This Oven Baked Chuck Roast Recipe is my family’s favorite Sunday comfort meal. I start the chuck roast in a dutch oven at noon, cook it slow and low for a few hours and its perfect by evening. The roast is so tender that it almost falls apart, the potatoes and carrots are loaded with flavor and all of it gets topped with the irresistible juices from the pot.
If you’re looking for another cozy dinner that feels fancy, but is actually easy, try this slow cooker beef stew or this slow cooker short ribs recipe.
Family Meal
Slow Roast
Quick Look: Oven Baked Chuck Roast Recipe
- ⏱️ Prep Time: 20 minutes
- 👩🍳 Cook Time: 3 hours and 30minutes
- 🕖 Total Time: 3 hours and 50 minutes
- 🥩Servings: 6 servings
- ⚡️ Calories: 574 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Sear chuck roast, prepare broth and slow roast in oven
- 🛒 Main Ingredients: chuck roast, potatoes, and carrots
- ⭐️ Difficulty: Medium! If you’ve never made a roast, this is a great
- Quick Look: Oven Baked Chuck Roast Recipe
- How Long to Cook a Chuck Roast in the Oven (by Weight)
- Oven Baked Chuck Roast Recipe Ingredients
- What is a Chuck Roast?
- How to cook a chuck roast in the oven
- Mad’s Expert Tips for the Best Chuck Roast in the Oven 🥩
- Frequently Asked Questions
- Storage and Reheating
- Recipe
Olga left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“Absolutely incredible. I’ve made many chuck roasts – it’s my husband’s favorite meal. Many recipes tried. This one doesn’t even compare to the others, I am never using a different recipe!”
How Long to Cook a Chuck Roast in the Oven (by Weight)
The short answer: about 1 hour per pound at 300°F, covered. A 3 pound chuck roast takes right around 3 hours, which is what this recipe is written for. Use the chart below as your starting point, then use the fork test and only remove from the oven when the meat is fork tender.
| Roast weight | Time at 300°F (covered) | Braising liquid (minimum amount) | Start checking at |
|---|---|---|---|
| 2 lb | 2 to 2½ hours | about 1 cup | 2 hours |
| 3 lb (this recipe!) | 3 hours | 1½ cups | 2½ hours |
| 4 lb | 3½ to 4 hours | about 2 cups | 3¼ hours |
| 5 lb | 4½ to 5 hours | about 2½ cups | 4 hours |
Thickness matters more than weight. A thick, compact 3 pound roast will take longer than a flat, wide one of the same weight, because heat has farther to travel to the center. If your roast is unusually thick, plan for the next row down on the chart.
The fork test beats the clock every time. Slide a fork into the thickest part and twist. If it turns easily and the meat shreds, it’s ready. If it resists at all, it needs more time — cover it back up and give it another 30 to 45 minutes. Undercooked chuck roast is tough, not raw, and the only fix is more time.
Oven Baked Chuck Roast Recipe Ingredients
Below you will find a list of the simple ingredients you need to make this tender chuck roast recipe. You can find the full list and ingredient amounts in the recipe card.
- Boneless chuck roast – I look for a boneless roast that is about 3lbs. I want some fat marbled all throughout the roast, but I don’t want it to have a huge amount of fat hanging off.
- Kosher salt and black pepper – use a generous amount of these to season the roast before searing. You can also add garlic powder and onion powder to up the flavor intensity.
- Carrots and baby potatoes – cut up some carrots and potatoes to cook slow and low with the roast. If you want to add more veggies to this easy recipe feel free to add chopped yellow onion or celery in with the other vegetables.
- Olive oil – sear the roast in a bit of oil. You can also use avocado oil or even butter in place of the olive oil.
- Beef broth, dry red wine, tomato paste – saute these three in the same pan where you seared your meat to create a rich and flavorful gravy to pour over the roast and veggies while they bake in the oven. If you don’t have red wine or don’t want to use alcohol, feel free to use 2 tbsp of red wine vinegar and a bit of extra beef broth.
- Dried rosemary and thyme – I sprinkle some herbs over the top to infuse flavor into the roast as it cooks. Feel free to throw a bay leaf into the roasting pan just be sure to remove it before eating.
What is a Chuck Roast?
Sometimes choosing the right cut of meat can be the hardest part of these kinds of recipes. I’m here to help with that! The “chuck” is a cut of beef that comes from either the shoulder, neck, or upper arm of a cow. When you’re looking for this cut at the grocery, look for words like “chuck eye,” “chuck roll,” or sometimes groceries will label it simply “pot roast.”
If you can only find bottom round or top round, that should work as well but it will be more of a sliced meat, rather than fall-apart. Lastly, never be intimidated to ask the butcher at your grocery for help! They are there to help you get the right cut of meat, and sometimes they can even cut you exactly how much you need from the back.
Chuck roast is one of the relatively inexpensive cuts of beef, but when cooked slow and low it can be as delicious as an expensive steak. Add the potatoes and carrots to the mix for a perfect winter meal.
