My chuck roast in the oven with potatoes and carrots recipe is easy and delicious! Slow-cooked at 350F in a 9×13 pan, it’s an simple, one-pan meal that’s super hearty and filling. Flavored with onion soup mix, Worcestershire sauce, red wine, and spices, all parts of the dish—the braised meat, baked vegetables, and braising liquid—are packed with flavor. While this old-fashioned southern meal does require a bit of patience due to the long cooking time, the results are well worth the wait. If you want to learn how to make chuck roast in the oven with potatoes and carrots, follow my step-by-step directions and watch the video below!
Chuck Roast in the Oven with Potatoes and Carrots
Notes
- Cooking time is about 3 hours total (2 hours covered, 1 hour uncovered)
- Use a flatter 2–3 lb chuck roast for best results
- Make sure there is enough liquid to properly braise the roast
- Worcestershire sauce is key for flavor—don’t skip it
Ingredients
- 1 chuck roast (about 2–3 lb)
- Vegetables (about 3–4 lb total)
- Baking potatoes (or Yukon Gold / red potatoes / sweet potatoes)
- 1 Vidalia onion
- 1 red onion
- Carrots
- Celery stalks
- Braising Liquid
- 2–3 cups vegetable stock or beef stock
- 1 cup red wine
- ¼ cup Worcestershire sauce
- Extra water if needed
- Seasonings
- 1 packet (1 oz) onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon parsley
- 1 teaspoon oregano
- 2–3 bay leaves
- 3–4 garlic cloves
- Salt (lightly for the meat)
Instructions
- Preheat the oven to 350°F.
- Prepare a 9×13 baking dish by lightly greasing or buttering it.
- Season the chuck roast lightly with salt on all sides—but don’t add the other spices yet.
- Sear the roast by heating about 2 teaspoons of oil in a pan over medium to medium-high heat, then browning the meat roast for about 4-6 minutes per side (the time may vary, so keep an eye on it). Once the chuck roast is seared, place it in the 9×13 baking dish.
- Deglaze the pan by pouring 1 cup of red wine into the hot pan and scraping up the browned bits from the bottom.
- Dissolve the onion soup mix by mixing it into the warm red wine in the pan, then set it aside.
- Prepare the vegetables by chopping the potatoes, onions, carrots, and celery into large pieces.
- Arrange the vegetables around the roast in the 9×13 baking dish.
- Pour the wine mixture over the roast and vegetables to help prevent oxidation.
- Add 1/4 cup Worcestershire sauce, focusing some directly on the roast.
- Season the dish by sprinkling 1 teaspoon each of garlic powder, onion powder, black pepper, parsley, and oregano over the roast and vegetables. (At the beginning of the video, I said I was going to add only 1/2 teaspoon each, but then I decided to add more).
- Add 2–3 bay leaves and 3–4 garlic cloves (whole or pressed) to the dish. If using whole cloves, stick them in between vegetable chucks where possible.
- Pour in 2 to 3 cups of broth (plus a little water if needed) until there is enough liquid for braising—the liquid should come 1/2 to 3/4 up the sides of the roast.
- Cover the roast tightly with foil and bake at 350°F for 2 hours.
- Remove from the oven after 2 hours have elapsed, baste the roast and vegetables with the liquid, then return to the oven uncovered.
- Continue baking for about 1 hour, uncovered, to reduce the braising liquid and crisp the vegetables. If you need to reduce a lot of braising liquid, increase the temperature to 400°F if desired to reduce the liquid faster.
- Baste every 15 minutes to keep the meat and vegetables moist.
- Take the roast out of the oven and let rest for 10–15 minutes before serving.
Recipe Review
My chuck roast in the oven with potatoes and carrots recipe was a huge success—the meat was delicious, the vegetables were flavorful, and the broth was rich. Most of the flavor came from the Worcestershire sauce, the umami really bringing out the beefiness in a way that few other ingredients can. The potatoes actually soaked up some of the spices and liquid, giving them a stronger taste than you would expect. The braising liquid itself was super complex, tying everything together perfectly.
In addition to the flavor, the texture was fantastic as well. The meat was fall-apart tender—in fact, it was so tender, that I didn’t need a fork to cut it! The vegetables were fluffy on the inside and slightly crispy on the inside, the liquid was thickened from the potato starch and roast drippings, as well as from being condensed during cooking. If you like rich southern flavor, this recipe won’t disappoint!
Although this oven baked chuck roast recipe could definitely be a one-pan meal, I served this with some rice and bread to help soak up the leftover broth. Even if you don’t, I highly recommend spooning some of the braising liquid over the meat and vegetables when serving—it truly takes the flavor to another level.
Overall, this old-fashioned chuck roast in the oven with potatoes and carrots recipe was a big success. The only downside is that it does take some time—3 hours in the oven. However, this is mostly hands-off cooking, so you can do other things like laundry while it’s in the oven. This meal is easy enough for a normal Sunday dinner as well as special enough for a holiday like Christmas, Easter, or Mother’s Day, so you definitely need to give it a try!
Chuck Roast in the Oven with Potatoes and Carrots FAQs
Cook a chuck roast in the oven for about 3 hours total at 350°F—2 hours covered, then about 1 hour uncovered to reduce the liquid and finish cooking. Cooking time may vary depending on the size of the roast and the amount of braising liquid, so a good rule of thumb is 2 hours covered, then uncovered until the liquid is reduced by about half.
350°F is the most common temperature for cooking chuck roast in the oven. You can increase the temperature to 400°F near the end to help reduce the braising liquid, but be sure to keep basting the roast if you do so that it doesn’t dry out.
A 3lb chuck roast, baked with potatoes and carrots, should make 4-5 servings, especially if served with an extra side like rice or mashed potatoes.
Chuck roast pairs well with rice, mashed potatoes, or steamed vegetables. In this recipe, the roast is cooked with potatoes, carrots, and onions, so it can definitely be a one-pan meal—but I still recommend serving it with something else to help soak up the delicious braising liquid.
Searing the roast before cooking adds extra flavor by browning the outside and creating a richer braising liquid. While optional, it is highly recommended for the best taste.
Add enough liquid so it reaches about 1/2 to 3/4 up the sides of the roast. This ensures proper braising so the meat doesn’t dry out without turning the dish into a soup.
Yes. In fact, an article on The Pioneer Woman recommends brisket and bottom round as good substitutes for chuck roast. I’ve had success with top round as well—but in all honesty, the unique fat distribution and connective tissue of chuck roast are what make it perfect for oven roasting.
Cook the chuck roast covered for the first 2 hours to retain moisture, then uncovered for the final hour to reduce the liquid and develop flavor, as well as to crisp up the top of the vegetables.
Basting the chuck roast is important so that it doesn’t dry out after you take off the foil covering. It also enhances the flavor, helping the rich braising liquid soak into the meat and veggies.
The key to making chuck roast in the oven tender is cooking it “low and slow” with enough liquid. 350°F with about 3 cups of broth is a good base guideline for ensuring it comes out fall-apart tender
Other Oven Roast Recipes to Try:
If you liked this beef recipes, here are some others you might be interested in:
Pot Roast in the Oven – See this same recipe applied to a smaller 2-3 pound roast.
Mississippi Pot Roast – Ranch dressing mix and pepperoncini pepper juice give this southern classic a lot of tang.
Beef Shanks in the Oven – My baked beef shanks recipe makes this tougher cut super tender and flavorful.
