Tender Beef Chuck Roast (Oven)
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Most chuck roasts are so tough they have to be braised or tenderized. Oven roasting is a better method, however. Here’s how to do it perfectly every time. This beef chuck roast is tender, juicy, and delicious. A simple and easy recipe and the perfect main dish for entertaining guests too.
Beef chuck is a huge tough cut of meat that is often used to make slow-cooked dishes like stews, and pot-roast. The beef top blade steak comes from the shoulder and that’s what we are using today. A perfect recipe for Sunday dinner or to share on weekends with friends.
Why make this roast?
- The recipe is very simple and easy to make.
- The marinade is made with a few pantry staples and fresh herbs.
- And the gravy is made from the pan drippings/braising liquids in just 5 minutes.
- We are using the shoulder and neck part of the animal also called beef chuck which is the best cut of meat for this cooking method and produces a fall part tender meat that shreds apart easily with forks.
- The roast needs about 60 to 90 minutes of cooking time. Enough time for you to make a side dish and salad.
- You can also use leftovers in chicken pot pie or shepherd’s pie.
Ingredients and substitutes
- Beef – I trimmed as much of the fat as I can with a pairing knife. But you can also ask the butcher to trim excess fat off the beef so you can bake it fuss-free.
- Garlic – I’ve used 2 big-size garlic cloves, which, when mashed, would be about 2 tbsp. I highly recommend fresh garlic rather than garlic powder.
- Paprika and cayenne – I’ve used sweet smoked paprika and hot cayenne for some heat. You can also use all sweet or all hot cayenne.
- Fresh herbs – I’ve used fresh rosemary and thyme sprigs and I highly recommend you use fresh. If you can’t get fresh, then use 1 tsp each of dried herbs.
- Red wine – I love red wine in my gravy. And yet, you can omit the wine and use all stock.
Beef chuck roast
- Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher’s twine, tie the meat as shown in the video.
Pro tip – Tying the meat will keep the meat in shape as it roasts. It does not have to be perfect just a few knots will do too.
Marinade
- Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can also put all these ingredients in a food processor and blend them into a smooth paste.
- Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste. Then, add the oil and pepper.
- Marinate the meat well on all sides, making sure to get the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat for at least an hour or two before cooking.
Roasting the beef
- Preheat the oven to 175°C / 350°F / Gas mark 4.
- Add 2 tbsp oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.
- Place the beef on the roasting rack and add 1/2 cup water to the pan.
Pro tip – This will prevent the oil and marinade from burning as it falls in the pan. - Add a meat thermometer and set it to 135 F for medium-rare, 140 F for medium, or 145 F for medium-well.
- Roast on the middle rack until desired temperature – about 1 to 1 1/2 hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare.
Pro tip – The meat will continue to cook further with the residue heat in the meat. - Remove from the oven and cover with aluminum foil.
- Move the meat to a serving platter and keep warm so you can use the pan juices for the gravy.
Gravy
- Place the roasting pan over medium heat, and add chopped onions and garlic. Sauté until onions are translucent.
Pro tip – We add onions for flavor but you can omit the onions if you don’t like them. - Then, add the red wine and using a spatula deglaze scraping as much as you can from the pan.
Pro tip – Keep the heat on medium so the liquid does not evaporate too quickly. - Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove it from heat.
Pro tip – It is important to cook the flour for a while so it cooks before you add the stock otherwise the gravy will taste starchy. - Strain it thru a sieve or mesh. Pour the sauce in a sauceboat and serve it with the roast.
- Enjoy!
Tips for making the perfect roast
Making the perfect beef chuck roast requires a combination of proper preparation, cooking techniques, and seasoning. Here are some tips to help you achieve delicious results:
- Select a good-quality chuck roast: Look for a well-marbled piece of meat with a deep red color. The marbling adds flavor and tenderness to the roast.
- Season generously: Rub the roast with a blend of your favorite herbs and spices. Common choices include salt, pepper, garlic powder, onion powder, paprika, and thyme. Allow the roast to sit at room temperature for about 30 minutes to let the flavors penetrate the meat.
