This Beef Chuck Roast is so tender and juicy, the meat melts in your mouth. A simple one-pot oven pot roast recipe with layers of flavor, it features a heavenly rich gravy that is loaded with veggies. Get this simple beef pot roast in the oven in just 20 minutes, and it is sure to be on your table all year long.
Beef Chuck Roast
Oven pot roast is one of my all-time favorite comfort foods that my mom used to make.
I took what I remember from mom’s classic version and added my own special twist — wine!
This entire oven beef pot roast is spectacular from start to finish. It’s so tender that it literally melts in your mouth.
Best of all, the gravy is built with beef stock and red wine — both are used to deglaze the pan and scrape up all those delicious browned bits from the roast and the veggies.
With only 20 minutes of active time, I am sure this easy oven pot roast recipe will be on your menu again and again.
Ingredient Notes and Substitutions
- Roast – Beef chuck roast comes from the front portion of the cow. It’s not quite as lean as shoulder roast, which is better for slicing.
This cut is so easy to find on sale, and it comes out so tender when you roast it low and slow in the oven. It literally shreds with a fork!
- Wine – Merlot and Cabernet Sauvignon are the best options when making oven pot roast.
Use a bottle you wouldn’t mind drinking on its own — you’re guaranteed to love the flavor!
- Fresh Herbs – Sprigs of rosemary and thyme add so much flavor to the dish but can be removed before serving.
Dried herbs will work in a pinch, but you’ll only need about 1-2 teaspoons of each.
- Carrots – Baby carrots are easy enough to toss in with oven beef pot roast.
You can also cut whole carrots into 1-inch segments, or use rainbow carrots for more color!
Tips for Making Beef Pot Roast in the Oven
- Sear the beef first.
Doing so not only seals in the juices, it adds a depth of flavor that you can not create any other way.
The fabulous crust adds an amazing caramel flavor and nuttiness to the roast.
Even if you choose to toss your beef chuck roast in a slow cooker, don’t skip the searing step. It is worth the time. Trust me.
- Add extra veggies.
Cook medium red potatoes with beef pot roast in the oven for a truly one pot meal!
Slice them in half (or quarters if larger) and add them to the Dutch oven during the last hour of cooking.
- Don’t forget the gravy!
Once cooked, transfer the oven beef pot roast to a separate dish and return the Dutch oven to the stovetop.
Whisk a slurry (flour and water) into the remaining liquid and simmer until thickened. Easy, flavorful gravy in minutes!
Nothing goes better with beef chuck roast than mashed potatoes — especially for soaking up all of that delicious gravy!!
You can’t go wrong with a big bowl of your favorite salad as well. It adds a welcome freshness to your plate.
Oven Pot Roast Recipe FAQ
Chuck is the top choice — it comes out perfectly tender every time, shreds easily, and is really difficult to mess up.Top or bottom round roasts are good if you prefer slicing your meat instead of shredding. Brisket is fattier but can still be sliced when slow cooked.
The general rule is about 45-60 minutes per pound at 350°F. I prefer to cook mine at a lower temperature (300°F), so a 3-pound roast will need a solid 3 hours in the oven after being seared on the stovetop.Regardless, always check the internal temperature to ensure doneness. Beef roasts should reach a minimum temp of 145°F in the center, then have time to rest before serving. That said, you’ll get the most tender meat if your oven beef pot roast gets closer to 195°F — it won’t shred properly until that point!
As long as your beef chuck roast is cooked low and slow, you won’t notice much of a difference!Oven pot roast is ready in about 3 hours, compared to 6 or 8 hours on Low in a slow cooker. However, you won’t need to monitor the crockpot as closely and it uses far less energy than the oven.
Storing and Reheating Leftover Oven Pot Roast
Once cool, transfer leftovers to an airtight container — separate from the gravy. Store both in the refrigerator for up to 4 days.
Reheat leftovers in the microwave or oven with a splash of beef broth for moisture.
Serve as a repeat meal or use shredded beef chuck roast for sandwiches and nachos instead.
With love from our simple kitchen to yours.
Other One Pot Recipes
Hearty Beef Chuck Roast in the Oven
- 3 pounds boneless beef chuck roast
- 4 tablespoons all-purpose flour, divided
- 3 teaspoons kosher salt, divided
- 1 teaspoon course ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups halved baby carrots
- 1 medium yellow onion, sliced
- 4 cloves garlic , minced
- 2 cups low-sodium beef stock
- 1 cup good Merlot
- 4 sprigs fresh rosemary, divided
- 4 sprigs fresh thyme, divided
- Preheat oven to 300°F.
- Combine 2 tablespoons flour, 2 teaspoons salt and all of the pepper in a gallon zip top bag. Seal and shake to combine. Add roast, press out most of the air and seal bag. Shake bag until beef is well coated. Use your fingers to press the flour onto the beef (if needed).
- Warm olive oil in a large dutch oven (or oven-safe heavy bottom pot), over medium-high heat. Once you can feel warmth when holding your hand over the pot, add butter. Once butter is mostly melted, use tongs to remove roast from bag. Carefully add roast to dutch oven. Brown on both sides, about 3-4 minutes per side.
- Meanwhile: slice onions, chop carrots and mince garlic.
- Once roast is nicely seared with a good crust, remove it from the dutch oven and place it your upside down pot lid.
- Add carrots, onion, garlic and 1 teaspoon salt to pot. Cook, stirring occasionally, until the onions become translucent. Add wine. Deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock and stir to combine. Add 2 sprigs rosemary and 2 sprigs thyme. Return roast to the pot, ladle some of the cooking liquid over the top of the roast. Top with remaining rosemary and thyme. Cover and bring to a boil. Once boiling, place covered dutch-oven into the oven.
- Bake for 3 hours. Remove dutch-oven from the oven. Take the roast out of the pan and place on a plate. Use a slotted spoon to remove vegetables to platter. Tent with foil while you prepare the gravy.
- Remove rosemary and thyme sprigs from the pot. Place dutch oven over medium heat.
- Combine 2 tablespoons flour with 1/4 cup water in a mason jar. Seal and shake until there are no more lumps. While stirring the liquid, pour flour mixture (called a slurry) into the pot. Stir to combine. Bring to a boil and cook until thickened. Taste for seasoning, add salt and pepper as necessary. Remove from heat.
- Use 2 forks to pull the meat apart. Serve with gravy.
You can add medium red potatoes, cut into 1/2’s into the pot for the last hour.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2015. updated and republished September 2023
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