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My Beef Chuck Roast Recipe is the perfect Sunday Supper dish. It’s easy to prep, cooks all in one pot with carrots and potatoes, and braises low and slow in the oven until it’s fall-apart tender. Set up this delicious Sunday Roast in minutes at the start of the day, and enjoy a beautiful pot roast for dinner!
Jump to:
- Chuck Roast Recipe
- Chuck Roast Recipe Ingredients
- Beef Chuck Roast Seasoning
- How to Cook Chuck Roast in Oven
- Isabel’s Braising Pot
- Chuck Roast Roasting Pan Instructions
- Beef Chuck Roast Expert Tips
- Chuck Roast Recipes FAQ
- Cooking Time for Chuck Roast
- Recipes for Chuck Roast
- What to Serve with Chuck Roast
- Pin it for later!
- Recipe
- Reviews
Chuck Roast Recipe
There is nothing like smelling this delicious beef chuck recipe cooking all day long, then sitting down to enjoy it with the family. Let me tell you, this is the best Sunday pot roast recipe I have ever made. It is so flavorful, moist, and fall-apart tender. Every bite melts in your mouth!
This dish is perfect for enjoying with your family or feeding a crowd. It’s a beautiful dinner during the week especially on busy days, as a Sunday dinner, or for special occasions.
I love this recipe and guarantee you will, too. It’s one of my most popular recipes for a reason! My other favorite comfort food dishes are my crock pot ribs and my birria tacos.
We made this recipe and it was awesome! I am not usually a fan of roasts but it was fall apart tender and so moist. Will make again!
Jessica on Pinterest
Chuck Roast Recipe Ingredients
- Chuck Roast: I’m using a boneless beef chuck roast for this recipe. Chuck roast is one of the most inexpensive cuts of beef. Braise it low and slow, and it melts in your mouth and is so tender! This is what makes Angus chuck roast the best meat for pot roast. They’re budget-friendly and perfectly sized for feeding larger families with leftovers to spare. But, you can use other pot roast cuts, like brisket, too.
- Butter: I recommend using unsalted butter, but if you only have salted butter, you can use it. Just make sure to adjust the salt levels when seasoning so you don’t over-salt the roast.
- Oil: You will need some vegetable oil for searing the beef, an essential step to getting the best flavor out of this chuck roast recipe. Pick one that is neutral. It pairs with the butter for the perfect combo of flavor and sear, which is why I recommend using a neutral veggie oil like canola.
- Onion: A large yellow onion, peeled and cut into large wedges, works best. White onion will work, too, but I recommend avoiding red onion.
- Garlic: Fresh peeled garlic cloves work best, but you can also use garlic powder.
- Carrots: Use whole carrots, rather than baby carrots, which would become mushy. I recommend peeling the carrots.
- Celery: Stalks, cut into large pieces.
- Potatoes: Cut into large pieces. You can use russet or yukon gold depending on your preference.
- Rosemary: You can use fresh or dried rosemary. I prefer fresh, but dried is convenient and tastes great, too.
- Bay Leaves: For depth of flavor in the braising liquid.
- Tomato Paste: Has an acidic but sweet tomato flavor that pairs deliciously with the beef and red wine sauce.
- Red Wine: For deglazing the pan and scraping up all of those tasty brown bits at the bottom. Red wine makes the most amazing gravy. I recommend using a drinking wine, rather than a cooking wine, for best flavor.
- Beef Stock: Or broth, if it’s what you have on hand. Watch the salt levels if you used salted butter!
- Salt and Pepper: To taste. I recommend using kosher salt or sea salt flakes and avoiding table salt.
Beef Chuck Roast Seasoning
The only seasoning you need to make a great chuck roast is salt and pepper. Pat the beef dry, then season it generously on all sides. If you want to try something new, you could also use my seasoning for roast beef or my rosemary and salt seasoning.
How to Cook Chuck Roast in Oven
- Preheat oven to 350F. Season the beef on all sides with salt and pepper. You want to give it a good coating of seasoning for the best flavor, so be generous.
- 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, 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 4 hours. Note that all oven times vary, so yours may cook more quickly. Check at the 3 hour mark using an instant read meat thermometer.
- Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
Isabel’s Braising Pot
If you don’t have a dutch oven already or want to treat yourself to a new pot for braising (and more!), I recommend the Perfect Pot. I love this pot so much, I basically use it for everything.
photo courtesy of Our Place on Amazon
Chuck Roast Roasting Pan Instructions
If you don’t have a dutch oven, you can use a roasting pan to make my chuck roast recipe. Follow the steps outlined above for seasoning and searing the beef, as well as prepping the vegetables and deglazing the pot. Then, transfer everything to a roasting pan.
Cover the roasting pan tightly in aluminum foil and transfer to the oven. Cook at 350°F (175°C) for 4 hours or until the beef is fall-apart tender.