- Preheat and sear: Preheat your oven to a high temperature. Heat a large skillet or Dutch oven over medium-high heat and add a little oil. Sear the roast on all sides until it forms a rich, brown crust. This step locks in the flavors and enhances the color and texture of the final dish.
- Use a liquid for moisture: Place the seared chuck roast in a roasting pan or Dutch oven, and add a flavorful liquid such as beef broth, red wine, or a combination of both. The liquid keeps the roast moist during the cooking process.
- Baste occasionally: Baste the roast frequently with the pan juices to keep it moist and flavorful. This step also helps to distribute the flavors evenly.
- Test for doneness: After a few hours of cooking, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135-140°F (57-60°C), and for medium, aim for 145-150°F (63-66°C). If the roast isn’t done yet, continue cooking and check the temperature periodically.
- Rest before slicing: Once the roast reaches the desired doneness, remove it from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute and makes for a more tender and flavorful roast.
- Slice and serve: Slice the beef chuck roast against the grain into thin slices. Serve it with the roasted vegetables and any juices left in the pan. You can also thicken the pan juices into gravy if desired.
Remember, cooking times may vary depending on the size of the roast and your oven, so it’s essential to rely on a meat thermometer and personal judgment to achieve the perfect level of doneness.
Ideas for serving your chuck roast
When it comes to serving the perfect chuck roast, there are various delicious options to consider. Here are a few ideas to help you create a memorable meal:
- Classic Roast Dinner: Serve the chuck roast as the centerpiece of a classic roast dinner. Pair it with roasted potatoes, carrots, and Brussels sprouts. You can also add a side of creamy mashed potatoes or Yorkshire pudding for a traditional touch.
- Sandwiches or Sliders: Shred or thinly slice the chuck roast and use it as a filling for sandwiches or sliders. Toast some crusty bread, add your favorite condiments like horseradish sauce or barbecue sauce, and top it off with some crunchy coleslaw or pickles for a satisfying meal.
- Tacos or Burritos: Turn your chuck roast into delicious taco or burrito fillings. Shred the meat and season it with taco seasoning or your preferred spices. Fill soft tortillas with the meat, along with your choice of toppings like salsa, guacamole, shredded cheese, and sour cream.
- Beef Stew: Use the chuck roast as the star ingredient in a hearty beef stew. Cut the roast into bite-sized cubes and cook it in a flavorful broth with vegetables like potatoes, carrots, onions, and celery. Serve the stew with crusty bread or over a bed of rice for a comforting meal.
- Asian-style Stir-Fry: Slice the chuck roast thinly and marinate it in a flavorful Asian sauce like soy sauce, ginger, garlic, and sesame oil. Stir-fry the meat with an assortment of colorful vegetables like bell peppers, broccoli, and snap peas. Serve it over steamed rice or noodles for an Asian-inspired dish.
- Shepherd’s Pie: Transform the chuck roast into a delicious filling for a hearty Shepherd’s Pie. Shred or dice the roast and combine it with cooked vegetables like peas, carrots, and onions. Top it with a layer of mashed potatoes and bake until golden brown and bubbling.
- Beef and Vegetable Soup: Simmer the chuck roast with aromatic vegetables, such as onions, carrots, celery, and garlic, in a rich broth to create a flavorful beef and vegetable soup. Serve it with crusty bread or a side salad for a comforting and wholesome meal.
- Beef Tacos or Nachos: Transform the chuck roast into tender, flavorful meat for beef tacos or nachos. Shred the meat and season it with Mexican spices like cumin, chili powder, and oregano. Serve it in warm tortillas with your choice of toppings, or use it as a topping for loaded nachos.
Remember to consider your guests’ dietary preferences and any potential allergies when planning your meal. With these serving ideas, you can create a delightful dining experience around your perfectly cooked chuck roast.
What is a chuck roast?
Chuck is a beef cut from the shoulder, neck, and upper arm of the cow. They are often referred to as chuck roll, chuck eye, or beef for pot roast.
Is chuck roast and roast shoulder the same?
They both come from the shoulder area but the roast shoulder is leaner and more tender than the chuck roast. For this, both chuck roast or shoulder roast would work.
How long will a beef chuck roast keep?
