This post may contain affiliate links. Please read our disclosure policy.

Some days call for something warm, simple, and melt-in-your-mouth tender. This Baked Chuck Roast is one of those meals that fills your kitchen with that cozy, home-cooked smell while the oven does all the work. 

👉 Try it with my Roasted Ranch Potatoes or Classic Side Salad next!

This baked chuck roast recipe is an easy, oven-cooked version of classic roast beef. With just a few ingredients — chuck roast, salt, pepper, and broth — it turns out fork-tender and full of flavor. Perfect for a simple weeknight dinner, Sunday roast, or meal prep for shredded beef sandwiches.

Weekly Cooking Videos!

Check Out My Youtube Cooking Channel!

My Channel

Why you’ll love this recipe…

This recipe proves that simple can be so yummy. With only four ingredients and minimal prep, you’ll have a hearty dinner that tastes like it took seriously all day.

⏰ Total Time: 5 hours 5 minutes
🍂 Perfect For: Sunday dinner, comfort food night
🛒 Key Ingredients: Chuck roast, beef broth, salt, pepper
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Refrigerate up to 3 days or freeze up to 3 months

👉 Try it with my Easy Baked Mac and Cheese or Homemade Dinner Rolls next!

Made With Love,

Table of Contents

What You’ll Need for Baked Chuck Roast:

  • Chuck Roast: Aim for around 4 pounds — the marbling ensures tenderness.
  • Beef Broth: Adds moisture and savory flavor during baking.
  • Salt and Pepper: The simplest seasonings bring out the roast’s natural flavor.

👉 Love minimal ingredients? You’ll also enjoy my Minimal Ingredient Meatloaf.

Full Ingredients List

  • 4 lb chuck roast
  • 2 tsp salt
  • 2 tsp pepper
  • 1 cup beef broth

🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

How to Make Baked Chuck Roast

  1. Preheat the Oven: Set to 325°F. Spray a 9×13-inch baking dish with nonstick spray.
  2. Prepare the Roast: Place the chuck roast in the baking dish and season generously with salt and pepper.
  3. Add Liquid: Pour the beef broth around the roast.
  4. Cover and Bake: Tightly cover with foil and bake for 4–5 hours, until the meat is fork-tender.
  5. Shred and Serve: Shred with two forks, drizzle with pan juices, and enjoy!

🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!

Baked Chuck Roast Variations

  • Add sliced onions and carrots before baking for a built-in side dish.
  • Swap beef broth for French onion soup for extra flavor.
  • Add a packet of brown gravy mix for a richer, thicker sauce.
  • Try it shredded on sandwiches or sliders the next day!

 👉 Craving more beef dinners? Try my Dump-and-Go Taquito Casserole.

My Pro TipS

Tips and Tricks

  • If you have time, sear the roast on both sides in a skillet before baking for deeper flavor.
  • Keep it covered — this traps steam and prevents the roast from drying out.
  • Let it rest for 10 minutes before shredding to lock in moisture.

Recipe FAQs – Baked Chuck Roast

Can I bake this in a Dutch oven instead of a baking dish?

Yes! Just cover it with the lid instead of foil and follow the same timing.

Do I need to flip the roast during baking?

No, it stays juicy without flipping as long as it’s tightly covered.

Can I use a different cut of beef?

Chuck roast works best for tenderness, but brisket or bottom round also work in a pinch.

What if my roast isn’t tender after 4 hours?

Keep baking — some roasts need up to 5½ hours depending on thickness.

 👉 Want a fast oven dessert? Check out my Cinnabon Cake for a sweet treat after dinner!

Serving Suggestions

  • Mashed potatoes or buttered noodles
  • Roasted or steamed vegetables
  • Fresh rolls or crusty bread
  • Side salad with ranch dressing

👉 If you love easy dinners, don’t miss my Fajita Bowls with Taco Rice.

Make-Ahead, Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze shredded beef up to 3 months.
  • Reheat: Warm in the oven at 325°F with a splash of broth, or microwave until hot.

👉 Make it ahead and enjoy with my No-Bake Avalanche Cookies for dessert!

More Great Beef Recipes

📌 Pin this recipe on Pinterest to save it for later!

No ratings yet

Baked Chuck Roast

By: Julia Pacheco
This baked chuck roast is tender, juicy, and slow-cooked in the oven with simple ingredients for a comforting dinner.
Prep: 5 minutes
Cook: 5 hours
Total: 5 hours 5 minutes
Servings: 4 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 4 lb chuck roast
  • 2 tsp salt
  • 2 tsp pepper
  • 1 cup beef broth

Instructions 

  • Preheat oven to 325°F. Spray a 9×13 baking dish with nonstick spray.
  • Add roast and season with salt and pepper. Pour in beef broth.
  • Cover tightly with foil and bake 4–5 hours, until tender.
  • Shred with two forks and serve.

Notes

Store leftovers in fridge up to 3 days or freezer up to 3 months. Reheat gently with a splash of broth.

Nutrition

Calories: 823kcal | Carbohydrates: 1g | Protein: 88g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 313mg | Sodium: 1754mg | Potassium: 1552mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 64IU | Calcium: 86mg | Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. Kristen says:

    This was amazing. Husband said it leveled up my game.

    Reply