This classic chuck roast recipe is incredibly flavorful and so simple, even for beginners, to make using juicy cubes of beef and simple seasoning. It’s a dump-and-set recipe that is full of flavor with little effort!
Scour the internet all you want, you won’t find an easier, more deliciously tender pot roast recipe than this one right here! I used to think pot roasts were reserved for Sunday dinners, but this classic comfort food can be made any day of the week!
This beef chuck roast oven recipe results in perfectly cooked melt in your mouth beef every time. It’s juicy, well-seasoned, and so simple!
Serve with a simple pot roast sides like mashed potatoes and veggies or rice and a fresh cucumber salad.
"Big Thank You goes to Tanya M, for sharing this Crowd Pleasing Recipe!!!"
Jump to:
- Just 3 Ingredients Needed
- How to Make this Recipe for Beef Chuck Roast in the Oven
- How to Make Beef Chuck Roast Oven Recipe in a Crock Pot
- Best Cuts of Beef for Pot Roast
- Seasoning Variations
- What to Serve with this Chuck Roast Recipe
- Storing Suggestions
- Recipe FAQs
- Pot Roast Sides
- More Easy Beef Recipes
- 📖 Recipe
- Quote Of The Day
Just 3 Ingredients Needed
Parsley: For garnish. It’s optional and flexible, so use whatever greens you like!
Chuck Roast Beef: I used different cuts of the beef.
Montreal Steak Spice: This is a popular seasoning blend made by McCormick. Customize it to any seasonings you prefer.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make this Recipe for Beef Chuck Roast in the Oven
Step 1: Preheat the oven to 350F and cut the chuck roast into 1-2” cubes. Sometimes you’ll find it pre-cut which is nice. Saves you a bit of time! If you’re cutting it yourself, depending on what cut you are using, you may want to trim away some of the extra fat.
Step 2: Place the beef in a Dutch oven, season with a generous sprinkling of Montreal steak seasoning, and cover it.
Step 3: Place it in the oven and bake for 2-3 hours until the beef is tender and falls apart when pulled with a fork.
Step 4: Once your meat is done, remove it from the oven and let it rest for a few minutes. Serve with your choice of side and garnish it with some freshly chopped herb like parsley or rosemary.
Enjoy!
How to Make Beef Chuck Roast Oven Recipe in a Crock Pot
- Place cubes of meat into the crock pot and season it.
- Cover and cook on high for 6 hours until the meat is nice and tender.
Best Cuts of Beef for Pot Roast
The slow cooker does a great job of tenderizing the beef, no matter what. However, there are a few top choices you might want to consider. My favorite is the chuck roast because it basically falls apart when it’s done.
However, I have used round roast, rump roast, and brisket before, and each has its own unique results. You can’t go wrong with either one so my suggestion would be, to go with whatever’s on sale!
Seasoning Variations
Montreal steak spice is great because it’s a blend of seasonings that has so much flavor you don’t need anything else!
If you don’t have any you can make a homemade Montreal Steak Seasoning or consider using any of these:
- Garlic powder
- Onion powder
- Cayenne pepper
- Red pepper flakes
- Paprika
- Mustard seeds
- Dill
- Salt & pepper
What to Serve with this Chuck Roast Recipe
Here are just a few of my favorite pot roasts sides. Some are classic and casual and some are great for serving a crowd a little something extra special!
My kids love a good heaping pile of mashed potatoes to soak up the juice from the beef! I always like to have a vegetable side and fresh green beans with bacon are always a hit.
When I have a little bit of extra time or desire to level up my sides I’ll aim for Mashed potatoes with macaroni, Cheesy scalloped potatoes, or asparagus and bacon wraps.
Storing Suggestions
Keep any leftover chuck roast stored in an airtight container in the fridge for up to 3 days.
Use it in pot roast tacos or burrito fillings, add it to a sauce for pasta, make a pot roast sandwich, or for a light lunch, serve it on top of some leafy greens. The possibilities are endless when it comes to this versatile recipe!
Recipe FAQs
You don’t! The beefy juices that are produced during the cooking process are enough to keep it moist without anything extra. That’s not to say you can’t! If you do want a little bit extra liquid in there, maybe to make a gravy afterward, go right ahead. Try adding ½ cup of beef broth or water.
