Hearty Beef Chuck Roast in the Oven
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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.
Craving more hearty comfort food recipes? Our Hearty Beef Soup is a huge family and fan favorite.
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!
Serving Suggestions
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.
Enjoy!
With love from our simple kitchen to yours.
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Hearty Beef Chuck Roast in the Oven
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Donna’s Notes
You can add medium red potatoes, cut into 1/2’s into the pot for the last hour.
Nutrition
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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After the roast is browned etc, well when it is ready to cook for a couple of hours, can it be done in a crockpot? I made your Hearty Beef Roast Soup last week. Delicious, would have been easier for me to finish up in crockpot. The Suggested wine was fabulous in the sauce and the leftover wine on the side too. LOL
I am so happy you loved the Hearty Beef Soup (and Entwine). It is a favorite around here too. Yes, once you sear the beef, cook the veggies and deglaze the pan you can toss everything in the crockpot. I would cook it on low for 6-8 hours.
Let us know how it goes and enjoy!
I don't drink nor do i allow any alcohol in my house. can this be made without it ?
Yes, use beef broth and tomatoes to create the liquid.
Can I make this in a crock pot?
Can I make this in a crock pot?
I have been making my roast beef like this for years! By the way, Anonymous….alcohol cooks away and all you are left with is the richness….
I have been making my roast beef like this for years! I love adding the red wine AND the alcohol cooks out of the dish, leaving you with a richer tasting broth/roast!
Hi
What can I replace the wine with? Thank you
Hi Elle,
You can use all beef stock or substitute with grape juice. Enjoy!
Hi
What do I replace wine with? Thank you
For added flavor, make slits in the roast and insert small cloves of garlic. To the teetotalers; alcohol cooks away in a short time and you cannot reproduce the flavors of cooking down the wine with tomatoes, as some may suggest.
can this be made in a pressure cooker?
Can you eat the rosemary leaves that come off the sprigs?
Never made using wine but will give it a try.
Don't tell my hubby, but I always used a bottle of his good beer 🙂
YUM! That is the only way to describe this recipe! OR gone in 30 minutes LOL What a great Sunday dinner!