Name: Boneless Beef Chuck Roast In Oven
Prep time: 30 min
Cook time: 3 h
Total time: 3 h
Ingredients: For the Roast; 3 to 4 lbs – boneless beef chuck roast; 3 medium carrots (diagonally sliced); 3 tbsp olive oil (or vegetable oil); 4 cloves garlic (minced); 3-4 cups baby potatoes (halved); 8 oz beef broth (lower sodium recommended); For the Braising Liquid:; 1 cup red wine (or extra broth); 3 sprigs rosemary (or 1 tsp dried); 3 sprigs thyme (or 1 tsp dried thyme); 2 tbsp tomato paste; 3 bay leaves; 3-4 tsp basil; 3 tsp garlic powder; Addition seasoning:; 3 tsp kosher salt; 2 tsp black pepper; 1 tsp paprika; 1 tsp onion powder; 1/2 tsp garlic powder

As the saying goes, if you can’t beat them, join them. In this case, cut the roast and put the pieces into a dish, and put it into the oven. Looks like your inner chef finally prevailed. Whatever your plans were, you possibly just ditched and decided to grab a pint.

Ingredients

For the Roast

3 to 4 lbs (boneless beef chuck roast)
3 medium carrots (diagonally sliced)
3 tbsp olive oil (or vegetable oil)
4 cloves garlic (minced)
3-4 cups baby potatoes (halved)
8 oz beef broth (lower sodium recommended)

For the Braising Liquid:

1 cup red wine (or extra broth)
3 sprigs rosemary (or 1 tsp dried)
3 sprigs thyme (or 1 tsp dried thyme)
2 tbsp tomato paste
3 bay leaves
3-4 tsp basil
3 tsp garlic powder
Addition seasoning:
3 tsp kosher salt
2 tsp black pepper
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder

Instructions

Boneless Beef Chuck Roast In Oven — Instagram @daryune

Kindly follow these steps to get the best result.

Step 1: Prep and Season

Get everything prepared the night before by peeling and cutting the vegetables, seasoning with salt and pepper, and sealing the bag.

When ready, remove from the fridge and let it sit until the chuck roast comes to room temperature.

Preheat your oven and first set it to 325°F.

Pat the chuck roast completely with a cloth to remove any lingering moisture.

Step 2: Sear the Roast

The next step is to heat oil in a Dutch oven pot on a medium-high heat setting.

Make sure to wait until the oil starts to shimmer.

Then add the seasoned roast. Each side should be seared for 4-5 minutes.

Step 3: Build the Flavor Base

All the roasted pieces should be in the same pot. Then, add the sliced onions.

Once the onions are soft and see-through, add the minced garlic.

Then, add the minced garlic. Add in the tomato paste and mix for a minute.

Step 4: Deglaze and Assemble

Pour the red wine (watch for sizzle) and scrape the brown pot pieces.

Add in beef broth and the rest of the ingredients.

Add the roast and boil until the liquid reaches halfway up the roast.

Step 5: Slow and Low Magic

Cover the pot and seal the lid, and set the pot inside the pre-heated oven.

Check back in 2 & ½- 3 hours for doneness.

You only need to check once halfway through the cooking time. Shreddable pork means the dish is done.

Step 6: Add Vegetables

For the last hour, toss the carrots, potatoes, and celery all around the roast.

You need to cover them and keep cooking until the veggies are tender and the meat is perfectly shredded.

Step 7: Rest and Serve

After 10 minutes, the dish should be removed from the oven.

Remember to discard the herb sprigs and the bay leaves.

Slice or shred the roast and serve with the vegetables and cooking fluid, which acts as a natural gravy.

