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Closeup of oven baked chuck roast recipe with carrots, potatoes and gravy on the side

The Best Oven Baked Beef Chuck Roast Recipe

Course: Main
Cuisine: American
Keyword: Beef, Comfort Food, Easy, Family Friendly, Holiday
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Servings: 8
Calories: 332kcal
Author: Marilyn
This recipe is the best oven baked chuck roast recipe and is an updated version of a classic recipe for roasting beef chuck. For an easy recipe that you can cook once and turn into two or more different meals, this easy boneless chuck roast recipe is worthy of your attention.
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  • 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 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, for 2-½ to 3 hours or 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 minute per side or until the roast is nicely browned, adding more oil as necessary. Transfer the roast to a cutting board.
  • 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.


Calories: 332kcal | Carbohydrates: 5g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 250mg | Potassium: 726mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg