Dutch Oven Chuck Roast is a delicious meal for any occasion. No matter the occasion, this Chuck Roast is sure to please a crowd.
This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
I know this holiday season is shaping up differently than we all planned. Our normal holiday parties and family celebrations might be smaller than normal, but they can still be special. This recipe is perfect for a small, cozy gathering! Chuck Roast is a budget-friendly cut that will give you some great leftovers to use the next day if you only have a few eating with you this year. Starting your holiday off with a delicious, high-quality protein is always a good choice!
Chuck Roast is by far my favorite cut of roast. It has a great balance of fat in the meat that creates a flavorful and fork-tender end product. Chuck Roast can be dressed up or dressed down for any occasion. I made this recipe specifically for a holiday table – you’ll love it!
Even though it has a long cook time, the hands-on time is minimal. The oven temperature for Chuck Roast needs to be low. The low oven temperature lets the fat render out of the meat and meat proteins break down slowly. That is the key for getting a fall apart roast!
I included carrots in this recipe because they turn out perfectly when cooked with a roast. I omitted potatoes because I don’t like how mealy they turn when cooked for so long in liquid. Instead, I love to serve this Chuck Roast with mashed potatoes. You can make them ahead of time, so all your holiday meal prep is done early!
This Chuck Roast recipe will take all the stress out of planning a special dinner for the ones you love.
How to Cook Chuck Roast in the Oven
- Preheat the oven to 275ºF.
- In a 5-quart Dutch oven (see note), heat the olive oil on high heat until smoking.
- Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
- Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove the Chuck Roast from the Dutch oven and set it aside.
- Brown the onion quarters in the Dutch oven until dark golden brown.
- Remove the Dutch oven from the heat.
- Add the carrots, garlic, dried mustard, red wine, beef broth, Worcestershire sauce, and balsamic vinegar to the Dutch oven.
- Place the seared Chuck Roast back into the Dutch oven, it will be almost completely submerged in the liquid.
- Place the herbs on top of the Chuck Roast.
- Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.
The liquid that is left in the Dutch oven after the Chuck Roast cooks makes a delicious, light gravy. If you want to thicken it, you can take 2 cups out of the Dutch oven and pour it into a small saucepan.
Skim the fat off of the top and whisk in 1 tablespoon of cornstarch. Heat the mixture over medium heat until thickened.
What can I make with leftover Chuck Roast?
One of the reasons I love making Chuck Roast is because there are always leftovers that are easy to use in other recipes! Using leftover Chuck Roast in other recipes is a fantastic way to use leftovers creatively. Here are some of our favorites!
- Beef Enchiladas
- Beef Nachos
- Leftover Steak Tacos (Chuck Roast can be subbed in for the steak)
- Homemade Beef Stroganoff
- Steak Salad with Balsamic Dressing (Chuck Roast can be subbed in for the steak)
- Korean Beef Bowls
- Award Winning Chili
Click here to find even more holiday inspiration! All the delicious recipes are shoppable so you can find and buy ingredients for your perfect beef holiday meal online and have it delivered directly to your door.
Dutch Oven Chuck Roast
Ingredients
- 3 pound Chuck Roast up to 5 pounds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 onions quartered
- 2 tablespoons olive oil
- 16 ounces baby carrots about 2 cups
- 3 cloves garlic crushed
- 1 teaspoon dried mustard
- 1 cup dry red wine
- 3 cups beef broth
- 1 tablespoon worchestershire sauce
- 2 tablespoons balsamic vinegar
- 1 sprig parsley
- 2 sprigs rosemary
- 3 sprigs thyme
Instructions
- Preheat the oven to 275ºF.
- In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
- Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
- Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
- Brown the onion quarters in the dutch oven until dark golden brown.
- Remove the dutch oven from the heat.
- Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
- Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
- Place the herbs on top of the Chuck Roast.
- Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.
Alli says
Awesome roast recipe!