If you’ve ever had Beef Chuck Roast, you know that chuck roast recipes give us all the perfect Sunday Supper meal. A beef chuck roast recipe is super easy to prepare, and best of all, this main dish is a one-pot meal that gives you both delicious and tender fall-apart meat and hearty vegetables.
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You can prepare this chuck roast meal in minutes in the morning, then enjoy a delicious pot roast Sunday dinner at the end of a long day.
The Best Recipe for Pot Roast
Few things are more satisfying and mouth-watering than smelling a delicious beef pot roast cooking when you walk in the door. When you sit down to enjoy this delicious main dish with your family, you know it’s going to be a wonderful family dinner.
You may decide that this is the best Sunday beef pot roast meal you have ever made. This pot roast is so moist and flavorful, and it’s fall-apart tender. Every scrumptious bit will melt in your mouth.
This beef pot roast is the perfect meal to prepare when you want to enjoy time with your family. However, it’s also a delicious recipe if you want to feed a crowd. Add this meat recipe to your main dish meat family dinner recipe collection. Then, you’ll have an excellent option for meals to serve on special occasions or busy days.
We love this pot roast recipe, and we’re sure your family will love it as well. This is one of our favorite recipes and for good reason.
Tools for Cooking Beef Shoulder Roast
Below, we list some of the best tools for making this meat recipe.
- Heavy stock pot or Dutch oven
- Slow cooker (optional if you want to adapt this recipe to cook in a Crock Pot)
- Instant Pot (optional if you want to use an Instant Pot to cook your meat)
We love making a classic pot roast with chuck roast because this cut of beef is one of the most affordable cuts. To get the chuck roast perfect, you need to cook it slow and low to allow for excellent braising that will leave you with a roast that melts in your mouth. When you cook a Dutch oven pot roast this way, you will have a perfectly tender roast.
Angus chuck roast meat is perhaps one of the best meat options for making pot roast. This meat is easy on a budget and the size is perfect to feed a large family. Best of all, you’ll have plenty of leftovers for lunch or dinner the next day.
FAQs: Chuck Roast Recipe
These are the most frequently asked questions about chuck roast.
What exactly is a chuck roast?
Chuck roast meat comes from the cow’s neck, shoulder, and upper arm area. You may sometimes see a chuck roast called chuck roll, chuck eye, or simply pot roast.
What is the difference between shoulder roast vs. chuck roast?
Both the chuck roast and the shoulder roast are meat from the same area of the cow. However, a beef shoulder cut is much leaner than a basic chuck roast. For this reason, the beef shoulder is an excellent choice if you like to carve your roast into slices of beef. For the “pulled” texture, choose chuck roast.
Which beef cut is best for cooking slowly in a slow cooker or Crock Pot?
Do you love slow cooking your pot roast in a Crock Pot? Follow these guidelines for slow cooker pot roast.
- Top round roast or bottom round beef: This cut is much leaner, so it’s perfect for slicing and making smoked chuck roast.
- USDA Choice Beef Boneless Chuck Roast: A chuck roast or chuck shoulder pot roast cut is super tender. You can expect these beef chuck roasts to shred easily and melt in your mouth with every single bite.
- Grass Fed Beef Brisket: Beef whole cuts of briskets are fattier, so they get super tender. However, you can still slice a brisket if you don’t want shredded beef. Check out our mouth-watering instructions for reheating brisket.
How Long to Cook Beef Roast
Depending on how hot your oven gets, your cooking time may be shorter or longer than ours. Start checking the temperature after about three hours of cooking. It may be done at this time. You’ll know your pot roast is ready to eat when you can easily shred it.
Seasoning for Pot Roast
It’s super easy to season a pot roast. All you really need is sea salt and black pepper. However, if you want to have a super flavorful pot roast, add some fresh sprigs of rosemary or thyme and a couple of bay leaves. Above all, we recommend keeping it simple.
How to Cook Pot Roast or Chuck Roast
Below are some tips for cooking pot roast.
- Allow the chuck roast (chuck eye roast) to come to room temperature before you cook it. Allowing your beef to reach room temperature ensures that it will cook beautifully and evenly.
- Season your oven baked chuck roast generously. As we’ve mentioned, you can get by with seasoning your pot roast with just salt and pepper, but don’t skimp on these two ingredients.
