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Oven Baked Chuck Roast Recipe

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By: MadelinePosted: 01/09/2022Updated: 01/09/2022

This post may contain affiliate links. Please read my disclosure policy.

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.

Tender oven baked chuck roast recipe served with au jus

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.

Sliced tender chuck roast on a serving tray with carrots and potatoes

Kitchen Tools

  • 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.

Above view of ingredients for a tender chuck roast

Oven Baked Chuck Roast Recipe Ingredients

  • Boneless chuck roast
  • Carrots
  • 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.

Above view of step by step instructions for making a chuck roast in oven

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

Heat olive oil in a frying pan on medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust – about 4 minutes each side.

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!

Above view of chuck roast, potatoes, and carrots in a roasting pan

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

  • Short Rib Ragu
  • Orange Ginger Baked Salmon
  • Pork Chop Sheet Pan Supper
  • Creamy Meat Sauce One Pot Pasta

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!

Image for pinning oven baked chuck roast recipe on pinterest
Tender oven baked chuck roast recipe served with au jus
Recipe

Oven Baked Chuck Roast Recipe

★★★★★ 5 from 20 reviews

Make a tender chuck roast in the oven with potatoes and carrots

Recipe By: Madeline
Print Pin it Rate recipe Save recipe

Ingredients

  • 3lb boneless chuck roast
  • 3 large carrots
  • 1lb baby potatoes
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Skim the excess fat off the juice from the pan and serve with the sliced roast.
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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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mary Ellen says

    Posted on 1/10 at 3:20 pm

    Loved it and so easy.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/11 at 2:59 pm

      thanks Mary Ellen!

      Reply
      • Whitney says

        Posted on 4/10 at 9:46 pm

        This was so easy and flavorful! I skipped the red wine so our 10 month old could eat with us and she loved it!

        ★★★★★

        Reply
        • Whisperin Pints says

          Posted on 6/24 at 7:40 am

          Don’t worry. Wine has a relatively low alcohol content and ALL of the alcohol dissipates during the lengthy cooking time. Wine adds an incredible depth of flavor. I would not omit it.

          ★★★★★

          Reply
          • Madeline says

            Posted on 6/26 at 3:53 pm

            Thank you!! I agree with everything said! this cooks for a long time at a high enough temp 🙂

  2. Katie says

    Posted on 1/26 at 10:03 pm

    This was a tasty recipe and oh so simple. My boyfriend and I both loved it. I added celery for fun. Would definitely make again!

    ★★★★★

    Reply
  3. Judy says

    Posted on 2/17 at 3:12 pm

    Excellent and super easy. I did mine for 3.5 hrs and it was so tender and delicious

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/21 at 2:02 pm

      awesome! thank you!

      Reply
  4. Laura says

    Posted on 3/1 at 8:13 pm

    We all loved the chuck roast recipe. I didn’t have wine or tomato paste so added more broth but will follow recipe next time. Substituted sweet potatoes and added a sliced onion. Easy and good. Thanks!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/1 at 8:28 pm

      so glad you enjoyed it!!

      Reply
  5. Lon says

    Posted on 3/23 at 10:16 am

    Hello, The oven baked chuck roast turned out perfect. Great recipe!!!
    My wife and son loved it. I am new to cooking so this help encourage me.

    Thank You much, Lon😀

    Reply
    • Madeline says

      Posted on 3/23 at 7:18 pm

      wonderful ! thank you!

      Reply
  6. Robin says

    Posted on 4/10 at 4:14 pm

    It was delicious. I did not add potatoes because my pan was too small. I cooked it for about 4 hours on 300 degrees It was tender and flavorful. My family really loved it. Thanks for the recipe

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/11 at 10:43 am

      so glad you liked it Robin!

      Reply
  7. Lorna says

    Posted on 4/14 at 7:12 pm

    The best!!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/15 at 2:24 pm

      thanks Lorna!

      Reply
  8. Jen says

    Posted on 5/4 at 5:46 pm

    I have three growing teenage boys and they are very picky and they loved this recipe, so much I am making it for a second time tonight and I making extra this time!!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/5 at 2:55 pm

      I love it! always the best when kids love the recipes too. thanks so much Jen!

      Reply
  9. T. Williams says

    Posted on 5/8 at 8:31 pm

    This took my wife and I back to when we we kids. It was fantastic. It’s a keeper. Thank you so much!

    Reply
    • Madeline says

      Posted on 5/9 at 12:36 pm

      yay! so glad thank you!

      Reply
  10. Angel Who Cooks says

    Posted on 5/28 at 5:28 pm

    I’m making this recipe, and the roast is in the oven now. My kitchen smells like a gourmet restaurant!

    Reply
    • Madeline says

      Posted on 6/2 at 3:33 pm

      yay that’s great!

      Reply
  11. Paula says

    Posted on 6/29 at 11:37 pm

    Thanks for posting this delicious sounding recipe! Sensitivities require me to leave out the wine. Can you please suggest a substitution that won’t compromise the flavor or tenderness of the roast? Thank you!

