Recipe

Modern Chuck Roast Recipe

A hands-off chuck roast with deeply browned edges from a hard sear, a glossy onion gravy, and truly tender beef. The oven does the work while you do literally anything else.

By Matt Campbell

•

4.8

A sliced beef chuck roast on a platter with glossy onion gravy, roasted carrots, and fresh herbs

Jump to Recipe

Chuck roast has always been the cozy, Sunday-supper cut. The “modern” part here is not pretending it cooks like a steak. It is using a hard sear, a flavorful braising liquid, and a mostly hands-off oven braise so you get deep browning + real gravy + actually tender beef without babysitting the stove.

This is the kind of recipe I lean on when I want comfort food that feels like I tried, even if my day was chaos. Brown the roast, let the onions do their thing, then let the oven handle the slow part while you get your life together.

A beef chuck roast being seared in a Dutch oven with browned crust forming

Why It Works

Deep flavor without fuss: A high-heat sear plus tomato paste and Worcestershire builds a savory base that tastes like you worked harder than you did.
Truly tender chuck roast: A proper braise (yes, a few hours) is what turns this cut buttery and fork-tender.
Glossy onion gravy: Onions melt into the braising liquid, then a quick reduction and optional slurry give you that spoon-coating finish.
Flexible for real life: Serve it as a classic roast, shred it for sandwiches, or spoon it over noodles when you want maximum comfort with minimum extra effort.

Pairs Well With

Creamy Mashed Potatoes
Sheet Pan Roasted Green Beans
Buttered Egg Noodles
Warm Dinner Rolls

Storage Tips

Chuck roast leftovers are basically a gift. Store the beef with some gravy so it stays juicy.

Refrigerator

Cool leftovers, then store in an airtight container for up to 4 days.
Keep beef and gravy together, or at least spoon a layer of gravy over the meat.

Freezer

Freeze sliced or shredded beef with gravy in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge for best texture.

Reheating

Stovetop: Simmer gently with a splash of broth or water until hot.
Microwave: Cover and heat in short bursts, stirring gravy in between.
Pro tip: If the gravy thickens too much after chilling, loosen with warm broth and a pinch of salt.

Common Questions

Is chuck roast supposed to be sliced or shredded?

Chuck roast is a braising cut, so it gets tender when you cook it long enough for the collagen to break down. That is often around the 195 F to 205 F range, but for braises, the real test is fork-tender. If a fork twists easily and the meat gives with very little resistance, you are there. At that point, it can be sliced thick-ish (tender slices) or it can shred, depending on how far you take it and how you handle it. If it wants to fall apart, do not fight it. That is dinner.

Do I have to use a Dutch oven?

A Dutch oven is ideal for searing and braising, but any heavy, oven-safe pot with a lid works. In a pinch, sear in a skillet and transfer to a covered roasting pan.

What if my roast is tough?

It usually means it needs more time, not less. Chuck can hit safe temperatures and still be chewy. Cover it back up and bake another 20 to 30 minutes, then check again. You are looking for that fork-tender, easy-give feeling.

Will the edges stay crisp?

The deep browning from the sear is non-negotiable for flavor, but a covered braise will soften the exterior. If you want more of that crisped-up vibe at the end, you have options: uncover for the last 20 to 30 minutes of the braise, or briefly broil slices or shredded beef on a sheet pan, then spoon gravy over.

Can I make this in a slow cooker?

Yes. Still sear the roast first for flavor. Then cook on low for 8 to 10 hours or high for 5 to 6 hours. Reduce and thicken the sauce on the stove at the end.

Can I make it faster?

If speed is the whole point, use a pressure cooker or cut the meat into chunks. An Instant Pot version is typically tender in about 60 to 75 minutes at pressure, plus natural release. You still want to sear first for the best flavor.

Can I skip the cornstarch slurry?

