Name: How to Make Tender Chuck Roast In The Oven
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 3 cups beef broth; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves

Making a tender chuck roast in the oven is one of my favorite ways to bring deep, rich flavors to the dinner table with minimal effort. With a well-marbled cut of beef, a few aromatic vegetables, and a slow roast in the oven, this dish turns out incredibly juicy, fork-tender, and comforting—perfect for cozy weekends or family dinners.

Why You’ll Love This Recipe

I love this recipe because it transforms a tough cut of meat into something truly melt-in-your-mouth tender. The long, slow cooking process does all the work while I sit back and let the house fill with mouthwatering aromas. It’s simple, hearty, and makes great leftovers. Plus, the pan drippings turn into a flavorful, rich gravy that’s perfect for drizzling over mashed potatoes or rice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck roast
salt
black pepper
garlic powder
onion powder
paprika
olive oil
yellow onion
carrots
celery
garlic cloves
beef broth
fresh thyme
fresh rosemary
bay leaves

directions

I preheat the oven to 300°F (150°C).
I season the chuck roast generously on all sides with salt, pepper, garlic powder, onion powder, and paprika.
In a large Dutch oven or oven-safe pot, I heat olive oil over medium-high heat and sear the roast for 4–5 minutes per side until browned. Then I remove it and set it aside.
In the same pot, I sauté the chopped onion, carrots, and celery for a few minutes until they start to soften.
I add the garlic cloves and cook for another minute before deglazing the pot with a splash of beef broth, scraping up the browned bits.
I return the roast to the pot, nestling it into the vegetables. I pour in the rest of the beef broth until it comes about halfway up the meat.
I tuck in the thyme, rosemary, and bay leaves, then cover the pot tightly with a lid.
I place it in the preheated oven and roast it for about 3 to 3½ hours, or until the meat is fall-apart tender.
I let it rest for 10–15 minutes before shredding or slicing. I strain the liquid to use as a gravy or reduce it for more concentrated flavor.

Servings and timing

This recipe serves about 6 people. It takes around 20 minutes to prep and 3 to 3½ hours to cook in the oven. I usually plan for about 3 hours and 30 minutes total from start to finish.

Variations

When I want to mix it up, I sometimes add potatoes to the pot so everything cooks together. I’ve also used red wine in place of some of the broth for a deeper flavor. For a hint of sweetness, I toss in a chopped parsnip or a splash of balsamic vinegar. If I don’t have fresh herbs, I use dried ones instead—just a little less.

storage/reheating

Leftover chuck roast stores beautifully. I keep it in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of broth and warm it in a covered pan over low heat or use the microwave. It also freezes well—I store it in portions with some of the cooking liquid, and it stays good for up to 3 months.

FAQs

Do I have to use a Dutch oven?

No, I can use any oven-safe pot with a lid or even a deep baking dish covered tightly with foil. The key is sealing in the moisture while it slow cooks.

Why is my roast not tender?

If it’s still tough, it probably needs more time in the oven. I make sure to cook it low and slow until it easily pulls apart with a fork.

Can I make this ahead of time?

Yes, I often make it a day ahead because the flavors deepen overnight. I just reheat gently before serving.

What’s the best way to thicken the gravy?

After straining the liquid, I simmer it on the stove to reduce it, or I whisk in a cornstarch slurry (cornstarch + cold water) until it thickens.

Can I use a different cut of beef?

Chuck roast works best for tenderness, but I’ve also used brisket or round roast—they just might need a bit more cooking time.

Conclusion

Oven-baked chuck roast is one of those classic meals I keep coming back to. It’s rustic, comforting, and always delivers big flavor with minimal fuss. With just a handful of ingredients and a little patience, I end up with a perfectly tender, juicy roast that’s just right for family meals, leftovers, or a special weekend dinner.