How to Cook a Chuck Roast (Classic Pot Roast in the Oven or Slow Cooker)

To cook a chuck roast, go low and slow with a little liquid until it is fork tender. That is about 3 to 4 hours at 300°F in a covered Dutch oven, or 8 to 10 hours on low in a slow cooker.

Chuck is a hard-working cut full of marbling and connective tissue. Rush it and it is chewy. Give it time and it falls apart. Here is how we do it in the oven, plus the slow cooker version for busy days.

What you need for pot roast

A good roast, a little fat, a good spice blend and some broth. Starting with good meat, tallow and spices makes this kind of dinner easy, because the roast does all the work.

Classic Pot Roast in the Oven

Prep: 30 minutes
Cook: 3 to 4 hours
Serves: 4 to 6

Ingredients

• 1 Five Marys boneless chuck roast or cross rib roast (about 4 pounds)
• 1 tablespoon M5 cooking tallow or olive oil
• 2 teaspoons M5 Classic Spice Rub
• 1 cup Five Marys Beef Bone Broth, water or beer
• 1 medium onion, chopped
• 4 to 5 carrots, roughly chopped
• 4 to 5 Yukon Gold potatoes, roughly chopped
• 2 sprigs rosemary
• Salt and pepper

Directions

1. Heat the oven to 300°F.
2. Warm the tallow in a heavy pot with a lid (a Dutch oven is perfect) over medium heat. Brown the roast well on all sides.
3. Season the roast with the spice rub, pour in the broth, cover and bake 2 hours.
4. Take it out and tuck the onion, carrots, potatoes and rosemary around the roast, down in the liquid as much as you can. Season with salt and pepper. Add a little more broth if it looks dry.
5. Cover and bake 1 to 2 more hours, until the vegetables are tender and the roast cuts with a butter knife.
6. Let it rest 30 minutes before slicing or pulling apart.

How to make pot roast in a slow cooker

On our busiest ranch days I use the slow cooker and walk away. Whisk 2 cups bone broth, a 15-ounce can of tomato sauce, a 12-ounce can of regular cola, a 2-inch piece of sliced ginger, 2 teaspoons kosher salt, 1 1/2 teaspoons onion powder, 1 teaspoon dried thyme, 1/2 teaspoon each pepper and garlic powder and a bay leaf right in the slow cooker.

Season a 4-pound chuck or cross rib roast with salt and pepper and set it in the liquid. Tuck 3 large sweet potatoes, cut in 2-inch chunks, around it. Cook on low 10 hours. Mash the sweet potatoes, slice the roast and spoon some of the juices over the top.

The cola tenderizes the meat and adds a little sweetness. You will not taste soda, I promise.

Tips for a tender chuck roast

Thaw it all the way. Move the roast from the freezer to the fridge 2 days ahead. Here is our guide to thawing meat safely.

Keep the lid on. Every peek lets the steam out.

Use the leftovers. Shred them into tacos, sandwiches or a quick hash the next morning.

Not sure if you want a roast or a steak tonight? Here is our chuck roast vs. steak guide.

Where this recipe comes from

The slow cooker version is from my cookbook Five Marys Family Style, trimmed down to the steps that matter. You can grab it on Amazon or get a signed copy from us here.

As an Amazon Associate I earn from qualifying purchases.

Shop this recipe

• Boneless Chuck Roast or one of our dry-aged beef roasts
• Five Marys Beef Bone Broth
• M5 Cooking Tallow Sticks
• M5 Classic Spice Rub and all our salts and spice blends

Quick answers

How long does it take to cook a chuck roast?

About 3 to 4 hours at 300°F in a covered pot, or 8 to 10 hours on low in a slow cooker. It is done when a fork slides in with no fight.

Why is my pot roast tough?

Almost always because it needs more time. Chuck gets tough before it gets tender. Put the lid back on and give it another 30 to 60 minutes.

Do I have to brown a chuck roast first?

You do not have to, but browning adds a lot of flavor and color. If you are short on time, skip it and it will still be tender.

What is the best cut for pot roast?

Chuck roast or cross rib. They have the fat and connective tissue that melts into tender, juicy beef after a long slow cook.

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