This Tender Chuck Roast in Oven is the most comforting meal! Braising, or cooking the roast in the oven low and slow in some liquid results in super tender meat that falls apart. It's a great recipe to use your dutch oven for.
This recipe is a must make for a comforting dinner! Serve with mashed potatoes - such as these Instant Pot Mashed Potatoes or these Cheesy Boursin Mashed Potatoes - or buttered egg noodles. I also love adding some crusty bread or baguette to soak up the gravy.
Why I Love It:
- Super Tender - The chuck roast practically falls apart it's so tender.
- Braising - This technique is just cooking the cut of meat low and slow with some liquid. It's easy to do and gives great results!
- Cozy and Comforting - When I think about the ultimate comfort food meal for fall and winter, this is it!
Ingredients and Equipment
- Boneless Beef Chuck Roast
- Vegetable Oil (like Canola Oil) - You'll use this to brown and sear the chuck roast before cooking low and slow in the oven
- Veggies - Onion, Carrots, and Celery
- Minced Garlic - Freshly minced is best, but you can use the kind in a jar as well
- Canned Tomato Paste - You'll use the entire can in this recipe - no leftovers!
- Red Wine - I like to use a dry red wine like a Cabernet Sauvignon or Pinot Noir. You don't need to use an expensive bottle!
- Beef Broth - You'll use one can of beef broth. Liquid helps make the roast super juicy and tender.
- Fresh Herbs - Fresh Sprigs of Thyme and Fresh Sprigs of Rosemary
- Kosher Salt and Pepper - You'll season the chuck roast liberally and season the veggies as well.
- Dutch Oven - I used a 6qt dutch oven. You can use another oven-safe, heavy pot as well, but make sure to use one with a lid.
Step by Step Instructions
Making a chuck roast in the oven is super easy and gives incredibly tender results!
- Prep - Start by getting your oven preheating and chopping up your veggies.
- Brown Chuck Roast - Heat up the dutch oven with the oil. Pat dry the chuck roast and season liberally with salt and pepper. Add to the hot pan and sear on all sides so they are brown.
- Brown Veggies - Remove the roast and set aside. To the same pot, add the veggies and cook for a few minutes to get them a little brown on the edges as well. Remove the veggies from the pot.
- Deglaze Pot - Add the garlic and tomato paste to the pot and cook until fragrant and the tomato paste is a dark red. Add the red wine to deglaze, stir and scrape any bits off of the bottom.
- Braise Roast - Add the roast back to the pot and add the beef broth. Add back in the veggies along with the fresh herbs. Cover with the lid and place in the oven. Cook for 3-4 hours (depending on roast size) until it is tender and easily falls apart.
- Serve and Enjoy!
- Slow Cooker Pot Roast - Want to make the roast in your crockpot instead? It's a great set it and forget it method to have it cook low and slow all day long.
- No Wine? - If you don't like to cook with alcohol, you can swap in more beef broth and add a splash of red wine vinegar to add a little bit of acidity
Leftovers, Freezing, and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. If freezing, allow to thaw in the fridge overnight before reheating.
The leftover roast and veggies reheat well in a pot on the stove or in the oven, covered, at 350 degrees F until warmed. I recommend adding some of the cooking liquid/gravy to keep things moist.
- Red Wine - When cooking with wine, you don't need to use an expensive bottle! This recipe is just as good with a cheaper bottle so you can save that nicer bottle for drinking with the meal!
- Deglaze Pan - When you add the liquid to the pot, make sure to scrape the bits off of the bottom as they have lots of flavor.
Frequently Asked Questions
Yes, you should cover your chuck roast with the dutch oven lid. This helps lock in the moisture so the braising process makes the roast super tender and juicy.
After searing the meat on the stove, it's best to cook it slowly at a low 300 degrees F so it can get fall apart tender.
Braising is when you cook a large piece of meat, partially covered in liquid, in a covered dish. While stewing is cooking smaller cuts of the meat that is completely immersed in the liquid. For example, a pot roast is typically braised vs making a beef stew with cut up chunks of the roast.
Yes, you will cover the pot that you're braising your meat in. After you add liquid about halfway up the meat, then you will cover the pan and cook low and slow in the oven.
Other Beef Chuck Roast Recipes
- Slow Cooker Shredded Italian Beef - Chuck Roast cooks low and slow in the crockpot and results in a tangy, slightly spicy, shredded Italian Beef that your family will love.
- Slow Cooker Korean Beef - Just dump a chuck roast and a simple Korean-inspired sauce in the crock pot to make a delicious shredded beef.
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Tender Chuck Roast in Oven
This Tender Chuck Roast in Oven is the most comforting meal! Braising, or cooking the roast in the oven low and slow in some liquid results in super tender meat that falls apart. It's a great recipe to use your dutch oven for and I love to serve it with some creamy mashed potatoes or cooked egg noodles.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main
- Method: Oven
- Cuisine: American
- 4 pound boneless chuck roast
- 2 tablespoons canola oil
- 5-6 medium carrots, sliced into large chunks
- 4 stalks celery, sliced into large chunks
- 2 small-medium yellow onions, quartered
- 6 ounces tomato paste
- 1 tablespoon minced garlic
- 1 cup dry red wine, like Cabernet Sauvignon
- 15oz can beef broth, or 1.5-2 cups
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- Kosher Salt and Pepper
- Prep - Start by getting your oven preheating to 300 degrees F and chopping up your veggies.
- Brown Chuck Roast - Heat up a large dutch oven over medium-high heat with the oil. Pat dry the chuck roast well and season all sides liberally with salt and pepper. Add to the hot pan and sear on all sides so they are brown and have a little crust.
- Brown Veggies - Remove the roast and set aside. To the same pot, add the veggies along with a pinch of salt and pepper, to taste. Cook, while tossing and stirring occasionally, for a few minutes to get some brown on the veggies. You don't need to cook until softened as they'll do that in the oven. Remove the veggies from the pot.
- Deglaze Pot - Turn down the heat to medium, add the garlic and tomato paste to the pot and cook for 1-2 minutes until fragrant and the tomato paste is a dark red. Add the red wine to deglaze, stir and scrape any bits off of the bottom.
- Braise Roast - Add the chuck roast back to the pot and add the beef broth (the liquid should come up to almost halfway. Add back in the veggies around the roast along with the fresh herbs. Cover with the lid and place in the oven. Cook for 3-4 hours (depending on roast size, see note) until it is tender and easily falls apart.
- Serve and Enjoy!
Cook Time - A 3 pound roast will cook in about 3 hours while a 4-5 pound roast will take closer to 4 hours. You want the roast to be tender and easily fall apart
- Serving Size: ⅙ of the roast, veggies, and gravy
- Calories: 484
- Sugar: 7.6 g
- Sodium: 380.9 mg
- Fat: 18.5 g
- Carbohydrates: 15.6 g
- Fiber: 3.9 g
- Protein: 55.3 g
- Cholesterol: 156.4 mg
Keywords: Chuck Roast in Oven, Dutch Oven Chuck Roast, Oven Pot Roast