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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:
- Ingredients to Make Beef Chuck Roast
- How to Cook Chuck Roast in the Oven
- Roasting Pan Instructions
- Professional Tips for Perfect Results
- FAQ
- Top Reviews
- Troubleshooting Common Issues
- What to Serve with Chuck Roast
- Beef Chuck Roast Variations
- How to Store Leftover Chuck Roast
- Chuck Roast Recipes
- Beef Chuck Roast Recipe
- Reviews
After years of perfecting this recipe through countless Sunday dinners, I've discovered the key to achieving restaurant-quality results at home. This one-pot wonder transforms an affordable cut of beef into a melt-in-your-mouth masterpiece that's earned hundreds of five-star reviews from home cooks just like you!
What sets this recipe apart is the combination of proper searing technique, optimal braising temperature, and the perfect balance of vegetables that cook alongside the beef without becoming mushy. The result? A complete meal that practically cooks itself while filling your home with incredible aromas.
Trust me, there is nothing like smelling my delicious beef chuck recipe cooking all day long, then sitting down to enjoy it with your family. Let me tell you, this is the best Sunday pot roast recipe you will ever make. It is so flavorful, moist, and fall-apart tender! Every bite melts in your mouth!
Ingredients to Make Beef Chuck Roast
- Chuck Roast: Look for a roast with good marbling (white fat streaks throughout). Avoid pre-cut "stew meat" - you want one solid piece for even cooking. Alternative cuts that work well include chuck eye roast or seven-bone roast.
- Unsalted Butter + Vegetable Oil: This combination gives you the flavor of butter with the high smoke point of oil, essential for proper searing without burning.
- Yellow Onion: Large wedges hold their shape during the long cooking process. Yellow onions provide the best balance of sweetness and flavor intensity.
- Fresh Garlic: Whole cloves become sweet and mellow during braising. If using garlic powder instead, use 1 teaspoon per 4 cloves of fresh.
- Whole Carrots: Cut into 2-inch pieces. Baby carrots will turn to mush - stick with full-size carrots for texture integrity.
- Celery: Adds aromatic depth and subtle flavor. Cut into 2-inch pieces to match the carrots.
- Potatoes: Yukon Gold holds its shape best, while Russet provides more starch (which thickens the braising liquid). Cut into 2-inch chunks.
- Fresh Rosemary: One sprig adds incredible aroma. If using dried, use 1 tablespoon.
- Bay Leaves: Two leaves provide subtle background flavor. Remove before serving.
- Tomato Paste: Two tablespoons add umami depth and help create a rich, glossy sauce.
- Red Wine: One cup for deglazing. Use something you'd drink - the alcohol cooks off, but the flavor remains. Substitute with additional beef stock if preferred.
- Beef Stock: Two cups provide the braising liquid. Low-sodium versions give you better control over seasoning.
- 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.
Chuck roast comes from the shoulder area of the beef, which means it's a well-exercised muscle with plenty of connective tissue. This might sound tough, but it's actually what makes chuck roast perfect for braising. When cooked low and slow, that connective tissue breaks down into gelatin, creating the signature fall-apart texture we're after.
How to Cook Chuck Roast in the Oven
Prep Work
- Temperature Matters: Remove roast from refrigerator 30 minutes to 1 hour before cooking to reach room temperature. This ensures even cooking throughout.
- Season Generously: Pat the roast completely dry with paper towels. Season all sides with kosher salt and freshly cracked black pepper, giving it a good coating. You need about 1 Tablespoon total seasoning for a 4-pound roast.
- Prep Vegetables: Cut all vegetables into uniform 2-inch pieces for even cooking.
Braising Chuck Roast from Start to Finish
- Preheat oven to 350°F.
- Heat butter and oil in a heavy Dutch oven over medium-high heat until the butter stops foaming.
- Sear the roast on all sides, about 3-4 minutes per side, until deep golden brown. Don't move it too soon - let it develop that crucial caramelized crust.
- Transfer roast to a plate and set aside.
- Add vegetables to the same Dutch oven with the rendered fat. Cook, stirring occasionally, until edges begin to brown (about 5 minutes).
- Add tomato paste and cook for 2-3 minutes until it darkens slightly and becomes fragrant.
- Pour in red wine and scrape up all the browned bits from the bottom - this is liquid gold for flavor! Continue to cook for another 2-3 minutes.
- Return the seared roast to the pot and add beef stock until it comes about two-thirds up the sides of the roast.
- Add rosemary and bay leaves. Cover tightly and transfer to the preheated oven.
- Cook for approximately 4 hours, but start checking at 3 hours. All oven times vary, and yours may cook more quickly! The roast is done when it shreds easily with a fork.
- Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides. Enjoy!
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.
Professional Tips for Perfect Results
- 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.
- 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.
- Sauce perfection: If your braising liquid is too thin, transfer the vegetables and meat to a serving platter, then simmer the liquid on the stovetop until it reduces to your desired consistency.
- 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!
- Covering the beef in aluminum foil helps trap the moisture and flavors inside, which results in a tender and flavorful roast!
FAQ
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).
Top Reviews
Wow, this is a great recipe. This will be my permanent roast beef, saved it to ReciMe. In the summer, I smoke my roasts. This is the perfect winter recipe. The way my house smells right now… perfection! ❤️❤️❤️ - Geraldine
So good& comforting! I did lower oven temp as my oven runs hot-longer and slower key to this delish cut of meat! - Emma
I never made roast beef before, so I looked at a couple of dozen different recipes before I settled on this one. The aroma filled the entire building where I live, I had neighbors knocking on my door asking what smells so good. The flavors are out of this world, the meat is so tender, it falls apart. This recipe is going on my regular rotation! - Rick
OMG I am keeping this recipe for the rest of my life !! My roast was tender, juicy and tasty!! - Donna
This chuck roast recipe was AMAZING! I have never made a chuck roast and searched for a recipe that looked the best with simple/common ingredients. WOW! My husband and I gobbled it down! Thank you so much for sharing this recipe! We will definitely make it again monthly!!! Amazing flavors!!! - Tracey
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
Troubleshooting Common Issues
- Roast is Tough: It needs more time. Chuck roast requires patience - under-cooking is the most common mistake.
