The Best Beef Chuck Roast Recipe – Tender, Juicy & Flavorful
This beef chuck roast recipe delivers a tender, flavorful dish that's perfect for a comforting meal. Slow-cooked in a crockpot or oven, this roast becomes juicy, fall-apart tender, and packed with rich flavors. Serve it with mashed potatoes, roasted vegetables, or rice for the ultimate hearty meal.
Equipment
- Dutch oven or slow cooker (for even, slow cooking)
- Cast-iron skillet (for searing the meat)
- Sharp knife (for trimming fat and slicing)
- Cutting board – For prepping ingredients.
- Tongs (for flipping the roast while searing)
- Wooden spoon (for stirring the broth and aromatics)
Ingredients
- For the Roast:
- 3-4 lbs beef chuck roast well-marbled
- 2 tbsp olive oil for searing
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- For the Cooking Broth:
- 2 cups beef broth
- 1 cup red wine optional, enhances depth of flavor
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 4 cloves garlic minced
- 1 large onion sliced
- 3 large carrots chopped
- 3-4 potatoes cubed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Step 1: Prep the Meat
- Pat the beef chuck roast dry with paper towels to remove excess moisture.
- Season both sides of the roast with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Step 2: Sear the Roast
- Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat.
- Sear the roast for 3-4 minutes per side until a golden-brown crust forms.
- Remove from the skillet and set aside.
- Step 3: Prepare the Cooking Base
- In the same pan, sauté onions, garlic, and carrots for 2-3 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Deglaze the pan by pouring in red wine (optional), scraping up browned bits.
- Step 4: Cook the Roast
- Slow Cooker Method:
- Transfer the seared roast to a slow cooker.
- Add in potatoes, sautéed vegetables, Worcestershire sauce, and beef broth.
- Place rosemary and thyme sprigs on top.
- Cook on LOW for 8-10 hours (or HIGH for 4-5 hours).
- Oven Method:
- Preheat the oven to 325°F (163°C).
- Place the roast and vegetables in a Dutch oven.
- Add beef broth, Worcestershire sauce, and fresh herbs. Cover with a lid.
- Bake for 3-4 hours until the meat is fork-tender.
- Step 5: Serve & Enjoy
- Remove the roast and let it rest for 10 minutes before slicing.
- Serve with mashed potatoes, roasted vegetables, or over rice.
- Spoon the rich broth over the meat for extra flavor.
Notes
For extra richness, stir 2 tbsp butter into the broth before serving.
If the broth is too thin, mix 1 tbsp cornstarch with 2 tbsp water, stir it in, and simmer until thickened.
Leftovers can be shredded and used in tacos, sandwiches, or pasta dishes.
If the broth is too thin, mix 1 tbsp cornstarch with 2 tbsp water, stir it in, and simmer until thickened.
Leftovers can be shredded and used in tacos, sandwiches, or pasta dishes.