Recipe For Success

Temperature for Meat: Insert the thermometer. If the reading is between 195 to 205 degrees, the shredding texture will be perfect.
If the Shred is Skipped: Overcooking the dish means the meat will lose moisture, as well as the veggies and gravy.
Liquid Levels: If there is an excess of moisture, the dish will be poorly balanced. Too much moisture will cause the meat to boil. If there is too little moisture, the meat will lose moisture and dry out.
Don’t Rush the Cooking Process: It’s best not to increase the heat setting. Cooking at a low temperature will tenderize the connective tissues in the meat.
Make Ahead Friendly: If covered and placed in the refrigerator overnight, the layers of flavor for this dish will enhance over time and taste even better the next day in comparison to freshly prepared.

Ingredient Swaps and Substitutions

Wine Substitute: Use beef broth, grape juice, or even coffee for depth of flavor. You can leave the red wine in the dish if you would like, but it’s not necessary.

Herb Alternatives: You can use a packet of onion soup mix, sage, or oregano in substitution for the fresh herbs.

Vegetable Swaps: If you’re feeling adventurous and looking to mix some flavors. Sweet potatoes can be used instead of parsnips, carrots can be replaced with parsnips, or even celery can be replaced with mushrooms.

Oil Options: You can also use beef tallow for extra richness, or if you need an oil for high-heat searing, avocado oil works great.

Serving Suggestions

The same red wine you used for the cooking is perfect to pair with the dish.

It also pairs perfectly with the chuck roast, green salad for taste balance, and the lightly salted grilled Brussels sprouts or beans.

Storage and Reheating

Refrigerator: To keep moist and flavorful, the leftover roast and the vegetables can be placed in the liquid for a maximum of four days in the refrigerator.

For long-term storage, divide the portions into serving sizes and refrigerate them for up to three months.

When the time comes to serve them, simply transfer them to a refrigerator a day in advance.

Place the food in a covered pot and slowly reheat on the stove.

If that option isn’t available, microwaving with a little broth on top also works.

Frequently Asked Questions

Is it possible to omit the wine?

Yes, use coffee or even cola for a fun twist. You can also substitute it for an equal amount of beef broth.

Do you have any Undercooked Roast and don’t know what to do?

Chuck roast takes a long time. If it’s still tough, you’ll need to continue cooking in thirty-minute intervals until it shreds easily.

Is it possible to make this in a Slow Cooker?

Sear it first, and then transfer everything to a slow cooker for eight hours on low or four to five on high.

What can I use if I don’t have a Dutch oven?

If you do not have a Dutch oven, simply use a regular pan to sear everything, then transfer to a covered roasting or casserole pan with a tight-fitting lid.

How do I know when it’s done?

The meat will shred easily with a fork, and the internal temperature will be between 195-205°F.

If you can slice it cleanly, it needs more time.

Can I add other Vegetables?

Certainly, root vegetables work best; give turnips, rutabaga, or mushrooms a go.

Add them in the last hour of cooking, or they will get mushy.

Conclusion

The recipe is able to feed 6 to 8 people and overall takes about 4 hours to prepare, with only 30 minutes being active cooking.

It’s great for meal prep, family dinners, or to impress your guests with a meal that is extremely simple to make, as the oven does all the work.

Boneless Beef Chuck Roast In Oven

Cook a tender boneless beef chuck roast in the oven with simple seasonings for a flavorful family dinner. This easy roast beef recipe delivers juicy, fall-apart meat perfect for Sunday dinners, holidays, or meal prep. A classic oven-baked beef chuck roast that’s hearty, comforting, and delicious.

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours

Ingredients

For the Roast
3 to 4 lbs – boneless beef chuck roast
3 medium carrots (diagonally sliced)
3 tbsp olive oil (or vegetable oil)
4 cloves garlic (minced)
3-4 cups baby potatoes (halved)
8 oz beef broth (lower sodium recommended)
For the Braising Liquid:
1 cup red wine (or extra broth)
3 sprigs rosemary (or 1 tsp dried)
3 sprigs thyme (or 1 tsp dried thyme)
2 tbsp tomato paste
3 bay leaves
3-4 tsp basil
3 tsp garlic powder
Addition seasoning:
3 tsp kosher salt
2 tsp black pepper
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder