3-ingredient Chuck Roast Recipe - 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!
Serve with a simple pot roast sides like mashed potatoes and veggies or rice and a fresh cucumber salad.
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!
"Big Thank You goes to Tanya M, for sharing this Crowd Pleasing Recipe!!!"
Ingredients Needed for Chuck Roast
- 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.
- Parsley: For garnish. It’s optional and flexible, so use whatever greens you like!
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How to Make 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: Now, place the beef in a Dutch oven, season with a generous sprinkling of Montreal steak seasoning, and cover it.
Step 3: Next, 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 parsley.
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 5-6 hours or 8-10 on low heat, 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 and would like to find some alternatives 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.
FAQs
Do I need to add liquid to this recipe?
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.
How long to cook chuck roast in the oven at 350?
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.
Do I need to sear the beef first?
Actually, 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.
Storing Suggestions
Keep any leftover chuck roast stored in an airtight container in the fridge for up to 3 days. Use it in taco 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!
More Side-dish Ideas:
The Best Loaded Mashed Potato Casserole
3 Ingredient Chuck Roast Recipe
Equipment
Ingredients
- 3-4 pounds Chuck Roast Beef I used different cut of the beef
- 2 tablespoons Montreal Steak by McCormick or season to taste
- 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 1-2 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
Nutrition
Q. Do you like this Pot Roast Recipe?
Let me know in the comments below, I would love to hear from you!
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This recipe was updated May 8, 2022, the recipe didn't change.
Do you have to cut the roast into cubes if using a crock pot or can you leave it whole?
Great question, Nikole! I like to cut mine into cubes. To be honest with you, I haven't cooked it as a whole roast.
I love this recipe. I thought for sure it would be dry with no water or broth but the meat was so tender and juicy. I am making it again right now. Thank you for sharing your tips.
Would it be ok to use an instant pot for this recipe?
Great question, Rose! I haven't tried it myself and if I did I would of cooked it on "slow cooker" setting for 4-6 hours or I would add 1 cup of water and cooked it on high setting for 25-30 minutes. Hope this helps!
Thank you, Tammy! I am so happy you like this recipe!!!
Wow... so easy. Tender with good color and delicious.
Thank you, Susan! We love this recipe!