Why You’ll Love This Recipe

This Easy Chuck Roast Recipe is the definition of comfort food—tender, juicy beef slow-cooked with savory herbs, vegetables, and a rich broth until it falls apart with a fork. Whether made in the oven, slow cooker, or Instant Pot, it’s perfect for Sunday dinners, meal prep, or cozy nights in.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck roast (boneless)saltblack pepperolive oilyellow onion (sliced)garlic cloves (minced)carrots (chopped)potatoes (halved or quartered)beef broth or stocktomato pasteWorcestershire saucedried thymebay leavesoptional: rosemary, celery, red wine

directions

Pat chuck roast dry with paper towels and season generously with salt and pepper.

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Set aside.

In the same pot, sauté onions and garlic until fragrant, about 2 minutes.

Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce and a splash of broth to deglaze the pan.

Place roast back in the pot and add remaining broth, thyme, bay leaves, and optional wine or rosemary.

Add carrots and potatoes around the roast.

Cover tightly and cook: – Oven: 325°F (160°C) for 3–4 hours
– Slow Cooker: Low for 8 hours or High for 4–5 hours
– Instant Pot: High pressure for 60 minutes, natural release for 15 minutes

Remove roast and veggies. Shred beef with forks and return to juices. Discard bay leaves.

Serve hot with broth spooned over top.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 3–4 hours (oven) or as directed aboveTotal time: Varies by method

Variations

Add mushrooms or parsnips for extra flavor.

Use red wine instead of part of the broth for a deeper flavor.

Swap potatoes for sweet potatoes or cauliflower for a twist.

Add a splash of balsamic vinegar for a tangy finish.

Turn leftovers into shredded beef sandwiches or tacos.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.Reheat on the stovetop or microwave with a splash of broth to keep it moist.Freeze shredded roast and veggies for up to 3 months—thaw and reheat gently.

FAQs

What’s the best cut of beef for this?

Chuck roast is ideal—it’s marbled and becomes incredibly tender when slow-cooked.

Do I need to sear the meat?

Searing adds flavor, but you can skip it for convenience—especially in a slow cooker.

Can I use other vegetables?

Yes—turnips, rutabaga, or celery root work great.

Is it gluten-free?

Yes, as long as your broth and Worcestershire are gluten-free.

Can I make this ahead?

Yes, it actually tastes better the next day!

Why is my roast tough?

It likely needs more time to break down—keep cooking low and slow until it’s fork-tender.

What if I don’t have tomato paste?

You can skip it or substitute with a bit of ketchup or crushed tomatoes.

Can I thicken the broth?

Yes, mix a bit of cornstarch with water and stir it in at the end, simmering until thickened.

What sides go well?

Crusty bread, rice, egg noodles, or a green salad are great accompaniments.

Can I use a frozen roast?

For slow cooker or oven, thaw first. For Instant Pot, you can cook from frozen—add extra time.

Conclusion

This Easy Chuck Roast Recipe is a timeless, hearty dish that brings incredible flavor and comfort to your table with minimal effort. With tender meat, flavorful veggies, and a rich, savory broth, it’s a crowd-pleasing meal that’s as simple as it is satisfying. A true classic you’ll want to make again and again.