This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
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.
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
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!
Denise says
I have not made this exact recipe but something similar enough (I didn’t use wine, but will have to add that next time)
I use a 2.5lb to 3 lb chuck roast (whatever I happen to buy). I don’t always brown it before I put in oven (sometimes I do)
I season the roast, add in an onion that I cut in 4 or 6 pcs, smash a few cloves of garlic, mushrooms (when I have) that I cut up in slices (or you can leave whole). I add a carrot or three, some celery. As for the liquid I have done various: a can of beef consumme or can of french soup (campbells soups or whatever brand). Or an envelope of the dry soup mix–onion, or mushroom & onion (with about 1-1/2 to 2 cups water). You can also use Better than Boullion, bullion cubes (and water. ) You can do this in a casserole or pan that is deep enough (think 9×13 depth, at least) Be sure the liquid comes up about half way up the side of the meat. Cover with foil if you don’t have a lid. Bake 350F for at least 2 hours before checking it. If you want to “slice” the meat then about 2 hours, just test with fork for tenderness. If you want to shred the meat, then may take up to 3 hours. Take out of oven when it’s at the tenderness stage you want. Take meat out of pan, cover and let rest while you thicken up the gravy in the pan. Add the meat (either shredded or sliced) back into the gravy.
Em Beitel says
Thank you, Denise! Your version sounds great. We’re glad you enjoy it!
Ashleigh M. says
I followed this recipe exact, and our meat was tender but all the veggies were burnt to the sides and inedible.
Em Beitel says
Ashleigh, did the liquid evaporate too much? It could be you might want to add a little extra broth. Thank you for trying and we’re glad you enjoyed the roast!
Jill Tompkins-Bone says
I made this for the first time today and my family loved it! The meat was incredibly tender, the sauce was delicious and hearty, and the vegetables were divine! I will definitely be making this again! It was a delicious Sunday supper!
Em Beitel says
Jill, we’re so glad you and your family enjoyed it! Thank you so much for your lovely comment!
Jessica says
Is there any way to make this in the crock pot?
Em Beitel says
Hi Jessica! You certainly can! We have a slow cooker chuck roast recipe – you can use the instructions from that post for this recipe. Enjoy!
carie parkes says
What if I don’t have red wine? Go buy some 🙂 – or is there an alternative? Thank you!
Em Beitel says
Hi Carie! You can just use additional beef stock! Use the same amount you would red wine. Enjoy!
Libby says
Delicious! It tasted way more complicated than it was!
Em Beitel says
That’s so great to hear, Libby! We’re glad you liked it! Thank you for your review!
Becky Baumgardner says
I left it in the oven for 6 hours, and that was too much at this temperature (350 degrees). The meat on top was crusty and burnt on the outside. 3-4 hours would have been plenty. It’s a great, flavorful recipe. So I will definitely make it again, although with less cooking time. Or using a lower temp with the 5-6 hours of recommended cooking time.
Em Beitel says
Becky, we’re glad you enjoyed it! We’ve never had trouble with it burning, but we definitely do recommend checking on it just in case. I’m happy you’re going to make it again! Thank you for sharing!
Suz says
Just want to clarify…350 degrees for 6 hours? Sounds like a high temperature
Isabel Laessig says
Hi Suz! I’ve personally had no issues with this temperature in this time frame, but if you’re uncertain I recommend checking halfway through the cook-time or lowering your oven temp to 325. Enjoy!
Brita says
I’m so glad I read the other reviews. This recipe was delicious but I don’t know how anyone can cook it at 350 for 5 to 6 hours. I started it at 350 then turned it to 275 after 2 hours. It was in the oven for 5 hours. Any longer it would’ve burned. However, it was amazing. The beef fell apart and the vegetables had this wine and tomato paste carmalization. I would make it again with my alterations. The family enjoyed it.
Isabel Laessig says
I’m very happy to hear you enjoyed it, Brita! Thank you very much for your comment and review.
Christine says
Just made it and LOVE it! Did 4 hours at 350 and it came out perfect and the whole house smelled so good 🙂
Isabel Laessig says
This is wonderful to hear, Christine. I am so glad you enjoyed it. Thank you!
Donna Peaster says
Omg I followed your directions to the T and it was marvelous!!! Thank you for sharing.
Isabel Laessig says
So glad you enjoyed it, Donna! Thank you so much!