This beef Chuck Roast Recipe is the ideal meal for a special occasion, family get together, or a hearty Sunday dinner.
Melt in your mouth tender meat, along with carrots, potatoes and onions, braise low and slow in a perfectly seasoned wine infused broth.
Our chuck roast is a super easy one pot meal, with minimal hands on time and simple ingredients. But the end result is just too good!
Chuck roast that cooks low and slow is hard to beat. We’ve sampled it in many flavors from around the world. Some of our favorite chuck roast recipes include Cuba’s Ropa Vieja, Moroccan Beef Tagine, and Mexico’s famous Beef Birria.
Today’s recipe shines because of its simplicity. No heavy handed seasoning here. Just a few fresh herbs added into the broth, and then that succulent, tender chuck roast gets to shine.
You just need to be patient. This one takes time to cook low and slow in the oven…
Why We LOVE this Chuck Roast Recipe
- It’s a super easy one pot meal. Just do your little bit of work, then wait for the aromas to start wafting out of the kitchen.
- Chuck roast is pure delicious comfort food. It takes restraint not to over eat!
- You can easily customize the recipe with your favorite vegetables and herbs. We’ll give you some ideas later in the post.
- Chuck roasts are big, so you can feed a large crowd with one recipe.
- After it cooks for a while, your kitchen smells amazing. Everyone will be eagerly anticipating their first bite.
- The leftovers are very versatile. We have a bunch ideas for how to use leftover chuck roast.
How to Choose the Best Chuck Roast in the Market
Chuck roast comes from the neck and upper shoulder, and is naturally a tougher cut of meat. It becomes tender when the fats and connective tissues break down during long cooking time, at lower temperatures than you would cook a steak.
Therefore, the first thing you want to look for is a well marbled cut of chuck roast. It’s not diet food, so don’t look for leaner pieces.
As it refrigerates and freezes very well, and leftovers can be used in a variety of ways, we also look for a larger cut, around 4 pounds.
If you don’t see what you’re looking for in the meat department, ask the butcher to cut a chuck roast to your specifications.
- Chuck roast
- Oil – To sear the meat.
- Veggies and aromatics – Onion, carrots, potatoes, mushrooms and garlic.
- Red wine – Any good quality red such as merlot, cabernet sauvignon, pinot noir or shiraz.
- Beef broth – We use Better than Bouillon.
- Fresh herbs – Rosemary and thyme.
- Salt and pepper
How to Cook Chuck Roast in the Oven
1. Sear the meat: Heat oil in a large dutch oven over medium high heat. Season chuck roast with salt and pepper, then sear in the pot for 4-5 minutes per side. Remove to a plate.
2. Sauté veggies: Add onion and carrots to the pot. Sauté till the onion starts to become translucent.
3. Create the broth: Add red wine to the pot, and stir to deglaze. Add in beef broth, garlic, mushrooms, rosemary, thyme and bay leaves. Bring to a simmer, then add back in the chuck roast.
4. Roast: Place the lid on the dutch oven, then place it in the oven preheated to 325°F. Bake for 2½ hours.
5. Add potatoes: Carefully remove the roast from the oven. Add the potatoes into the broth, then cover and return to the oven. Roast for 30 minutes, or until the potatoes are done to your liking.
6. Serve: Remove the dutch oven from the oven. Place the chuck roast on a platter, and allow it to rest for 10 minutes. Shred with two forks, then spoon on some of the flavorful liquids from the pot. Serve along with the vegetables.
Chuck Roast Recipe Tips
- Choose the right cut. A nice, thick, fatty chuck roast is ideal.
- Use a large enough dutch oven. Ours is 7 quart. We would not recommend anything smaller than 6 quart.
- Use waxy potatoes. We prefer Yukon gold. Avoid starchy potatoes like Russet.
- Don’t skip the initial sear. This adds to the flavor, and helps seal in the liquids.
- Use decent wine. I’m not saying buy a $30 bottle, but don’t buy a $3.99 one either.
