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My family loves this tender, juicy, melt-in-your-mouth perfect chuck roast recipe that is slow roasted in beef stock and red wine with tons of vegetables – I’ve been making this budget-friendly dinner for decades, and friends always beg for the recipe!
If you’re looking to make a super-satisfying meal that fits in your budget and can be stretched to fit in a ton of different meals, you’re going to love this easy-to-make roast. We’ve used this recipe at home in a weekly rotation – perfect for taco, burrito, or steak and potatoes meat prep – its also delicious in salads, or as a high protein low carb meal.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Dutch Oven Chuck Roast
This pot roast recipe is simple and easy – for shredded chuck roast that is great alongside mashed potatoes, in sandwiches, with Greek Gigantes Plaki Beans, or a salad.
This roast is simple and hearty – the best, most flavorful and juicy chuck roast recipe. We start by browning our roast to add a lovely caramelization, then braise it slowly with vegetables, wine, and tomatoes for a melt-in-your-mouth tender roast packed with flavor!
What you need for cooking Chuck Roast in the Oven
To make this recipe, you need the following ingredients:
- Chuck Roast: This is the star of the dish. Chuck roast is a flavorful and well-marbled cut of beef. The marbling contributes to the richness and tenderness of the meat as it cooks slowly.
- Olive Oil: Olive oil is used to sear the chuck roast before slow-cooking. It adds a touch of fat and helps achieve a nice crust on the meat during searing.
- Salt and Pepper: These are essential seasonings that enhance the flavor of the roast. They create a balanced and savory profile for the dish.
- Onion, Celery, and Carrots: These aromatic vegetables form the base of the dish. They provide a mirepoix-like foundation that adds depth of flavor and complements the meat.
- Garlic: Garlic adds a rich and robust flavor to the dish. It infuses the cooking liquid and complements the other seasonings.
- Diced Tomatoes: Canned diced tomatoes bring acidity and a subtle sweetness to the dish. They also contribute some moisture to the cooking process.
- Red Wine: Red wine is used both for its flavor and as a braising liquid. It imparts complexity and depth to the sauce while tenderizing the meat.
- Beef Stock: Beef stock enhances the beefy flavor of the roast and forms the basis of the cooking liquid. It creates a savory broth that the chuck roast simmers in.
- Thyme and Sage: These herbs add aromatic and earthy notes to the dish. Thyme brings a subtle mint-like flavor, while sage contributes a slightly peppery and savory quality.
What pan to cook chuck roast in?
- Dutch Oven:
A Dutch oven is perfect for cooking chuck roast as it provides even heat distribution, retains moisture well, and can be used both on the stovetop for searing and in the oven for slow cooking. The heavy lid helps keep moisture in, making it ideal for tenderizing a tough cut like chuck roast. - Cast Iron Skillet with Oven-Safe Lid:
A cast iron skillet with a lid works well if you don’t have a Dutch oven. It can sear the roast on the stovetop, and the skillet’s heat retention is excellent for slow oven cooking. The lid helps maintain moisture, ensuring the roast becomes tender. - Roasting Pan with Aluminum Foil or Lid:
A roasting pan is another option, especially for larger cuts of chuck roast. If it doesn’t have a lid, you can cover it tightly with aluminum foil. This method allows enough space for adding vegetables around the roast while keeping it moist.
How to Cook a Chuck Roast
Once you’ve gathered your ingredients, we will use the following method:
- Prep: Preheat your oven to 325°F (160°C). Season the chuck roast generously with salt and pepper on all side.
- Brown meat and vegetables: In a large oven-safe Dutch oven or skillet, heat the olive oil over medium-high heat. Once hot, add the chuck roast and sear it until it’s well-browned on all sides. This step helps lock in the flavors and juices. Remove the roast from the pan and set it aside. In the same pan, add the diced onion, celery, carrots, and minced garlic. Sauté them for about 5-7 minutes until they begin to soften and the onions turn translucent.
- Deglaze: Stir in the diced tomatoes and red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to allow the alcohol to cook off and the flavors to meld.
- Roast: Place the seared chuck roast back into the pan on top of the vegetables. Pour in the beef stock and sprinkle thyme and sage over the roast. These herbs will infuse the roast with aromatic flavors. Cover the Dutch oven or skillet with a lid or foil and transfer it to the preheated oven. Roast for about 3-4 hours or until the roast is fork-tender and easily pulls apart. Baste the roast with the liquid occasionally during cooking.
- Rest: Once done, remove the roast from the oven and let it rest for a few minutes. Slice or shred the meat as desired.