If stored properly, a roast rack of ribs will keep in the fridge for 3 to 4 days. You can also freeze it for up to 2 months.
Do I have to sear the beef before cooking?
Yes, searing the beef will ensure a nice crust and color on the beef. The crust will also ensure that all the juices stay inside the meat.
What side dish do you serve with chuck roast?
We love mashed potatoes or lemon rosemary roast potatoes
Salad – Cherry tomato, Cabbage Salad, Celery Salad, Carrot Salad,
Potatoes – Stovetop Melting Potatoes, Oven-baked Potato Chips or wedges
Veggies – Sesame Green Beans, Sauteed Asparagus, Baked Carrot Sticks
Patties – Spinach Potato, Swiss chard, Leek Potato, Crispy Corn Fritters
See all appetizers and side dish recipes
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Beef Chuck Roast
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 175°C / 350°F / Gas Mark 4
Calories: 471kcal
Adjust Servings Here: 8 servings
Description
This beef chuck roast is tender, juicy, and delicious. It's cooked in the oven using a marinade made with garlic and cayenne. And, served with a gravy made with pan drippings. A simple and easy recipe perfect main dish for entertaining guests.
Video
Ingredients
- 4 lbs (2 kg) Beef Chuck
- 2 tbsp Oil (cooking )
- ½ cup Water
Marinade
- 2 sprigs Rosemary (fresh)
- 2 sprigs Thyme (fresh)
- 2 large Garlic cloves
- 1 tbsp Salt (coarse)
- 1 tsp Paprika (smoked)
- 1 tsp Cayenne (hot)
- 1 tsp Pepper
- 2 tbsp Olive oil
Gravy
- ½ cup Spanish onions (finely chopped )
- 1 Garlic (sliced)
- ½ cup Red wine
- 2 tbsp Flour
- 1 cup Stock
Instructions
- Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher's twine, tie the meat as shown in the video.Pro tip – tieing the meat will keep the meat's shape as it roasts. It does not have to be perfect just a few knots will do too.
Marinade
- Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can also put all these ingredients in a food processor and blend to a smooth paste.
- Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste. Then, add the oil and pepper.
- Marinate the meat well on all sides, making sure to get the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat at least an hour or two before cooking.
Roast
- Preheat the oven at 175°C / 350°F / Gas Mark 4
- Add 2 tbsp oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.
- Place the beef on the roasting rack and add 1/2 cup water to the pan. Add a meat thermometer and set it to 135℉ for medium-rare, 140℉ for medium, or 145℉ for medium-well. Pro tip – this will prevent the oil and marinade from burning as it falls into the pan.
- Roast on the middle rack until desired temperature – about 1 to 1 1/2 hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare. Pro tip – The meat will continue to cook further with the residue heat in the meat.
- Remove from the oven and cover with an aluminum foil. Move the meat to a serving platter and keep warm so you can use the pan juices for the gravy.
Gravy
- Place the roasting pan over medium heat, add chopped onions and garlic. Saute until onions are translucent. Pro tip – we add onions for flavor but you can omit the onions if you don't like them.
- Then, add the red wine and using a spatula deglaze scraping as much as you can from the pan. Pro tip – keep the heat on medium so the liquid does not evaporate too quickly.
- Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove from heat. Pro tip – it is important to cook the flour for a while so it cooks before you add teh stock otherwise the gravy will taste starchy.
- Enjoy!
Recipe Notes & Tips
Making the perfect beef chuck roast requires a combination of proper preparation, cooking techniques, and seasoning. Here are some tips to help you achieve delicious results:
- Select a good-quality chuck roast: Look for a well-marbled piece of meat with a deep red color. The marbling adds flavor and tenderness to the roast.
- Season generously: Rub the roast with a blend of your favorite herbs and spices. Common choices include salt, pepper, garlic powder, onion powder, paprika, and thyme. Allow the roast to sit at room temperature for about 30 minutes to let the flavors penetrate the meat.
- Preheat and sear: Preheat your oven to a high temperature. Heat a large skillet or Dutch oven over medium-high heat and add a little oil. Sear the roast on all sides until it forms a rich, brown crust. This step locks in the flavors and enhances the color and texture of the final dish.
