Our Oven Baked Chuck Roast Recipe is succulent and tender. Even if you're not a cook, you'll appreciate the simplicity of this dish.
It only requires a few easy steps and the good news is that it doesn't require a dry rub or any special spices, just kosher salt, black pepper, minced garlic, sliced shallots, and a braising liquid such as chicken broth and red wine. I promise you will be left with fall apart tender beef no questions asked.
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Why this recipe works
- Although beef chuck roast is inexpensive and known to be tough cut of meat, it’s perfect for cooking low and slow and makes for the most tender melt in your mouth meat when cooked correctly.
- The marbling that you see throughout this cut of beef, adds to the juiciness and tenderness during the cooking process.
- In my opinion, braising is the preferred method for cooking chuck roast and makes for the best Dutch Oven Beef Stew with Red Wine and the most delicious Easy Slow Cooked Pulled Beef Tacos.
- Due to its rich beefy flavor, it doesn’t require a ton of ingredients although this depends on the recipe you're making.
- It's low maintenance and doesn’t require any marinating so sit back and allow the oven to do all the work.
Recipe Notes
- Seasoning: Believe it or not but I used only kosher salt and black pepper to season both sides of my boneless beef chuck roast. It's important to season the roast well.
- Searing: This step is important as searing really enhances the flavor of the chuck roast, and that beautiful outer crust is like icing on the cake. When searing meat, patience is a virtue. In other words, be patient and avoid the temptation of flipping the meat over too early.
- Pan juices: Develop the flavors of the pan juices by first sauteing aromatics such as onions or shallots and fresh garlic. For this oven baked chuck roast recipe, I went a step further by adding red wine and chicken broth to add another depth of flavor.
- Bake in oven: The final step to this easy recipe is to bake the chuck roast in the oven covered at a low temperature such as 350 degrees for at least 3 hours until the meat is fork tender.
- Please note that your beef chuck roast may require additional cooking time as oven times may vary. The end result should be that your meat is so tender that it can be cut with a fork.
- Make it a one pot meal: Turn this oven baked chuck roast recipe into a one pot meal by adding veggies and potatoes to the skillet. This option also makes for an easy clean-up.
Equipment Needed
To make oven baked chuck roast you'll only need a few pieces of equipment that you may already have in your kitchen.
A dutch oven with the lid or a braiser with the lid. However, if you do not have either of those, use a cast iron skillet or a small roasting pan then use heavy duty foil to cover the roast completely and securely to prevent steam from seeping out. This will allow the roast to braise properly, so the end result is fork-tender meat.
Additionally, you'll want to have a medium-sized serving spoon on hand to baste the meat with its flavorful pan juices. This helps keep the meat moist while infusing more amazing flavor. Be sure to use a spoon that's made with material that can withstand high temperatures.
Cooking Method
Although there are different ways to cooking a chuck roast, baking it low and slow in the oven is the preferred method at least in our opinion. This method allows the connective tissue in the meat to break down and become more tender the longer it cooks.
Other cooking methods such as broiling, grilling, or even cooking in an oven on a relatively high heat will result in tough, dry meat if not done properly.
While slow cooking in the oven is the most effective and requires more cooking time, it's a low maintenance process and your oven does all the work.
How to Cook Chuck Roast in the Oven
Do you have beef boneless chuck roast on hand? If so, let me walk you through step-by-step on how to make the most tender oven baked chuck roast recipe. It’s simple, requires minimal prepping, and is versatile even if serving as leftovers.
- Wash your chuck roast and pat dry with paper towels.
- Season both sides liberally with kosher salt and black pepper.
- Place either a cast iron skillet or dutch oven over medium high heat and add olive-oil or grape-seed oil.
- When oil is hot, carefully add chuck roast to the skillet to sear (about 6 to 8 minutes) and do not disturb as you want that brown outer crusting coating to form then flip and do the same to the other side.
- Remove the chuck roast from the skillet and place on a clean plate and set aside.
- Add additional cooking oil to the skillet if needed then add the shallots and garlic and quickly saute while scraping the brown bits at the bottom of the skillet from the searing.
- Deglaze the skillet with chicken broth and red wine, you can also substitute chicken broth for beef broth.
- Add the chuck roast back to the skillet and cover with either a tight fitting oven-safe lid or wrap securely with foil. This is important to trap in the moisture.
- Place in a 350 degree oven to cook low and slow over the next 3 hours or more as oven temperature may vary.
- While in the oven, choose 2 or 3 times to baste the chuck roast with its pan juices (this creates more flavor and tenderness to the roast). This step is not required but highly recommended.
- At the 3 hour mark, if you can easily cut or shred your beef with a fork then it's done. If additional time is need, place back in the oven until fork tender.
