This beef chuck roast is an easy-to-make, one-pot meal perfect for any special occasion or simple family dinner. The meat is seared until golden and then roasted in the oven until it is melt-in-your-mouth tender. Complete with carrots and potatoes, this is an all-in-one dinner.
No sides are necessary with this hearty meal. However, you can always serve it with a wedge salad or some onion rolls. Enjoy!
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I love a good roast recipe as it is simple to prepare, tastes fantastic, and can be a hearty all-in-one dinner! Plus, my entire family loves them.
This recipe features a delicious beef chuck roast, carrots, celery, and potatoes. No sides are necessary; it is all prepared in just one pot.
🥘 Ingredients
Pick up your chuck roast and a handful of fresh veggies, and you are ready. Wine adds a great depth of flavor, but you can leave it out if you like.
- Beef Chuck Roast - 3-pound beef chuck roast.
- Pot Roast Seasoning - 2 tablespoons of pot roast seasoning. Check out my easy-to-make blend!
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Onion - 1 cup of chopped yellow or white onion.
- Garlic - 1 tablespoon of minced garlic.
- Carrots - 4 medium-sized carrots that have been washed and then sliced.
- Celery - 4 ribs of celery, washed and sliced.
- Potatoes - 1 pound of potatoes. You can use whole baby potatoes or chopped russet, red, or yellow potatoes.
- Broth - 2 cups of beef broth.
- Red Wine - 1 cup of red wine. If you want to omit the red wine, just add an extra cup of beef broth to replace it.
- Bay Leaves - 2 whole bay leaves.
- Butter - 2 tablespoons of butter.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Beef Chuck Roast
After you sear the roast and place it into the oven, this dish is completely hands-off. You'll need a Dutch oven or roasting pan, some tongs, a cutting board, and a knife.
A 3-pound roast is good for about 6 servings. Plus, you can use the veggies as your side dish, so there is no extra work.
- Preheat. Preheat your oven to 300°F (150°C). Meanwhile, add 2 tablespoons of extra virgin olive oil to your roasting pan or Dutch oven and heat it over medium-high heat.
- Rinse, dry, and season. Rinse your 3-pound chuck roast and pat dry using paper towels. Generously season your roast on all sides with 2 tablespoons of pot roast seasoning.
- Sear the meat. Once the oil is hot, sear your pot roast for 2-3 minutes on each side. Once a golden-brown crust has formed, add 1 tablespoon of minced garlic, 4 sliced carrots, 4 ribs of celery, and 1 pound of potatoes.
- Cook. Pour in 2 cups of beef broth and 1 cup of red wine, then add 2 bay leaves and 2 tablespoons of butter on top of the chuck roast. Cover with a lid or aluminum foil and roast for 3½ hours or until your beef shreds easily using forks.
- Serve. Remove from the oven and discard the bay leaves. Serve the pulled beef chuck roast over veggies, then drizzle with the pan juices.
💭 Angela's Pro Tips & Recipe Notes
- Cookware Options: For cooking your pot roast, use a roasting pan that's safe for stovetop use or a Dutch oven. If you prefer to sear the roast separately, use a large, heavy-bottomed skillet and then transfer it to a baking dish that can accommodate the roast, vegetables, and liquids.
- Searing the Roast: When searing the roast, resist the urge to move it around too much. Let it develop a golden-brown crust before turning. This step adds flavor and texture to the roast.
- Wine Selection: Choose a dry red wine that you enjoy drinking. The wine adds depth to the dish's flavor, so pick one that complements your taste. Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Syrah/Shiraz, or Chianti are all great with beef.
- Wine Substitute: If you need to omit the red wine, simply increase the quantity of beef broth to replace it. This keeps the liquid ratio balanced in the recipe.
- Liquid Level: Ensure the roast is at least halfway submerged in the liquid for even cooking. You can use up to 4 cups of liquid in total.
- Making Gravy: The drippings from the roast are perfect for making a delicious pot roast gravy.
🥡 Storing & Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days.
Alternatively, you can wrap the remaining pot roast tightly in heavy-duty aluminum foil, place it in a freezer storage bag, and freeze it for 2-3 months.
I recommend removing the vegetables, which will turn mushy when frozen, thawed, and reheated.
Reheating
Place your leftovers into a baking dish with a splash of beef broth. Cover the dish with foil and heat in the oven at 300°F (150°C) until heated to your liking.
