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.

Tender Chuck Roast in Oven | Kathleen's Cravings

Tender Chuck Roast in Oven

tender pot roast in a bowl with mashed potatoes

Print Recipe

★★★★★

4.5 from 2 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

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Instructions

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!

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: 1/6 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

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