Oven Baked Chuck Roast Recipe
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.
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.
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.
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.
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!
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!
Oven Baked Chuck Roast Recipe
Make a tender chuck roast in the oven with potatoes and carrots
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
- 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.
Mary Ellen says
Loved it and so easy.
★★★★★
Madeline says
thanks Mary Ellen!
Whitney says
This was so easy and flavorful! I skipped the red wine so our 10 month old could eat with us and she loved it!
★★★★★
Whisperin Pints says
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.
★★★★★
Madeline says
Thank you!! I agree with everything said! this cooks for a long time at a high enough temp 🙂
Katie says
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!
★★★★★
Judy says
Excellent and super easy. I did mine for 3.5 hrs and it was so tender and delicious
★★★★★
Madeline says
awesome! thank you!
Laura says
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!
★★★★★
Madeline says
so glad you enjoyed it!!
Lon says
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😀
Madeline says
wonderful ! thank you!
Robin says
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
★★★★★
Madeline says
so glad you liked it Robin!
Lorna says
The best!!!!
★★★★★
Madeline says
thanks Lorna!
Jen says
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!!!!
★★★★★
Madeline says
I love it! always the best when kids love the recipes too. thanks so much Jen!
T. Williams says
This took my wife and I back to when we we kids. It was fantastic. It’s a keeper. Thank you so much!
Madeline says
yay! so glad thank you!
Angel Who Cooks says
I’m making this recipe, and the roast is in the oven now. My kitchen smells like a gourmet restaurant!
Madeline says
yay that’s great!
Paula says
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!
Madeline says
you can just use more beef broth in place of it! it’ll still have a great deep flavor.
Dee Kay says
Vinegar will give you a similar savory as wine. You can even try apple cider vinegar, plain white vinegar or seasoned rice vinegar. All will give a different undertone to the dish.
Anita says
Made this in the crock pot and it was perfect! Followed the recipe as is. Will be making it again and again!
★★★★★
Madeline says
wonderful!! thank you!!
Wanda says
I haven’t tried this just yet, but will it make a difference if I just cook the Roast without adding vegetables?
Madeline says
it should work all the same! it may cook slightly faster, so just check it a little earlier.
Sandy says
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?
Madeline says
I would think it would work fine! but just keep an eye on internal temp for timing
Janet says
Can you use sweer potatoes instead of white round ones?
★★★★★
Madeline says
yes! would be a delicious twist
Yvonne says
Can I use red wine vinegar?
Madeline says
not at that amount. I would do 1/2 cup more beef broth and 1 tbsp red wine vinegar
Iouie Wilson jr says
Very Very good
Madeline says
thank you!
Nita Mason says
Can mushrooms be added to this recipe?
Madeline says
Hi there! Yes, you could definitely add mushrooms to this dish.
Donna Lea Mambretti says
This recipe is absolutely wonderful. I made it for company, and they loved it too. Very very easy to make.
★★★★★
Madeline says
So glad to hear it, Donna! Thank you for the review.
Teresa Bock says
I’ve tried so many different chuck roast recipes. This was by far the best.
★★★★★
Madeline says
Huge compliment! Thanks, Teresa!
Deb says
I made this according to the recipe and it was absolutely delicious. My hubby said that it was definitely a repeat meal. Thanks
★★★★★
Madeline says
Awesome! Thanks, Deb!
Meghan says
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.
★★★★★
Amy K says
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!
★★★★★
Madeline says
So glad to hear it, Amy!
J. Sierra says
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.
Madeline says
Awesome! Thanks for the review!
Mary says
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!
★★★★★
Madeline says
Sounds great. Thanks, Mary!
Paula says
Thank you! Excellent recipe. We had this for dinner last night and everyone enjoyed the roast, great flavor and very moist and tender.
★★★★★
Madeline says
Awesome! Thanks, Paula!
Adriana says
This is so simple and delicious! I’ve made it several times and it always comes out perfect.
★★★★★
Susan Paternoster says
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.
★★★★★
Madeline says
Great to hear!
Patricia Dugan says
The best beef roast recipe I have ever tried! TY!
★★★★★
Madeline says
Aww, wow! Thanks, Patricia!
Della Cimini says
The flavor was good & I had a 3lb grass fed Chuck roast . I cant explain why but it was tough after 3 hours. I’ve never cooked a roast at this temperature.Flavor was good. I’ve got it
back in the oven hoping it will tenderize with more cooking. Also I’ve never cooked one with a cover the entire time.
★★★
Madeline says
Hi Della, Im not sure what happened. Was it an extremely lean chuck roast? There does need to be some fat for a tender roast. I don’t think cooking something uncovered aids in tenderizing. That actually would dry it out.
Matt says
Great instructions and recipe – only problem was lack of seasoning. After adding garlic, onion powder, more than a “seasoning” of salt and pepper, celery salt, some Worcestershire and a splash of balsamic, it was 9/10 easy
★★★★
Madeline says
Hi Matt! Thanks for leaving a review. Seasoning preferences vary from person to person and I always encourage others to adjust the amount to their liking.
Mitchel Phillips says
Like the recipes
Madeline says
Thanks!
Kristal says
Made tonight, had everything except the wine, was Soo good 💯 recommend
★★★★
Madeline says
Hi Kristal! Thanks! In the future, I’d appreciate you leaving the 5 if you consider the recipe so good and you would recommend it to others. I am a small business owner and 4 star reviews are a bummer for my business. Thanks again for the review though.
Anne says
Loved it!
★★★★★
Madeline says
Thanks, Anne!
Sandra Coleman says
I’m cooking it as we speak. Didn’t have dry rosemary used a small sprig of fresh for 10min, then took it out cause I didn’t know if it would make it taste bad. Didn’t put tomato paste.or wine. Used beef broth and a grave pk. Hope it comes out good. Thanks for the recipe. Crossing my fingers.
Madeline says
I’m sure it will still taste great. Thanks for giving it a try!
Denise Mason says
I just made this and it came out perfect!! I added onion, garlic and celery. The meat came out soooo tender! Thank you so much!
★★★★★
Madeline says
Awesome to hear. Thanks, Denise!
Jennifer says
I made this and my family LOVED IT!!
I was tired of making my roasts the same old way, I wanted something rich and flavorful.
This was definitely flavorful, very satisfying. Usually we don’t favor leftover roast because it’s dry and not very good warmed up. But that wasn’t the case with this recipe, the leftovers were even more scrumptious than the first night we ate it. Thanks for the awesome recipe!!
Madeline says
YAY! Thanks so much for this great review, Jennifer!