- Use a liquid for moisture: Place the seared chuck roast in a roasting pan or Dutch oven, and add a flavorful liquid such as beef broth, red wine, or a combination of both. The liquid keeps the roast moist during the cooking process.
- Baste occasionally: Baste the roast frequently with the pan juices to keep it moist and flavorful. This step also helps to distribute the flavors evenly.
- Test for doneness: After a few hours of cooking, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135-140°F (57-60°C), and for medium, aim for 145-150°F (63-66°C). If the roast isn’t done yet, continue cooking and check the temperature periodically.
- Rest before slicing: Once the roast reaches the desired doneness, remove it from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute and makes for a more tender and flavorful roast.
- Slice and serve: Slice the beef chuck roast against the grain into thin slices. Serve it with the roasted vegetables and any juices left in the pan. You can also thicken the pan juices into gravy if desired.
- Classic Roast Dinner: Serve the chuck roast as the centerpiece of a classic roast dinner. Pair it with roasted potatoes, carrots, and Brussels sprouts. You can also add a side of creamy mashed potatoes or Yorkshire pudding for a traditional touch.
- Sandwiches or Sliders: Shred or thinly slice the chuck roast and use it as a filling for sandwiches or sliders. Toast some crusty bread, add your favorite condiments like horseradish sauce or barbecue sauce, and top it off with some crunchy coleslaw or pickles for a satisfying meal.
- Tacos or Burritos: Turn your chuck roast into delicious taco or burrito fillings. Shred the meat and season it with taco seasoning or your preferred spices. Fill soft tortillas with the meat, along with your choice of toppings like salsa, guacamole, shredded cheese, and sour cream.
- Beef Stew: Use the chuck roast as the star ingredient in a hearty beef stew. Cut the roast into bite-sized cubes and cook it in a flavorful broth with vegetables like potatoes, carrots, onions, and celery. Serve the stew with crusty bread or over a bed of rice for a comforting meal.
- Asian-style Stir-Fry: Slice the chuck roast thinly and marinate it in a flavorful Asian sauce like soy sauce, ginger, garlic, and sesame oil. Stir-fry the meat with an assortment of colorful vegetables like bell peppers, broccoli, and snap peas. Serve it over steamed rice or noodles for an Asian-inspired dish.
- Shepherd’s Pie: Transform the chuck roast into a delicious filling for a hearty Shepherd’s Pie. Shred or dice the roast and combine it with cooked vegetables like peas, carrots, and onions. Top it with a layer of mashed potatoes and bake until golden brown and bubbling.
- Beef and Vegetable Soup: Simmer the chuck roast with aromatic vegetables, such as onions, carrots, celery, and garlic, in a rich broth to create a flavorful beef and vegetable soup. Serve it with crusty bread or a side salad for a comforting and wholesome meal.
- Beef Tacos or Nachos: Transform the chuck roast into tender, flavorful meat for beef tacos or nachos. Shred the meat and season it with Mexican spices like cumin, chili powder, and oregano. Serve it in warm tortillas with your choice of toppings, or use it as a topping for loaded nachos.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 471– kcalCarbohydrates: 4– gProtein: 44– gFat: 30– gSaturated Fat: 12– gCholesterol: 156– mgSodium: 1207– mgPotassium: 798– mgFiber: 1– gSugar: 1– gVitamin A: 347– IUVitamin C: 2– mgCalcium: 42– mgIron: 5– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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IT was great! It was like a wonderous, creative variation of a steak! Loved it.
There was no other recipe like it on the internet for a chuck roast.
Thank you so much for the lovely feedback, Brent
I love the pairing of the garlic and cayenne in this recipe. It’s perfect!
Thank you, Jillian. I hope you try it soon.
This looks so good! And what a great idea serving it with a pomegranate glaze.
Thank you, Julia – this one is not served with pomegranate sauce but you sure can use my pomegranate sauce recipe
This is such a delicious dinner! Love it with the red wine and it comes out so tender. Thank you!
Thank you, Jen
This beef chuck roast looks sooo deliciously mouthwatering! I can’t wait to try marinating this with garlic and cayenne. Your recipe is purely perfect!
Thank you, Maggie.