Serving Suggestion
For a complete and satisfying meal serve your oven baked chuck roast with a variety of sides. Roasted vegetables such Crispy Oven Roasted Baby Potatoes, Crispy Oven Roasted Broccolini, Roasted Beets in Foil pair well with the rich beefy flavor of the roast. Or, serve with Sauteed Green Beans and our Saffron Yellow Rice In Rice Cooker. Another option would be to simply complete the meal with a Fresh Spring Mix Salad or Basil Pesto Pasta With Veggies (No Pine Nuts). To complete the meal, consider this Strawberry Parfait (Shortcake), or these Mini Key Lime Cheesecake or this warm and delicious Brazilian Pineapple Dessert.
FAQs
Typically, at least 3 hours. Keep in mind that oven temperatures may vary and additional time may be needed for the most fork-tender melt-in-your-mouth meat.
Absolutely, cover with a tight fitting oven-safe lid or wrap securely with foil. This will trap moisture leaving your meat moist and tender.
When baking your roast covered at 350 degrees, will require at least 3 hours although additional time may be necessary for the best results. If at the 3 hour mark, you cannot easily cut your roast with a fork, additional time is needed.
Yes, however, if you go beyond the recommended time, it’s important to make sure that your braising liquid hasn’t completely evaporated as this could potentially cause the bottom of the skillet to burn and your roast could potentially dry out which would defeat the whole purpose of this cooking process.
Expert Tips
- After washing your boneless beef chuck roast, it’s important to FIRST pat it dry with paper towels to get the best sear, season generously with kosher salt.
- Another important step that should not be left out is the searing, this is the first step in developing that delicious flavor when the brown bits at the bottom of the skillet are sauteed with the shallots and garlic.
- Your skillet should be hot but not smoking hot to the point that the oil in the skillet begins to burn. Keep in mind that if using a cast iron skillet, it cooks evenly and therefore doesn't need to be cooked over relatively high heat.
- For extra flavorful and tenderness, baste the chuck roast with the pan juices 2 to 3 times. It's definitely worth it. Basting is not required but is recommended.
Related Recipes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Oven Baked Chuck Roast Recipe
Oven Baked Chuck Roast RecipeEquipment
- 1 Dutch oven or cast iron skillet
- 1 Oven-safe tight fitting lid or foil
Ingredients
- 2 lbs boneless chuck roast
- 2 teaspoon kosher salt (or more to taste)
- 1 teaspoon black pepper (to taste)
- 1 sliced shallot
- 2 minced garlic cloves
- ¼ cup red wine (optional if not using add same amount of additional broth)
- ¼ cup low sodium chicken broth (or beef broth)
- 2 tablespoon olive oil
- 3 cups Yukon gold potatoes
- 3 cups broccoli
Instructions
- Preheat oven to 350 degrees.
- Slice shallot, minced garlic, measure red wine, measure chicken broth, wash and cube potatoes, wash and cut broccoli into florets. Set aside.
- Wash chuck roast and dry with paper towels and season generously with kosher salt and pepper.
- Add olive oil to a dutch oven, cast iron skillet or another type of oven-safe skillet. If using an iron cast skillet place over medium heat otherwise place over medium high heat. When cast iron skillet is hot but not smoking hot, add chuck roast to skillet and sear on both sides for about 6-8 minutes or until a nice brown outer crust forms. Resist the temptation of flipping the chuck roast too early. Remove from skillet and place on a clean plate.
- In the same skillet, add additional cooking oil if necessary, add shallots & garlic and saute for about 30 seconds or until shallots become translucent. Deglaze the skillet with red wine and chicken broth and heat for about 4 minutes. Add chuck roast back to skillet. Cover completely with a tight fitting oven-safe lid or with foil paper and place in oven.
- Allow chuck roast to cook low and slow over the next 3 hours or more as oven temperature may vary. While in the oven, choose 2 or 3 times to baste the chuck roast with its pan juices (this creates more flavor and tenderness to the roast). This step is not required but highly recommended.
- At the 3 hour mark, if you can easily cut or shred your beef with a fork then it's done. However, if additional time is needed, place back in the oven until fork tender. When chuck roast is tender, remove from oven and plate OR create a one pot meal (see below).
Make It a One Pot Meal
- 30 to 40 minutes before removing the chuck roast from the oven, add the cubed Yukon potatoes and season, and 15 minutes before add the broccoli and season.
Notes
- After washing your boneless beef chuck roast, it’s important to FIRST pat it dry with paper towels to get the best sear, season generously with kosher salt.
- Another important step that should not be left out is the searing, this is the first step in developing that delicious flavor when the brown bits at the bottom of the skillet are sauteed with the shallots and garlic.
- Your skillet should be hot but not smoking hot to the point that the oil in the skillet begins to burn. Keep in mind that if using a cast iron skillet, it cooks evenly and therefore doesn't need to be cooked over relatively high heat.
- For extra flavorful and tenderness, baste the chuck roast with the pan juices 2 to 3 times. It's definitely worth it. Basting is not required but is recommended.