Using Aluminum Foil for Roasting
Covering the beef in aluminum foil helps trap the moisture and flavors inside, which results in a tender and flavorful roast!
Beef Chuck Roast Expert Tips
- Leave the beef 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. It will take about 2 hours to come to room temperature.
- Even if you think it’s too much, generously season the beef! Trust me, 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, scrape those brown bits at the bottom using a wooden spoon. Those browned bits add so much flavor to the roast.
- 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. They’re hearty enough to cook along with the beef without getting mushy.
- This dish is perfect over mashed potatoes. The delicious beef gravy seeping into mashed potatoes is a beautiful thing. My family won’t have it served any other way!
Made it for a nice family dinner with my in laws and my MIL asked for the recipe because it was so good! If that’s not a sign of a good recipe, I don’t know what is
Pinterest Review
Chuck Roast Recipes FAQ
Beef Chuck Roast is a cut from the beef shoulder, neck, and upper arm area of the cow. Other names for chuck roast include chuck eye, chuck roll, and even just pot roast.
They come from the same area, but the beef shoulder cut is leaner than Chuck beef. It’s better for carving into slices. Only chuck beef will execute the “pulled” texture of this dish.
Chuck Roast – so, so tender, shreds apart and melts in your mouth.
Bottom round or top round beef – leaner cut and good to use to slice your beef. Beef Brisket – a fattier choice that gets very tender, but can still be sliced for serving. Try my Easy Brisket Recipe (slow cooker or Instant Pot).
The easiest, best tasting pot roast ever in my 40 years of trying….. 👍♥
Diane on Pinterest
Cooking Time for Chuck Roast
All oven times vary. Because of this, I recommend using a meat thermometer to check the temperature of your roast periodically throughout the cooking process. Your roast may cook more quickly than mine! Check the temp of the beef and tenderness at the 3-hour mark. You may find it’s cooked through and shreds easily early.
How Long to Cook a Chuck Roast in the Oven at 350°F
I recommend cooking the beef until it is fall-apart tender, which is at about 195°F. For me, that means cooking my roast at about 63 minutes per pound.
For example, I cook a 4 lb. cut of beef low and slow for about 4 hours and 20 minutes total after searing and prepping the vegetables. This gives it plenty of time to soak in all the wonderful flavors and become completely moist and fork-tender.
Please note that the time you roast chuck roast will vary based on your specific oven. Some ovens may take more or less time to cook, as the temperature of all ovens varies. Check on your roast early to ensure it doesn’t burn, and find the ideal timing for your oven.
Recipes for Chuck Roast
- Beef Roast in the Slow Cooker: Feed a crowd deliciously with the perfect slow cooker comfort food. Set and forget this delicious chuck tender roast recipe on low heat for eight hours, then enjoy an incredible fall-apart meal and tender vegetables in an abundance of flavorful gravy.
- Pressure Cooker Roast Beef: The best hearty Winter comfort food. Easy to prepare and makes a great holiday meal!
- Dutch Oven Sirloin Tip Roast: If you have yet to try this dish, you’re going to want to run to get the ingredients for it. It’s delicious, juicy, fork-tender, and so flavorful.
- Mississippi Style Roast: You need five ingredients and a slow cooker, and you are all set to make this delicious dish. The ranch dressing, pepperoncini peppers, and au jus gravy add so much flavor.
- Chuck Roast in the Air Fryer: Air fry a deliciously tender chuck roast in just a little over an hour. It’s so flavorful and yet so simple!
Made this for dinner last night it was so good. I think it was the best chuck roast I have ever made, so tender.
Brenda
What to Serve with Chuck Roast
- Brown Sugar Carrots
- Garlic Butter Green Beans
- Egg Noodles: Make an amazing egg noodle beef pasta by serving chuck roast over egg noodles. It’s so tasty, like a stroganoff! You may want to leave out the potatoes if you’re serving your roast over noodles.
- Make it a Sandwich: You can use your chuck beef pot roast to make an amazing, irresistible chuck roast sandwich.
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Recipe
Beef Chuck Roast Recipe
Equipment
- Cast Iron Dutch Oven or heavy stockpot
Ingredients
- 4 lb 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
Instructions
- Preheat oven to 350˚F. Season a 4 lb boneless beef chuck roast on all sides with salt and pepper to taste .
- In a large Dutch oven, place 2 tablespoons butter and 1 tablespoon 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 1 large yellow onion, 2 cloves garlic, 6 carrots, 2 celery stalks, 4 potatoes, and 2 sprigs fresh rosemary in the pan. Allow to cook, stirring occasionally, until browned.
- Once browned, stir in 6 ounce tomato paste and continue to cook for another 2-3 minutes.
- Deglaze the pan with 1 cup 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 2 cups beef stock and add 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.
