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Easy Chuck Roast Recipe

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One of my favorite recipes for busy days when I don’t have time to cook in the afternoon. Chuck roasts have a good fat profile and awesome flavor. Roast with salad, baked sweet potato wedges and broccoli is a regular meal around here and the kids love it.

Oven roasted grassfed chuck roast Easy Chuck Roast Recipe

Easy Chuck Roast Recipe
 
Oven roasted grassfed chuck roast Easy Chuck Roast Recipe
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An easy and delicious slow-cooker roast recipe.
Author:
Recipe type: Slow-Cooker
Serves: 6+

Ingredients
  • 3-4 pound chuck roast
  • 2 onions
  • salt and pepper
  • herbs (I use at least 1 teaspoons each of basil, oregano, thyme, rosemary and garlic)

Instructions
  1. Marinate in spices at least 10 minutes, though several hours is better.
  2. Brown meat on all sides in a skillet on medium-high heat to lock in juices.
  3. Place roast along with sliced onions and 1-1.5 cups of water or beef broth in a crock pot or roasting pan. Cover tightly.
  4. Cook for 5-7 hours in crock pot or 3-4 hours in the oven.
  5. Let sit 10 minutes before cutting. Slice against the grain.

Let me know what you think, or share a favorite roast recipe below!

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  • http://nourishingnewbie.blogspot.com Megan

    Hi Katie,
    I have a few grass-fed chuck roasts in my freezer but am hesitant to use them because I am still fairly new to grass-fed meats and how to prepare them. Do you have any tips? I’d love to whip one out and put it in my crockpot and was very comfortable doing this before we started trying to buy more grass fed beef. Thanks!
    Megan

  • http://wellnessmama.com Wellness Mama

    Hi Megan,
    You should still be able to do the same thing you always have preparing it in the crockpot. I usually give it an extra hour or so if it is grassfed though. You can also marinate overnight, which also helps with the tenderness, and tenderize with a sharp knife before cooking.

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  • Amanda

    I made this and it was amazing!  Thanks for the great recipe!

  • Cecilia Krueger

    I always crock my grass fed beef because that method of cooking over-comes the lean-ness. (Have you ever had a grilled grass fed steak? not so good). I don’t even bother browning it ahead – just throw it in the pot with some salt, pepper, and onions (sometimes not the onions). 10-12 hours on low and Oh! My! it comes out soooo good! HTH

  • Rawfood60

    Hi, I was wondering about other veggies to cook with the meat in the oven.   I was going to use little new potatoes and carrots, could you tell me when I would add them to the roaster pan?  Also what temp would I put the oven on?  I am going to make this tomorrow!  Thank you!

  • http://wellnessmama.com Wellness Mama

    My favorite is adding sweet potatoes, onions, carrots and celery. I either add them at the beginning of cooking (for very soft) or in the oven, 2 hours before taking it out. Depending on how hot your oven is, 300 degrees is usually good. Hope you enjoy it!

  • Rawfood60

    Hello, I so appreciate you getting back with me so quickly and I will be making it like you do today!  Thanks again!  Hugs and Happy Holidays!  :)

  • Rawfood60

    Just wanted to let you know that hubby and I SO enjoyed this!  Thanks again!  Hugs!

  • http://profile.yahoo.com/RIVLRQXACQXZRDDY5J4CLK3O6I Leigh

    I recently did this with a chuck roast and had it in the oven for a little over three hours and it came out stringy and dry.  I’ve had others come out really great so I don’t know what the problem was with this one…although it’s happened before.  Usually they come out great so I’m not sure what I didn’t wrong.

  • Renee

    How long in the oven, and at what temperature?

  • Linda

    I buy grass fed sides of beef, and always make roasts, but have recently become paleo. So I brown the roast all sides in large dutch oven using bacon fat or oil. Then put it in the dutch oven with chopped onions, celery, carrots, garlic, and beef or chicken broth. Add salt and pepper along with spices (rosemary, thyme, oregano, basil, bay leaf, parsley, garlic salt or what ever your favorite spices are). Put the dutch oven lid on tight (can even cover with aluminum foil and then put the cast iron lid on top of that), put in the oven, and slow cook at 300 degrees for 3 hours. Check it periodically to make sure the liquids don’t run dry and it is done when the meat falls apart. Haven’t experimented with cooking a roast in my crock pot, probably because I don’t think I can improve on the Dutch oven. Even cooked a roast for the kids on an open fire during a camping trip, and they loved it! Anyhow, hope that helps.