Boneless Chuck Roast Recipe

Look up beef roast recipes, and you’ll probably find that most of them use boneless chuck roast. 

Why? 

Boneless chuck is cut from the shoulder area, so it gets a relatively good amount of exercise. If you cook it quickly, like a steak usually is, it doesn’t get enough time for its tougher fibers to break down. As a result, it makes a really incredible roast, which cooks slowly over low heat. 

Continue reading this guide to learn tips and tricks for a successful chuck roast, and follow along with our boneless chuck roast recipe to try it for yourself.

Tips and Tricks for the Perfect Boneless Chuck Roast

Preparation is one of the most important parts of cooking any type of beef successfully. So, before you begin cooking boneless chuck roast, take a few minutes to prepare the cut.

Start by removing it from the refrigerator for 30 minutes before you’re ready to start cooking. Salt it generously on all sides and let it sit at room temperature for 30 minutes, which allows the brining process to occur. Then, add pepper and any other seasonings you’d like to all sides of the meat. 

Next, heat a large skillet with a drizzle of oil over medium-high heat. Sear the roast on each side for 3-4 minutes until golden brown. Use tongs to stand the roast on its side to sear, if needed. You’ll want to ensure the roast’s entire outside gets seared.

Finally, a chuck roast is best when it has lots of flavors to go along with it. Consider adding potatoes, celery, onions, and carrots to the roasting pan to roast right along with the chuck roast. The meat will take on some of the flavors of its side pairings, making the end result even more delicious. 

Extra Tip: Use the Right Pan!

The best pan to use for an oven-roasted boneless chuck roast is a roasting pan with a lid that seals well. A Dutch oven is a good choice, as you can sear the roast in it and move the entire pan straight to the oven when you’re ready to cook it. The lid is the key, though—it holds moisture in to prevent the roast from drying out in the oven.

If you don’t have a lidded roasting pan, use a regular, oven-safe roasting dish with plenty of space to hold your roast. Make sure it’s at least two inches deep. Cover the roast with aluminum foil in place of a lid.

How to Cook a Boneless Chuck Roast in the Oven

Follow the steps below to learn how to cook a boneless chuck roast in the oven. Then, put these skills to practice with the recipe that follows.

1. Prepare 

Prepare the roast by removing it from the refrigerator and salting it generously on all sides. Let it rest at room temperature for 30-45 minutes. You can use this time to prepare any veggies you want to add in with the roast, like carrots or potatoes. Be sure to cut vegetables to around the same size for even cooking.

Preheat the oven to 325°F for 10-15 minutes. While the oven preheats, gather all the ingredients you’ll need for the roasting liquid (beef stock, red wine, and bay leaves).

2. Sear the Chuck Roast

Add a drizzle of oil to a large skillet or Dutch oven and preheat over medium-high heat. Sear the roast for about 3-4 minutes on each side until a golden-brown crust forms. Use tongs to hold the roast on its side to sear all sides. After searing, move the chuck roast to a plate.

3. Prepare the Liquid

Although chuck roast makes some of its own liquid as it cooks, it still needs some liquid to keep it moist when roasting. As a bonus, the roasting liquid adds flavor during the cooking process. 

Mix together garlic, beef stock, and red wine in the same skillet you used to sear the roast. Bring the mixture to a light boil, then reduce the heat and simmer for 5-10 minutes. If using a Dutch oven, add the roast back in along with any vegetables you’re using and spoon some of the liquid on top of the roast and vegetables. Or, transfer the roast and veggies to a roasting pan and pour the liquid over them.

4. Roast It

It’s time to roast! Add the lid to the pan or cover it in foil. Transfer the pan to the middle oven rack and cook for two hours or about 20-30 minutes per pound. After one hour of cooking time, remove the roast from the oven, spoon the liquid over the top, recover the roast, and move it back into the oven to continue cooking. 

When it feels fork-tender and is thoroughly cooked, it’s ready to come out of the oven. Then, let it rest at room temperature for 10-15 minutes.

Boneless Chuck Roast Recipe

Try the following recipe to create your own boneless chuck roast.

Ingredients

• 3-4 lbs boneless beef chuck roast
• 2 tbsp olive oil
• ¾ cup red wine
• ¾ cup beef broth
• 2 cloves of garlic, minced
• 2 bay leaves
• Salt and pepper
• Vegetables, cut into similar sizes (carrots, onions, potatoes, celery, mushrooms) – optional

Instructions

1. Preheat the oven to 325°F while you prepare the roast and vegetables. 
2. Salt the roast on all sides and leave it at room temperature for 30-45 minutes. If you’re adding vegetables to the pot, use this time to cut them, making sure the veggies that take longer to cook, like carrots and potatoes, are cut small and in similar sizes. 
3. Season the roast with pepper on all sides.
4. Preheat a Dutch oven over medium-high heat with olive oil. Sear the roast on each side for 3-4 minutes. Set the roast aside.
5. In the same Dutch oven, mix together the red wine, beef broth, and garlic. Bring it to a light boil for one minute, then reduce the heat to low to simmer for 5-10 minutes. Add the roast back to the Dutch oven along with the vegetables.
6. Place a lid on the pan and transfer the pan to the oven’s middle rack. Allow the roast to cook for one hour. Remove it from the oven, spoon the liquid over the roast, and place it back in the oven for another hour or until it feels fork-tender and is fully cooked.
7. Place the roast on a clean plate or cutting board to rest for 10-15 minutes before serving.

Other Cooking Methods to Try

Slow Cooker Boneless Chuck Roast

Slow-cooking boneless chuck roast takes the guesswork out of balancing moisture and keeping it from drying out. For this method, you’ll start the same way by making your liquid and searing the chuck roast. Then, transfer the roast to the slow cooker and pour the liquid on top of the roast. If using, add your vegetables around the chuck roast. Cook on low for 8-10 hours until the roast is fork-tender. 

Instant Pot Boneless Chuck Roast

Need to speed up the cooking process without drying out your roast? Use an instant cooker. Season the roast as usual and sear it directly in the instant cooker. Then, add ¾ cup beef broth over the roast. Cook on high pressure for 60 minutes, or about 20 minutes per pound. Let the pressure naturally release for 15 minutes before quick-releasing the remainder. Let the roast rest for 5-10 minutes before serving.

Further Reading

We’ve covered chuck roast extensively at Steak University, from smoking a chuck roast to highlighting the differences between chuck roast and chuck steak. If you want to learn all the tips and tricks for cooking chuck roast, check out these guides:

• Chuck Roast vs Chuck Steak: 4 Differences You Should Know
• How to Smoke a Chuck Roast
• How to Cook a Chuck Roast in the Oven
• The Best Cuts of Meat for Pot Roast
• Cooking Roast on the Grill for Guaranteed Flavor and Tenderness
• How to Cook a Chuck Steak
• What Is the Most Tender Cut of Beef Roast?