Easy Chuck Roast Recipe

Why You’ll Love This Recipe

I love this recipe because it doesn’t require any fancy ingredients or complicated steps. The beef turns out perfectly tender and flavorful with just salt, pepper, and a little patience. I can toss it in the oven and let it work its magic while I focus on other things. Plus, it’s versatile—I can serve it with mashed potatoes, roasted vegetables, or even make sandwiches from the leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 boneless beef chuck roast, around 4 pounds
3 tsp kosher salt
1 tsp freshly ground black pepper
Optional: 6 tbsp unsalted butter

Directions

1. I preheat my oven to 325°F (163°C).

2. I pat the chuck roast dry with paper towels to help it brown nicely.

3. I season the roast generously with kosher salt and black pepper on all sides.

4. I heat a large Dutch oven or heavy oven-safe pot over medium-high heat, then sear the roast for 3–4 minutes per side until it’s beautifully browned.

5. If I want a richer flavor, I place the butter on top of the roast before cooking.

6. I cover the pot tightly with a lid or foil and transfer it to the oven. I roast it for about 3–4 hours, until the beef is fork-tender.

7. I remove it from the oven and let it rest for 10 minutes before slicing or shredding. Then I serve it with the flavorful pan juices.

Servings and Timing

This recipe makes about 8 servings. The prep time is 10 minutes, the cook time is around 3 hours and 30 minutes, and the total time is approximately 3 hours and 40 minutes.

Variations

Sometimes I like to add carrots, potatoes, and onions to the pot for a complete one-pot meal. If I’m in the mood for a deeper, richer flavor, I deglaze the pot with a splash of beef broth before roasting. When I want to use my slow cooker instead, I cook it on LOW for 8–9 hours or HIGH for 5–6 hours—it comes out just as tender.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I do so gently on the stovetop over low heat with a little bit of beef broth to keep it moist. For longer storage, I freeze portions in freezer-safe containers for up to 3 months and thaw them overnight in the fridge before reheating.

FAQs

How do I know when the chuck roast is done?

I know it’s ready when I can easily shred it with a fork—it should be fall-apart tender.

Can I use a slow cooker instead of the oven?

Yes, I can cook it on LOW for 8–9 hours or HIGH for 5–6 hours for similar tenderness.

Should I sear the roast before cooking?

I always sear it first because it creates a delicious crust and deepens the flavor.

Can I add vegetables to the pot?

Absolutely! I like adding carrots, potatoes, and onions for a complete meal.

What kind of pot should I use?

I prefer using a heavy Dutch oven because it retains heat well and cooks evenly.

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt slightly to keep the balance right.

How do I make the pan juices thicker?

I simmer them on the stove after cooking until they reduce slightly, or stir in a little cornstarch slurry for a thicker gravy.

Can I make this recipe ahead of time?

Yes, I often make it a day ahead—the flavors deepen as it sits overnight.

What sides go best with chuck roast?

I like serving it with mashed potatoes, roasted vegetables, or buttery dinner rolls.

Can I use a different cut of beef?

Yes, I can use brisket or shoulder roast, but cooking times may vary slightly.

Conclusion

I love making this Easy Chuck Roast because it’s hearty, comforting, and so simple to prepare. The slow roasting process transforms a basic cut of beef into something incredibly tender and flavorful. Whether I serve it as a Sunday dinner centerpiece or a cozy weeknight meal, it never disappoints.