Oven Chuck Roast
This Oven Chuck Roast is a delicious, one-pot meal that is literally dripping with flavor. Tender beef is seasoned and roasted in a flavorful gravy filled with garlic, onion, and fresh oregano to give you that perfect, fork tender bite — every time.
Heavenly Tender Chuck Roast
A lot of people think that because a chuck roast recipe takes hours to cook, it must mean that it’s difficult to make. Well, I’m here to prove you wrong.
This juicy pot roast is not only super easy to prep (it takes just 10 minutes!), but it also can be cooked all in one oven-safe dish. I particularly love how it comes out in my large Dutch oven. It’s such a yummy comfort food!
Seriously, your mouth is going to water when you shred your roast beef and let it mix with all the delicious pan juices. Not to mention how intoxicating it smells… mmm.
Whether you serve this boneless beef chuck roast on special occasions or for casual dinners at home, it’s a given the whole family will fall absolutely in love. I paired it up with a delicious cucumber mint feta sauce, some cauli rice, cucumber, tomato, and sumac, and it was amazing.
Why You’ll Love It
- A super tender pot roast that tastes good with just about anything.
- The beef absorbs a ton of great flavor. You’ll be hooked!
- It’s a simple one-pot meal that makes cooking and cleanup a breeze.
- An excellent option for a paleo, keto, or low-carb diet.
Chuck Roast Health Benefits
According to WebMD, chuck roast is an excellent source of protein and contains essential vitamins and minerals that can provide numerous health benefits. These include B vitamins, zinc, iron, and phosphorus.
Vitamin B helps to convert food into energy and aids in brain function, while zinc supports the immune system. Iron helps to carry oxygen throughout the body, while phosphorus helps to maintain strong bones and teeth.
Although chuck roast is a healthy cut of beef, it is high in cholesterol and saturated fats. Eating too much can increase your risk of developing heart disease and other health problems.
What You’ll Need
- Beef Chuck Roast: Use 2.5 pounds of beef chuck roast for this recipe.
- Spice Blend: Salt, pepper, smoked paprika, onion powder, oregano, and cumin are used to season the chuck roast.
- Beef Broth: I used Kettle Fire Bone Broth — you already know it’s the best out there!
- Garlic & Onion: A few cloves of garlic and a whole red onion add a flavorful base to the roast.
- Oregano: Fresh oregano gives the roast a delicate herbal flavor.
- Greek Yogurt: The base of the delicious cucumber mint feta sauce!
- Feta Cheese: Feta cheese adds a salty, rich flavor to the sauce.
- Mint: A touch of fresh mint gives the sauce a refreshing flavor.
- Sumac: If you know me, you know I can’t resist a little sumac — it gives the sauce a unique tangy flavor.
Substitutions
There are many different ways to make this classic pot roast recipe. You can use different cuts of beef, swap out the spices for something else, or even omit one ingredient and add another.
Here are some suggestions:
Herbs: Experiment with other herbs like fresh rosemary, sage, or thyme.
Spices: Try adding chili powder, garlic powder, or cumin for a smokier flavor.
Yogurt: If you don’t have Greek yogurt, you can also use regular plain yogurt or sour cream.
Feta: Any type of soft creamy cheese would work here, such as goat or ricotta cheese.
How to Make Oven Chuck Roast
The steps are simple, and I’m outlining them below but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also check out this recipe on my Instagram reel!
STEP 1 – PREHEAT OVEN
Preheat oven to 350°F.
STEP 2 – SEASON
Place your beef chuck roast on an oven-safe dish that has a lid. Then season both sides with salt, fresh pepper, smoked paprika, onion powder, oregano, and cumin. Rub it in well.
STEP 3 – ADD BROTH
Next, pour in the beef broth. Add 6-8 cloves garlic, red onion, and 2 sprigs of fresh oregano.
STEP 4 – ROAST
Cover, then place your chuck roast in the oven for 2-1/2 to 3 hours.
Pro Tip: If yours is more than 2.5lb, aim for about an hour per pound + 30 minutes. So if it’s 3 pounds, it will take about 3.5 hours.
STEP 5 – SHRED & ROAST AGAIN
After 3 hours, remove the beef roast from the oven. Shred it using two forks, mixing it well with the drippings. Then put it back in the oven at 375°F for 45 mins to 1 hour. Remove from the oven and shred it again. It’s going to be so so good!
