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Published: Modified: by Isabel Laessig
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My Beef Chuck Roast Recipe is the perfect Sunday Supper dish. It’s easy to prep, cooks all in one pot with carrots and potatoes, and braises low and slow in the oven until it’s fall-apart tender. Set up this delicious Sunday Roast in minutes at the start of the day, and enjoy a beautiful pot roast for dinner!
Jump to:
- Chuck Roast
- Chuck Roast Recipe Ingredients
- Beef Chuck Roast Recipes Seasoning
- Recipe for Chuck Roast
- Chuck Roast Recipes Tips
- Chuck Roast Recipes FAQs
- Cooking Time for Chuck Roast
- Beef Chuck Roast Internal Temperature
- Sunday Roast Vegetables
- Chuck Roast Recipes
- What to do with Leftover Chuck Roast
- What to serve with Chuck Roast
- Recipe
- Reviews
Chuck Roast
There is nothing like smelling this delicious beef chuck recipe cooking all day long, then sitting down to enjoy it with the family.
Let me tell you, this is the best Sunday pot roast recipe I have ever made. It is so flavorful, moist, and fall-apart tender. Every bite melts in your mouth!
This dish is perfect for enjoying with your family or feeding a crowd. It’s a beautiful dinner during the week, as Sunday dinner ideas, and on busy days and special occasions.
I love this recipe and guarantee you will, too. It’s one of our most popular dishes for a reason! My other favorite comfort food dishes are my slow cooker short ribs and my quesabirria tacos.
We made this recipe and it was awesome! I am not usually a fan of roasts but it was fall apart tender and so moist. Will make again!
Jessica on Pinterest
Chuck Roast Recipe Ingredients
- boneless beef chuck roast
- unsalted butter
- vegetable oil
- large yellow onion peeled and cut into large wedges
- garlic cloves peeled
- whole carrots
- celery stalks cut into large pieces
- potatoes cut into large pieces
- fresh rosemary dried rosemary
- bay leaves
- tomato paste
- red wine
- beef stock
- salt and pepper to taste
Chuck roast is one of the most inexpensive cuts of beef, but braise it low and slow, and it melts in your mouth and is so tender.
This is what makes Angus chuck roast the best meat for pot roast. They’re budget-friendly and perfectly sized for feeding larger families with leftovers to spare.
Beef Chuck Roast Recipes Seasoning
Pot roast seasoning is best kept simple. All you need is salt and pepper! Pat the beef dry and generously season it on all sides. If you want to add more flavor, try my roast beef seasoning or rosemary salt seasoning.
Recipe for Chuck Roast
- Preheat oven to 350˚F. Season the beef on all sides with salt and pepper. You want to give it a good coating of seasoning for the best flavor.
- In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
- Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
- Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
- Place the seared beef back in the pan and top with the beef stock and add bay leaves.
- Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 4 hours. Note that all oven times vary, so yours may cook more quickly. Check at the 3 hour mark using an instant read meat thermometer.
- Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
Chuck Roast Recipes Tips
- Leave the beef to reach room temperature before cooking. I always recommend you allow your beef to come to room temperature before cooking it so it can cook evenly and beautifully. It will take about 2 hours to come to room temperature.
- Even if you think it’s too much, generously season the beef!Trust us, for that beautiful browned exterior, you want plenty of salt and pepper.
- Scrape up the brown bits from the bottom of the pot.When you deglaze the pot with red wine, scrape those brown bits at the bottom. That’s flavor!
- Use whole carrots so they don’t get mushy. If you use carrot slices, they will cook too long and get mushy. No one likes mushy carrots!
- Use Yukon Gold or russet potatoes. They’re hearty enough to cook along with the beef without getting mushy.
- This dish is perfect over mashed potatoes. The delicious beef gravy seeping into creamy mashed potatoes is a beautiful thing. My family won’t have it served any other way!
Made it for a nice family dinner with my in laws and my MIL asked for the recipe because it was so good! If that’s not a sign of a good recipe, I don’t know what is
@mwinner6
Chuck Roast Recipes FAQs
What is Chuck roast?
Beef Chuck Roast is a cut from the beef shoulder, neck, and upper arm area of the cow. Other names for chuck roast include chuck eye, chuck roll, and even just pot roast.
What is the difference between Chuck roast vs. shoulder roast?
They come from the same area, but the beef shoulder cut is leaner than Chuck beef. It’s better for carving into slices. Only chuck beef will execute the “pulled” texture of this dish.
What is the best cut of beef for slow cooking?
Chuck Roast – so, so tender, shreds apart and melts in your mouth.
Bottom round or top round beef – leaner cut and good to use to slice your beef. Beef Brisket – a fattier choice that gets very tender, but can still be sliced for serving. Try my Easy Brisket Recipe (slow cooker or Instant Pot).
The easiest, best tasting pot roast ever in my 40 years of trying….. 👍♥
Diane on Pinterest
Cooking Time for Chuck Roast
All oven times vary. Because of this, I recommend using a meat thermometer to check the temperature of your roast periodically throughout the cooking process. Your roast may cook more quickly than mine! Check the temp and tenderness at the 3-hour mark. You may find it’s cooked through and shredded easily early.
Beef Chuck Roast Internal Temperature
Your pot roast should reach an internal temperature of at least 195°. I recommend cooking the beef until it is fall-apart tender.
How long to cook chuck roast in the oven at 350˚F: Cook a 4 lb. cut of beef low and slow for over 4 hours. This gives it plenty of time to soak in all the wonderful flavors and become completely moist and fork-tender.
