** copied from recipe website**
How to Cook Chuck Roast in Oven
Preheat oven to 350F. Season the beef on all sides with salt and pepper. You want to give it a good coating of seasoning for the best flavor, so be generous.
Seasoned chuck roast on a cutting board
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.
Searing beef in a dutch oven
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.
Seasoned vegetables in the dutch oven with tomato paste
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.
Vegetables in the dutch oven
Place the seared beef back in the pan and top with the beef stock and add bay leaves.
Pouring red wine into the dutch oven
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.
Beef chuck roast cooked over vegetables in the dutch oven
Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.
Chuck Roast Roasting Pan Instructions
If you don’t have a dutch oven, you can use a roasting pan to make my chuck roast recipe. Follow the steps outlined above for seasoning and searing the beef, as well as prepping the vegetables and deglazing the pot. Then, transfer everything to a roasting pan.
Cover the roasting pan tightly in aluminum foil and transfer to the oven. Cook at 350°F (175°C) for 4 hours or until the beef is fall-apart tender.
Using Aluminum Foil for Roasting
Covering the beef in aluminum foil helps trap the moisture and flavors inside, which results in a tender and flavorful roast!
Overhead shot of the beef chuck roast recipe in a blue dutch oven with fresh herbs on top
Beef Chuck Roast Expert 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 me, 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 using a wooden spoon. Those browned bits add so much flavor to the roast.
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 mashed potatoes is a beautiful thing.
I recommend cooking the beef until it is fall-apart tender, which is at about 195°F. For me, that means cooking my roast at about 63 minutes per pound.
For example, I cook a 4 lb. cut of beef low and slow for about 4 hours and 20 minutes total after searing and prepping the vegetables. This gives it plenty of time to soak in all the wonderful flavors and become completely moist and fork-tender.
Please note that the time you roast chuck roast will vary based on your specific oven. Some ovens may take more or less time to cook, as the temperature of all ovens varies. Check on your roast early to ensure it doesn’t burn, and find the ideal timing for your oven.
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
Instructions
Preheat oven to 350˚F. Season a 4 lb boneless beef chuck roast on all sides with salt and pepper to taste .
In a large Dutch oven, place 2 tablespoons butter and 1 tablespoon 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 1 large yellow onion, 2 cloves garlic, 6 carrots, 2 celery stalks, 4 potatoes, and 2 sprigs fresh rosemary in the pan. Allow to cook, stirring occasionally, until browned.
Once browned, stir in 6 ounce tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with 1 cup 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 2 cups beef stock and add 2 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.
Notes
Use whole carrots so they don’t get mushy. Do not use carrot slices or baby carrots, as they will cook for too long and get super mushy!
Yukon Gold or Russet Potatoes work best for chuck roast because they hold up well to the low and slow cooking time without getting mushy.
Make sure to sear the beef on all sides. This will ensure a juicy pot roast.
All oven temperatures vary. Please check on your roast early to ensure it doesn’t burn. Your oven might run hotter than mine!