- ¼ cup white wine instead of red wine
- ½ cup low sodium chicken broth instead of wine
- ½ cup beef broth instead of chicken broth
- ½ cup water instead of broth and wine (if adding just water, will not give you the ultimate flavor)
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Natalie says
This recipe is fantastic! I can cut this chuck roast with a fork. Perfection!
Cree says
Hey Natalie - I am so happy you enjoyed the recipe and thank you so very much for coming back to leave a review and a 5-star rating. This means so much... I'm so appreciative.
Chas says
This is the third time I've used this recipe and I just put my roast in the oven. This is one thing that my family of 5 can all agree on for dinner.
Cree says
Hey Chas - Comments like this always put a smile on my face and means the world to me. Thank you so very much for taking the time to come back to comment and leave a 5 star rating.
Mary says
I think this I should my favorite recipe for a chuck roast. The flavor is delicious and the meat is so tender. I cooked it at 275 degrees Fahrenheit and made sure to baste it. Thank you so much for sharing the recipe. I am planning to make it for company soon.
Cree says
Hey Mary - I'm so happy you enjoyed the Oven Baked Chuck Roast Recipe, and I really appreciate you taking the time to come back to leave a comment. Thank you so very much.
Hope says
I made this today. It came out Amazing! The whole time it was cooking the smell was delicious. Just before the 3 hour time it started to smell a little burnt. It was not burnt, but almost all the liquid was gone, condensed and carmalized and yummy. I did use the 1/2 cup of liquid in the begining. My suggestion is if you are going the full 3 hours add maybe just a little (maybe 1/4 cup) more liquid. Or, watch carefully as it gets to the end. I will definatly make this again. We Loved it. and so easy.
CookingwithBliss says
Hi Hope - I'm so glad you loved the Oven Baked Chuck Roast, and I really appreciate you coming back to leave a review. This really means a lot and definitely made my day. Also, thanks so much for the helpful tip. Have a great week and take care.
SuZQ says
I was wondering if Asparagus could be used instead of Broccoli?
Also, how long should I bake a Chuck Roast weighing 3.5 lbs?
I’m DYING to try this! Everything sounds DELICIOUS!!!
CookingwithBliss says
Hi SuZQ - You can certainly use asparagus instead of broccoli. Be sure to add the asparagus around 10 minutes before the chuck roast is done and keep an eye on them, so they do not overcook and become soft and mushy. Allow the asparagus to cook to your liking. Also, a 3.5 lb chuck roast, will take closer to 4 hours maybe slightly over. Let me know if you have any other questions. Thanks for visiting and Happy New Year.
Tammy J Johnson says
I love this recipe! I made it 2 weeks ago and it was so easy and so delicious! My fiance loved it too so I am making it again tonight for his birthday dinner. Thank you so much for this yummy dish!
CookingwithBliss says
Hey Tammy - I'm so happy that you and your fiance loved the recipe. You definitely put a smile on my face. More importantly, thank you so very much for taking the time to leave a comment and many thanks for visiting. Take care.
lee says
Hi there. I used your recipe about two months ago. My family and I loved the outcome very much. As such, here I am in the kitchen today doing it once again. Thank you for sharing.
CookingwithBliss says
Hi Lee - Thank you so very much, and I really appreciate you taking a moment to share your comment. I'm so happy the Oven Baked Chuck Roast Recipe turned out great for you and your family. Comments like yours always put a smile on my face.
Jacqueline says
Omg cooking it now and it smells amazing can't wait to try it
CookingwithBliss says
Hey Jacqueline - I'm so thrilled you're making the Oven Baked Chuck Roast. I'd love to know how it turns out. Take care and hoping to hear back.
Julie craig says
I'm trying this exact recipe tomorrow and I can't wait!
CookingwithBliss says
Hey Julie - How's it going? Were you able to make the Oven Baked Chuck Roast Recipe over the weekend if so I'd love to know how it turned out for you. I hope you're enjoying your day - Take Care.
Tammy Perlman says
Thanks for the recipe, Cree! We made it for dinner last night and it was a big hit! Using just salt and pepper is such a great approach. Good meat doesn't need much more than that. We substituted two chopped yellow onions for the wine and chicken stock. Once the meat was cooked tender, the onions, garlic, and pan juices were pureed to use as a gravy. So good!
CookingwithBliss says
Hey Tammy - I'm so happy to hear the Oven Baked Chuck Roast was a big hit with your family. Thanks so much for sharing and your approach to the gravy sounds incredible.
Julia Roberts says
What about a 6lb chuck roast? What would be cooking time/temp on that?
Julie craig says
Julia, I do mine for aprox 4.5 hours and ut turns out great.
CeCe says
Sounds tasty. Is this more of a roasted meat recipe or is it similar to pot roast?
CookingwithBliss says
Hi Cece, I'm so very sorry for the late response. Yes, this recipe is similar to a pot roast.
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