How to Cook a Chuck Roast

Co-authored by Marcy Ragan

Last Updated: August 1, 2024 Approved

Chuck roast is a thick cut of meat that comes from the shoulder of the cow. It has a rich, delicious flavor that makes it a classic dish for a home-cooked meal. Prep, season, and brown your meat over a stove for a juicy, soft roast. For tender, pull-apart meat, you can either slow cook or oven cook the roast.

Ingredients

3–4 pounds (1.4–1.8 kg) chuck roast
4 tablespoons (59 mL) olive oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 Yukon gold potatoes, peeled and chopped
1 fl oz (30 mL) dry onion soup seasoning mix
Salt, pepper, and paprika to taste

Method 1

Method 1 of 3:

Seasoning and Browning the Roast

Download Article

1
Season the chuck roast with salt, pepper, and paprika. Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, and paprika. Flip the chuck roast over and season the bottom side as well, leaving the sides bare.
- If the chuck roast is frozen, defrost it in your fridge or microwave before cooking it.
- Leave the seasoned chuck roast in your fridge overnight for a stronger flavor.
2
Chop and season the vegetables. Chop the onions, carrots, and potatoes and place them in an airtight zip-top plastic bag. Add 2 tablespoons (30 mL) of olive oil and the dry onion soup mix to the bag and shake to coat the vegetables in the seasoning.^{[1]
X
Research source}
- For a milder seasoning, you can toss the vegetables with a mix of salt and pepper instead.
Advertisement
3
Heat 2 tablespoons (30 mL) of olive oil in a skillet. Place a skillet over your stove and turn it to medium heat. Coat the skillet in the remaining 2 tablespoons (30 mL) of olive oil and let the pan heat up until the surface begins to crackle.^{[2]
X
Research source}
- Choose an oven-safe skillet if you plan to bake your chuck roast so you can put it directly in the oven.
4
Brown the roast on each side for 4-5 minutes. Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.^{[3]
X
Research source}
- This will create a crust over the roast that helps keep in moisture and flavor while you cook it.
- At this stage, the center of the chuck roast will still be raw. You will cook the entire roast by baking or slow cooking it later on.
5
Remove the chuck roast and place it on a plate. Remove the seared chuck roast from the skillet and set it on a plate. If you won't be finishing the roast in the oven or slow cooker within 2 hours, wrap it in tin foil and put it in the fridge
- Do not leave the chuck roast out at room temperature for any longer than 2 hours to prevent food poisoning.
6
Saute the chopped vegetables for 5-10 minutes. Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.^{[4]
X
Research source}
- Like the roast, the vegetables will have more time to cook thoroughly while you bake or slow cook them.

Method 2

Method 2 of 3:

Finishing the Roast in the Oven

Download Article

1
Preheat your oven to 350 °F (177 °C). While searing your chuck roast, turn on your oven so it has time to heat up before you cook the meat. Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake.^{[5]
X
Research source}
- You can use a slow cooker instead of an oven for a juicier, more tender roast. Keep in mind, however, that slow cooking meats may take several hours longer.
2
Cover the chuck roast and vegetables in tin foil. Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, pressing the ends of the foil with your fingers to secure it tightly on top.^{[6]
X
Research source}
- Make sure your skillet is oven-safe before you cover it in tin foil. Not every skillet is oven-safe, and you may ruin your chuck roast if you use the wrong skillet.
- You can also put your chuck roast in a dutch oven as an alternative to covering a pan in tin foil.
3
Bake your chuck roast in the oven for 3-4 hours. Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.^{[7]
X
Research source}
- Use a meat thermometer to make sure the roast is done cooking before you take it out. To prevent foodborne illnesses, the center of the roast should reach at least 145 °F (63 °C).
4
Remove the chuck roast from the oven and let it cool, then serve. Take the pan or skillet out of the oven and set it on the stove top. Let the chuck roast rest, covered, for 30 minutes and then serve alongside the potatoes and vegetables.
- This lets the juices redistribute throughout the roast so the end result is a softer, more flavorful piece of meat.
- When removing the tin foil, turn your face away to shield it from the hot steam emitting from the roast.^{[8]
  X
  Research source}

Method 3

Method 3 of 3:

Using a Slow Cooker Instead

Download Article

Set the roast in the slow cooker and arrange the vegetables around the sides. Slice or cut any larger vegetable pieces that you notice into smaller, bite-sized pieces to help the vegetables roast evenly in the slow cooker.^{[9]
X
Research source}
2
Cover the chuck roast and cook for 4-8 hours. Place the slow cooker lid over the roast and turn the slow cooker to low or high. Depending on which setting you choose, cook the chuck roast for the following time:^{[10]
X
Research source}
- Low: 6-8 hours
- High: 3-4 hours
3
Let the chuck roast cool and serve immediately. When the slow cooker's timer goes off, open the slow cooker's lid while turning your face away to shield it from steam emitting from the roast. Arrange portion-sized sections of the roast and vegetables on plates and serve while the roast is still warm.^{[11]
X
Research source}
- To prevent food poisoning, use a meat thermometer to make sure the center of the roast reaches at least 145 °F (63 °C).

Expert Q&A

Search

Add New Question

Question

How do I remove the leftover oil from the stock?

Marcy Ragan
Personal Chef
Marcy Ragan is a Personal Chef based in Rumson, New Jersey. She has over 20 years of culinary experience and is currently the Owner and Operator of Relish Your Chef, where she offers bespoke personal chef services, catering, and cooking lessons. She runs a custom meal service for her clients, tailored to their dietary needs. She received her classical training in cooking at the International Culinary Center. She also attended Rutgers University, where she received a BA in Psychology.

Marcy Ragan

Personal Chef

Expert Answer

To remove oil from a stock, chill it in the refrigerator for several hours or overnight. As the stock cools, the oil will rise to the surface and solidify, making it easier to remove. Use a spoon to skim off the solidified oil and any other impurities that have accumulated on the top. Repeat the skimming process by using a fine mesh skimmer or cheesecloth to skim off the solidified oil and any other impurities that were accumulated on the top. Now, the stock is ready to be used in your recipe!

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 0 Helpful 0
Question

Can you cook a chuck roast without vegetables?

Community Answer

Yes. Cook the same as the recipe with vegetables with a can or two of beef broth (depending on how much gravy you might want to make). Use at least one can even if not making gravy.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 6 Helpful 30
Question

Can I dry roast a small, 2lb. Roast in the oven with a little beef broth to make gravy?

Community Answer

Cheaper cuts are better "wet roasted" (with broth or stock) since they need the moisture to become tender. This method is easier for beginners to help ensure that the final result is not tough or dry.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 25 Helpful 51

See more answers

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Tips

Store cooked chuck roasts in an airtight container and keep it in the refrigerator for 3-4 days or the freezer for 2-3 months.

Thanks
Helpful 0 Not Helpful 0
After cooking the chuck roast, you can also cut it into smaller pieces and add it into stews.

Thanks
Helpful 0 Not Helpful 0
Don’t poke the roast when you turn it over. It will release the juices and if done many times, it can dry out the roast.

Thanks
Helpful 0 Not Helpful 0

Submit a Tip

All tip submissions are carefully reviewed before being published

Name

Please provide your name and last initial

Submit

Thanks for submitting a tip for review!

Warnings

The cooking times in this recipe are for a 3–4 pounds (1.4–1.8 kg) chuck roast. If your chick roast is larger or smaller, your cooking time may vary.

Thanks
Helpful 5 Not Helpful 3
Wash your hands before and after cooking with raw beef to prevent food poisoning.

Thanks
Helpful 0 Not Helpful 0