Tulo

Chuck Roast in the Oven

A braised chuck roast in a Dutch oven, surrounded by carrots and potatoes, with the lid resting beside it and gravy pooling in the bottom of the pot.
Photo by Nano Erdozain on Pexels

A tough, well-marbled cut like chuck needs slow, moist heat to break down its connective tissue into gelatin, which is what turns a chewy roast into one that shreds with a fork. Searing first builds a deep browned crust, and braising in broth partway up the sides keeps the meat from drying out over the long cook.

Prep
20 min
Cook
3 hr 30 min
Total
3 hr 50 min
Servings
6

Ingredients

Servings6
  • 3 lb beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, quartered
  • 4 medium carrots, cut into chunks
  • 1 1/2 lb yukon gold potatoes, halved
  • 4 cloves garlic cloves, smashed
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 4 sprigs fresh thyme sprigs
  • 2 leaves bay leaves

Nutrition per serving

Calories
1443
Protein
91g
Carbs
70g
Fat
90g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 300°F (150°C). Pat the chuck roast dry with paper towels and season all over with salt and pepper.
  2. 2Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 4-5 minutes per side, until deeply browned. Remove and set aside.
  3. 3Add the onion, carrots, and garlic to the pot and cook for 3-4 minutes, scraping up any browned bits from the bottom.
  4. 4Stir in the tomato paste and cook for 1 minute, then add the broth, Worcestershire sauce, thyme, and bay leaves.
  5. 5Return the roast to the pot, nestling it into the liquid so it comes about a third of the way up the sides of the meat. Bring to a simmer on the stovetop.
  6. 6Cover the pot and transfer to the oven. Braise for 2 hours.
  7. 7Add the potatoes around the roast, cover, and continue braising for 1-1.5 hours more, until the meat shreds easily with a fork and reaches at least 200°F (93°C) internally.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  8. 8Transfer the roast and vegetables to a platter and tent with foil. Skim excess fat from the surface of the braising liquid and simmer it uncovered on the stovetop for 5-10 minutes to thicken slightly into a gravy.
  9. 9Discard the thyme stems and bay leaves, shred or slice the roast, and serve with the vegetables and gravy spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • Add potatoes partway through rather than at the start, since they'll turn to mush over a full 3-hour braise.
  • A splash of red wine (about half a cup) added with the broth deepens the gravy without making it taste boozy, since the alcohol cooks off over the long braise.
  • If the roast still resists shredding after the full cook time, it needs more time, not less; return it to the oven in 30-minute increments until it gives easily.

Storage & reheating

Refrigerate the shredded roast and vegetables together in their gravy for up to 4 days. Reheat gently in a covered saucepan over low heat, adding a splash of broth if the gravy has thickened too much. Freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Cutting the roast against the grain before serving (if slicing rather than shredding) makes a noticeable difference in how tender each bite feels.
  • Letting the pot rest with the lid ajar for 10 minutes before shredding makes the meat easier to pull apart and less likely to shred into tiny fragments.

FAQ

What temperature should a chuck roast be cooked to in the oven?

For sliceable but still firm roast, pull it around 195°F. For a roast that shreds easily, take it to 200-205°F internally; chuck is forgiving because its high collagen content keeps it moist well past the point other cuts would dry out.

How long does a 3-pound chuck roast take in the oven?

At 300°F, plan on roughly 3-3.5 hours total covered braising time, about an hour per pound, though the real test is fork-tenderness rather than the clock.

Do I need a Dutch oven to make this?

A heavy oven-safe pot with a tight-fitting lid works just as well; if using a roasting pan without a lid, cover it tightly with a double layer of foil to trap the moisture.

Why is my chuck roast still tough after 2 hours?

It hasn't hit the collagen breakdown range yet. Chuck needs sustained heat above roughly 190°F for an extended period, so an undercooked roast just needs more time in the oven, not a higher temperature.

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