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❓ Recipe FAQs
In the oven, a 3-pound roast will take 3-3½ hours, a 4-pound roast will take 3½-4 hours, and a 5-pound roast will take about 4-4½ hours. You'll want to cook it until the meat is tender and easily shreds with a fork.
Yes! Placing the lid on your Dutch oven before transferring it to the oven is ideal for ensuring your meat stays nice and moist.
Technically, no. However, browning your meat beforehand will yield the most delicious and flavorful results so I highly recommend it!
🥩 More Roast Recipes
- Christmas Prime Rib Roast - This roast is so amazingly delicious and perfect for any special occasion!
- Instant Pot Chuck Roast - You can make your chuck roast in the Instant Pot for an extra quick version!
- Venison Tenderloin Roast - This is the perfect recipe for you if you're a hunter and have some venison to cook!
- Smoked Pork Roast - This tasty pork roast is prepared using your smoker for maximum flavor!
- Chateaubriand - An elegant roast variety, this meat comes from the same part of the cow as filet mignon!
- Roasted Boneless Leg of Lamb - If you enjoy lamb, try this delectable leg of lamb recipe!
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📖 Recipe Card
Beef Chuck Roast
Ingredients
- 3 lbs beef chuck roast
- 2 tablespoon pot roast seasoning
- 1 tablespoon olive oil
- 1 cup yellow onion (chopped, or use white onion)
- 1 tablespoon garlic (minced)
- 4 medium carrots (washed and sliced)
- 4 ribs celery (washed and sliced)
- 1 lb potatoes (use whole baby potatoes, or chopped russet, red, or yellow potatoes)
- 2 cups beef broth
- 1 cup red wine
- 2 whole bay leaves
- 2 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 300°F (150°C). Meanwhile, add the olive oil to your roasting pan or Dutch oven and heat it over medium-high heat.
- Rinse the chuck roast and pat dry using paper towels. Generously season your roast on all sides with the pot roast seasoning.
- Once the oil is hot, sear your pot roast for 2-3 minutes on each side. Once a golden-brown crust has formed, add the garlic, carrots, celery, and potatoes
- Pour in the beef broth and red wine, then add the bay leaves and pats of butter on top of the chuck roast. Cover with a lid or aluminum foil and roast for 3 ½ hours or until your beef shreds easily using forks.
- Remove from the oven and discard the bay leaves. Serve the pulled beef chuck roast over veggies, then drizzle with the pan juices.
Notes
- Use either a roasting pan that is safe for use on the stovetop or a Dutch oven. Alternatively, you can sear the roast in a large heavy-bottomed skillet and transfer it to a large baking dish that will accommodate the roast, veggies, and liquids.
- When searing your roast, try not to move it around until it has developed a golden-brown crust and is ready to be turned.
- Use a dry red wine that you would enjoy drinking with your dinner. See all my best picks for a great dry red wine variety to use in cooking here.
- If you need to omit the red wine, simply increase the amount of beef broth (to replace the red wine called for in the recipe).
- Your roast should be at least halfway submerged in the broth, you can use up to 4 cups total of liquid to cook the roast.
- You can use the drippings to make a tasty pot roast gravy! Take a look at my recipe, or you can make a simple beef gravy by making a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of cold water. Mix together and then add the mixture to 1 cup of drippings (and broth if needed). Season with salt and pepper as needed. If you need more gravy, simply add more broth!
- To store: Leftover pot roast can be refrigerated in an airtight container for up to 3 days.
- To freeze: Alternatively, you can wrap the remaining pot roast tightly in heavy-duty aluminum foil, place it in a freezer storage bag, and freeze it for up to 2-3 months. I recommend removing the vegetables, as they will turn mushy when frozen, thawed, and reheated.
- To reheat: Place your leftover beef into a baking dish with a splash of beef broth. Cover the dish with foil and heat in the oven at 300°F (150°C) until heated to your liking.
Grace says
I had not cooked a Chuck roast in the oven before this. I’ve always used a crock pot with success up until now. I cooked this roast in a Dutch oven. Following this recipe, my roast was just as tender as using a crock pot. It was falling apart..very good! I had been looking for a recipe that had no tomatoes and found this one. The pot roast seasoning recipe is similar to what I usually put on my roasts, but I forgot this time to include the brown sugar. I think my roast would have tasted even better had I remembered that. I also added a few halved brussel sprouts with the other vegetables. I would recommend this recipe. It was easy and quite tasty. Thank you!☺️