- Serve: Serve the tender chuck roast slices with the flavorful vegetables and the rich pan juices as a gravy.
How long to Cook Chuck Roast in Oven
To cook a chuck roast in the oven, the best method is to cook it low and slow at 300°F (150°C) for 3-4 hours for a 3-4 pound roast. This allows the connective tissue to break down, resulting in a tender, juicy texture.
You can also cook it at 350°F (175°C) for 2.5-3 hours for a quicker result, though it may not be as fall-apart tender.
The roast is ready when it reaches an internal temperature of 190-200°F (88-93°C) and can be easily pulled apart with a fork.
Best Chuck Roast Recipe Tips
Choose the Right Cut: Chuck roast is a flavorful but tougher cut of meat. Look for well-marbled chuck roast with good fat content. The intramuscular fat (marbling) will add moisture and flavor during cooking.
Season Generously: Season the chuck roast generously with salt and pepper before cooking. You can also use additional seasonings like garlic powder, onion powder, or dried herbs for extra flavor.
Sear for Flavor: Searing the meat in a hot skillet or oven-proof pot before slow-cooking is crucial. It caramelizes the surface, creating a flavorful crust and locking in juices. Use high heat and a bit of oil for this step.
Use Moisture: Cooking chuck roast low and slow with moisture is key to tenderizing the tough meat fibers. You can use beef broth, wine, or a combination of both for added flavor. Ensure the liquid covers about halfway up the roast.
Add Aromatics: Enhance the flavor by adding aromatics like onions, garlic, carrots, and celery to the pot. These vegetables infuse the meat and liquid with depth and fragrance.
Low and Slow Cooking: The ideal cooking method for chuck roast is braising or slow cooking. Use an oven set to a low temperature (around 300°F or 150°C) or a slow cooker. Cook until the meat is fork-tender, which can take several hours.
Don’t Rush: Patience is key. Cooking chuck roast too quickly at high temperatures will result in a tough and dry outcome. Allow the slow cooking process to work its magic.
Use a Meat Thermometer: For precision, use a meat thermometer to check the internal temperature. Chuck roast is typically done when it reaches around 195-205°F (90-96°C). At this point, the collagen in the meat has broken down, making it tender.
Rest Before Slicing: After cooking, let the chuck roast rest for about 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.
Skim Fat: If using a braising liquid, skim excess fat from the surface before serving for a cleaner and less greasy sauce.
Make a Sauce: The cooking liquid can be transformed into a delicious sauce. Strain out the solids, reduce the liquid on the stovetop, and season to taste with salt and pepper. You can also add a touch of butter or cream for richness.
Serve with Complementary Sides: Chuck roast pairs well with side dishes like mashed potatoes, roasted vegetables, or a hearty salad. These sides can balance the richness of the meat.
Beef Chuck Roast Recipe FAQs
Chuck roast comes from the shoulder area of the cow and is known for its rich flavor and marbling. It’s a tough cut of meat, which makes it ideal for slow cooking methods like braising or roasting. The slow cooking process breaks down the tough connective tissues, resulting in tender and flavorful meat.
It’s generally a good idea to trim excess fat from the surface of the chuck roast. While some fat adds flavor, too much can make the dish greasy. Leave some fat for flavor but remove any large, thick pieces.
Yes, both slow cookers and instant pots are excellent tools for cooking chuck roast. Slow cookers offer low and slow cooking over several hours, while instant pots can achieve similar results in less time due to the pressure cooking function.
For slow roasting in an oven, a common recommendation is to cook the chuck roast at around 300°F (150°C) for several hours, usually 3-4 hours or until it’s fork-tender. In a slow cooker or instant pot, it can be done in 6-8 hours on the low setting or 3-4 hours on high.
Absolutely! Vegetables like peppers, parsnips, carrots, onions, celery, and potatoes work well with chuck roast. They add flavor and create a complete one-pot meal.
Searing the chuck roast before slow cooking is highly recommended. It adds a flavorful crust to the meat and enhances its overall taste. Heat a skillet or oven-proof pot, add some oil, and sear the roast on all sides until browned before transferring it to the slow cooker or roasting pan.
Chuck roast is typically done when it reaches an internal temperature of 195-205°F (90-96°C). At this point, the collagen in the meat has broken down, resulting in a tender roast.
Absolutely! Chuck roast is versatile and can be used in various recipes, including sandwiches, tacos, stews, and more. Shred or slice the cooked meat as needed for your desired dish.
The cooking liquid, often called au jus, can be strained, reduced on the stovetop, and seasoned to make a flavorful sauce to serve with the chuck roast. It’s a delicious addition to the dish.
