Do you love a hearty, comforting meal that's packed with flavor? Then, oven-baked chuck roast is perfect for you. My favorite roast recipe is slow-cooked in the oven until it's tender and juicy. Plus, I've included optional instructions for homemade gravy from the drippings. Get ready to enjoy a classic dish that will please your taste buds..
This beef roast is simple to make and turns out delicious every time. You will want to try this sirloin tip roast, this rump roast or this outstanding top round roast. All are reader favorites. A simple recipe with great flavor is a winner every time.
Why This Recipe Works
For those of us who want to get a fuss-free meal on the table with leftovers, this easy recipe is the golden ticket. Baked beef roast is a dish that delivers a spectacular dinner with leftovers.
- Slow-roasting cooks the beef roast evenly and results in a moist and tender roast. While the cooking time may seem like a long time, it is pretty much all hands-off. The longer cooking time helps the collagen in the connective tissue break down. This makes for a fall apart tender roast.
- Reverse-searing the roast results in more tender meat and better browning.
- The leftover beef roast makes outstanding leftovers. Meals like roast beef sandwiches, beef gyros, and beef taquitos are simple to make.
- Starting with inexpensive cuts of beef and then slow roasting them makes a perfect meal. There is less worrying over ruining a more expensive cut of beef.
Boneless Beef Chuck Roast that is well-marbled and has plenty of connective tissue. This will help ensure that your roast is fork-tender and full of flavor. Tough cuts of meat become tender, juicy, and delicious when slow-cooked. This makes it perfect for a pot roast recipe.
Low Sodium Beef Broth adds flavor and helps to tenderize the meat as it cooks.
Celery Flakes add a subtle flavor and aroma to the dish. I prefer using the dried celery flakes because they hold their shape longer and don't have any added salt.
Yellow Onions add sweetness and depth of flavor to the dish.
Kosher Salt and Black Pepper are simple but essential seasonings. They help enhance the natural flavors of beef.
These ingredients create a savory and satisfying pot roast. You will want to take advantage of.
The recipe card at the bottom has the exact quantities of these ingredients.
- Vegetables: Besides onions, add other vegetables such as carrots and potatoes for a one-pot meal. Make sure to cut them into similar size pieces so they cook evenly.
- Liquid: Instead of beef broth, you can use chicken broth, vegetable broth, or even red wine for a richer flavor. Make sure to adjust the salt levels. You could also make your own Instant Pot Chicken Stock.
- Herbs: If you don't have dried celery, you can chop a couple of ribs of fresh celery. You could also use other dried herbs such as oregano or a bay leaf.
- Worcestershire sauce. Worcestershire adds a delightful amount of umami. It adds salt, sweet, tangy, and savory flavors. Add 1 tablespoon to the broth before baking. Note: Be aware that it also contains anchovies in case anyone has a seafood allergy.
- Thickener: If you don't want to use cornstarch to thicken the gravy, you can use flour instead. Or, you can skip the thickener altogether and serve the pan juices as is.
- Red wine. Adds body and rich flavor to the roast. Add ½ to 1 cup red wine to the juices in the skillet after the roast has been seared. Simmer until reduced by about half. Reduce the amount of the beef broth by ½ cup and add after the red wine has reduced. The red wine can be used for both the juice version and the gravy version.
How to Oven Bake Chuck Roast
- First, preheat your oven to 300°F. While it's heating up, we'll start by adding 1 cup of beef broth and the celery flakes to a large Dutch oven. Then, place the boneless roast on top of the broth and season with kosher salt and black pepper. Finally, add some onion wedges on top and around the roast.
- Cover the Dutch oven and place it in the oven to bake for 2-½ to 3 hours or until your roast is fork-tender. You want to turn it over halfway through cooking and season it again with salt and pepper. Check the roast during cooking and add more beef broth if needed.
- Next, let's move on to searing the roast for added flavor. In a large skillet over medium-high heat, add some oil and heat until it shimmers. Transfer the roast to the skillet and sear for about 4 minutes per side, until nicely browned. You can add more oil as needed. Then, transfer the roast to a cutting board, cover it with aluminum foil, and let rest.
- Once the roast has rested for five to 10 minutes, it's time to carve it into thick slices or chunks and transfer them to a serving platter. You can also use a slotted spoon to remove the onions and arrange them around the roast, if you'd like.
How To Make a Gravy Recipe
If you want to take your oven baked beef roast to the next level, you can make a homemade gravy with the pan drippings. This step is optional, but it's definitely worth the effort. Here's how to do it:
- While the roast is resting, pour the pan juices and any brown bits from the bottom of the pan into a measuring cup. Skim off any excess fat with a spoon or a fat separator.
- Add enough cold water to the pan juices to make 1 ½ cups of liquid.
- Pour the liquid back into the Dutch oven and bring it to a boil over medium-high heat.
- Meanwhile, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl.
- When the liquid in the Dutch oven comes to a boil, gradually whisk in the cornstarch mixture.
- Reduce the heat to low and simmer the gravy for 2 to 3 minutes, or until it thickens and turns glossy.
