As temperatures begin to drop, your family probably wants a hot and hearty meal to eat at night. Comfort food certainly helps me feel cozy and content this time of year.
Making an oven-roasted chuck roast is an easy way to get a full belly with happy tastebuds!
Many people consider the slow cooker to be the best way to make a roast. But an oven-roasted beef roast can turn out just as good or even better!
The following is everything you need to know about slow cooking a chuck roast in your oven. Then, check out my simple, flavorful chuck roast oven recipe at the end. It is one of the easiest pot roast recipes you can find!
What is Beef Chuck Roast?
A beef chuck roast does not just describe one specific cut of meat. Chuck is a term to describe the shoulder part of the cow. A beef chuck roast can include any cut of meat that comes from the shoulder area of a steer.
There are many reasons chuck roast is popular. Not only is it a large cut of meat that can a large group. It is also well-known for having a rich and hearty flavor.
Since the chuck roast comes from an area of the steer that has well-worked muscles, you will want to be sure to prepare it properly. That will keep it from being tough. The good news is that it is not hard to do!
Slow cooking a chuck roast in the oven will give you the best results, resulting in the most flavorful and fork-tender beef!
How Long to Cook Chuck Roast in Oven at 350
Most beef roasts take about 25 minutes per pound at 350 degrees to reach a safe internal temperature of 145 degrees F. However, the longer you cook a chuck roast (to an extent), the more tender it gets. For fall-apart tender chuck roast, cook for about 45 minutes per pound at 350 degrees. But be careful…
So, for a 4-pound roast, you’re looking at about 1 hour 20 min to cook it through. But for extra-tender roast, you’re looking at 3 hours for the same size roast.
While it might sound like a long time, you can set it and leave it for the most part. Overall, oven-baked chuck roast is a very simple recipe with minimal prep work. Talk about easy comfort food!
Before you know it, you’ll have a savory, home-cooked meal. And a house that smells divine! As night comes earlier and temperatures fall, what better way to make a warm hearty meal your whole family enjoys?
How to Cook Chuck Roast in Oven at 350
Here is how to cook chuck roast step by step. For best results, take your roast out of the fridge at least 30 minutes prior to cooking. Meat at room temperature cooks more evenly.
1. Preheat the Oven
The first step is to preheat the oven to 350 degrees F. A properly preheated oven ensures even cooking from the start.
2. Season the Meat
The key to flavorful meat is seasoning it well. Place roast in a large dutch oven, baking dish, roasting pan, or other oven-safe large pot.
Sprinkle the roast with salt and pepper on all sides. Be sure to coat it well.
3. Sear the Meat
While the seasoning is absorbed into the meat, get out a pan to sear the meat. An iron skillet works very well for searing.
Searing your boneless beef chuck roast is a very important step. It’s a great way to seal in the flavor of your meat.
Coat the pan with vegetable oil, then heat it to medium or medium-high heat (depending on your stove). Cook one side of the roast, patiently letting it sear to a nice golden brown color. Resist the temptation to turn the meat too soon.
Once that side is seared, flip the roast over and repeat the process on the second side.
If possible, sear the edges after both sides are done. Remove the meat from the pan and place it back into the baking dish you used for seasoning.
4. Use the Pan Juices
Another way to achieve rich, deep flavor in your meat is to develop and use what is called pan juices. Using the pan you seared your meat into, saute some aromatic ingredients. There are no specific ingredients for this process, but you can throw in your favorite items and experiment. Many people like using:
- Fresh garlic (as many cloves garlic as you desire)
- A shallot
- Red wine
Using a wooden spoon, gather the brown bits and pan juice from the bottom of the pan and pour it over the roast. The meat will re-absorb some of the moisture and the delicious flavorings of the juice.
All of this prep work is done in less than 30 minutes (usually 20 once you get the hang of it).
5. Cook the Meat
Place the chuck roast in the preheated oven. Again, I recommend about 45 minutes per pound. You’ll easily reach the safe internal temperature of 145 degrees F while it gets tender.
Use a digital meat thermometer when cooking your roast to check its internal temperature as it cooks. Many thermometers have phone apps, so you can check your meat when you are not even in the room!
An average 4 lb roast beef will take approximately 3 hours to cook. You are looking at around d.5 hours total time for prepping and cooking. That’s not bad for a hearty and delicious meal since you don’t have to be there for most of it!
For extra flavorful and tender pot roast, baste the meat 2-3 times throughout the cook. Using a syringe or spoon, drip the juices from the bottom of the pot over the top of the meat. This is an added step that is not required, but worth it for that extra tender, juicy beef roast!
Should You Cover a Chuck Roast in the Oven?
No, you should not cover a roast in the oven. Covering it results in more steaming than roasting. Also, don’t add any liquid other than the pan juices. Liquid is used for braising, not roasting.
You can easily turn this meal into a one-pot meal. About 30-40 minutes before removing your roast from the oven, add cut vegetables, like carrots, broccoli, and potatoes to the roasting pan. You’ll have a one-pot dinner to enjoy and less to clean!
Oven-Baked Chuck Roast Recipe
Here is the simple roast beef recipe that I promised you. This easy recipe can help you make the best pot roast, even if you are an amateur cook! It just may become your new favorite recipe
This recipe is a great place to start, but remember that you can alter the ingredients to taste. Do you want a little more salt? Go for it! Want to nix the red wine? Do it!
- 2 lbs boneless chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 sliced shallot
- 2 minced garlic
- 1/4 cup red wine
- 1/4 low sodium broth (or beef broth if your prefer)
- 2 tbl olive oil
If adding vegetables to turn this into a one-pot meal:
- 3 cups yukon gold potatoes, cubed
- 3 cups carrots, cut into 1″ slices
- 3 cups of broccoli florets
- 1 large onion, cut into bite sized pieces
1. Preheat the oven to 350 degrees F.
2. Prepare your ingredients. Slice the shallot, mince the garlic, measure your red wine, measure out the chicken broth, and wash and cut all of your veggies. Set aside for later.
3. Wash the chuck roast, and pat dry with paper towels. Set it in the dish you’ll use to bake it. Season the meat well with kosher salt and black pepper.
4. Prepare the searing pan. Add vegetable oil to the iron skillet (or other pan). Place it over medium or medium-high heat.
Sear the roast for approximately 6-8 minutes. Look for a golden-brown crust to appear before repeating the process on the other side of the roast.
Sear on the sides of the roast, if you desire. Remove the meat from the skillet, and set it onto a clean plate.
5. In the same pan, saute the shallots and minced garlic for about a minute, until the shallots become translucent.
Add red wine and broth, heating for approximately four minutes.
Place the chuck roast and sauteed mixture in the pan you are using for cooking. Place it into the preheated oven. If using a meat thermometer, be sure to place it about halfway into the thickest part of the meat.
6. Let the pot roast cook for about two hours. If using a meat thermometer, keep your eye on the temperature.
Choose a couple of times to open the oven and baste the roast with the pan juices.
7. Optional: If you are turning this into a one-pot meal, add the cubed Yukon potatoes and carrots to the pan about 30 – 40 minutes before the roast is done. Then, add some broccoli about 15 minutes before the roast is fully cooked.
8. When the roast is fully cooked, remove it from the oven. Plate it and enjoy!
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As a mom of three little eaters, I am excited to share my love of cooking, smoking, and baking with you. My love of food started when I went to college in Berkeley, and has followed me ever since! When I am not “momming,” writing, or cooking, you can find me reading, traveling, or hiking.