If you’re looking for a comforting and delicious meal, this Chuck Roast in Oven recipe is exactly what you need. With minimal effort and a few simple ingredients, you can create a tender, flavorful roast that will impress your family and friends. Follow these easy steps to make a hearty dish that’s perfect for Sunday dinner or special occasions.

My blog has several recipes for chuck roast, but this is the simplest. I’d say my Slow Cooker French Dip Sandwiches with Au Jus comes in a close second. Served on toasted rolls with melted cheese, these sandwiches are to die for.
If you’re looking for another chuck roast recipe, two of my favorite comfort food recipes are my Old Fashioned Pot Roast Recipe and my Old Fashioned Beef Stew. Both of these recipes are perfect for a cozy meal at home!
Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Minimal prep and hands-off cooking make this perfect for busy days.
- Incredibly Tender: The low-and-slow cooking method ensures melt-in-your-mouth beef.
- Flavor-Packed: Onions, garlic, and Worcestershire sauce create a rich and savory sauce.
Ingredients & Substitutions
- Boneless Chuck Roast: Look for a cut with plenty of marbling for a tender and flavorful result. For a slightly different texture or flavor, brisket or beef shoulder can be used as substitutes. Bone-in chuck roast also works well and adds extra flavor.
- Olive Oil: Adds a light richness to the dish. Swap with avocado oil, grapeseed oil, or melted butter if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Cracked Black Pepper: Provides a bold, peppery flavor. Ground black pepper can be substituted if fresh cracked isn’t available, though freshly cracked offers a more robust flavor.
- Yellow Onions: Sweet and versatile, yellow onions create a rich base. White or red onions are good alternatives, with red onions providing a sweeter and milder flavor.
- Garlic: Fresh garlic adds depth and aroma. Fresh garlic can be replaced with garlic powder (about 1/4 teaspoon per clove) or pre-minced garlic for convenience.
- Water: Acts as the base for the sauce, but vegetable, chicken, or beef broth can enhance the dish’s flavor.
- Worcestershire Sauce: Adds umami and complexity. Soy sauce, tamari, or coconut aminos are excellent substitutes if needed.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chuck Roast in Oven
Quick Overview
- Prep roast.
- Broil.
- Prep for baking.
- Bake.
- Rest.
Step by Step Instructions
Quick Tip From Bri
Always cover the pan tightly with foil or a lid to trap steam and maintain moisture.
Quick Tip From Bri
Let the roast rest before shredding to allow juices to redistribute.
- Prepare the Oven and Roast: Turn on the broiler in your oven to high. Move the oven rack so the roast will sit about 4-6 inches below the heat source. Place the chuck roast on a broiler-safe pan or baking dish. Drizzle the olive oil over the meat and rub it in with your hands. Sprinkle the salt and a generous amount of black pepper over all sides of the roast, making sure it’s evenly coated.
- Broil the Roast: Place the pan under the broiler and let the roast sear for 5-10 minutes, until the outside is dark brown and crusty. Watch closely so the meat does not burn.
- Prepare for Baking: After broiling, remove the roast from the oven and reduce the oven temperature to 300°F (150°C). Arrange the sliced onions around the roast in the same pan. Sprinkle the garlic on top of the roast. In a small bowl or measuring cup, mix the water with the Worcestershire sauce. Pour this mixture into the pan around the roast. Be careful not to pour it directly over the roast, so the garlic stays on top.
- Bake the Roast: Cover the pan tightly with aluminum foil or a lid to trap in the steam. Place the covered pan in the oven and bake for 3 1/2 to 4 hours. Check after 3 1/2 hours by sticking a fork into the roast—it should shred easily. If not, let it bake a little longer.
- Rest and Serve: Carefully remove the pan from the oven and let the roast sit, covered, for 10 minutes. This helps the juices settle back into the meat. Shred the roast and serve it with the onions, garlic, and the flavorful juices from the pan as a sauce.
Recipe Serving Suggestions
The chuck roast is the main attraction. Here are some side dish recipes I would pair with it:
- Green Beans and Potatoes: Made with bacon, potatoes, green beans, and aromatic seasoning.
- Yukon Gold Mashed Potatoes: This recipe is easy, requires a handful of ingredients (most of which you likely already have), and is incredibly flavorful.
- Baked White Cheddar Mac and Cheese: Made with multiple types of cheese, hot sauce, and panko crumbs for the ultimate mac and cheese dish.
Expert Tips
- Use the Right Type of Salt: Use Morton kosher salt for best results. If using a different brand or type of salt, adjust the quantity accordingly.