- Be sure to deglaze the bottom of the pot by scraping up the brown bits. Use red wine or beef broth to deglaze the Dutch oven you’re using to cook your pot roast. These brown bits add tons of flavor to the pot roast.
- Use large baby carrots or whole carrots so that you can avoid mushy veggies. To avoid mushy carrots, use nice fat carrots. Peeled carrots cook quickly and become super mushy, and no one likes that.
- Use russet potatoes or Yukon Gold potatoes. These types of potatoes are hearty, so they stay firm and don’t get too mushy with the longer cooking time.
Another amazing way to serve pot roast is over whipped mashed potatoes. The mouth-watering beef gravy seeps down into the creamy mashed potatoes. You may find that your family always wants to eat their pot roast this way.
Internal Temperature for Beef Chuck Roast
You’ll know your pot roast is ready to serve when a cooking thermometer reaches an internal temperature of minimally 195 degrees Fahrenheit.
How long to cook a chuck roast at 350 degrees Fahrenheit in the oven: A four-pound chuck roast should be cooked for four hours low and slow. Four hours is enough time for the roast to be fork-tender and perfectly moist.
For a more tender pot roast, you can cook it for up to six hours in the oven. A slow cooker or Crock Pot may require more time. Follow these guidelines to cook a chuck roast until it falls apart.
Vegetables for Sunday Pot Roast
Try any of these vegetables in your pot roast.
- Onions (yellow or white)
The veggies taste delicious, and they’re also the perfect way to have your side dish cooking right along with your main dish. Who doesn’t love one-pot meals?
What To Do When You Have Leftover Chuck Roast
If you’re lucky enough to have leftover chuck roast, try some of these delicious recipes or side dishes.
Side Dishes for Pot Roast
If you cook root vegetables with your pot roast, you have your side dishes cooking right along with the beef roast. However, any of these side dishes are also perfect to serve with pot roast.
- Instant Pot or pressure cooker mashed potatoes
- Green beans almandine
- Air fryer asparagus
- Instant Pot Mushroom Soup Risotto
Best Chuck Roast Recipe
- Heavy stock pot or large cast iron dutch oven
- 4 pound boneless beef chuck roast or chuck steak
- 1 Tbsp. olive oil or vegetable oil
- 2 Tbsp. unsalted butter
- 1 yellow onion large and cut into big wedges (optional: onion soup mix)
- 6 whole carrots peeled
- 2 peeled minced garlic or 1 Tbsp. garlic powder
- 2 stalks celery cut into several large pieces
- 2 bay leaves
- 6 oz. tomato paste
- 2 tsp. dried rosemary or 2 fresh rosemary sprigs
- 2 tsp. fresh thyme or other fresh herbs optional
- 2 cups beef stock beef broth, or chicken broth for cooking liquid
- 1 cup dry red wine or balsamic vinegar
- Sea salt
- Freshly ground black pepper
- Preheat your oven to 350 degrees Fahrenheit.
- Season the beef roast (the raw meat) with sea salt and black pepper on all sides.
- Put the olive oil and butter into the Dutch oven or roasting pan.
- Heat on the stovetop at medium high heat until the butter is melted and the olive oil and butter mixture is hot.
- Add the beef roast to the Dutch oven and sear it on all sides until it's golden brown.
- Remove the beef roast from the Dutch oven and set it aside on a plate.
- Add the garlic, onion, celery, carrots, rosemary, and potatoes to the Dutch oven. Cook them all until they're browned, stirring occasionally.
- Stir the tomato paste into the veggies and cook for 2-3 additional minutes.
- Add the red wine (or beef broth) to the cooking pot and use it to deglaze the pot. To do this, scrape up from the bottom of the pot the brown bits.
- Allow the vegetables to cook for 2-3 more minutes.
- Add the seared beef roast back to the Dutch oven.
- Top the roast with bay leaves and beef stock.
- Cover the Dutch oven and place it into the preheated oven.
- Cook your pot roast for about 5-6 hours or until the beef roast shreds easily and is perfectly tender.
- Season as needed with additional black pepper and sea salt.
- Remove the bay leaves and serve hot with your preferred side dishes.
For step-by-step instructions for cooking beef chuck roast in the oven, watch this video.
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