My recipe for Beef Chuck Roast was first published on Sunday Supper Movement where I am a contributor.
This Beef Chuck Roast Recipe feeds a crowd with just a little effort! After searing on all sides, the roast is slowly simmered over 6 hours in a flavorful broth with root vegetables and fresh herbs for plenty a flavor explosion! Serve simply with bread, mashed potatoes, buttered noodles, or a light crisp salad.
What is Beef Chuck Roast?
Chuck Roast (also labeled as Chuck Eye Roast, Chuck Pot Roast, and Chuck Roll Roast) comes from the front of the cow, around the shoulders, neck, and upper arm. It is one of the more economical cuts due to the amount of connective tissue and fat found throughout the meat. This also makes it the optimal choice for a classic pot roast. Well-marbled and tough, the chuck roast becomes moist and meltingly tender when braised at a low temperature over several hours.
How long do you cook a beef chuck roast?
For this specific recipe, I cooked the beef chuck roast low and slow at 300˚F over 6 hours. This gives the roast plenty of time to soak in all the wonderful flavors and become completely tender. Perfect for Sunday supper!
The roast can also finish cooking in the slow cooker over low heat for about 8 hours after the meat has been seared, the vegetables have been browned, and the pan has been deglazed.
How to cook Beef Chuck Roast Recipe
The recipe comes together relatively easily. It just requires a long, hands-off cooking time. For the best results, bring the chuck roast out of the refrigerator and allow it to come to room temperature before searing. Pat dry and generously season on all sides with salt and freshly ground black pepper before searing on all sides until golden brown.
After searing, the roast is removed temporarily to give the vegetables a chance to briefly brown. To save some time, the cut carrots can be replaced with a couple handfuls of baby carrots. The onion, garlic, carrots, celery, potatoes, thyme, rosemary, bay leaves, and black peppercorns are tossed together in the pan and cooked for a few minutes before stirring in the tomato paste.
Pour in the red wine to deglaze the bottom of the pan and incorporate even more flavor. After cooking for another 2-3 minutes, the seared roast is nestled back into the pan (this is the point where everything can be transferred to the slow cooker if desired), topped with beef stock, and transferred to the oven. Cook for about 5-6 hours, until the roast is tender and shreds easily. Season with more salt and pepper if needed and serve hot with desired sides.
Serving Suggestions for Beef Chuck Roast Recipe
I love serving the Beef Chuck Roast simply with toasted bread, dinner rolls, or garlic bread. Our kids especially enjoy it with buttered egg noodles and applesauce. Other popular sides include mashed potatoes or even a light salad with raw cucumbers or other crisp vegetable/coleslaw for a little contrast. Check out our article for the 12 Best Side Dishes for Roast Beef.
Looking for more recipes using beef chuck?
- Individual Guinness Beef Pot Pies
- Hearty Beef Stew
- Mechadong Baka (Filipino Beef Mechado)
- Carbonnade Flamande (Flemish Beef and Beer Stew)
Beef Chuck Roast Recipe
Adapted from Certified Angus Beef
Beef Chuck Roast
- 4 lb Certified Angus Beef ® chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons butter unsalted
- 1 tablespoon vegetable oil
- 1 large yellow onion peeled and cut into large wedges
- 2 cloves garlic peeled and minced
- 4 carrots peeled and cut into large chunks
- 2 celery stalks cut into large pieces
- 2 Yukon potatoes cut into large pieces
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 8 black peppercorns
- 6 ounces tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
- Preheat oven to 300˚F. Season the roast on all sides with salt and pepper.
- In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned roast and sear until golden brown on all sides. Remove to a plate and set aside.
- Toss together the onion, garlic, carrots, celery, potatoes, thyme, rosemary, bay leaves, and black peppercorns in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
- Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
- Place the seared roast back in the pan and top with the beef stock. Cover and transfer to the preheated oven. Cook until the roast is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Serve hot with desired sides.