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.
- Why this recipe works
- Recipe Notes
- How to cook chuck roast in the oven
- FAQs
- Expert Tips
- Related Recipes
- Did you make this recipe?
- 📖 Recipe
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.
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.
FAQs
How long do you cook an oven baked chuck roast at 350 degrees?
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.
Should I cover my chuck roast in the oven?
Absolutely, cover with a tight fitting oven-safe lid or wrap securely with foil. This will trap moisture leaving your meat moist and tender.
How long do you cook a 2 lb roast at 350 degrees?
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.
Does chuck roast get more tender the longer it cooks in the oven?
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.
Prime Rib Dinner with Red Wine Sauce
Grilled Chuck Roast in Foil
Grilled Flanken Short Ribs
Easy Slow Cooked Pulled Beef Tacos
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.
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1 Dutch oven or cast iron skillet
- ▢
1 Oven-safe tight fitting lid or foil
- ▢ 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
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.
- 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.
Feel free to make the following modifications to the braising liquid:
- 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)
Calories: 1017kcal | Carbohydrates: 45g | Protein: 81g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 250mg | Sodium: 2702mg | Potassium: 2794mg | Fiber: 10g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 152.8mg | Calcium: 208mg | Iron: 17.2mg