How to cook a chuck roast in the oven
Step 1: Season the chuck roast liberally with kosher salt and black pepper. Sear the roast on all sides over medium-high heat.
Step 2: Place the seared chuck roast in an oven safe roasting pan along with some potatoes and carrots.
Step 3: Pour the red wine and beef broth gravy all over the top of the roast and veggies. Add the herbs.
Step 4: Cover the pan and roast in the oven at 300 degrees F until the meat is tender and the potatoes and carrots are cooked to perfection. Slice the roast and display on a platter with the cooked vegetables.
Mad’s Expert Tips for the Best Chuck Roast in the Oven 🥩
- Get a nice crust on the roast while searing – allow the chuck roast to come to room temperature. Then, season very generously with a few teaspoons of salt and pepper. Allow oil to get very hot in the pan before you let your roast sear. Only flip it once it is evenly browned on one side. The browning adds tons of flavor to the final dish.
- Take your time preparing the red wine jous – the red wine gravy made from a dry red wine, beef broth and tomato paste is the thing that infuses a ton of flavor into the beef. Take your time preparing this and scraping any browned bits from the pan you used to sear the meat.
- Allow the roast to rest before slicing – it is critical to let the chuck roast rest for at least 10 minutes after taking it out of the oven to make sure the juices lock in and keep the final dish moist.
If you’re looking for some other delicious beef recipes to make for Sunday dinner, try this Irish beef stew or air fryer steak bites recipe.
Frequently Asked Questions
Can I make this chuck roast in a slow cooker?
Yes! Follow the instructions for searing the seasoned meat in a pan, prepare the red wine jus and then place all the ingredients in the slow cooker. Cook on low for 6-8 hours or until the meat is fork tender.
How many hours does it take to cook a chuck roast in the oven?
Cooking times will depend on the size of the roast and the temperature of the oven. I like to cook my chuck roast low and slow at 300F. For a 3lb boneless chuck roast that usually takes 3 hours. It can take longer depending on size and fat content of the roast.
Does a chuck roast need to be covered in the oven?
Yes! It is important to keep the roast covered the entire time you are cooking in so that it remains juicy and tender. Lock in the flavor and juices by covering your roasting pan with a lid or a double layer of aluminum foil.
Storage and Reheating
Allow the dish to cool completely and store in an airtight container for up to 4 days.
Reheat in an oven safe baking dish at 325 for 10 minutes or so, until warmed through. Serve with some of the leftover au jus.
Check out these other cozy dinner recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Oven Baked Chuck Roast Recipe
Ingredients
- 3 lb boneless chuck roast
- 1 lb large carrots
- 24 oz baby potatoes
- 2 cup beef broth
- 1 cup dry red wine
- 1/4 cup tomato paste
- 1 tsp dried rosemary or 1 tbsp fresh chopped rosemary
- 1 tsp dried thyme or 1 tbsp fresh thyme
Instructions
- Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half or quarters if larger.
- Season chuck roast on all sides generously with salt and pepper. Heat a dutch oven over medium heat. (if you don’t have a dutch oven use a skillet for this step and then transfer to a roasting pan) When the pot is warm, sear the chuck roast on all sides until there is a golden brown crust – about 4 mins each side.
- Remove the chuck roast from the pan and reduce the heat to medium low. Pour the tomato paste into the warm pan and let it toast for a minute. Pour in the red wine and let it bubble up and mix in with the tomato past. Pour in the beef broth and mix in while also scraping any brown bits from the bottom. Let this mixture simmer for 5 minutes.
- Arrange half of the carrots and potatoes in a layer in on the edges of bottom of the dutch oven or roasting pan. Place the roast into the pot and arrange the rest of the carrots and potatoes around it. If you are using a roasting pan, pour the juice from skillet over the top. Sprinkle the whole thing with the thyme and rosemary.
- Cover the dutch oven or roasting pan with a lid and place in the oven to cook. Cook for 3 hours covered at 300F. Check the meat at 3 hours – it should be fork tender and very easy to cut or even tear apart. IF you used a piece of meat that is large than 3lbs add an extra 30 minutes of cook time until it becomes super tender.
- Serve the meat warm with the potatoes and carrots. Drizzle the excess juice from the pan over top.
Recipe Notes
- Get a nice crust on the roast while searing – allow the chuck roast to come to room temperature. Then, season very generously with a few teaspoons of salt and pepper. Allow oil to get very hot in the pan before you let your roast sear. Only flip it once it is evenly browned on one side. The browning adds tons of flavor to the final dish.
- Take your time preparing the red wine jous – the red wine gravy made from a dry red wine, beef broth and tomato paste is the thing that infuses a ton of flavor into the beef. Take your time preparing this and scraping any browned bits from the pan you used to sear the meat.
- Allow the roast to rest before slicing – it is critical to let the chuck roast rest for at least 10 minutes after taking it out of the oven to make sure the juices lock in and keep the final dish moist.
- If you don’t have red wine or don’t want to use alcohol you can use 2 tbsp of red wine vinegar and add some extra beef broth to the gravy.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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