Beef Chuck Roast

A recipe for Beef Chuck Roast! Chuck roast is slowly braised with root vegetables in a red wine sauce until tender for an easy and comforting meal.

I originally made this Beef Chuck Roast in 2019 for Sunday Supper Movement and am updating the recipe today (2026) with new photos and a few adjustments to lessen the cooking time.

This Beef Chuck Roast recipe is perfect for Sunday dinner or any other opportunity to feed a crowd with just a little effort.

Start by searing the roast on all sides and briefly browning the vegetables. After deglazing the pan and adding the remaining ingredients, transfer to the oven and slowly braise at 325˚F (165˚C) until completely tender, about 3 hours.

Serve the chuck roast/pot roast warm from the oven with bread, buttered noodles, or a light crisp salad.

Chuck Roast

Chuck Roast (Chuck Eye Roast, Chuck Pot Roast, Chuck Roll Roast) comes from the front of the cow, around the shoulders, neck, and upper arm.

It is well-marbled and tough due to the amount of connective tissue and fat found throughout the meat, but becomes moist and meltingly tender when braised at a low temperature over a few hours.

Use a roughly 3 pound (1.4 kilometers) slab of a chuck roast, not pre-cut stew meat.

A Few Beef Chuck Roast Tips

For the best results, bring the chuck roast out of the refrigerator and allow it to come to room temperature for 30 minutes to 1 hour before searing. This will help it cook more evenly.

Pat the roast dry with a paper towel before seasoning with the salted flour mixture.

Cut the vegetables into pieces about 1 1/2 inches (4 centimeters) wide.

The cut carrots can be swapped for whole baby carrots, but keep in mind that they are more likely to fall apart.

After searing, temporarily remove the roast from the pan to give the vegetables a chance to briefly brown without being crowded.

When I originally posted this recipe, I included celery. I personally am not the biggest fan of it in this roast, so I left it out when updating. If desired, you can add a couple of sliced celery ribs with the other vegetables.

If avoiding alcohol, swap the red wine for equal parts additional beef stock. Do not skip the deglazing step. Slowly add the stock to deglaze the pan before adding the rest.

The exact amount of seasoning required may vary based on the sodium content and flavors of your beef stock.

Cook the chuck roast until it can easily be shredded with two forks and has an interior temperature of 200-210˚F (93-100˚C). If it is still a little tough, continue to cook for another 15-30 minutes before trying again. If the Dutch oven is enamel, take care to not scratch the coating with the forks.

Leftovers can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to two months (thaw in the refrigerator for 24 hours before reheating).

Looking for a slow cooker version? Check out my Slow Cooker Chuck Roast.

Beef Chuck Roast Serving Ideas

We usually serve this Beef Chuck Roast with rustic bread slices, dinner rolls, or garlic bread.

The kids prefer buttered egg noodles or tortellini and applesauce.

Another option is a simple salad to contrast the heavier meat and roasted vegetables. Mashed potatoes would also work well if you omit the Yukon gold potatoes from the roast (or keep them if you really love potatoes).

Looking for more recipes using chuck roast?

Try my:

• Mechadong Baka (Filipino Beef Mechado)
• Bitterballen
• Carbonnade Flamande (Flemish Beef and Beer Stew)

This recipe was originally posted in January 2019 and updated in September 2026.

Beef Chuck Roast Recipe

Adapted from Certified Angus Beef

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5 from 1 vote

Beef Chuck Roast

A recipe for Beef Chuck Roast! Chuck roast is slowly braised with root vegetables in a red wine sauce until tender for an easy and comforting meal.

Course Main

Cuisine American

Keyword beef, carrot, chuck roast, meat, pot roast, potato, red wine, roasted vegetables

Prep Time 15 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 8 Servings

Ingredients

• 2 tablespoons (16 grams) all-purpose flour
• 2 teaspoons fine salt plus more as needed
• 1/2 teaspoon freshly ground black pepper plus more as needed
• 3 pounds (1.4 kilograms) beef chuck roast set aside at room temperature for 30 minutes to 1 hour before using
• 2 tablespoons (30 grams) unsalted butter
• 1 tablespoon (15 milliliters) vegetable oil
• 1 large yellow onion peeled and cut into large wedges
• 2 cloves garlic peeled
• 1.5 pounds (680 grams) Yukon gold potatoes cut into 1 1/2 inch (4 centimeter) pieces, about 3-4 potatoes
• 12 ounces (340 grams) carrots peeled and cut into 1 1/2 inch (4 centimeter) pieces, about 5 carrots
• 3 tablespoons tomato paste
• 1 cup (240 milliliters) red wine
• 2 1/2 cups (600 milliliters) beef stock
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 8 black peppercorns

Instructions

• Place the oven rack low enough to fit a large Dutch oven and preheat to 325˚F (165˚C).
• In a small bowl, evenly combine the flour, salt, and black pepper.
• Pat the chuck roast dry with a paper towel, then rub the salted flour mixture into all sides.
• Place a large Dutch oven over medium high heat and add the butter and oil.
• Once thoroughly heated and the butter has melted, add the seasoned chuck roast. Sear until golden brown on all sides. Remove to a plate and set aside.
• Add the onion, garlic, potatoes, and carrots to the pan and cook, stirring occasionally, until starting to brown.
• Stir in the tomato paste until the vegetables are coated and continue to cook for 1-2 minutes.
• Slowly pour in the red wine, scraping the bottom and sides of the Dutch oven to remove any browned bits, and cook for another 3 minutes.
• Nestle the seared chuck roast back into the center of the Dutch oven.
• Add the beef stock, pinch of salt, thyme, rosemary, bay leaves, and peppercorns.
• Bring the mixture to a boil, then remove from the heat, cover, and transfer to the preheated oven.
• Cook until the roast is tender and shreds easily with two forks, about 3-4 hours, with an interior temperature of 200-210˚F (93-100˚C).
• Discard the woody stems of the herbs and the bay leaves. Season with more salt and pepper, if needed, and serve hot with desired accompaniments.