Chuck Roast in the Oven

 chuck roast in the oven recipe

10 servings (for fewer servings keep the liquid measures to avoid all sauce evaporating during cooking)


  • 4 pound boneless beef chuck roast
  • 1 large yellow onion peeled and cut into large wedges
  • 2 cloves garlic peeled, or 1 tbsp garlic powder
  • 6 carrots cut in half
  • 4 potatoes cut into large pieces
  • 2 stalks celery, cut into large pieces
  • 2 sprigs fresh rosemary or 2 tbsp dried rosemary
  • 2 bay leaves
  • 6 ounce tomato paste or tomato sauce
  • 1 cup red wine
  • 2 cups beef stock
  • Extra virgin olive oil for searing.
  • Salt and pepper to taste



  1. Preheat oven to 350˚F/175°C.
  2. Season the beef with salt and pepper.
  3. In a large Dutch oven over medium high heat. Add olive oil and the beef and sear until golden brown on all sides. Remove to a plate and set aside.
  4. Add the onion, garlic, carrots, celery, potatoes, and rosemary into the Dutch oven, stirring occasionally, until browned.
  5. Stir in the tomato paste and cook for another 2 - 3 minutes.
  6. Deglaze the pan with the red wine and scrape up the brown bits from the bottom of the Dutch oven, cook for another 2-3 minutes.
  7. Place the seared beef back in the Dutch oven and add the beef stock and bay leaves.
  8. Put thd lid on and transfer to the oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Taste with salt and pepper if needed. Remove the bay leaves and serve immediately.

Steps to make the sauce thicker

  1. Combine 1-2 tbsp cornstarch with 2 tbsp cold water until smooth.
  2. Remove beef and vegetables from the Dutch oven.
  3. Bring the broth to a boil and whisk in the flour mixture a little bit at the time until the desired thickness.
  4. Season with salt and pepper.

vegetables in a dutch oven

chuck roast in an enameled cast iron dutch oven

chuck roast served with carrots and potatoes


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