Yes, chuck roast can be made in advance and reheated. Store it in an airtight container in the refrigerator. When reheating, use a microwave or stovetop on low heat, adding a bit of additional liquid to maintain moisture.
Dutch Oven Chuck Roast Sides
Mashed Potatoes: Creamy mashed potatoes are a classic choice. They provide a smooth and buttery contrast to the hearty chuck roast.
Roasted Vegetables: Roasted vegetables like carrots, potatoes, and Brussels sprouts add a lovely depth of flavor and texture to the meal. The caramelization from roasting enhances their sweetness.
Green Beans: Steamed or sautéed green beans are a simple and vibrant side that balances the richness of the roast.
Creamed Spinach: Creamed spinach offers a creamy and slightly tangy side with a hint of earthy flavor.
Coleslaw: A crisp and tangy coleslaw can provide a refreshing contrast to the richness of the roast. It’s particularly great if you’re making sandwiches with the leftover chuck roast.
Gravy: Serve the roast with a rich, homemade gravy made from the cooking liquid. Drizzle it over the meat and side dishes for extra flavor.
Horseradish Sauce: A dollop of horseradish sauce adds a zesty kick to each bite of roast. It pairs particularly well with beef.
Dinner Rolls or Bread: A crusty baguette or soft dinner rolls are great for soaking up the delicious juices from the roast.
Cranberry Sauce: If you’re preparing the roast for a holiday meal, cranberry sauce adds a sweet and tart contrast to the savory flavors.
Salad: A fresh green salad with a light vinaigrette can provide a refreshing element to balance the richness of the roast.
Things to Make with Chuck Roast
- Beef Stew: Cut the cooked chuck roast into cubes and cook with vegetables, beef broth, and spices for a hearty beef stew that’s perfect for cold days.
- Shredded Beef Tacos: Cook the chuck roast with taco seasoning until tender, then shred it for flavorful tacos, topped with your favorite garnishes like salsa, cilantro, and avocado.
- Beef Barbacoa: Simmer chuck roast with chipotle and other seasonings to make a barbacoa sauce for out-of-this-world tacos and burritos.
- French Dip Sandwiches: Cook the roast with onions, garlic, and beef broth, then thinly slice the beef and serve on a hoagie roll with a side of au jus for dipping.
- Beef Stroganoff: Use chuck roast instead of traditional cuts to make a rich beef stroganoff, simmering the beef in a creamy mushroom sauce and serving over egg noodles.
- Pulled Beef Sliders: Shred roast when done, and serve on small rolls with barbecue sauce for delicious pulled beef sliders.
- Beef and Noodles: Cook the chuck roast with broth until tender, then shred it and serve over egg noodles with a rich beef gravy for a comforting, hearty meal.
- Beef Chili: Dice the chuck roast and cook it with beans, tomatoes, chili powder, and other spices to make a flavorful, chunky beef chili.
- Birria Tacos: Slow-cook the chuck roast with some spices and dried chilis until tender, then shred the meat and serve in tortillas, frying them to create flavorful birria tacos dipped in the braising liquid.
Try these delicious sides dishes:
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Beef Chuck Roast in the Oven
Ingredients
Instructions
- Preheat your oven to 325°F (160°C).
- Season the chuck roast generously with salt and pepper on all sides.
- In a large oven-safe Dutch oven or skillet, heat the olive oil over medium-high heat. Once hot, add the chuck roast and sear it until it's well-browned on all sides. This step helps lock in the flavors and juices. Remove the roast from the pan and set it aside.
- In the same pan, add the diced onion, celery, carrots, and minced garlic. Sauté them for about 5-7 minutes until they begin to soften and the onions turn translucent.
- Stir in the diced tomatoes and red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to allow the alcohol to cook off and the flavors to meld.
- Place the seared chuck roast back into the pan on top of the vegetables.
- Pour in the beef stock and sprinkle thyme and sage over the roast. These herbs will infuse the roast with aromatic flavors.
- Cover the Dutch oven or skillet with a lid or foil and transfer it to the preheated oven. Roast for about 3-4 hours or until the roast is fork-tender and easily pulls apart. Baste the roast with the liquid occasionally during cooking.
- Once done, remove the roast from the oven and let it rest for a few minutes. Slice or shred the meat as desired.
- Serve the tender chuck roast slices with the flavorful vegetables and the rich pan juices as a gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size chuck roast???
3-4 lbs, if you have a bigger one than that cut it into a few pieces, and it will cook quicker.