Video
Notes
- Use whole carrots so they don’t get mushy. Do not use carrot slices or baby carrots, as they will cook for too long and get super mushy!
- Yukon Gold or Russet Potatoes work best for chuck roast because they hold up well to the low and slow cooking time without getting mushy.
- Make sure to sear the beef on all sides. This will ensure a juicy pot roast.
- All oven temperatures vary. Please check on your roast early to ensure it doesn’t burn. Your oven might run hotter than mine!
Richard says
cooked this for about 5 hours and it was totally dried out. could the temp be less than 350 to prevent that from happening?
Em Beitel says
Hi Richard! This is more of a shredded pot roast-style recipe meant to be served with the sauce it is cooked in. If you’re wanting it to be more of a sliced roast beef-style recipe, I recommend cooking it less time and using a meat thermometer to determine the degree of doneness. We’ve not had a problem with it drying out when cooking it with the sauce, so I wouldn’t recommend cooking it at a lower temperature.
Katie says
Would it change anything if I were to use a bone-in chuck roast instead of bone out?
Em Beitel says
Hi Katie! I would say if you use meat with the bone-in, it will take longer to cook. Otherwise, no change. You want it to be fall-apart tender, so if you find it isn’t shredding easily, let it cook for a bit longer.
Rachel says
If I’m halving the recipe, should I halve the liquid as well? Or will it dry out?
Em Beitel says
Hi Rachel! If you’re halving the recipe, halving the liquid should also work out just fine. I would just use discretion – if it doesn’t look like enough to you, it’s okay to add more. But for half the amount and in a smaller pot, too, that should be just fine.
Monica says
My family said this was the best pot roast I’ve made. I made several adjustments due to food sensitivities. in place of tomato paste & red wine, I substituted 1/4 lemon juice to 3/4 c water in place and 2 tablespoons of grape must. I also had leftover beef drippings from a beef roast which I added as well. I also added 1/3 cup each of diced turnip, rutabaga and celery root, 2 bay leaves, two 6 inch sprigs of rosemary and of 4-5 sprigs of fresh thyme. So savory!
Em Beitel says
That is so excellent, Monica! Thank you so much for sharing with us – we are so glad your family enjoyed it. Your additions sound amazing!
Michelle says
I’ve made a lot of roasts in my life ~ none even compared! This was awesome!!!
Em Beitel says
We are so happy to hear it, Michelle! Thank you for your comment!
Michelle says
This turned out AMAZING! Best roast I’ve ever made!
Em Beitel says
Thank you so much, Michelle! That is awesome to hear!
Jessica says
Absolutely wonderful!!!
Truth be told, I was a little nervous… I didn’t have any red wine, so I used grape juice 😳🤦♀️😄 added a splash of apple cider vinegar, to deglaze the pot.
Turned out amazing! Thanks so much for sharing 😊
Em Beitel says
That’s awesome, Jessica! It doesn’t hurt to improvise! We’re really glad to hear it turned out so well and that you enjoyed it! Thank you for sharing with us. ❤
Tim C says
This recipe turned out fantastic! About half way through the cooking time, I added two cups of beef broth. After 5-1/2 hours, the sauce was thick and rich, and seriously delicious!
Em Beitel says
That’s so awesome, Tim! We’re glad you enjoyed it!
Emily says
Is it possible to do this in a pan vs a Dutch oven? (I don’t have one 🙁 )
Or even on the stove?
Em Beitel says
Hi Emily! You can prepare chuck roast on the stove, but you’ll need a pot that’s comparable to the size of a Dutch Oven for it to work. We don’t have an exact stovetop recipe for chuck roast at this time, but what I would do is follow steps 1-5 as normal. The liquid in the pot should cover the roast by at least about half. Bring to a simmer on the stove, then lower to medium-low heat. Cover the pot and cook for 3 hours or until it falls apart easily. You want to make sure the liquid stays simmering, so check on it now and then to see that it’s not too low (not simmering) or too high (boiling).
JP says
OMG!!! This roast was so amazing! I can’t wait to make it again! I made exactly like the recipe but I reduced everything because I used a slightly smaller roast and reduced the ingredients proportionally.
Em Beitel says
Hi JP! We are so glad you enjoyed it – thank you so much for your comment!
Stephanie says
Could this be cooked in a crockpot?
Em Beitel says
Hi Stephanie! Definitely! We actually have a slow cooker chuck roast recipe. You can make this exact dish using the slow cooker instructions in that recipe – just swap out the seasonings or whatever else you’d like to change. See it here: Slow Cooker Chuck Roast. Thanks for your question!
Patricia says
If making this recipie for toddlers what can you substitute for the
Red wine? Thanks
Em Beitel says
Hi Patricia! You could use equal parts extra beef stock in place of the red wine. Enjoy!