    Reply
    • Madeline says

      Posted on 7/6 at 3:27 pm

      you can just use more beef broth in place of it! it’ll still have a great deep flavor.

      Reply
  12. Anita says

    Posted on 7/17 at 9:56 pm

    Made this in the crock pot and it was perfect! Followed the recipe as is. Will be making it again and again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/18 at 8:52 pm

      wonderful!! thank you!!

      Reply
  13. Wanda says

    Posted on 8/20 at 11:03 pm

    I haven’t tried this just yet, but will it make a difference if I just cook the Roast without adding vegetables?

    Reply
    • Madeline says

      Posted on 8/24 at 2:29 pm

      it should work all the same! it may cook slightly faster, so just check it a little earlier.

      Reply
  14. Sandy says

    Posted on 9/22 at 12:02 pm

    I love this recipe! I cooked my roast for 2 1/2 hours and it was done! Can I use this same recipe for Pork shoulder roast?

    Reply
    • Madeline says

      Posted on 9/25 at 1:29 pm

      I would think it would work fine! but just keep an eye on internal temp for timing

      Reply
  15. Janet says

    Posted on 10/29 at 11:41 am

    Can you use sweer potatoes instead of white round ones?

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/29 at 2:28 pm

      yes! would be a delicious twist

      Reply
  16. Yvonne says

    Posted on 10/30 at 5:26 pm

    Can I use red wine vinegar?

    Reply
    • Madeline says

      Posted on 10/30 at 8:33 pm

      not at that amount. I would do 1/2 cup more beef broth and 1 tbsp red wine vinegar

      Reply
  17. Iouie Wilson jr says

    Posted on 11/4 at 10:45 pm

    Very Very good

    Reply
    • Madeline says

      Posted on 11/5 at 9:00 pm

      thank you!

      Reply
  18. Nita Mason says

    Posted on 11/10 at 12:08 pm

    Can mushrooms be added to this recipe?

    Reply
    • Madeline says

      Posted on 11/10 at 9:49 pm

      Hi there! Yes, you could definitely add mushrooms to this dish.

      Reply
  19. Donna Lea Mambretti says

    Posted on 11/27 at 10:45 pm

    This recipe is absolutely wonderful. I made it for company, and they loved it too. Very very easy to make.

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/28 at 2:54 pm

      So glad to hear it, Donna! Thank you for the review.

      Reply
  20. Teresa Bock says

    Posted on 12/6 at 8:36 pm

    I’ve tried so many different chuck roast recipes. This was by far the best.

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/7 at 2:01 pm

      Huge compliment! Thanks, Teresa!

      Reply
  21. Deb says

    Posted on 12/16 at 2:07 pm

    I made this according to the recipe and it was absolutely delicious. My hubby said that it was definitely a repeat meal. Thanks

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/16 at 7:19 pm

      Awesome! Thanks, Deb!

      Reply
  22. Meghan says

    Posted on 12/22 at 4:39 pm

    I bought a chuck roast for Christmas night without a clue how to prepare it. Thank you for this easy recipe! I’ll probably make it in a cast iron Dutch oven.

    ★★★★★

    Reply
  23. Amy K says

    Posted on 1/2 at 9:29 pm

    Simple, savory and smells so good while cooking! My husband especially likes the way the veggies cook! I added onion & celery, skipped the wine and added an extra half cup of broth. I’ve made this recipe twice so far, it will be a top recipe rotation in our kitchen!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/3 at 7:52 am

      So glad to hear it, Amy!

      Reply
  24. J. Sierra says

    Posted on 1/3 at 1:16 pm

    It was a hit at my New Year’s party!! Best of all so easy to prepare. Have shared with many requests from that evening.

    Reply
    • Madeline says

      Posted on 1/3 at 1:53 pm

      Awesome! Thanks for the review!

      Reply
  25. Mary says

    Posted on 2/9 at 8:06 pm

    My mom used to plug all her roasts with garlic! I imagine after 3hrs it will be darn near spreadable! Only addition I’ll make!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/9 at 8:25 pm

      Sounds great. Thanks, Mary!

      Reply
  26. Paula says

    Posted on 2/18 at 1:19 am

    Thank you! Excellent recipe. We had this for dinner last night and everyone enjoyed the roast, great flavor and very moist and tender.

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/18 at 8:57 am

      Awesome! Thanks, Paula!

      Reply
  27. Adriana says

    Posted on 2/26 at 7:14 pm

    This is so simple and delicious! I’ve made it several times and it always comes out perfect.

    ★★★★★

    Reply
  28. Susan Paternoster says

    Posted on 3/20 at 9:52 pm

    Perfect. Changed regular salt to Potassium salt because I cannot tolerate regular salt. This was the only change I made and it was perfect as written.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/21 at 3:03 pm

      Great to hear!

      Reply

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