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Overhead shot of beef chuck roast recipe on a white platter with carrots and fresh herbs

Beef Chuck Roast Recipe

Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!
Course Main
Cuisine American
Keyword beef chuck roast, boneless beef chuck roast, chuck roast, Dutch Oven Pot Roast, Pot Roast, roast beef
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 35 minutes
Servings 10 Servings
Calories 316kcal
Author Isabel Laessig


  • Cast Iron Dutch Oven or heavy stockpot


  • 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.
    Seasoned roast in a pan
  • Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned.
    Cooking veggies in the dutch oven with tongs
  • Stir in the tomato paste and continue to cook for another 2-3 minutes. 
    Adding tomato paste in with the vegetables
  • 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. 
    Pouring red wine in with the vegetables
  • Place the seared roast back in the pan and top with the beef stock and add bay leaves.
    Bay leaf over the top of chuck roast in a pan
  • 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.
    Pouring sauce over beef chuck roast on mashed potatoes



We love using whole carrots so they don't get mushy. Do not use carrot slices as they will cook for too long and get super mushy. 
While we love all potatoes, yukon gold or russet potatoes, are our favorite to all to our beef chuck roast as they are hearty enough to cook along with the beef without getting mushy. 
Make sure to sear the roast beef on all sides. This will ensure a juicy pot roast. 


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