Recipe for Beef Chuck Roast in Oven

Make a beef chuck roast dutch oven, top down view with potatoes and carrots

This tender beef chuck roast Dutch oven recipe is simple: salt, pepper, and garlic sea salt seasoned the meat. The dish cooks in a Cabernet Sauvignon broth for extra flavor. And finally topped with crushed battered onion rings! The chuck roast was served with a few entertaining essentials: soup crocks, cloth napkins, and a fun rustic wood charger.

This post was written in partnership with World Market.

Ingredients for beef chuck roast dutch oven

This article contains affiliate links, please read my full disclosure here.

I adore my cast iron skillets –they work great with my induction stovetop. But this was my first time cooking with a cast iron double dutch oven and I am in love! The lid of the dutch oven acted as a skillet to cook the potatoes and carrots before baking all of them in the oven for a few hours. So easy! And perfect for our family dinner.

I partnered with Cost Plus World Market to create this delicious family-friendly beef chuck roast Dutch oven recipe. Simple, traditional red potatoes with baby carrots were picked for my picky-eater kiddos. I seasoned the beef chuck roast with sea salt, black pepper, and garlic sea salt.

This recipe also uses a local wine– Biltmore Cabernet Sauvignon (select stores) to flavor the beef broth. Crushed beer-battered onion rings top this comfort food dish at the end, giving it a nice crisp. The 5-quart double-dutch oven was perfect for this one-pot recipe, and love that the lid doubles as a skillet.

We are super-casual at our house, so after baking the pot roast, I set the double-dutch oven right on our dining table using a wood bark charger as a trivet.


Step 1:

Add 2 tablespoons olive oil to a double Dutch oven. Season the meat with salt, pepper, and garlic salt. Sear beef roast on medium/high heat for about 10 minutes until browned, flipping once and browning ends.

Seasoned chuck roast before going in oven

Step 2:

Add 2 tablespoons of olive oil to the Dutch oven lid (the lid acts as a skillet), heat to medium-high heat, and add carrots and quartered potatoes. Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes. 

Cook carrots, potatoes in cast iron skillet

Step 3:

Add 1 cup Cabernet Sauvignon to beef roast, then 3 cups beef broth.

Make a beef chuck roast dutch oven, add cabernet sauvignon wine

Step 4:

Carefully spoon browned carrots and potatoes onto the sides of the beef roast.

Make a beef chuck roast dutch oven, top down view with potatoes and carrots

Step 5:

Rinse and dry lid, then cover roast and place in oven. Roast for 3 hours at 275 degrees F.

Beef chuck roast dutch oven while cooking in oven with lid

Step 6:

Cool for 10 minutes, then slice the beef roast (meat will be tender).

Make a beef chuck roast dutch oven, top down view with potatoes and carrots

Step 7:

For extra flavor, top the beef roast with 1/2 cup crushed onion ring chips and enjoy!! 

Make a beef chuck roast dutch oven, sprinkled with onion rings
Make a beef chuck roast dutch oven

Beef Chuck Roast Dutch Oven Ingredients

  • Beef chuck roast
  • Sea Salt, Black Pepper, and Garlic Salt to taste
  • Olive oil
  • Red potatoes
  • Baby carrots
  • Cabernet Sauvignon
  • Beef broth
  • Beer battered onion rings, optional

How to Make Beef Chuck Roast Dutch Oven


Preheat oven to 275 degrees F. Season the roast generously with salt, pepper, and garlic salt. Add 2 tablespoons olive oil to Dutch oven on medium-high heat. Sear beef roast for about 10 minutes until browned, flipping once and browning ends.

Add the remaining 2 tablespoons of olive oil to the Dutch oven lid (the lid acts as a skillet), heat to medium-high heat, and add carrots and potatoes. Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes.

Add 1 cup of Cabernet Sauvignon to the beef roast in the Dutch oven, then 3 cups of beef broth. Add potatoes and carrots to the sides of the beef roast. Rinse and dry the lid, then cover the Dutch oven and place it in the oven. Roast for 3 hours.

Slice meat and serve warm with carrots, potatoes, and beef broth. 

Make a beef chuck roast dutch oven, top down view with potatoes and carrots

Frequently Asked Questions about How to Make Beef Chuck Roast Dutch Oven

What is a beef chuck roast?

A beef chuck roast is a cut of meat taken from the shoulder area of the cow. It’s known for its rich flavor and marbling, making it ideal for slow-cooking methods like braising.

What are some suggested seasonings or flavorings for beef chuck roast?

Common seasonings include garlic, thyme, rosemary, paprika, onion powder, and Worcestershire sauce. Feel free to experiment with your favorite herbs and spices to customize the flavor to your liking.

Should I cover the Dutch oven while cooking beef chuck roast?

Yes, it’s important to keep the Dutch oven covered while cooking to trap moisture and heat, which helps tenderize the meat and prevent it from drying out.

Can I make gravy from the juices in the Dutch oven after cooking?

Absolutely! To make gravy, you can remove the beef chuck roast and vegetables from the Dutch oven, then strain the cooking liquid and skim off any excess fat. Thicken the liquid with a roux (a mixture of flour and fat) or cornstarch slurry, season to taste, and serve with the roast.

Yield: 8

Tender Beef Chuck Roast Recipe

Tender Beef Chuck Roast Recipe

This tender beef chuck roast recipe uses simple ingredients: salt, pepper, and garlic sea salt. Cooked in a dutch oven, the dish cooks in a Cabernet Sauvignon broth for extra flavor and is topped with crushed battered onion rings.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 3 pound beef chuck roast
  • Sea Salt, Black Pepper, and Garlic Salt to taste
  • 4 tablespoons olive oil
  • 6-8 small red potatoes
  • 10-12 baby carrots
  • 1 cup Cabernet Sauvignon
  • 3 cups beef broth
  • 1/2 cup Crushed Onion Ring Chips

Instructions

    1. Preheat oven to 275 degrees F.

    2. Season the roast generously with salt, pepper, and garlic salt.

    3. Add 2 tablespoons olive oil to dutch oven on medium-high heat. Sear beef roast for about 10 minutes until browned, flipping once and browning ends.

    4. Add remaining 2 tablespoons of olive oil to dutch oven lid (the lid acts as a skillet), heat to medium-high heat and add carrots and potatoes (cut into quarters). Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes.

    5. Add 1 cup of Cabernet Sauvignon to the beef roast in the dutch oven, then 3 cups beef broth. Add potatoes and carrots to the sides of the beef roast. Rinse and dry lid, then cover dutch oven and place in oven. Roast for 3 hours.

Notes

Slice meat and serve warm with carrots, potatoes, and beef broth. 


Thank you World Market for sponsoring this post. All opinions are my own!

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