- Test for Doneness: Check with a fork—the meat should fall apart easily when done.
- Store Leftovers: Store shredded roast in its juices in an airtight container in the fridge for up to 3 days.
Most Common Mistakes
- Skipping the Broil Step: Broiling the roast adds a flavorful crust. Skipping this can result in a less flavorful roast.
- Not Sealing the Pan Tightly: If the pan isn’t tightly covered, moisture can escape, leading to a dry roast.
- Overcooking: While low and slow is key, leaving the roast in the oven for too long can make it dry and tough.
- Using Too Much Liquid: Adding too much liquid can dilute the flavors and make the sauce watery.
- Not Letting It Rest: Skipping the resting step prevents the juices from redistributing, resulting in less tender meat.
Additions & Variations
- Vegetables: Add carrots, celery, or potatoes to the pan for a complete one-pan meal. Toss them in a little olive oil and season with salt and pepper before adding them around the roast.
- Fresh Herbs: Include fresh rosemary or thyme sprigs for extra flavor. Place them on top of the roast or around the vegetables.
- Wine Substitute: Replace half of the water with red wine for a deeper, richer sauce.
- Spices: Add a pinch of smoked paprika or cayenne pepper to the seasoning mix for a subtle kick.
- Gravy: After baking, remove the roast and vegetables from the pan and simmer the juices on the stove with a cornstarch slurry for a thicker gravy.
The 10 Best Worcestershire Sauce Substitutes
Worcestershire sauce, with its unique blend of flavors, adds depth and richness to many dishes. It enhances everything, from marinades…
Recipe FAQs
Yes, this helps lock in the moisture so the braising process makes the roast super tender and juicy.
It’s not necessary to sear your roast before cooking.
More Beef Recipes
Did you make this recipe?
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.
Follow me on all of the platforms below.
Chuck Roast in the Oven (Fall Apart)
Ingredients
- 3.5 pounds boneless chuck roast
- 1 Tablespoon olive oil
- 1 Tablespoon Morton kosher salt*
- fresh cracked black pepper
- 2 yellow onions, sliced
- 12 cloves garlic, minced
- 1 cup water
- 2 Tablespoons Worcestershire
Instructions
- Prepare the Oven and Roast: Turn on the broiler in your oven to high. Move the oven rack so the roast will sit about 4-6 inches below the heat source. Place the chuck roast on a broiler-safe pan or baking dish. Drizzle the olive oil over the meat and rub it in with your hands. Sprinkle the salt and a generous amount of black pepper over all sides of the roast, making sure it's evenly coated.3.5 pounds boneless chuck roast, 1 Tablespoon olive oil, 1 Tablespoon Morton kosher salt*, fresh cracked black pepper
- Broil the Roast: Place the pan under the broiler and let the roast sear for 5-10 minutes, until the outside is dark brown and crusty. Watch closely so the meat does not burn.
- Prepare for Baking: After broiling, remove the roast from the oven and reduce the oven temperature to 300°F (150°C). Arrange the sliced onions around the roast in the same pan. Sprinkle the garlic on top of the roast. In a small bowl or measuring cup, mix the water with the Worcestershire sauce. Pour this mixture into the pan around the roast. Be careful not to pour it directly over the roast, so the garlic stays on top.2 yellow onions, sliced, 1 cup water, 2 Tablespoons Worcestershire, 12 cloves garlic, minced
- Bake the Roast: Cover the pan tightly with aluminum foil or a lid to trap in the steam. Place the covered pan in the oven and bake for 3 1/2 to 4 hours. Check after 3 1/2 hours by sticking a fork into the roast—it should shred easily. If not, let it bake a little longer.
- Rest and Serve: Carefully remove the pan from the oven and let the roast sit, covered, for 10 minutes. This helps the juices settle back into the meat. Shred the roast and serve it with the onions, garlic, and the flavorful juices from the pan as a sauce.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Customize the Vegetables: Add carrots or potatoes to the pan for a built-in side dish.
- Test for Doneness: Check with a fork—the meat should fall apart easily when done.
- Leftovers: Store shredded roast in its juices in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you believe it, I never made Chuck Roast before until I stumbled over your recipe. And I have absolutely no idea why. This was so utterly easy to make and came out perfectly juicy. Obviously, since you hinted at your sandwiches, that’s what I used it for. So good!
This is one of the best roasts I’ve ever made. The meat just falls apart!
The slow cooking made the dish very tender and flavorful and it was easy to make with the few ingredients as in the recipe , comforting meal for the cold winter nights .