- Vegetables are Mushy: Add heartier vegetables (potatoes, carrots) at the 2-hour mark instead of at the beginning.
- Sauce is Too Salty: Add a splash of apple cider vinegar or a pinch of sugar to balance the flavors.
- Meat is Dry: Check your oven temperature with an oven thermometer - it may be running hot. Also ensure your Dutch oven lid fits tightly.
What to Serve with Chuck Roast
- Brown Sugar Carrots
- Creamy mashed potatoes to soak up the incredible sauce
- 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.
- Fresh crusty bread for dipping
- Simple green vegetables like steamed broccoli or green beans
Beef Chuck Roast Variations
- Mediterranean Style: Add olives, sun-dried tomatoes, and fresh thyme.
- Smoky BBQ: Include chipotle peppers and a touch of brown sugar.
- Classic French: Use white wine instead of red, add pearl onions and mushrooms.
- Harvest Style: Include parsnips, turnips, and fresh sage.
Have you tried another variation? Let me know in the comments!
How to Store Leftover Chuck Roast
- Refrigerate leftovers for up to 4 days
- Freeze for up to 3 months (reheat gently to prevent drying out)
- Reheat in low oven (300°F) with a splash of beef stock to maintain moisture
Chuck Roast Recipes
- Chuck Roast Stew
- Instant Pot Chuck Roast
- Smoked Beef Chuck Roast
- Slow Cooker Chuck Roast
- Air Fryer Chuck Roast
Use your leftovers to make my amazing Pot Roast Sandwich!
My chuck roast recipe represents years of refinement and testing, resulting in a foolproof method that delivers consistent, restaurant-quality results every time!
The key is patience and proper technique. Let the low, slow heat work its magic, and you'll be rewarded with the most tender, flavorful chuck roast you've ever made. Share your roast with me on social media - I'd love to see it!
Beef Chuck Roast Recipe
Video
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.
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!
Doug Baker says
Oops, I just noticed the "searing" instruction at the beginning!
Thank you again for your wonderful ideas and recipe's!
Isabel Laessig says
Thanks so much, Doug! I hope you enjoy it!
Buttercup says
Delicious! Made it for my family for a big dinner and even my fussy three-year-old loved it. This is my first time not following my own recipe and I am pleasantly surprised. Will definitely be making again!
Isabel Laessig says
Thank you so much! I am so happy to hear this - especially that your three-year-old loved it! (I know how that goes.) So glad you'll be making it again!
Cara P says
Do you still cook the potatoes in with the pot roast if you are serving over mashed potatoes?
Isabel Laessig says
Hi Cara! No, that's not necessary. You could leave them out.
Ben says
This was awesome
Isabel Laessig says
So glad you enjoyed it, Ben! Thank you so much!
Barbara doell says
Any notes on how you got that beautiful gravy that’s in the picture?
Isabel Laessig says
Hi Barbara! You can use the drippings from the roast to make the gravy. After removing the meat to shred it, take about 2 Tablespoons of the drippings and mix it with 1 Tablespoon of cornstarch. Mix it until blended, then add it back to the pot with the remaining drippings. As you mix it it should thicken into a gravy.
Kathy says
Can you make this in a roasting pan? I don’t have a Dutch oven.
Isabel Laessig says
Absolutely! You can roast my beef chuck roast in a roasting pan instead of a Dutch oven. Follow the same steps for seasoning the beef, searing it, preparing the vegetables, deglazing it with wine, and then transfer all the ingredients to a roasting pan. Then cover it tightly with aluminum foil and transfer it to the oven to cook at 350°F for about 4 hours or until the beef is tender. Covering it in aluminum foil helps to trap the moisture and flavors inside, resulting in a tender and flavorful roast.
Jaime S says
Hi Isabel, excited to try this recipe! Do you have any suggestions for a red wine substitute for this recipe? Could I just use only beef stock instead? I'm allergic to the sulfites in wines and can't cook with them. Thanks so much!
Isabel Laessig says
Hi Jaime! You could definitely use only beef stock - no worries about that at all! Just use as much extra beef stock or broth as you would wine. And thank you for the reminder that we need to include some substitutes in our info. Have a great week and enjoy!
Loretta says
Made this for my family today. It is delicious! Thank you for sharing your recipe. ♥️
Isabel Laessig says
So glad you enjoyed it, Loretta! Thank you so much!
Zuzana Patterson says
Made your recipe. In your written instructions you mention tomato "paste" everywhere, but in the video it looks like you added tomato "sauce", because the consistency in video was much runnier and thinner. Which is it? What is the correct tomato ingredient? I imagine the paste being so thick would burn when adding after veggies are browned and even after adding vine and broth it wouldn't be enough liquid for the dish. Please let us know. I diluted the paste with water. Fingers crossed.
Isabel Laessig says
Hi Zuzana! You can use either. I tend to use paste but it's really up to preference for flavor.
Thomas Stephenson says
We love this method. I add Brussel sprouts at the request of my grandchildren. We are having it tonight
Isabel Laessig says
This made my day, Thomas. Thank you so much. Very glad you all enjoy it!