STEP 6 – PREPARE SAUCE
In a small food processor, add the yogurt, feta cheese, 2 small garlic cloves, mint, and a pinch of salt and pepper. Give it a taste and adjust as you’d like.
STEP 7 – SERVE & ENJOY
Now it’s time to dig in! Plate this up however you prefer. I used cauli rice, then added the beef, sauce, cucumber, tomato, fresh mint, and topped it off with sumac.
ENJOY!
FAQ
What is a chuck roast?
Chuck roast, also known as chuck eye, chuck roll, or pot roast, is cut from the beef shoulder, neck, and upper arm portion of the cow. The meat is usually sold as a large piece that you can then cut into smaller portions to cook. The flavor is rich and beefy — perfect for slow-cooked dishes!
What is the best cut of beef for slow cooking?
This answer depends on personal preference and what dish you are making. Chuck roast, beef brisket, and bottom or top-round beef are all great choices for slow-cooking.
The chuck roast is a fatty cut that gets incredibly tender, the brisket is similarly fatty but can still be sliced for serving, and the round cuts are leaner options that can also be sliced. All three cuts can be cooked in a slow cooker, Dutch oven, or braised in the oven. Keep in mind that not all three cuts are interchangeable — they will often give you varying results.
What is the difference between beef roast and chuck roast?
The key difference between a beef roast and chuck roast is where they are cut from. The beef roast is usually cut from the rib or loin area, while the chuck roast comes from the shoulder, neck, and arm of the cow.
The other difference is that beef roast has less fat compared to chuck roast, which has more marbling throughout.
Serving Suggestions
This oven chuck roast recipe can be used for all sorts of meals. Whether you want to make it a complete meal or enjoy it on its own, there are so many great ways to enjoy this classic dish. Here are some of my favorite dishes that this chuck roast goes great with!
Storage
Store any leftover oven chuck roast in an airtight container in the fridge for 3 to 5 days.
To reheat your roast without it drying out, place the meat in a baking dish and pour the extra pan juices from cooking over the top. Bake covered at 325°F until heated through.
More Recipes You’ll Love
Oven Chuck Roast
This juicy pot roast is not only super easy to prep (it takes just 10 minutes!), but it also can be cooked all in one oven-safe dish. I particularly love how it comes out in my large Dutch oven. It's such a yummy comfort food!
Ingredients
- 2-1/2 pounds beef chuck roast
- a few pinches salt & fresh pepper
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon oregano
- 1/2 teaspoon cumin
- 12 ounces beef broth
- 6-10 cloves garlic
- 1 red onion, quartered
- 2 sprigs of fresh oregano
- 3 heaping tablespoons yogurt
- 1 ounce feta cheese
- 1 handful mint
Instructions
- Preheat oven to 350°F.
- Place your beef chuck roast in an oven-safe pot that has a lid (like a Dutch oven). Season both sides with salt, fresh pepper, smoked paprika, onion powder, oregano, and cumin. Rub it in well.
- Pour in the beef broth. Add 6-8 cloves garlic, red onion, and 2 sprigs of fresh oregano.
- Cover, then place your chuck roast in the oven for 2.5 to 3 hours. If your roast is more than 2.5 pounds, aim for about an hour per pound + 30 minutes. So if it's 3 pounds, it will take about 3.5 hours.
- After 3 hours, remove the beef roast from the oven. Shred it using two forks, mixing it well with the drippings. Then put it back in the oven at 375°F for 45 mins to 1 hour. Remove from the oven and shred it again. It's going to be so so good!
- In a small food processor, add the yogurt, feta cheese, 2 small garlic cloves, mint, and a pinch of salt and pepper. Give it a taste and adjust as you’d like.
- Now it's time to dig in! Plate this up however you prefer. I used cauli rice, then added the beef, sauce, cucumber, tomato, fresh mint, and topped it off with sumac. Enjoy!
Notes
Store any leftover oven chuck roast in an airtight container in the fridge for 3 to 5 days.
To reheat your roast without it drying out, place the meat in a baking dish and pour the extra pan juices from cooking over the top. Bake covered at 325°F until heated through.
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