large pieces
- Potatoes, cut into large pieces,
- Fresh rosemary or dried rosemary
- Bay leaves
- Tomato paste
- Red wine
- Beef stock
For the garlic and rosemary, you can either use fresh garlic and fresh rosemary sprigs or you can use garlic powder and dried rosemary. Both ways taste delicious.
One of my favorite things about cooking this tender chuck roast is that the vegetables cook right in the same pot as the roast beef! Life is easy with delicious angus beef chuck roast recipes like this.
Add carrots, potatoes, and onions to cook with your roasted chuck. It’s the perfect pairing of vegetables that creates the most amazing combination of flavors for the beef gravy.
Family Foodie Tip:
This Angus chuck roast is also perfect over mashed potatoes. Trust me on this, the delicious gravy seeping into the mashed potatoes is a beautiful thing. My family won’t have it served any other way!
🧂 Pot Roast Seasoning
Beef chuck roast seasoning is best kept simple. All you need is salt and pepper! Pat the roast dry and give it a generous seasoning on all sides.
You can add rosemary or thyme seasoning, but I’m a big believer that keeping it simple is best when it comes to cooking pot roast. Beef chuck recipes are perfect with just simple seasoning.
🔪 How to Cook a Chuck Roast
These step-by-step directions will show you how to make the perfect oven-baked roast recipe!
- Remove your beef chuck roast from the refrigerator and allow it to come to room temperature. This will take approximately 1 hour. When ready to cook, preheat the oven to 350˚F. Pat the roast dry and generously season on all sides with salt and pepper.
- In a large Dutch Oven, melt unsalted butter with vegetable oil over medium-high heat. Once the butter melts, add the roast to the pot and sear on all sides until mahogany-brown. You want to get a good sear on the beef. After searing, remove the roast to a plate and set aside.
- Add yellow onion, garlic (or you can use garlic powder), carrots, celery, potatoes, and sprigs of fresh rosemary (or dried rosemary) to the pan. Allow the vegetables to cook, stirring occasionally until they brown. Then, stir in tomato paste and cook for another 2-3 minutes.
- Add red wine to the pan. Scrape up the brown bits from the bottom of the pan and continue to cook for another 2-3 minutes. Those bits at the bottom are key to an amazing beef gravy.
- Add the roast back into the Dutch Oven with the vegetables. Add beef stock and bay leaves, then transfer the Dutch Oven to the preheated oven.
- Cook for 4 hours until the roast is tender and shreds easily. Remove the bay leaves and season with more salt and pepper if you prefer. Serve, and enjoy!
I like to shred the beef a bit and serve with the delicious potatoes, carrots, and onions, and enjoy! You can also serve over mashed potatoes in a platter.
For full ingredient measurements, scroll to the recipe card below!
⏲ How Long to Cook Chuck Roast in oven at 350˚F
Cook a 4 pound boneless beef chuck roast low and slow at 350˚F for over 4 hours. This gives the roast plenty of time to soak in all the wonderful flavors and become completely moist and tender.
Cook it for a bit longer for an even more tender roast. If you have a bit longer, you can cook this beautiful beef roast in the oven for up to 5 hours.
This ensures a melt-in-your-mouth roast beef recipe that you’ll surely want to add to the list of your favorite easy Sunday dinner ideas.
⭐ Family Foodie Tips
- Leave the angus chuck roast to reach room temperature before cooking. I always recommend you allow your beef to come to room temperature before cooking it so it can cook evenly and beautifully. This roast will take about 2 hours to come to room temperature.
- Even if you think it’s too much, generously season the roast! Trust us, for that beautiful browned exterior, you want plenty of salt and pepper.
- Scrape up the brown bits from the bottom of the pot. When you deglaze the pot with red wine, make sure to scrape up those brown bits at the bottom. That’s flavor!
- Use whole carrots so they don’t get mushy. If you use carrot slices, they will cook too long and get mushy. No one likes mushy carrots!
- Use Yukon Gold or russet potatoes for this recipe. They’re hearty enough to cook along with the beef without getting mushy.
🥗 Side Dishes for Roast Beef
Take a look at our recommendations for the best side dishes for roast beef! We have everything you need for a perfect dinner. My personal favorites are:
🥕 Pot Roast Vegetables
You can add a whole variety of different pot roast vegetables to this recipe! We like to use:
- Onions (white or yellow work best)
Not only do the roast vegetables taste amazing, but it’s a great way to make your side dishes at the same time as the main course!
What is the best cut of beef for slow cooking?
- Chuck Roast – so so tender, shreds apart and melts in your mouth
- Round Roast (bottom round, top round) – leaner cut and good to use if you want to slice your roast beef
- Beef Brisket – a fattier choice that gets very tender, but can still be sliced for serving. Try our Instant Pot or Slow Cooker Brisket Recipe.
📖 Our Favorite Chuck Roast Recipes
Chuck roasts are the best comfort food! We could go on and on about how comforting chuck roast oven recipes are! Here are a few easy ways to prepare the best roasts ever. Check out our other roast beef recipes for more!
- Slow Cooker Beef Roast: Feed a crowd deliciously with the perfect comfort food, slow cooker chuck roast! Set and forget this delicious chuck tender roast recipe on low heat for eight hours, then enjoy an incredible fall-apart roast and tender vegetables in an abundance of flavorful sauce.
- Instant Pot Pot Roast: The Instant Pot makes an amazingly tender and flavorful pot roast! Our Instant Pot pot roast recipe is the BEST hearty Winter comfort food. It’s easy to prepare and makes a great holiday meal.
- Dutch Oven Pot Roast: If you have yet to try a Dutch oven pot roast, you’re going to want to run to get the ingredients for this delicious, juicy, fork-tender and flavorful roast beef recipe!
- Mississippi Pot Roast: Try this zippy Mississippi pot roast! You just need 5 ingredients and a slow cooker and you are all set. The ranch dressing, pepperoncini peppers, and au jus gravy add so much flavor, you may never go back to traditional pot roast again!
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Here’s why you should try this recipe…
This recipe is a favorite with our readers!
“The easiest, best tasting pot roast ever in my 40 years of trying….. 👍♥” – @dianewetterow
“Made this for dinner last night it was so good. I think it was the best chuck roast I have ever made, so tender.” – @brendalong2534
“I added some short ribs too- great easy recipe!” [email protected]
“So much flavor. Will make again!” –@nwatt1816
“This recipe was AMAZING! It was a huge hit!” –@mrd777201
Beef Chuck Roast Recipe
- 4 lb Certified Angus Beef ® brand boneless beef chuck roast
- 2 tablespoons butter unsalted
- 1 tablespoon vegetable oil
- 1 large yellow onion peeled and cut into large wedges
- 2 cloves garlic peeled or 1 tablespoon of garlic powder
- 6 carrots whole
- 2 celery stalks cut into large pieces
- 4 potatoes cut into large pieces
- 2 sprigs fresh rosemary or 2 teaspoons of 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 roast 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 roast and sear until golden brown on all sides. Remove to a plate and set aside.
- Toss together the onion, garlic, carrots, celery, potatoes, 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 roast back in the pan and top with the beef stock and add bay leaves.
- Cover and transfer to the preheated oven. Cook until the roast 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.
Photography Credit: Tara Margetson