This simple chuck roast in oven recipe is easy and extra delicious. With a gravy like broth, tender potatoes and fall apart meat- this is your new favorite dinner!
Chuck roast in the oven is a classic that has just gotten better. This recipe is simple, takes very little prep work, and is so flavorful.
All you need to do is prep it and stick it in the oven for a nice long cook and it will be ready for dinner! These are my favorite types of recipes!
What you need for oven baked chuck roast?
- Large Dutch Oven or Roasting Pan with Lid (7-8 qrt)- In a pinch you can also use a large oven safe pot and foil for the lid. (amazon affiliate link)
- Boneless Chuck Roast- You can used a rolled chuck or flat.
- Veggies: Large Yellow Onion, Garlic, Carrots, Potatoes
- Beef Broth
- Worcestershire Sauce
- Seasoning: Salt, Pepper, Rosemary, Thyme
What is a chuck roast?
The chuck sits right behind the neck and is comprised of slow-moving muscles that are a bit more tough but have more fat. This meat is used for stews, roasts, and slow cooking.
This meat might be labeled chuck roll, chuck eye or pot roast at the store. A chuck roll is rolled and wrapped with string.
You don’t want to use chuck steaks for this since we want thick pieces of shredded beef when all is said and done.
Read more about chuck in my article on cuts of meat!
Beef Cuts- Shoulder Roast will be a little tougher, Bottom Round or Top Round won’t fall apart like chuck but will still be delicious.
Beef Stock- Use chicken or vegetable broth instead.
Red Wine- If you want to omit the wine just swap it for extra broth.
Worcestershire- This adds a little extra flavor depth but if you don’t have this you can leave it out.
How to make Chuck Roast in Oven?
- Season chuck on all sides with salt and pepper.
- Sear the chuck on all sides until nicely golden.
- Remove chuck from dutch oven/pan, then add onions and garlic. Sautee until nice and tender.
- Deglaze dutch oven with wine.
- Simmer wine until it is cooked down by half.
- Add back the chuck roast, along with the potatoes, carrots, thyme, and rosemary into the pot.
- Pour broth, broth/flour mixture, and Worcestershire over the top.
- Cover and bake until it is fall apart tender!
Can you make this in a crock pot or slow cooker?
Yes! Follow all the same steps to cook through deglazing your pan. Once you deglaze and let the wine cook down a bit, add the onions, garlic, carrots, potatoes, thyme, rosemary, and browned meat to the crockpot.
Add broth, flour/broth mix and Worcestershire sauce, then cook on high for 4 hours. Check to see if the roast is fall apart ready (at 195°F or above). Once at that temp it’s ready to eat.
Can you make this in the instant pot?
Yes! Heat your instant pot on sauté mode. Then follow the same steps to cook through deglazing your pan, but do it all in the instant pot. Once you deglaze and let the wine cook down a bit, add in the onions, garlic, carrots, thyme, rosemary, and browned meat.
Add broth, flour/broth mix and Worcestershire sauce then cook on high for 45 minutes. After 45 minutes, add potatoes, and pressure cook on high for an additional 20 minutes.
Pro Tip: You want the liquid to cover the meat as it cooks. If it’s not covering the meat, simply add more broth or water to the dutch oven or dish you are baking it in.
I love my dutch oven for that very reason. It is oval shaped and tends allow the liquid to come up higher than a typical round dutch oven. (Amazon affiliate link)
Plus, mine is way cheaper than the super fancy ones and still works great!
What to serve with chuck roast?
This juicy meat pairs perfectly with sweet potato rolls or my no knead artisan bread. Serve it alongside a pear and brie salad, smoked cream cheese, and roasted brussel sprouts.
Yes! You want to keep all those tasty juices in the pot to keep the meat moist.
Depending on its size, it will take between 4-5 hours at 300°F.
The roast is safe to eat at 145°F but you want it to reach 195°F in order to break down all the tendons and become tender.
I recommend using a thermometer like this to spot check at the 4-hour mark.
If you like this recipe, make sure to check out my herb butter chicken, steak pasta, and tri tip recipes!
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Chuck Roast in Oven
- 3-5 lb boneless beef chuck roast
- 2 teaspoon salt
- 1 tsp pepper
- 3 tbs olive oil
- 1 yellow onion large cut into large pieces
- 6 garlic cloves peeled, or 3 tbs garlic powder
- 4 carrots cut into 1-inch pieces
- 2 lb potatoes cut into large pieces
- 1 cup dry red wine
- ½ cup flour
- 4 cups beef broth
- ¼ cup Worcestershire Sauce
- 2 teaspoon dried rosemary
- 2 teaspoon dried thyme
- Preheat oven to 300°F. Clean and chop onion, garlic, carrots, and potatoes.1 yellow onion, 6 garlic cloves, 4 carrots, 2 lb potatoes
- Season chuck on all sides with salt and pepper.3-5 lb boneless beef chuck roast, 2 teaspoon salt, 1 teaspoon pepper
- In the dutch oven you will bake the roast in* heat oil over medium heat. Sear all sides of the chuck roast until it is golden (2-4 minutes per side). See notes for using a frying pan to brown the sides.3 tbs olive oil
- When all sides are seared, removed chuck from dutch oven and set aside. Add onion and garlic to the dutch oven and allow to cook for 2-3 minutes. It should be fragrant.
- Deglaze the dutch oven by adding the wine, scrapping up any browned bits from the bottom of the pan. Allow wine to simmer for 3 minutes and reduce by half.1 cup dry red wine
- Then place the chuck on top of the onions and cover with potatoes and carrots. Sprinkle with rosemary and thyme.2 teaspoon dried rosemary, 2 teaspoon dried thyme
- Mix together flour and 1 cup of broth and pour into dutch oven.½ cup flour, 4 cups beef broth
- Add remaining broth and Worcestershire to dutch oven.¼ cup Worcestershire Sauce
- Cover and bake in preheated oven until beef falls apart/shreds easily, about 4-5 hours. The meat needs to reach at least an internal temperature of 195°F-200 °F to break down the tough connective tissue. Once cooked, season with more salt and pepper if needed and enjoy!
- *If you are using roasting pan that can’t be used on the stove, heat oil in a fry pan then sear the chuck on all sides. Once seared, move chuck to roasting pan, reduce heat in pan to medium low. Add in the onions and garlic to pan and sautee for a few minutes. Then add the wine and simmer for five minutes reducing by half. Pour this over the meat, potatoes, carrots, and onion. Add the broth as indicated in the directions then cover and bake as directed.
- Crockpot Instructions: Follow instructions as if using a roasting pan, but place everything in the crockpot. Cook over high heat in the crockpot for 4 hours- check the internal temperature of the roast for doneness (195°F), it should be tender and falling apart.
This recipe and post was updated 4/21/2023.
Seriously the best pot roast I've ever had. This recipe will be on repeat!