Oven Chuck Roast Bake: Old-Fashioned Pot Roast — No Stovetop Required

This is a simple, old-fashioned oven pot roast where the chuck roast slowly bakes with potatoes, carrots, onions, and a savory gravy until the beef is fork-tender. Similar oven-baked chuck roast recipes use a low oven temperature and several hours of cooking for that fall-apart texture.

Ingredients

• 3–4 lb boneless beef chuck roast
• 1½ lb baby potatoes, halved
• 4–5 carrots, cut into large pieces
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp cornstarch + 3 tbsp cold water, optional for thickening

Instructions

1. Preheat the oven to 300°F (150°C).
2. Prepare the roast: Pat the chuck roast dry with paper towels. Season all over with salt, pepper, garlic powder, onion powder, thyme, and parsley.
3. Prepare the baking dish: Place the sliced onion, carrots, and potatoes in a large oven-safe Dutch oven or deep roasting dish.
4. Make the gravy: In a bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, and minced garlic until smooth.
5. Add the roast: Place the seasoned chuck roast on top of the vegetables. Pour the gravy mixture over and around the roast.
6. Cover tightly: Cover the Dutch oven or baking dish tightly with its lid. If using foil, use a double layer to seal in the steam.
7. Bake: Place in the oven and cook for approximately 3½–4½ hours, depending on the size of the roast. The beef should be very tender and easily pull apart with a fork. Low-and-slow oven cooking is key for chuck roast.
8. Check the vegetables: If the potatoes and carrots are tender and the roast is fork-tender, carefully remove the dish from the oven.
9. Rest the beef: Transfer the roast to a serving platter and loosely cover with foil. Let it rest for 15–20 minutes.
10. Thicken the gravy (optional): Pour the cooking liquid into a saucepan. Mix cornstarch with cold water, stir it into the gravy, and heat until thickened.
11. Serve: Slice or shred the tender beef and serve with the potatoes, carrots, onions, and plenty of gravy.

Tips

• Choose a well-marbled chuck roast for the most tender result.
• Keep the dish tightly covered so the roast doesn’t dry out.
• Don’t rush the cooking time—the roast is ready when it is fork-tender, not simply when it reaches a particular time.
• You can add mushrooms, celery, parsnips, or turnips for extra vegetables.
• For an even richer gravy, use beef stock instead of regular beef broth.

Servings: 6–8
Prep time: 15 minutes
Cook time: 3½–4½ hours
Total time: about 4 hours 15 minutes