Chuck Roast in Oven

4.43 from 7 votes

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!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 531kcal

Author: Lisa Killian

Ingredients

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

Instructions

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!

Notes

Tips and Tricks

*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.

Nutrition