The Easiest Oven Baked Chuck Roast
This oven-baked chuck roast is the best way to eat a pot roast! It’s easy to make, and incredibly comforting.
There’s nothing like a pot roast for the ultimate comfort meal! Chuck roast is the perfect cut of meat for making pot roast, and it’s incredibly easy to make in the oven with this simple method.
What is chuck roast?
Chuck roast is a large cut of meat from the shoulder area. It’s known for being super tender and juicy (when cooked properly) and is perfect for fall-off-the-bone pot roast. It tends to be much cheaper per pound when compared to something like a steak, so it’s a much more cost-effective way to feed your family and get several meals out of one easy recipe.
The Ingredients for the Oven Baked Chuck Roast
- Chuck Roast. This cut of meat is so tender and juicy when cooked in this recipe!
- Salt, Pepper, Dried Parsley, Dried Thyme, Dried Sage, and Garlic Powder. All these seasoning add great flavor.
- Arrowroot Starch, Avocado Oil, and Coconut Aminos.
- Yellow Onion, Carrots, Parsnip, and White Sweet Potato. I love these vegetables in the dish for added flavor and a built-in side dish!
- Beef Broth and Red Wine Vinegar.
- Bay Leaves.
- Fresh Parsley. For topping
How to make Oven Baked Chuck Roast
- Generously season the roast and add arrowroot starch.
- Sear the roast. Lightly brown on both sides.
- Saute the vegetables. Deglaze the pan and add the onion and garlic and saute for 3-4 minutes or until the onion is lightly translucent. Add the remainder of the vegetables and saute for another 5 minutes. Season with the remainder of the seasonings.
- Assemble the roast & bake. Add the roast back to the pot along with the cooking liquid. Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat.
- Rest the meat & shred. Shred the roast with a fork and serve with a side of vegetables. Spoon some of the cooking liquid over and top with chopped parsley.
Tips & Tricks
- Don’t skip resting the meat! This ensures that it stays nice and juicy.
- Don’t work with the roast directly out of the fridge. Let it sit on the counter for half an hour. This helps it get crispier and tender!
How long do you cook a 3 lb chuck roast in the oven?
For this method, the total cooking time will be about 3 and a half hours. The time will vary a bit if the chuck roast is bone-in or boneless, so be sure to keep an eye on it!
How long do you cook a 4 lb chuck roast in the oven?
For this method, the total cooking time will be about 4 hours, but may vary depending on the size of your oven and whether or not the chuck roast is boneless. Keep your thermometer handy, and be sure to check on your roast!
How do you cook a chuck roast without vegetables?
Though I highly recommend keeping the vegetables for added flavor and a built-in side dish, you can also make this recipe without the vegetables and keep the cooking time the same. You’ll need slightly less broth.
Storage & Reheating Instructions
Keep this roast in the fridge for 2-4 days and reheat in the oven at 300 F topped with cooking liquid until it’s warm.
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The Easiest Oven Baked Chuck Roast
- Yield: 8 servings 1x
- 3–4 lb chuck roast
- Salt and pepper, divided
- 1 tbsp dried parsley, divided
- 2 tsp dried thyme, divided
- 1 tsp dried sage
- 1 tsp garlic powder, divided
- 3 cloves garlic, minced
- 1 1/2 tbsp arrowroot starch
- 2 tbsp avocado oil
- 1 tbsp coconut aminos
- 1/2 yellow onion, diced
- 3 large carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 white sweet potato, peeled and chopped
- 2 1/2 cups beef broth
- 1 tbsp red wine vinegar
- 3 bay leaves
- 1 tbsp fresh parsley, chopped
- Preheat the oven to 400 F.
- Set the roast on the counter for 30 minutes at room temperature before patting it dry. Season with half of the seasonings on both sides, then coat with arrowroot starch on both sides.
- Using a large dutch oven, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Set aside on a clean plate.
- Add the coconut aminos to the pot and scrape any browned bits off the bottom of the pot.
- Add the onion and garlic and saute for 3-4 minutes or until the onion is lightly translucent. Add the remainder of the vegetables and saute for another 5 minutes. Season with the remainder of the seasonings.
- Push the vegetables to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, and red wine vinegar. Add the bay leaves to the top of the roast and place the lid on the pot.
- Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat.
- Remove the lid and discard the bay leaves. Allow to rest for 10-15 minutes.
- Shred the roast with a fork and serve with a side of vegetables. Spoon some of the cooking liquid over and top with chopped parsley.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 309
- Fat: 12.3g
- Carbohydrates: 12.9g
- Fiber: 2.5g
- Protein: 35.3g
This meal was AMAZING! The meat was so tender and flavorful, as were the veggies! Can’t wait to have leftovers tomorrow!
Really great! Although it take a long time to cook, it’s worth it. Meat was tender. I do wish that there were more vegetables in here because the ration of vegetables to roast was a little off. However, it would be really nice with a salad on the side.
So glad you enjoyed the recipe!!
I improvised a little to do this in the instant pot with a 2 lb roast. I cut the meat into chunks before browning. Pressure cooked the veggies first for just a few minutes because I had cut them up too small, then pressure cooked the meat for 28 minutes. While the meat was resting and veggies were in a bowl, I used a little arrowroot starch to make gravy on the saute setting. Delicious!
So glad you enjoyed!!