Beef Chuck Roast Recipe (Oven and Slow Cooker Option)

Experience the flavors of nostalgia with this classic beef chuck roast recipe. Tender melt-in-your-mouth chuck roast, with hearty vegetables braised in a savory red wine beef broth. This easy recipe can be made in the oven or a slow cooker.

Why You Will Love This Beef Chuck Roast Recipe 

For a taste of timeless comfort, this beef chuck roast delivers. Slow-simmered in a rich red wine broth with tender vegetables and fragrant herbs, it's the quintessential Sunday dinner, simple, delicious, and deeply satisfying. Here's why you'll adore this beef roast recipe:

• Dutch oven and slow cooking options. Making this recipe in the oven cuts the time in half, but you can also make this in the slow cooker for more of a hands-off approach.
• Easy to make with healthy ingredients. Tender beef, perfectly cooked until fork tender, nestled with flavorful root vegetables and fragrant herbs.
• A complete meal. You will get around 4-6 servings of this flavorful beef pot roast, making it an ideal recipe for feeding a crowd or stocking your fridge with delicious leftovers.

Beef Chuck Roast Ingredients

You’ll need the following simple ingredients to make this classic pot roast recipe:

Ingredient Notes

• Boneless Beef Chuck Roast: Chuck roast is the best cut of beef for pot roast because it's rich marbling ensures a tender, melt-in-your-mouth result when cooked low and slow. You can use a single 3-pound roast or two smaller 1.5-pound roasts, whichever your store offers.
• Oil: Avocado oil has a higher smoke point than olive oil, which will allow a nice brown crust to develop when searing the meat.
• Aromatics: Sautéing the minced garlic and yellow onion together caramelizes them, resulting in a delicious, sweet flavor.
• Vegetables: Carrots, celery, and yellow baby potatoes are classic pot roast staples.
• Beef Broth: Look for a low-sodium, beef broth.
• Red Wine: Red wine enhances the dish by adding a complex depth of flavor and tenderizing the beef. For best results, use a full-bodied Cabernet Sauvignon or Pinot Noir. If you prefer to omit alcohol, simply substitute extra beef broth
• Fresh Herbs: The chuck pot roast flavors are deepened by the addition of bay leaves, fresh thyme sprigs, and fresh rosemary.

Find the printable recipe card with full instructions and measurements below.

How To Make Beef Chuck Roast

• Step 1: Season and sear the chuck roast. Heat avocado oil in a large Dutch oven over medium-high heat. Pat the boneless chuck roast dry with paper towels, then generously season both sides with salt and black pepper. Once the Dutch oven is hot, sear each side for 3-4 minutes, until a deep, dark brown crust forms. For added flavor, sear the edges of the roast for about 1 minute. Once the roast is well-seared, carefully transfer it to a plate.
• Step 2: Sauté the onion and garlic. Turn the heat down to medium. Add the chopped onion to the same Dutch oven and sauté for 2-3 minutes, or until the onion becomes translucent and softened. Then, stir in the minced garlic and cook for about 1 minute, until it releases its fragrance and turns a light golden brown.
• Step 3: Deglaze the Dutch oven. Deglaze the pan by pouring in the red wine and scraping up the browned bits with a wooden spoon. Turn off the heat, then add the beef broth and fresh herbs. Place the seared chuck roast in the pot, making sure the liquid reaches about halfway up the roast. If the liquid level is too low, add more beef broth. Cover the pot with a lid and cook in the oven at 275°F for 2 hours.
• Step 4: Add the vegetables. Take the roast out of the oven. Now, add the chopped carrots, celery, and potatoes directly on top of the roast. Cover the pot with its lid and place it back in the oven. Continue cooking for another 1 ½ to 2 hours, keeping in mind that the cooking time will vary based on the roast's size. The roast is fully cooked when its internal temperature reaches 200°F and the meat is easily pierced with a fork. Once done, transfer the roast, vegetables, and any pan drippings to a serving platter.

Substitutions & Variations

• Add other root vegetables: Parsnips, turnips, sweet potatoes, fennel, or rainbow carrots are all vegetable options that pair well with pot roast.
• Mash the potatoes: Use the cooked potatoes to make mashed potatoes, serving tender pieces of beef over the top.
• Make a flavorful gravy: To make the gravy, begin by removing the meat, vegetables, and herbs from the pot. In a separate bowl, make a slurry by mixing two tablespoons of arrowroot powder or cornstarch with three tablespoons of water until smooth. Pour this slurry into the liquid remaining in the slow cooker or Dutch oven. Stir continuously until the gravy reaches your desired thickness.

Expert Tips

• Don't skip the sear: Browning the meat is crucial for developing rich flavor and will significantly enhance the roast's overall taste.
• Don't skip sautéing the onions and garlic: Even when using the slow cooker, you'll want to sauté the onion and garlic to help flavor the braising liquid: Add the vegetables on top of the meat, halfway through. While it's convenient to add all the ingredients at once, adding the vegetables halfway through ensures they're tender without becoming overly soft
• Make sure your Dutch oven or slow cooker has a tight-fitting lid: It's important to use a pot or slow cooker with a tight-fitting lid so moisture does not escape during the cooking process and dry out the meat.
• You can use a meat thermometer to check for doneness: You'll know the pot roast is ready when it's so tender that it falls apart when pieces are pierced with a fork. To achieve a truly tender pot roast, aim for an internal temperature of 200-203°F. At this temperature, the collagen in the meat fully breaks down, transforming into gelatin and creating a melt-in-your-mouth texture.

Storage

• To store: Add leftover meat and vegetables to an airtight container and store in the fridge for 4 to 5 days.
• To freeze: Add leftovers to a freezer-safe container for up to 3 months. You can reheat this in the microwave for a few minutes for an individual serving, or on the stovetop in a pot for a big batch.

Slow Cooker Instructions

Follow these slow cooker instructions for this easy pot roast recipe:

1. Sear the beef. On medium-high heat, sear the seasoned beef roast in a hot cast iron skillet with oil, 4-5 minutes per side, until browned. Transfer to a 6-7 quart slow cooker.
2. Sauté the onion and garlic. Lower the heat to medium. Sauté the chopped onion in the Dutch oven for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute, until fragrant and golden.
3. Deglaze the pan. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan, deglazing it. Then, turn off the heat.
4. Transfer mixture to slow cooker. Transfer the sautéed onion, garlic, and red wine mixture from the Dutch oven to the slow cooker. Then, pour in the beef broth.
5. Add the herbs. Add the bay leaf, rosemary, and thyme.
6. Slow cook the pot roast halfway through, then add the vegetables. Cook on low heat for 8 to 9 hours, or high heat for 5 to 6 hours, adding the chopped carrots, celery, and baby potatoes halfway through.
7. Shred and serve. Remove the chuck roast from the slow cooker and shred. Transfer to a serving platter with pan juices and vegetables.

More Healthy Comforting Recipes You'll Love

• Gluten-Free Chicken Pot Pie With Biscuits: Savor the warm comfort of our gluten-free chicken pot pie with biscuits. Each serving features a creamy chicken gravy, tender mixed vegetables, and flaky, gluten-free biscuits.
• Dutch Oven Chili Recipe With Ground Beef:  This popular recipe is packed with ground beef, beans, vegetables, and the irresistible addition of bacon.
• Slow Roasted Whole Chicken: This slow-roasted whole chicken offers comforting flavors with tender meat, garlic, thyme, and fennel.

I hope you love this beef chuck roast recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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