I recommend 2-3 hours at 350 degrees, but you can always check at the 2-hour mark. Every oven is different depending on the model, so you might find even 2-2.5 hours is plenty.
You don’t, but that’s not to say you can’t. Searing the beef first gives it a nice outer crust that locks in the moisture. It adds a ton of flavor but this already flavorful dish doesn’t need it if you don’t want to take that extra step.
If you want to take the recipe up a notch, throw some potatoes, carrots, and onion wedges into the same pot the beef is cooking in.
If you like your veggies really tender, almost mushy, keep them in for the same amount of time as the beef. If you like them a bit firmer, toss them in halfway through the cooking time.
Pot Roast Sides
- Grilled Mexican Street Corn
- Cucumber Radish Salad
- Creamy Dill Pickle Potato Salad
- Best Caesar Salad Recipe
More Easy Beef Recipes
- Korean Beef Bulgogi Recipe
- The Best Homemade Nachos With Ground Beef
- Easy Ground Beef Casserole (Video)
- Juicy Beef Sliders with Sausage & Cheese (Mini Hamburgers)
- Best Carne Asada Marinade
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📖 Recipe
3 Ingredient Chuck Roast Recipe
Equipment
Ingredients
- 3-4 pounds Chuck Roast Beef I used different cut of the beef
- 2-3 tablespoons Montreal Steak by McCormick or homemade Montreal Steak Spice
- parsley chopped
Instructions
- Preheat the oven to 350F. Cut chuck roast into 1 to 2 inches cubes.
- Place the meat in the Dutch oven or a crock pot, season 2-3 tablespoons of Montreal Steak seasoning.
- Cover and bake for 2-3 hours or until tender (If using a crock pot, cook for 5-6 hours on high or 8-10 on low temperature). Garnish with the greens of your choice and serve with warm cooked rice, Mr. Yoshida's sauce and a fresh cucumber salad. Enjoy!
Video
Notes
- Choose the Right Cut: Chuck roast works best for this recipe, but you can also use shoulder or brisket — just make sure it’s well-marbled for that melt-in-your-mouth texture.
- Sear for Extra Flavor: For even deeper flavor, quickly sear the beef cubes in a hot skillet before baking or slow cooking. It locks in juices and adds a rich, caramelized crust.
- Slow Cooker Option: This recipe works beautifully in a crock pot! Cook on high for 5–6 hours or low for 8–10 hours until fork-tender.
- Homemade Montreal Steak Spice: If you don’t have the store-bought version, mix coarse salt, black pepper, paprika, garlic powder, onion powder, crushed coriander, and a pinch of red pepper flakes.
- Serving Ideas: Serve the tender beef over fluffy white rice, mashed potatoes, or buttered egg noodles. Pair with a crisp cucumber salad or steamed veggies for a balanced, hearty dinner.
- Storage Tip: Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Quote Of The Day
Have an Amazing Day!
This recipe was updated October 24, 2025, the recipe didn't change.
Becky
My family loved this, super easy.
Love Keil
That’s wonderful to hear—so glad your family loved it, Becky! 😊 Easy and family-approved is the goal! Thanks so much for trying the recipe and taking the time to share your feedback! 💛
Karen
Going to make this again. So delicious. I want to add carrots and potatoes. I make it in the oven. When should i added them? Half way through? Or at the beginning? Just don’t want them super mushy. any suggestions appreciated.
Karen
I am about to make this recipe again for the second time. Curious - why do you cut up the pot roast into chunks? I’ve always cooked the whole, but for no particular reason.
Munchkin Time
Hi Karen! That's a great question, I prefer chopping it so it could be served right of way after cooking. Hope this makes sense! Maybe next time I will try cooking it as whole and see if I like it that way. 😉
Jeannie
Love this with Chuck roast. Have made it 4 times already. Thinking of using London Broil, because that's what is in my freezer...cooking it the same exact way. What are your thoughts on this cut of beef with your method?
Munchkin Time
Thank you, Jeannie! I am so happy you like this recipe and made it 4 times already, to be honest with you I have never made this recipe with London Broil not sure how it will turn out.