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Oven Baked Chuck Roast

This oven baked chuck roast is a hearty, flavorful dish made with beef chuck roast, vegetables, and a rich broth. It's tender, juicy, and perfect for an easy, hands-off dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 chuck roast about 3 to 4 pounds
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 carrots peeled and cut into chunks
  • 3 potatoes peeled and cut into chunks
  • 2 sprigs of fresh thyme or a pinch of dried

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Rub salt and pepper all over the chuck roast to season it thoroughly.
  3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Sear the roast on all sides for about 4 to 5 minutes per side, until browned.
  5. Remove the roast from the pot. Add sliced onions and minced garlic to the pot.
  6. Sauté for 2 to 3 minutes until the onions are slightly golden.
  7. Pour in beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
  8. Return the roast to the pot. Add carrots, potatoes, and thyme around the meat.
  9. Cover the pot with a lid, leaving a small crack for steam to escape. Use foil if the lid does not fit tightly.
  10. Place the pot in the oven and roast for 3 to 3.5 hours (180 to 210 minutes), or until the meat is fork-tender.
  11. Remove the pot from the oven and let the roast rest for 15 minutes before slicing and serving.

Notes

Use a Dutch oven or similar oven-safe pot to ensure even cooking and moisture retention. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days and reheated gently for best results.