Chuck roast in the oven is comfort food at its best. Beef chuck roast is seared and then baked slowly with potatoes and carrots for a complete meal that kids love. Gluten-free.
This Dutch oven pot roast recipe is the best comfort food for those cool winter evenings. The tender beef combined with the steamed vegetables and savory gravy will have your family requesting this recipe over and over.
After a few simple steps, the roast is left to simmer in the oven until baked to perfection. The end result is a juicy and tender roast that melts in your mouth.
Serve as is paired with any side dish such as our Broccoli Salad without Mayo, Brussels Sprout Apple Salad or Brussels Sprout Salad with Cranberries and Almonds or opt to serve a different way (find inspiration below!).
Table of Contents
Equipment
- Dutch oven or large oven-safe pan with a lid
- tongs
- measuring cups and spoons
- plate
- whisk
Ingredients
- 3-4 pound chuck roast ✅
- 1 recipe pot roast seasoning may sub 1 tablespoon salt + 1 teaspoon pepper
- 3 tablespoons olive oil
- 3 medium onions, cut in half
- 1 cup red wine
- 6-8 large carrots, cut in 2-inch pieces
- 1 pound baby potatoes
- 3 cups chicken or beef broth ✅
- 1 spring fresh sage
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Cook a Chuck Roast in the Oven
Preheat the oven to 275°F.
Season the chuck roast
Pat the pot roast seasoning into the roast on all sides, pressing it into the meat. Let the meat rest for 10-15 minutes.
Sear the chuck roast
Heat the olive oil in the Dutch oven until it’s hot and shimmering. Sear the roast on all sides until golden brown, about 2-3 minutes on each side. Remove the roast and set it on a plate to the side.
Deglaze the pan
Add the onions and let cook 1-2 minutes. Slowly add the wine and whisk to deglaze the pan. Add the roast back to the pan. Pour the chicken or beef broth into the pan until the roast is about halfway covered. Add the bay leaves from the pot roast seasoning along with the fresh sage. Place the cover onto the pan.
Bake
Bake covered for 4 hours. Add the potatoes and carrots to the pan. Cover and continue to cook for an additional hour or until the meat falls apart.
Tips and Tricks
- Choose the Right Cut: When selecting a chuck roast, look for one with marbling, as this will ensure a juicy and flavorful result.
- Preheat the Oven: Preheating the oven to the specified temperature is crucial for even cooking. This helps to ensure that the roast cooks properly from the start.
- Season Generously: Don’t be shy with the pot roast seasoning. Rub it all over the roast and press it in firmly. This will enhance the flavor of the meat.
- Let the Meat Rest: Allowing the seasoned meat to rest for 10-15 minutes before searing it helps the seasoning to adhere better and promotes even cooking.
- Properly Sear the Roast: Searing the roast creates a flavorful crust and locks in juices. Make sure the dutch oven and oil are hot before adding the roast. Don’t overcrowd the pan, and sear each side until golden brown.
- Deglaze the Pan: Deglazing the pan with wine after searing helps to scrape up all those flavorful brown bits from the bottom of the pan, adding depth to your sauce.
- Choose the Right Wine: Use a wine that you would also enjoy drinking. A good quality red wine can enhance the flavor of your pot roast.
- Use Fresh Herbs: Fresh sage and bay leaves can add a wonderful aroma and flavor to your dish. Don’t substitute with dried herbs if you can avoid it.
- Baking Time: Follow the suggested baking time for best results. Slow cooking at a low temperature is key to achieving tender, melt-in-your-mouth meat.
- Add Vegetables at the Right Time: Add the potatoes and carrots during the final hour of cooking. This prevents them from becoming overcooked and mushy.
- Check for Doneness: After the recommended cooking time, check the meat for tenderness. It should easily fall apart with a fork when it’s done.
- Adjust Seasoning: Taste the sauce before serving and adjust the seasoning with salt and pepper as needed.
- Rest Before Serving: Allow the pot roast to rest for a few minutes after removing it from the oven. This allows the juices to redistribute and ensures a juicy result.
- Serve with Gravy: You can strain the cooking liquid and make a delicious gravy to serve alongside the roast for added flavor.
- Leftovers: Chuck roast leftovers can be used in sandwiches, tacos, or soups. Don’t let any delicious meat go to waste!