- Be generous with the herbs. They add so much flavor to the broth.
- Cook to an internal temperature of 200°F. This ensures tender, melt in your mouth chuck roast.
What to Serve with Chuck Roast
This chuck roast recipe includes potatoes and veggies, so it makes a hearty one pot meal the whole family will enjoy.
That being said, our easy No Knead Bread is a great option. We love using it to sop up the tasty broth.
Chuck Roast Recipe Variations and Substitutions
There are many ways to take this basic chuck roast recipe and make it your own. Here are some of our top suggestions:
- Swap out, or add to, the vegetables. Try celery, turnips or acorn squash.
- If you prefer not to use wine, replace with equal amounts of additional beef broth.
- Make a gravy. After cooking, make a thick slurry out of flour and water. After removing the chuck roast from the pot, gradually stir in the slurry until the gravy has thickened to your liking.
- If you don’t have fresh herbs on hand, replace with 1 teaspoon each of rosemary and thyme.
Chuck roast refrigerates beautifully in an airtight container. Use within 3-4 days.
You can also freeze it for future meals in airtight containers, along with the broth. So yes, even if it’s not for big crowds, go ahead and make a huge batch, you won’t regret it. Use within 3 months for best quality.
How to Use Leftover Chuck Roast
Leftover chuck roast can be used in a variety of ways. These are some of our favorites:
- In sandwiches
- Bowl meals
- Shepherd’s pie
- Atop baked potatoes
- With any short pasta shape
Cook up this amazingly flavorful chuck roast for your Sunday supper, or the next time you have company. It’s a classic comfort food for good reason. Just give it a quick sear, mix up a broth, and then let the oven do the work, while you relax with family and friends.
Pin or bookmark this great chuck roast recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Chuck Roast, on our Gypsy Plate… enjoy!
- 2 Tbsp cooking oil
- 4 pound chuck roast
- 1 small onion, roughly chopped
- 4 carrots, chopped
- 4 garlic cloves, roughly chopped
- 1 cup red wine
- 2 cups beef broth
- 8oz mushrooms, halved
- 2 sprigs fresh rosemary
- 8-10 sprigs fresh thyme
- 1 pound Yukon gold potatoes, cut into chunks
- salt, to taste
- pepper, to taste
- Preheat oven to 325°F.
- Heat oil in a large dutch oven over medium high heat. Season chuck roast with salt and pepper, then sear in the pot for 4-5 minutes per side. Remove to a plate.
- Add onion and carrots to the pot. Sauté till the onion starts to become translucent.
- Add red wine to the pot, and stir to deglaze. Add in beef broth, garlic, mushrooms, rosemary, thyme and bay leaves. Bring to a simmer, then add back in the chuck roast.
- Place the lid on the dutch oven, then place it in the preheated oven. Bake for 2½ hours.
- Carefully remove the roast from the oven. Add the potatoes into the broth, then cover and return to the oven. Roast for 30 minutes, or until the potatoes are done to your liking.
- Remove the dutch oven from the oven. Place the chuck roast on a platter, and allow it to rest for 10 minutes. Shred with two forks, then spoon on some of the flavorful liquids from the pot. Serve along with the vegetables.
- If using a different sized chuck roast, cooking times may vary. Roast till the internal temperature reads 190°F with an instant read thermometer before adding the potatoes.
- Use a large enough dutch oven. 6-7 quart works well for this recipe.
- Depending on the dimensions of your dutch oven, you may need more liquid. The chuck roast should be at least halfway submerged. If needed, add more beef broth.
- Chuck roast can also be cooked in a slow cooker. First sear the roast on stovetop, then transfer everything to the slow cooker. Cover and cook on low for 8-9 hours.
- If you wish to thicken the sauce, make a slurry of two parts cold water to one part flour. After removing the chuck roast from the pot, gradually stir in the slurry until the gravy has thickened to your liking.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 671Total Fat 39gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 21gCholesterol 188mgSodium 417mgCarbohydrates 18gFiber 3gSugar 3gProtein 59g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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