roast beef chuck roast recipe

Written ByJenny Smyth Posted on
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The Best roast beef chuck roast recipe

I’ve been making this roast beef chuck roast recipe for years, and it’s still a favorite in our household. It’s a classic dish that’s easy to prepare and always impresses. The key to this recipe is the slow cooking process, which breaks down the connective tissue in the meat, making it tender and flavorful.

I like to serve it with a side of roasted vegetables, like carrots and potatoes, which absorb all the juices from the roast. My family loves it when I make this recipe for special occasions, like holidays or family gatherings. It’s also a great way to use up leftover vegetables and make a hearty meal for weeknights.

The best part about this recipe is that it’s incredibly easy to make – just toss the ingredients in a crock pot and let it cook all day. It’s perfect for busy families who need a reliable meal solution. Plus, the health benefits of eating slow-cooked beef are well-documented – it’s packed with protein, vitamins, and minerals.

This recipe is a staple in our home because it’s so versatile and delicious. I’ve even made it for my kids’ friends when they come over for playdates – everyone loves it! The flavors are rich and satisfying, and the aroma that fills the house while it’s cooking is amazing.

I’ve experimented with different seasonings over the years, but this basic recipe remains my go-to. My family members are always asking me to make this dish when they come over for dinner. The leftovers are just as good as the first time around – I love making big batches of this roast beef chuck roast recipe on Sundays so we have plenty of food throughout the week.

Oven Roasted Beef Chuck Roast

Oven Roasted Beef Chuck Roast

4.8 from 1337 votes

A tender and flavorful beef chuck roast slow-roasted in the oven until fork-tender. This recipe transforms an economical cut into a succulent centerpiece for a hearty family dinner.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Roast

3 to 4 pounds beef chuck roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme

For the Braising Liquid

1 large onion, sliced
3 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
4 cloves garlic, smashed
1 cup beef broth
1 cup dry red wine or additional beef broth
2 tablespoons tomato paste
2 bay leaves

👨‍🍳Directions

1Preheat the oven to 300 degrees Fahrenheit.
2Pat the beef chuck roast dry with paper towels, then season evenly on all sides with kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
3Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4Sear the roast for 4 to 5 minutes per side until a deep brown crust forms, then transfer the roast to a plate.
5Reduce the heat to medium and add the sliced onion, carrots, celery, and smashed garlic to the pot.
6Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and brown.
7Stir in the tomato paste and cook for 1 minute.
8Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
9Add the bay leaves and return the roast to the pot, nestling it among the vegetables.
10Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
11Transfer to the preheated oven and roast for 3 to 3 1/2 hours, until the meat is fork-tender and easily pulls apart.
12Remove the pot from the oven and let the roast rest, covered, for 15 minutes.
13Discard the bay leaves, then slice the roast against the grain or shred it, and serve with the braised vegetables and pan juices.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Chef’s knife
Cutting board
Tongs
Measuring cups and spoons
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 720mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 42g

📝Notes

For extra richness, substitute the red wine with an equal amount of beef broth. Leftover roast can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Oven Roasted Beef Chuck Roast Works

This roast beef chuck roast recipe is always a good idea for any occasion – whether it’s a holiday meal or just a regular Tuesday night dinner. It’s easy to make ahead of time and reheat when you’re ready to serve.

In fact, one of my favorite things about this recipe is how well it reheats – even after several days in the fridge, it still tastes fresh and delicious. For special occasions like Christmas or Easter, I love serving this dish alongside some festive sides like mashed potatoes or green beans almighty with garlic bread.

❓ Frequently Asked Questions About Oven Roasted Beef Chuck Roast

Q: What type of beef should I use for this recipe?

You can use either chuck or round roast beef for this recipe. Chuck roast is fattier and more tender than round roast, but both will work well.

Q: Can I cook this recipe in a pressure cooker?

Yes, you can cook this recipe in a pressure cooker if you’re short on time. However, keep in mind that the cooking time will be significantly shorter than if you were using a slow cooker.

Q: Do I need to brown the roast before cooking?

No, you don’t need to brown the roast before cooking if you’re using a slow cooker or crock pot.

Q: Can I add other ingredients to this recipe?

Yes, feel free to add your favorite herbs and spices to give the dish more flavor.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

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