What to Serve With A Roast
Serve the traditional way with the pot roast on the plate drizzled with gravy and the vegetables on the side. Pair with a slice of gluten-free bread, dinner roll or side salad.
Serve as a pot roast sandwich on gluten-free bread with the vegetables on the side along with homemade gravy as a dipping sauce.
Serve the pot roast on the plate with mashed potatoes and/or a side salad. You can either mash the potatoes and carrots together or omit the vegetables and pair with our Cheesy Mashed Potatoes recipe.
Turn into a pot roast stew by shredding the meat and adding additional beef broth.
Frequently Asked Questions
A shoulder roast will be less tender than a chuck roast due to less marbling (or fat) throughout the meat. A should roast is a leaner alternative that can be cooked, sliced and served. If looking for a roast that shreds, opt for the chuck roast.
A round roast or brisket can also be used in place of the chuck roast if preferred.
You may find that your local grocery labels the roast as chuck eye, chuck roll or pot roast.
Leftovers can be stored in the fridge for up to 5 days then reheated in a Dutch oven with broth. You could also freeze for up to 3 months in the freezer.
Once the beef, carrots and potatoes are removed from the Dutch oven, mix together 1 Tablespoon of cornstarch and 1 Tablespoon of water to create a slurry. Then, slowly mix the slurry into the liquid in the pot and whisk until thick. You may need to add an additional slurry if the desired thickness isn’t reached within 10 minutes of whisking.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Searing meat helps to create more flavor by caramelizing the outside of the roast
- Grape juice or beef broth could also be used in place of wine to deglaze the pot
- Discard the bay leaves after cooking – you do not want to eat the leaves
More Gluten Free Beef Recipes
- Chuck Roast in the Instant Pot
- Beef Chimichanga Recipe
- Homestyle Ground Beef Casserole
- Gluten-Free Ground Beef Recipes
- Irish Beef Stew (Slow Cooker)
- Easy Ground Beef and Broccoli
- Instant Pot Beef Bone Broth
- Instant Pot Ground Beef Stroganoff
- Rump Roast in Crockpot
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chuck Roast in Oven Recipe
Equipment
- Dutch oven or large oven-safe pan with a lid
Ingredients
- 3-4 pound chuck roast ✅
- 1 recipe pot roast seasoning may sub 1 tablespoon salt + 1 teaspoon pepper
- 3 tablespoons olive oil
- 3 medium onions, cut in half
- 1 cup red wine
- 6-8 large carrots, cut in 2-inch pieces
- 1 pound baby potatoes
- 3 cups chicken or beef broth ✅
- 1 spring fresh sage
Instructions
- Preheat the oven. Preheat the oven to 275°F.
- Season the chuck roast. Pat the pot roast seasoning into the roast on all sides, pressing it into the meat. Let the meat rest for 10-15 minutes.3-4 pound chuck roast, 1 recipe pot roast seasoning, 3 tablespoons olive oil
- ⭐️Sear the chuck roast. Heat the olive oil in the dutch oven until it's hot and shimmering. Sear the roast on all sides until golden brown, about 2-3 minutes on each side. Remove the roast and set it on a plate to the side.
- ⭐️Deglaze the pan. Add the onions and let cook 1-2 minutes. Slowly add the wine and whisk to deglaze the pan. Add the roast back to the pan. Pour the chicken or beef broth into the pan until the roast is about halfway covered. Add the bay leaves from the pot roast seasoning along with the fresh sage. Place the cover onto the pan.3 medium onions, cut in half, 3 cups chicken or beef broth, 1 spring fresh sage, 1 cup red wine
- ⭐️Bake. Bake covered for 4 hours. Add the potatoes and carrots to the pan. Cover and continue to cook for an additional hour or until the meat falls apart.6-8 large carrots, cut in 2-inch pieces, 1 pound baby potatoes
Notes
- A shoulder roast will be less tender than a chuck roast due to less marbling (or fat) throughout the meat.
- You may also find a chuck roast labeled as chuck eye, chuck roll or pot roast.
- Leftovers can be stored in the fridge for up to 5 days then reheated in a Dutch oven with broth. You could also freeze for up to 3 months in the freezer.
- Once the beef, carrots and potatoes are removed from the Dutch oven, mix together 1 Tablespoon of cornstarch and 1 Tablespoon of water to create a slurry. Then, slowly mix the slurry into the liquid in the pot and whisk until thick.
Nutrition
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