Recipe

Simple Chuck Roast Recipe (Juicy and Tender)

A no-fuss, big-flavor chuck roast with carrots, onions, and a silky gravy that tastes like you cooked all day, because you did, but in the easiest way possible.

By Matt Campbell

•

4.8

A sliced, juicy chuck roast in a Dutch oven with carrots and onions in a rich brown gravy

Jump to Recipe

Chuck roast is the cozy sweater of dinner. It is not trying to be fancy, it is trying to be deeply satisfying. With the right method, this affordable cut turns into fork-tender beef with tender veggies and a gravy you will want to drag bread through like it owes you money.

This is my simple, reliable approach: sear for flavor, braise low and slow, and finish with a quick gravy right in the same pot. No weird ingredients, no packets required, and no stress if your day goes sideways. This roast is patient.

A raw chuck roast on a cutting board seasoned with salt, pepper, and garlic powder next to chopped onions and carrots

Why It Works

Chuck roast loves slow cooking. All that marbling and connective tissue melts into juicy, shreddable meat when it has time.
A hard sear builds the base. Browning the beef creates flavor you cannot “add later.” Those browned bits become the gravy.
Simple aromatics, big payoff. Onion, garlic, and tomato paste make the braising liquid taste like you worked harder than you did.
Easy gravy finish. A quick cornstarch slurry turns the pot liquid into a glossy sauce that clings to every bite.

Pairs Well With

Creamy Mashed Potatoes
Buttered Egg Noodles
Roasted Green Beans
Crusty Bread for Gravy

Storage Tips

How to Store Leftovers

Fridge: Cool leftovers, then store beef and vegetables in an airtight container with some gravy. Refrigerate within 2 hours and eat within 4 days.
Freezer: Freeze in portions with gravy (it protects the meat from drying out) for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat with a splash of broth or water. Microwave works too, but cover it and use medium power so the beef stays tender.
Leftover glow-up: Pile shredded roast into toasted rolls with provolone, or stir it into cooked noodles with extra gravy for a lazy beef and noodles situation.

Common Questions

Do I have to sear the chuck roast?

You do not have to, but you should if you want maximum flavor. That browned crust and the fond on the pot are basically the roast’s personality.

Why is my chuck roast tough?

It usually means it needs more time, not less. Chuck gets tender when collagen breaks down. Keep braising until a fork twists easily in the meat.

What internal temperature is chuck roast done?

For braising, “done” is about tenderness. You are often around 195°F to 205°F when it shreds easily, but oven time plus the fork test matter most.

Can I make this in a slow cooker?

Yes. Sear the roast and sauté the onion and garlic on the stove first, then transfer to a slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours, or until fork-tender. (Some slow cookers run cooler and may need a bit longer on low.) Thicken the gravy at the end in a saucepan, or turn the slow cooker to high and whisk in the slurry until glossy.

Can I add potatoes?

Absolutely. Cut Yukon gold or red potatoes into 2-inch chunks and add them in the last 1 hour to 1 hour 30 minutes of cooking, right along with the carrots. That timing keeps them tender without turning the pot into mashed potato soup. If you love super-soft potatoes, add them earlier.

What is the best liquid for pot roast?

Beef broth plus a little Worcestershire is the classic move. A splash of red wine is great if you have it, but this recipe stays delicious without it.

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

Dutch oven (5 to 7 quart) with a lid, or a heavy oven-safe pot
Large cutting board and sharp knife
Tongs for searing
Measuring spoons and measuring cup
Small bowl for cornstarch slurry
Instant-read thermometer (optional, helpful)

I love food that looks impressive but behaves like a low-maintenance friend. Chuck roast is that. The first time I really nailed it, I was trying to feed a hungry group without turning dinner into a full-contact sport. I seared the beef, threw in onions and carrots, and let the oven do the heavy lifting while we hung out. When I pulled the lid off and that gravy smell hit the kitchen, it felt like cheating in the best way. Now it is my go-to when I want something hearty, reliable, and just a little dramatic when you slice it.

Simple Chuck Roast Recipe (Juicy and Tender)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 35 minutes

Servings 6

Ingredients

1 (3 to 4 lb) beef chuck roast
2 1/2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
1 tsp garlic powder
2 tbsp neutral oil (avocado, canola, or vegetable)
1 large yellow onion, cut into wedges
4 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth, plus more as needed
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 2 tsp fresh leaves)
2 bay leaves
4 large carrots, peeled and cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces (optional but tasty)
1 tbsp cornstarch + 2 tbsp cold water (for gravy)
Chopped parsley, for serving (optional)

Instructions

Heat the oven: Preheat to 300°F.
Season the roast: Pat the chuck roast very dry. Season all over with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
Sear for flavor: Heat a Dutch oven over medium-high heat. Add oil. Sear the roast 4 to 5 minutes per side until deeply browned. Sear the edges too if you can. Transfer roast to a plate.
Sauté aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook 3 to 5 minutes, stirring and scraping up browned bits as the onions release moisture. If the fond is being stubborn, add a splash of broth to help loosen it. Add garlic and cook 30 seconds.
Toast tomato paste: Stir in tomato paste and cook 1 minute. This takes it from “tomato” to “wow, that smells good.”
Build the braise: Pour in beef broth and Worcestershire. Stir well to dissolve any fond. The liquid should come about 1/3 to 1/2 of the way up the sides of the roast once it goes back in (add a splash more broth or water if your pot is wide). Add thyme, bay leaves, and remaining 1/2 tsp salt and 1/2 tsp pepper.
Braise: Nestle the roast back into the pot. Bring to a gentle simmer, cover with a lid, and transfer to the oven. Cook for 2 hours.
Add vegetables: Carefully remove the lid and add carrots (and celery if using) around the roast. Quick check: if the liquid has reduced a lot, splash in a little more broth or water so the bottom of the pot stays nicely saucy. Cover and return to the oven for 1 hour to 1 hour 30 minutes, until the roast is fork-tender. (If your roast is closer to 4 pounds or extra thick, it may need the full time or a little longer. Follow tenderness, not the clock.)
Rest the meat: Transfer roast to a cutting board and tent loosely with foil for 10 to 15 minutes. Remove bay leaves from the pot.
Make the gravy: Bring the pot liquid to a simmer on the stovetop. Mix cornstarch with cold water, then stir it into the simmering liquid. Cook 1 to 2 minutes until glossy and slightly thickened (it will tighten up a bit as it sits). If you want it smoother, strain it. If you want it thicker, add a little more slurry. Avoid hard boiling for too long, since it can thin the gravy back out.
Serve: Slice or shred the roast. Spoon carrots, onions, and gravy over top. Taste the gravy and adjust salt if needed, since broths vary. Finish with parsley if you are feeling responsible.

A Dutch oven on a stovetop with pot roast gravy simmering and a spoon stirring it

Nutrition information is estimated.

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