Chuck Roast in Oven

How long to cook chuck roast in oven at 350 is here. How to cook a tender pot roast in oven with potatoes and carrots together in one pan. This one is for defrosted but we have frozen roast in oven directions here for you too!

How to Cook Chuck Roast in the Oven

For the most part, any type of beef roast around 2 pounds will work this same way. I like this type because it shreds nicely once it comes to temperature and the protein itself has a nice deep flavor. This time we cooked whole but our chuck roast burnt ends are another option!

There are tons of ways to serve this up when you’re done too. Usually shredded beef in our house goes inside a tortilla with some salsa, slices of avocado and cheese for taco Tuesdays. If I cook it with potatoes then it is a one pot meal that needs nothing more than just maybe a roll or two.

from frozen

For this one you’re going to need a defrosted or fresh piece. Shredded beef from frozen is possible too but takes almost twice as long to be able to shred easily with two forks. I typically don’t add vegetables in with it because they will become too soft for this length of time.

In order to slice it you’d aim for the lower internal meat temperature where the middle will remain a bit pink vs. what you see here. I don’t care about “pretty” slices and we all prefer it when it is able to be cut with a fork, perfect for pulled beef sandwiches. Your choice though, I just want to explain the range and reason you may want to bake less or longer.

Ingredient Notes

• Cut of meat chosen was a chuck roast, about 1.5 pounds, if yours is larger just use a bigger pan and refer to the minute to pound timing in recipe card below. Bone-in is okay but boneless chuck roast is ideal for sure.
• 6 baby potatoes is what fits well in our 9×13″ pan with everything else. Petite multi colored are fun or fingerling works too
• An onion sliced, yellow or white is a cheap add in to add flavors and many love it with their meat slices.
• One carrot peeled and cut into large chunks. If you wanted to add more vegetables I would recommend; large chunks of celery, shallots would work, bite size sweet potato cubes, parsnips and/or beets would cook similarly at the same rate.
• 2 tbsp olive oil will allow you to brown the meat at the start. An alternative would be avocado oil or butter even if you choose but that may create brown bits that need to be scraped off the pan at the end
• You can just sprinkle with salt and pepper, maybe some garlic powder. For bolder flavors coat the outside with a steak dry rub before searing the outside.
• Beef broth is better than just plain water to add more flavor but any broth flavor will work
• Use a casserole dish or Dutch oven to hold it all with juices that will be created. You will want something with high sides that is oven safe. Cast iron will allow you to transfer to the stove at the end to make the gravy though

How to make the gravy

I choose to make cream of mushroom gravy with the pan juices in a pan on the stove over medium high heat. Just use more beef stock to add to the liquid and chopped onions and garlic from the pan that have been cooked down will bring this to a whole new level.

How Long to Cook 2 lb Chuck Roast in Oven

Cook time at this temp. is going to be 45 minutes per pound to get it to a safe 145 F internally. If you want to pull it it’s closer to 60 min. a lb. Basically the longer this cut is cooked the more fall apart it will become. For fall-apart fork tender meat you will want it to hit 200-210 degrees Fahrenheit. At that point you should be able to easily shred this cut of beef with forks or slice without any effort.

This temperature is accurate no matter what cooking method you chose. In the event you were making braised chuck roast on the stove let’s say, the same applies. Make sure that when testing that you lift out of the heat source and place probe in the center, thickest part of the cut for the most accurate read.

Always allow meat to rest before slicing. Leave the foil on the top to keep warm and sit for 15 minutes before pulling or slicing and serving. Great served with slow cooker rice and rolls.

We have made this dinner a few other ways you might want to try out too. beef chuck roast slow cooker recipe is beyond amazing for sure, simple with gravy. Probably the moistest and tenderest way to cook it by far. We love our beef Manhattan recipe too with a rich sauce, shredded and served over garlic bread.

If you like little crispy edges to it I would recommend making our air fryer chuck roast this way. The best way if you want it sliced.

How do you reheat a chuck roast?

So if you have leftovers, they reheat quite nicely the next day. Remember to let it cool and store in a freezer bag wrapped tightly so it stays moist in your fridge overnight. When you are ready to enjoy it again you could slice or chop up and use in one of our leftover brisket recipes, works just the same.

If you just want to eat it as is take it out and leave on the counter for about 30 minutes. Then put on a plate with some gravy over the top, ideally, and heat in microwave for about 1 minutes until warmed. If you don’t have any sauce left over at least spoon a bit of broth over the top so it gets tender and doesn’t dry out.