Oven Baked Chuck Roast Recipe

A Dutch Oven with the finished pot roast and veggies.

5 from 1 vote

Oven Baked Chuck Roast Recipe

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!

Course Main Dish

Cuisine American

Keyword oven baked chuck roast, pot roast

Prep Time 30

Cook Time 3 30

Total Time 4

Servings servings

Calories 444kcal

Author Sue Ringsdorf

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.
3-4 pounds chuck roast, kosher salt and freshly ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano
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.
2 Tablespoons avocado oil
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.
1 cup red wine, 2 Tablespoons tomato paste, 2-3 cups lower-sodium beef broth
Add ingredients to pot. Add the chopped carrots to the pot and some of the onions. Then add the browned roast, the remaining onions, and garlic. Add bay leaves.
5-6 large carrots, 1 large onion, 3 cloves garlic, 3 bay leaves
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.
2 pounds yellow potatoes
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.

Nutrition