You can. Just reduce the braising liquid longer. It will not be quite as glossy, but it will still taste great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

5 to 7 quart Dutch oven or heavy oven-safe pot with lid
Tongs
Cutting board and sharp knife
Measuring spoons and cups
Instant-read thermometer (helpful, not required)
Small bowl and whisk for slurry
Spoon or ladle for skimming fat (optional, but helpful)

I used to think chuck roast was a “start at noon, eat at six” kind of commitment. Great for a weekend, not so great for a random Tuesday. This version came out of me wanting the same comfort with less effort, not fake speed. The first time I nailed the sear and tasted the gravy after it reduced, I had that pause-mid-bite moment. You know the one. It tasted like an all-day project, even though the oven did most of the work.

Modern Chuck Roast Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 55 minutes

Servings 6

Ingredients

1 (3 to 3 1/2 lb) beef chuck roast
2 tsp kosher salt, plus more to taste
1 tsp black pepper
1 tsp garlic powder
2 tbsp neutral oil (avocado, canola, or grapeseed)
1 large yellow onion, thinly sliced
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 1/2 cups beef broth (low sodium preferred)
1 tbsp balsamic vinegar (or red wine vinegar)
2 tsp Dijon mustard
2 to 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 lb baby carrots or chopped carrots (optional, for a built-in side)
2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
Chopped parsley, for serving (optional)

Optional add-ins: 8 oz cremini mushrooms (sliced) or 1/2 tsp crushed red pepper for a little heat.

Instructions

Heat the oven. Position a rack in the lower third of the oven and preheat to 325 F.
Season the roast. Pat the chuck roast dry. Season all over with salt, pepper, and garlic powder.
Sear for deep browning. Heat oil in a Dutch oven over medium-high heat. Sear the roast until deeply browned, about 4 to 6 minutes per side. If you can, sear the edges too. (Real talk: this step takes around 15 to 20 minutes total.) Transfer roast to a plate.
Build the onion base. Lower heat to medium. Add the onions and a pinch of salt. Cook 8 to 10 minutes, stirring, until softened and picking up brown bits. Add garlic and cook 30 seconds.
Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes, scraping the bottom of the pot. Add Worcestershire.
Deglaze. Pour in beef broth and scrape up every browned bit. Stir in vinegar, Dijon, thyme, and bay leaf.
Braise. Return the roast (and any juices) to the pot. Add carrots around the roast if using. The liquid should come about 1/3 to 1/2 of the way up the roast. If it looks dry due to pot size or onion volume, add a splash more broth or water. Cover and bake for 2 hours 30 minutes.
Check tenderness, then keep going. Uncover and test with a fork. You want it to yield easily, and ideally a fork should twist with very little resistance. If it still feels tight or chewy, cover and bake another 30 to 60 minutes, checking every 20 to 30 minutes. Chuck roast gets tender when it is ready, not when the clock says so. For most 3 to 3 1/2 lb roasts, total braise time is typically 3 to 3 1/2 hours.
Optional: re-brown a little at the end. If you want more of that browned-edge feel, uncover for the last 20 to 30 minutes of cooking. (Keep an eye on the liquid level and add a splash of broth if it reduces too much.)
Rest the meat. Transfer roast to a cutting board and tent loosely with foil. Rest 15 to 20 minutes. Slice while warm for cleaner slices. For easier shredding, let it cool an extra 10 minutes so it is not fighting you.
Finish the gravy. Remove thyme sprigs and bay leaf. If the surface looks greasy, skim off some fat with a spoon or ladle. Simmer the sauce on the stove for 5 to 10 minutes to reduce slightly. Taste and adjust salt, since broth brands vary a lot. For a thicker gravy, whisk cornstarch with cold water, then stir into simmering sauce a little at a time until it coats the back of a spoon. You may not use it all.
Slice or shred and serve. For slices, cut against the grain. For fall-apart beef, pull it into chunks and stir some gravy back through it. Spoon gravy over the top and finish with parsley if you are feeling fancy, or just hungry.

Sliced chuck roast being served with a ladle of onion gravy

Quick tip: If the roast is shredding when you try to slice, it is not a failure. It is a sandwich situation. Pile it on rolls, add a little horseradish mayo, and call it a win.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes