Oven Baked Chuck Roast
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Our Oven Baked Chuck Roast combines a well seasoned roast with a flavorful broth and tons of veggies. This one-pot meal is slow roasted for several hours creating a hearty and comforting main dish that the whole family will love!
The Best Pot Roast
My mom used to make a pot roast whoever we came home from a weekend away. I guess she knew we needed some comfort food that would fill up our family of eight. It always hit the spot and I think of her every time I cook a roast.
Now that we’re empty nesters, it doesn’t always make sense to make a large roast. If we get bored of the leftovers, I tend to use some of the beef to make our Roast Beef Vegetable Soup or some simple tacos or quesadillas.
Why This Recipe Works:
- MOSTLY HANDS OFF – We love making a pot roast because most of the work is up-front and then you let it bake and fill the house with amazing smells! This easy recipe is perfect for Sunday dinner (especially when it’s rainy outside).
- FULL OF FLAVOR – This classic pot roast is well seasoned and then slow roasted for several hours until tender, juicy, and loaded with flavor.
- HEARTY AND FILLING – Beef is one of my favorite types of protein because it fills me up. Great for serving a bunch of hungry boys too!
- LEFTOVERS ARE GREAT – Lunches are a breeze after making this oven baked chuck roast recipe. We normally add the leftovers to small meal prep containers for ease.
What You’ll Need:
Most of these simple ingredients are pantry staples in our home.
- Boneless Chuck Roast – Purchase a chuck roast with plenty of fat marbling throughout.
- Seasonings – oregano, thyme, kosher salt, freshly ground black pepper
- Veggies – onion, garlic, whole carrots, and potatoes
- Avocado Oil – Avocado oil has a higher smoke point than olive oil and is great for sautéing large cuts of meat.
- Red Wine – We used one cup of red wine but you can use more beef broth instead.
- Tomato Paste – Adds depth of flavor to the roast.
- Beef Broth – We normally use a lower sodium beef broth but any will work.
- Bay Leaves – Another flavor enhancer for this one-pot meal.
How to make Oven Baked Pot Roast:
Step 1
Prep the roast. Let the roast sit at room temperature for about an hour. Then season it on all sides with kosher salt, freshly ground black pepper, thyme, and oregano. Use a liberal amount of salt for best results.
Step 2
Sear roast. Heat a stockpot (I used a Dutch Oven) over medium-high heat. Add the pot roast to the pot and sear on one side for a few minutes. Then flip it to the other side.
If possible, lift the roast to sear it on the sides too. This may take a couple of tongs to hold it on its sides. Remove the roast to a clean plate.
Step 3
Deglaze the pan. Add the red wine to the pot (with the pan juices) to deglaze, scraping the brown bits around as you go. Then add the tomato paste and a little bit of the broth and stir well. Let simmer for a few minutes to reduce slightly.
Step 4
Add ingredients to pot. Add the chopped carrots to the pot and some of the onions. Then add the browned roast and the remaining onions.
Step 5
Bake chuck roast. Place the lid on the pot and bake in a preheated 300-degree oven. Let cook for 2.5 hours.
Step 6
Add potatoes. Remove the pot from the oven and add the chopped potatoes. Try to nestle some of them into the broth. Continue baking roast and veggies for another hour or until the potatoes are tender and the roast is fork tender (or falling apart). Cooking time will vary.
Step 7
Rest. Remove the tender chuck roast from the oven and let it rest for about 15 minutes before adding to a large platter to serve. Add some of the cooking liquid to the platter to so that the roast stays tender.
Store leftover beef chuck roast in an airtight container for 3-4 days.
What to serve with Oven-Baked Chuck Roast:
We normally enjoy the flavorful roast beef, carrots, and potatoes as our full meal. But here are some other options.
- Instead of adding the potatoes to the pot, make a batch of our Holiday Mashed Potatoes and serve the roast and carrots on top.
- Pair with a salad. Try our Arugula Caprese Salad or Roasted Vegetable Quinoa Salad.
- Add some homemade bread, like our Chewy French Bread, Braided Brioche Bread, or Italian Herb Bread.
Recipe FAQs:
A chuck roast is a cut of beef that comes from the shoulder area of the cow. It’s known for its rich flavor and tender texture, but it can be tough if not cooked properly.
It’s not required to sear the roast but doing so will result in a nice crust and will enhance the flavor of the final result.
The bake time will depend on 1) how large the roast is and 2) what temperature you’re baking it at. It took 3.5 hours to cook a 4 pound roast at 300 degrees f.
The roast is done when it shreds very easily with a fork. You can test it while it’s cooking to determine if it’s done. If it’s still tough, that means you need to cook it for longer.
When cooked low and slow, the collagen in the connective tissue breaks down into gelatin, resulting in tender, succulent meat. This is why chuck roast is often braised or slow-cooked to allow enough time for the connective tissue to break down and the meat to become tender.
Other Beef Recipes:
- Beef Kabobs on the Grill – This recipe comes from my beloved mother-in-law.
- Instant Pot Shredded Beef – This cooking process is the opposite of slow baking. The beef is pressure cooked at a high temperature in just an hour.
- Roast Beef Vegetable Soup – One of our favorite hearty soups.
- Smoked Beef Brisket – I always put my hubby in charge of this brisket recipe.
- Beef Au Jus Sandwiches – If you want to use your crock pot or slow cooker, try this method.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Oven Baked Chuck Roast Recipe
Ingredients
- 2 Tablespoons avocado oil
- 3-4 pounds chuck roast
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large onion – sliced
- 3 cloves garlic – minced
- 1 cup red wine
- 2-3 cups lower-sodium beef broth
- 2 Tablespoons tomato paste
- 3 bay leaves
- 5-6 large carrots – cut into chunks
- 2 pounds yellow potatoes – cut into chunks
Instructions
- Prep the roast. Let the roast sit at room temperature for about an hour. Then season it on all sides with kosher salt, freshly ground black pepper, thyme, and oregano. Use a liberal amount of salt for best results.
- Sear roast. Heat a stockpot (I used a Dutch Oven.) over medium-high heat. Add the pot roast to the pot and sear on one side for a few minutes. Then flip it to the other side.If possible, lift the roast to sear it on the sides too. This may take a couple of tongs to hold it on its sides. Remove the roast to a clean plate.
- Deglaze the pan. Add the red wine to the pot (with the pan juices) to deglaze, scraping the brown bits around as you go. Then add the tomato paste and a little bit of the broth and stir well. Let simmer for a few minutes to reduce slightly.
- Add ingredients to pot. Add the chopped carrots to the pot and some of the onions. Then add the browned roast and the remaining onions.
- Bake chuck roast. Place the lid on the pot and bake in a preheated 300-degree oven. Let cook for 2.5 hours.
- Add potatoes. Remove the pot from the oven and add the chopped potatoes. Try to nestle some of them into the broth. Continue baking roast and veggies for another hour or until the potatoes are tender and the roast is fork tender (or falling apart). Cooking time will vary.
- Rest. Remove the tender chuck roast from the oven and let it rest for about 15 minutes before adding to a large platter to serve. Add some of the cooking liquid to the platter to so that the roast stays tender.
- Store leftover beef chuck roast in an airtight container for 3-4 days.
Notes
- It’s not required to sear the roast but doing so will result in a nice crust and will enhance the flavor of the final result.
- The bake time will depend on 1) how large the roast is and 2) what temperature you’re baking it at. It took 3.5 hours to cook a 4 pound roast at 300 degrees f.
- The roast is done when it shreds very easily with a fork. You can test it while it’s cooking to determine if it’s done. If it’s still tough, that means you need to cook it for longer.
