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Easy Chuck Roast Recipe

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This easy chuck roast recipe delivers fork-tender beef and rich, savory flavor with minimal effort. Cooked low and slow with carrots, onions, and herbs, it’s the ultimate comfort food. Perfect for Sunday dinners or weeknight leftovers!

Ingredients

Scale

  • 3–4 lb chuck roast

  • 2 tablespoons olive oil

  • 1 large onion, sliced

  • 4 garlic cloves, minced

  • 4 carrots, cut into chunks

  • 3 cups beef broth

  • 2 tablespoons tomato paste (optional, for richness)

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening)

Instructions

  • Preheat oven to 325°F (160°C).

  • Pat chuck roast dry with paper towels. Season both sides with salt and pepper.

  • In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear roast on both sides until browned, about 4–5 minutes per side. Remove and set aside.

  • In the same pot, add onions and cook until softened, about 3 minutes. Stir in garlic and tomato paste, cooking for another minute.

  • Pour in beef broth and Worcestershire sauce. Scrape the bottom to release browned bits.

  • Return the roast to the pot. Add carrots, thyme, rosemary, and bay leaves.

  • Cover with a lid and roast in the oven for 3–3½ hours, or until meat is very tender and shreds easily.

  • Optional: Remove roast and veggies, then bring the liquid to a simmer on the stove. Stir in cornstarch slurry to thicken into a gravy.

  • Serve roast sliced or shredded with carrots and pan juices or gravy.

Notes

  • You can also make this in a slow cooker: cook on low for 8 hours or high for 4–5 hours.

  • Want to add potatoes? Toss in halved baby potatoes in the last 1–1½ hours of cooking.

  • Leftovers make great sandwiches, tacos, or bowls.

Find it online: https://ukfinda.com/easy-chuck-roast-recipe/