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    Home » Recipes » All Recipes

    Tender Chuck Roast in Oven

    Published: Dec 6, 2022 · Modified: Jan 31, 2023 by Kathleen Hansen · This post may contain affiliate links · 4 Comments

    Jump to Recipe·Print Recipe

    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.

    chuck roast with veggies and mashed potatoes

    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.

    Jump to:
    • Why I Love It:
    • Ingredients and Equipment
    • Step by Step Instructions
    • Variations
    • Leftovers, Freezing, and Reheating
    • Recipe Tips
    • Frequently Asked Questions
    • Recipe
    • Reviews

    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!
    tender chuck roast in oven with veggies

    Ingredients and Equipment

    • Boneless Beef Chuck Roast - This is an affordable, fatty cut of beef that becomes super tender. I also love chuck roast in this Slow Cooker Korean Beef recipe or Slow Cooker Shredded Italian Beef.
    • 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.
    chopped carrots, celery, and onions in glass bowl

    Step by Step Instructions

    Making a chuck roast in the oven is super easy and gives incredibly tender results!

    1. Prep - Start by getting your oven preheating and chopping up your veggies.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Serve and Enjoy!
    onion, carrots, and celery dutch oven
    seared chuck roast in dutch oven
    chuck roast in dutch oven with veggies

    Variations

    • 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
    oven braised chuck roast on a plate

    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.

    Recipe Tips

    • 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.
    oven braised chuck roast with mashed potatoes

    Frequently Asked Questions

    Should I cover my chuck roast in the oven?

    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.

    What temperature should a chuck roast be cooked at?

    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.

    What is the difference between braising and stewing?

    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.

    Do you cover food when braising?

    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.

    bowl of chuck roast in oven with mashed potatoes

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    Print

    Recipe

    Tender Chuck Roast in Oven

    tender pot roast in a bowl with mashed potatoes
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.7 from 3 reviews

    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.

    • Author: Kathleen
    • Prep Time: 15 minutes
    • Cook Time: 4 hours
    • Total Time: 4 hours 15 minutes
    • Yield: 6 servings
    • Category: Main
    • Method: Oven
    • Cuisine: American

    Ingredients

    • 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

    Instructions

    1. Prep - Start by getting your oven preheating to 300 degrees F and chopping up your veggies.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Serve and Enjoy!

    Notes

    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

    Nutrition

    • 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

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Rebecca Struve says

      November 24, 2024 at 5:02 pm

      I did … and it’s cooking as we msg … let cha know what I think in a few hours!!!!🤩

      Reply
    2. Kathy Jarrell says

      November 14, 2023 at 6:44 pm

      I love this one but as usual I had to make some substitutions, I did not have wine, instead used beefy onion soup mix, added two beef bouillon cubes, with 2 cups water, awesome recipe will make again. Thanks

      Reply
      • Kathleen Hansen says

        November 19, 2023 at 5:55 pm

        Glad you loved it!

        Reply
    3. Katie says

      February 22, 2023 at 5:56 pm

      Pot roast is one of my favorite comfort foods and this recipe was great!

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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