This recipe for oven-baked chuck roast is my go-to option for a quick and hearty meal. For a delicious, traditional dish, juicy, fork-tender beef is braised in red wine with carrots, celery, onions, garlic, and fresh herbs.
This dish is perfect for Sunday dinner, holiday feasts, or just a warm meal with the family.
Try this balsamic-braised beef with pears or this creamy dijon-braised beef if you enjoy warm meals.
I make this Dutch oven pot roast recipe at least once or twice a month for Sunday dinner. We literally feast on some mashed potatoes, dinner rolls, and dessert that I make.
It’s a filling one-pot dish that involves braising a beautifully seasoned and seared roast in beef broth, red wine, mushrooms, onions, garlic, carrots, celery, and a little Worcestershire sauce.
This simple recipe takes about 3 12 hours to cook, but fortunately, only 20 minutes of that time is spent actively cooking, so the whole family will enjoy it.
Although it may seem like a long time, I assure you that it will pass very quickly, and on top of that, you will have a delicious, tender pot roast on your plate.
The best part is that it tastes even better the following day after the juices have had a chance to marinate. Save this dish for special occasions, Sunday dinner, or as a quick weekday meal prep option.
The chuck roast is a beef cut that is taken from the cow’s shoulder and is cut just above the short rib. It is a tougher cut of meat but has a flavor that is rich and beefy, making it ideal for roasting, braising, and other cooking methods. The chuck roast has lovely marbling, making it the perfect cut for slow cooking. Keep in mind that chuck roasts are also referred to as “chuck eye roasts,” “pot roasts,” or “chuck rolls” when looking for this cut at the market.
If chuck roast isn’t available at the supermarket, choose a top round or a bottom round (also referred to as a rump roast), both of which are cut from the interior of the back leg.
My motto? When in doubt, ask the butcher. They are always willing to assist in identifying the proper cut of meat or offering a simple substitution.
Chuck Roast: the chuck roast is the cows shoulder. Chuck Roast is a touch cut of beef because it is a muscle that is frequently used. However, this is ideal for this recipe because the meat is cooked slowly and thoroughly, making it nice and tender. This cut of meat is ideal for traditional pot roasts, in my opinion.
Vegetables: I used a lot of veggies in this recipe. You’ll need onions, garlic, carrots, celery, and mushrooms, not only to add flavor but also a ton of nutrients.
Fresh herbs and seasonings: I seasoned the beef with smoked paprika, onion powder, and garlic powder. For fresh herbs, I used bay leaves, rosemary, and thyme. Using fresh herbs is one of my favorite easy ways to add flavor to any dish. If you don’t have fresh herbs, you can use my recipe for pot roast seasoning.
Butter and Olive Oil: To prevent the butter from burning, combine butter and olive oil in the pan. Vegetable oil is a simple substitute if you don’t have olive oil.
How Long to Cook a Chuck Roast in Oven
Sometimes a pot roast is cooking in the same oven as food that needs a different temperature. In those circumstances, the following cooking times for various chuck roast sizes at various oven temperatures:
| Chuck Roast Cook Times | 250°F | 300°F | 350°F |
| 2 pounds | 3 hours | 2 1/2 hours | 2 hours |
| 3 pounds | 3 1/2 hours | 3 hours | 2 1/2 hours |
| 4 pounds | 4 1/2 hours | 3 1/2 hours | 3 hours |
| 6 pounds | 5 hours | 4 1/2 hours | 3 1/2 hours |
| 8 pounds+ | 6 hours+ | 5 hours+ | 4 hours+ |
When chuck roast is cooked in the oven at 350 degrees, it takes an hour less time on average.
Which Vegetables To Include In A Pot Roast?
Pot roasts frequently include vegetables in addition to the less lean cut of meat you use here. These veggies will end up really soft and tender. You can add them halfway through the cooking process if you want them to be less soft. However, I never do that because I enjoy pot roast in part because of that cozy, super-soft thing.
The most popular and best option are root vegetables like carrots, potatoes, and onions. You need a dish that can withstand the lengthy cooking time.
Note that you can totally leave the peels on the potatoes for this dish. Why do this? Because not having to peel them speeds things up, results in less food waste, and because the peel has some really great nutrients in it. It’s a win-win-win. Unfortunately, you do have to peel the carrots though. Otherwise the outer layer gets a bit woody. If you can find thinner, younger carrots, those with the greens still attached, they’re fine without peeling. Simply trim off the greens and then give the carrots a quick scrub with a potato brush. Done!
Those are the main tips for a perfect pot roast. Now here are the step-by-step instructions.
One-pot Meal
You can easily turn this meal into a one-pot meal. Add cut vegetables, such as carrots, broccoli, and potatoes to the roasting pan about 30 to 40 minutes before your roast is ready to be taken out of the oven. You’ll spend less time cleaning up after your one-pot dinner.