A simple and flavorful chuck roast recipe that’s perfect for a hearty, comforting meal. Slow-cooked to perfection with minimal prep.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F (163°C).
Season the chuck roast generously with salt and pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
Add chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant.
Stir in tomato paste, thyme, and rosemary, and cook for another minute.
Pour in beef broth and scrape up any browned bits from the bottom of the pot.
Return the roast to the pot and add carrots and potatoes around it.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3 to 3.5 hours, or until the meat is fork-tender.
Remove from oven, let rest for 10 minutes, then slice and serve with vegetables and pan juices.

For added flavor, deglaze the pot with a splash of red wine before adding the broth.
You can add other root vegetables like parsnips or turnips if desired.
This recipe can also be made in a slow cooker on low for 8 hours.