Make this Oven Baked Chuck Roast Recipe with potatoes and carrots for a comforting winter meal. Cook it slow and low to make a tender chuck roast.
Roast this Easy Comforting meal In the oven
This oven baked chuck roast recipe is the epitome of winter comfort food. Make it easily in your oven without a lot of hands-on effort.
The hearty meat with carrots and potatoes is a meal all on it’s own. I love a good one-pot meal, especially when all I have to do is brown a chuck roast and pop it in the oven.
This tender chuck roast recipe takes a bit of time to cook, but that’s what makes it so juicy and delicious. You won’t be upset by this one!
I like to prepare this roast on Sundays in the winter when football is on TV. I do my prep work and let it roast while I do the rest of my meal prep for the week.
- Measuring spoons and measuring cups
- Liquid measuring cup
- Roasting pan with a lid (or a 4-6 quart dutch oven)
- Frying pan
- Large spoon
What kind of pan to use?
A deep oven roaster with a lid best for this recipe. The lid is crucial! It helps to have a heavy lid that will make a seal around the pot.
If you don’t have a roasting pan or deep roaster, you can use a 4-6 quart dutch oven instead.
If you cannot find a pot with an oven safe lid, wrap a few layers of heavy duty aluminum foil over the top to mimix a lid.
Oven Baked Chuck Roast Recipe Ingredients
- Boneless chuck roast
- Baby potatoes
- Olive oil
- Beef broth
- Dry red wine
- Tomato paste
- Dried rosemary
- Dried thyme
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.”
While a shoulder roast comes from a similar area of the cow, it is not nearly as tender as a chuck cut! Chuck roast is the only kind that will really give you that melt-in-your-mouth texture.
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: prepare Ingredients and oven
Preheat the oven to 300F and take the chuck roast out of the fridge and let it come to room temperature.
Peel and chop the carrots into sticks. Clean and cut each baby potato in half.
Season the chuck roast on all sides with the salt and pepper.
Step 2: Brown the chuck roast
Step 3: Prepare the roasting Juices
Thne, remove the chuck roast from the pan and drain any excess oil from the pan. Reduce the heat to medium low.
Mix beef broth, wine, and tomato paste in the pan. Scrape any brown bits off the bottom as you mix. Let this mixture simmer for five minutes.
Step 4: Fill the roasting pan
Arrange half the carrots and potatoes in a layer at the bottom of a roasting pan or a 4-6 quart dutch oven. Place the roast on top and arrange the rest of the carrots and potatoes around the meat.
Season with rosemary and thyme and pour the liquid from the pan over the top.
Step 5: Roast in the oven
Next, cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half.
Then, remove from the oven and spoon the liquid from the bottom of the pan all over the roast and vegetables. Cover the pan and return it to the oven.
Cook another hour and a half until it has been 3 hours total. Remove from the oven and let it rest for at least 10 minutes.
Slice and serve with the carrots and potatoes!
Can I make this in a slow cooker?
Yes! You can make a tender chuck roast in the slow cooker using this same recipe. Sear the meat in a pan until it is brown on all sides.
Prepare the red wine jus in the pan. Place seared chuck roast and veggies in the slow cooker.
Cook over low for 6 hours or until the roast is fork tender. Cook times will vary depending on the size of the roast.
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 One Pan Meal 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!
- 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.
- Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil 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, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
- Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
- Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
- Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
- Skim the excess fat off the juice from the pan and serve with the sliced roast.