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Easy Baked Chuck Roast

A savory oven-baked chuck roast that's tender and perfect for family dinners, featuring a rich gravy made from roasted vegetables and pan juices.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Roast
  • 3 to 4 lb chuck roast, well-trimmed of excess fat Choose a roast with some marbling for tenderness
For the Dry Rub
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika Optional for a hint of warmth
For the Vegetables and Braising Liquid
  • 2 tbsp olive oil
  • 1 large yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 4 large carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 1 cup beef broth Low-sodium preferred
  • 1 cup red wine or additional beef broth Bolder flavor with wine
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary or 1 tsp dried rosemary
  • 2 sprigs fresh thyme or 1 tsp dried thyme

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Pat the roast dry with paper towels. Rub the dry rub evenly over the entire roast. Let rest at room temperature for 10 minutes.
Searing the Roast
  1. Heat 2 tbsp olive oil in a heavy oven-safe Dutch oven over medium-high heat until shimmering.
  2. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms.
Sautéing Aromatics
  1. Remove the roast briefly and add onions, carrots, and celery to the pot. Cook until they begin to soften and develop color, about 4 minutes.
  2. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
Deglazing and Assembling
  1. Pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes.
  2. Add beef broth, rosemary, and thyme. Return the roast to the pot, nestling it into the vegetables.
Baking
  1. Cover the Dutch oven with a lid and place in the preheated oven.
  2. Bake for 2.5 to 3 hours, or until the roast is fork-tender and easily pulls apart.
Resting and Saucing
  1. Remove the roast to a cutting board and tent with foil for 10 minutes.
  2. Skim excess fat from the pan juices. For a smoother gravy, strain the liquid and whisk in 1 tbsp butter or a cornstarch slurry.
Serving
  1. Slice or shred the roast and spoon the vegetable gravy over top.
  2. Serve with classic sides like mashed potatoes or roasted vegetables.

Notes

For gluten-free: ensure broth and tomato paste are labeled gluten-free. For a richer gravy, substitute beef broth with low-sodium beef stock or add a beef bouillon cube. Fresh herbs add brightness; dried herbs work fine if dried are doubled in quantity. You can also marinate the seasoned roast overnight for enhanced flavor.