Check out our Chart to cook this Sunday Roast to perfection.
Sunday Roast Vegetables
You can add a whole variety of different veggies to this recipe! I like to add:
- Potatoes
- Onions (white or yellow work best)
- Carrots
- Celery
Not only do the vegetables taste amazing, but it’s a great way to make your side dishes at the same time as the main course. One-pot meals are so convenient.
If you want to elevate your dining experience, this beef tenderloin recipe is amazing!
Chuck Roast Recipes
Try more of our Best Beef Chuck Roast Recipes!
- Slow Cooker Beef Roast: Feed a crowd deliciously with the perfect comfort food. Set and forget this delicious chuck tender roast recipe on low heat for eight hours, then enjoy an incredible fall-apart meal and tender vegetables in an abundance of flavorful gravy.
- Instant Pot Pot Roast: The BEST hearty Winter comfort food – easy to prepare and makes a great holiday meal!
- Sirloin Tip Roast: If you have yet to try this dish, you’re going to want to run to get the ingredients for it. It’s delicious, juicy, fork-tender, and so flavorful.
- Mississippi Pot Roast: You need five ingredients and a slow cooker, and you are all set to make this delicious dish. The ranch dressing, pepperoncini peppers, and au jus gravy add so much flavor.
If you are looking for the best pork chop recipe, my smothered pork chops are super easy to make and amazing!
Made this for dinner last night it was so good. I think it was the best chuck roast I have ever made, so tender.
Brenda
What to do with Leftover Chuck Roast
- Steak Nachos: I love using leftovers to make this delicious recipe
- Roast Beef Sandwiches
- Creamy Penne Pasta with Beef
- Pot Roast Sandwich
What to serve with Chuck Roast
- Creamy Mashed Potatoes
- Instant Pot Mashed Potatoes
- Green Bean Almondine
- Glazed Carrots
- Try serving toasted sprouted bread, dinner rolls, or garlic bread.
See the everyone is talking about!
Recipe
Beef Chuck Roast Recipe
Isabel Laessig
Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!
4.52 from 496 votes
Print Recipe
Prep Time 15 minutes mins
Cook Time 4 hours hrs 20 minutes mins
Total Time 4 hours hrs 35 minutes mins
Course Main
Cuisine American
Servings 10 Servings
Calories 316 kcal
Equipment
Cast Iron Dutch Oven or heavy stockpot
Ingredients
- 4 lb boneless beef chuck roast
- 2 tablespoons butter unsalted
- 1 tablespoon vegetable oil
- 1 large yellow onion peeled and cut into large wedges
- 2 cloves garlic peeled or 1 tablespoon of garlic powder
- 6 carrots whole
- 2 celery stalks cut into large pieces
- 4 potatoes cut into large pieces
- 2 sprigs fresh rosemary or 2 teaspoons of dried rosemary
- 2 bay leaves
- 6 ounce tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
Cooking Conversions
See our Cooking Conversions Chart for help converting measurements!
Instructions
Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
In a large Dutch oven, place the butter and vegetable oil over medium high heat.
Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned.
Stir in the tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
Place the seared beef back in the pan and top with the beef stock and add bay leaves.
Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 4 hours.
Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
Video
Notes
We love using whole carrots so they don’t get mushy. Do not use carrot slices as they will cook for too long and get super mushy.
While we love all potatoes, yukon gold or russet potatoes, are our favorite to all to our beef chuck roast as they are hearty enough to cook along with the beef without getting mushy.
Make sure to sear the beef on all sides. This will ensure a juicy pot roast.
Nutrition
Calories: 316kcalCarbohydrates: 10gProtein: 24gFat: 17gSaturated Fat: 8gCholesterol: 85mgSodium: 245mgPotassium: 821mgFiber: 2gSugar: 2gVitamin A: 5265IUVitamin C: 8mgCalcium: 57mgIron: 4.2mg
Keyword beef chuck roast recipe, chuck roast, chuck roast recipe, chuck roast recipes
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About Isabel Laessig
Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!
» About Me
Reader Interactions
Comments
Doug Baker says
Oops, I just noticed the “searing” instruction at the beginning!
Thank you again for your wonderful ideas and recipe’s!Reply
Isabel Laessig says
Thanks so much, Doug! I hope you enjoy it!
Reply
Buttercup says
Delicious! Made it for my family for a big dinner and even my fussy three-year-old loved it. This is my first time not following my own recipe and I am pleasantly surprised. Will definitely be making again!Reply
Isabel Laessig says
Thank you so much! I am so happy to hear this – especially that your three-year-old loved it! (I know how that goes.) So glad you’ll be making it again!
Reply
Cara P says
Do you still cook the potatoes in with the pot roast if you are serving over mashed potatoes?
Reply
Isabel Laessig says
Hi Cara! No, that’s not necessary. You could leave them out.
Reply
Ben says
This was awesomeReply
Isabel Laessig says
So glad you enjoyed it, Ben! Thank you so much!
Reply
Barbara doell says
Any notes on how you got that beautiful gravy that’s in the picture?
Reply
Isabel Laessig says
Hi Barbara! You can use the drippings from the roast to make the gravy. After removing the meat to shred it, take about 2 Tablespoons of the drippings and mix it with 1 Tablespoon of cornstarch. Mix it until blended, then add it back to the pot with the remaining drippings. As you mix it it should thicken into a gravy.
Reply
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