- Season the gravy with salt and pepper to taste.
This homemade gravy is the perfect accompaniment to your roast. It's rich, and flavorful, and adds another layer of deliciousness to the dish. Plus, it's easy to make with a few simple ingredients. So don't skip this step – your taste buds will thank you.
- Choose the Right Cut of Beef: For the best results, use a boneless chuck roast with plenty of marbling.
- Use a Dutch Oven or Roaster: A large, heavy Dutch oven or oven-safe pot is essential for the best pot roast. The tight-fitting lid and heavy construction will help distribute heat evenly. It will also keep your roast moist.
- Season your roast generously with kosher salt and black pepper. Don't be afraid. A well-seasoned roast is the key to a flavorful and delicious meal.
- Check the liquids. Make sure to check your roast during cooking. Add more liquid if necessary to keep the roast moist while cooking.
- Check the internal temperature. The internal temperature should reach at least 160°F. Use an instant-read thermometer. It might be even higher. If the internal temperature hasn't been reached, bake the roast for an additional 30 minutes. Then, check again.
- Let the Roast Rest: This allows the juices to redistribute and makes for a more tender and flavorful roast.
You can use an instant-read thermometer or a leave-in probe meat thermometer. Chuck roast can reach an internal temperature of 190 to 200 degrees Fahrenheit when cooked. At this temperature, the collagen breaks down and makes your roast fall-apart fork-tender.
This oven-baked beef roast recipe is the perfect way to enjoy an inexpensive cut of beef. It creates a classic pot roast dish that is full of flavor and easy to prepare. With just a few simple ingredients and a slow cooking time, you can create a tender and delicious roast. It's the perfect comfort food.
You can cook this beef recipe for a special occasion or for an easy dinner. It will definitely become a favorite in your household. Try it out next time you're in the mood for a comforting Sunday dinner.
Leftover Roast Beef FAQs
Oven baked beef roast can be stored in a tightly covered container 3 to 4 days in the refrigerator.
You can freeze leftovers for up to 3 months. Seal the roast tightly in a freezer-safe wrap or container.
Reheat roast beef and the leftover juices in an oven proof dish in a 250 degree Fahrenheit oven for an hour or so. You can also use low-sodium beef broth to moisten the roast beef when reheating. If you don't have leftover juice, that's an option.
What can you do with leftover roast beef? Leftover roast beef, with or without gravy, can be reheated and served in a variety of ways.
Serve reheated roast beef, gravy, and onions on a hoagie roll for easy roast beef sandwiches. Add a slice of provolone or Swiss cheese, if desired. Pop the hoagie with the cheese under the broiler for a minute to melt the cheese and toast the edges of the hoagie. Then layer on the hot roast beef and gravy.
Use the roast beef in place of the shaved steak in this Easy Beef Gyro Sandwich.
Or skip the pressure cooking step in this Instant Pot Beef Stroganoff. Follow the rest of the recipe steps for a super easy beef stroganoff.
Oven Baked Beef Chuck Roast
- Dutch Oven 6 quart or larger
- 2 cups low-sodium beef broth divided
- 3 pounds beef chuck roast
- 2 teaspoons dried celery flakes
- Kosher salt and freshly ground black pepper
- 2 medium onions each cut into 8 wedges
- 2 tablespoons vegetable oil approximately
Beef Roast Gravy (optional)
- ¼ cup cold water
- 3 tablespoons corn starch
- Kosher salt and freshly ground black pepper
- Preheat oven to 300°F.
- Add 1 cup of the beef broth, the chuck roast and the celery flakes into the Dutch oven. Season the roast with kosher salt and pepper. Arrange onion wedges on top of and around the roast.
- Cover the Dutch oven and bake, turning once halfway through cooking and seasoning with salt and pepper, for 2-½ to 3 hours or until your roast is fork-tender. Add more broth, if needed, during cooking.
- In a large heavy bottom skillet over medium-high heat, add the oil and heat until shimmering. Transfer the chuck roast to the skillet and sear, turning once, about 4 minutes per side or until the roast is nicely browned, adding more oil as necessary. Transfer the roast to a cutting board. Cover the roast with foil and let stand for 5 to 10 minutes.
- Carve the roast into thick slices or chunks and transfer to a serving platter. Using a slotted spoon, remove the onions and arrange around the roast, if desired.
- Skim fat from the juices in the Dutch oven. Add remaining beef broth and heat over medium heat until warm. Ladle mixture into a gravy boat and serve. Or, use the mixture to make the beef gravy below.
Beef Roast Gravy (optional)
- Skim fat from the juices in the Dutch oven. Transfer juices to the skillet used for browning the roast. Add remaining beef broth to the skillet until you have about 2 cups of liquids. Over medium heat, cook, scraping up any browned bits from the bottom of the pan, until simmering.
- In a small bowl, whisk together the cold water and cornstarch. Slowly whisk slurry into the juices and cook, stirring, 3 to 5 minutes or until gravy is thickened to your liking. Season to taste with salt and pepper.
- Strain gravy into a gravy boat. Serve with the chuck roast.