Classic Boneless Beef Chuck Roast Recipe

As I mentioned in my bone-in beef chuck roast recipe, my husband is firmly on team boneless. He just likes his roast easy to slice and serve without having to deal with bones, and honestly, sometimes I’m right there with him. So here I am, finally sharing my oven-braised boneless beef chuck roast recipe. This is the one I turn to when I want that rich, comforting Sunday-style dinner without a lot of fuss.

Everything is cooked low and slow in the oven, which gives you that classic beef roast recipe comfort with a little modern twist. It’s simple enough for a weeknight but fancy enough to serve when company’s coming.

3 Reasons to Love This Recipe

1. No bones, no hassle

Boneless chuck roast is super easy to prep, slice, and serve. No digging around bones or worrying about who at the table is going to complain — just tender beef you can cut with a fork.

2. Everything cooks in one pot

This is truly a set-it-and-forget-it meal. After searing the beef and sautéing the veggies, the oven takes over. You get your meat, veggies, and flavorful broth all in one dish, and cleanup is a breeze.

3. It’s cozy, classic, and always a hit

Whether it’s Sunday dinner or a make-ahead meal for the week, this beef chuck roast recipe delivers. It smells amazing while it cooks, tastes even better the next day, and makes everyone at the table happy — including the picky eaters.

Ingredients

For the Boneless Beef Chuck Roast

• 3 lb boneless chuck roast
• 3 large carrots, peeled and chopped
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 cup beef broth
• 1/2 cup water
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 300°F (150°C). Allow chuck roast to come to room temperature for even cooking. Peel and chop carrots into thick sticks. Wash and halve baby potatoes.
2. Season the roast with salt and pepper on all sides. Heat olive oil in a skillet over medium heat. Once hot, sear the chuck roast for about 4 minutes per side, until a deep golden-brown crust forms.
3. Deglaze the pan by adding beef broth, water, and tomato paste. Stir and scrape up any browned bits. Let the mixture simmer for 5 minutes, then remove from heat.
4. Assemble the roast in a large roasting dish. Add half the carrots and potatoes to the bottom, place the seared roast on top, then surround it with the remaining vegetables.
5. Sprinkle rosemary and thyme evenly over the roast and vegetables. Pour the broth mixture from the skillet over the roast.
6. Cover with a lid or foil and bake for 1.5 hours. Remove from oven and baste the roast with pan juices. Cover again and bake for another 1.5 hours (total 3 hours).
7. Rest the roast for at least 10 minutes before slicing. Skim excess fat from the pan juices and serve the roast with carrots, potatoes, and sauce.

What to Serve with This Boneless Beef Chuck Roast Recipe ?

This boneless beef chuck roast is already a complete meal on its own — you’ve got tender meat, hearty vegetables,, and rich pan juices that double as gravy. But if you want to round things out or serve it for a special dinner, here are a few sides that go perfectly with this classic beef roast recipe.

1. Creamy Mashed Potatoes

You can never go wrong with mashed potatoes. They soak up all that savory gravy and make each bite extra comforting. Try classic buttery mash or go dairy-free with olive oil and garlic.

2. Roasted Green Beans or Broccoli

A pop of green on the plate always feels fresh. Just toss with olive oil, salt, and pepper and roast until crispy at the edges.

3. Dinner Rolls or Crusty Bread

Perfect for scooping up those juices. No drop left behind!

4. A Simple Green Salad

Balance out the richness with something crisp and fresh — mixed greens, cucumbers, cherry tomatoes, and a light vinaigrette do the trick.

5. Cauliflower Mash or Roasted Veggies

If you’re keeping it low carb or want something lighter, mashed cauliflower, roasted Brussels sprouts, or carrots are all great pairings.

Queen of Roast Tips For The Perfect Boneless Beef Chuck Roast

I’ve made a lot of roasts in my time, and these are the little things that make a big difference. If you want a boneless beef chuck roast that’s tender, juicy, and packed with flavor, here’s what I always keep in mind:

1. Let the roast come to room temp

Take it out of the fridge about 30 minutes before cooking. It helps it cook more evenly and sear better.

2. Don’t skip the sear

Browning the roast before it goes in the oven builds that deep, savory crust you just can’t fake. It’s where the flavor starts.

3. Use a heavy-bottomed pan or Dutch oven

This helps hold heat, distributes it evenly, and keeps everything cooking nice and slow without burning.

4. Add aromatics to the roasting pan

Onions, garlic, fresh herbs — they flavor the meat and the pan juices. Don’t leave the bottom of the pan bare.

5. Deglaze the pan

After searing, add a little water, broth to the pan and scrape up those browned bits. That’s pure flavor gold, and it belongs in the roasting pan with your beef.

6. Cover tightly and go low and slow

Keep the heat low (around 300°F) and make sure your pan is sealed well. The steam keeps the roast moist while it cooks to fork-tender perfection.

7. Rest before slicing

Let the meat rest, covered, for at least 10 minutes before cutting into it. It locks in the juices and keeps the roast from drying out.

Mistakes to Avoid

❌ Skipping the sear
That golden crust = big flavor. Don’t rush it.

❌ Cooking too hot or too fast
Low and slow is the secret to tender roast. Be patient.

❌ Using too little liquid
A dry pan = dry meat. Always add broth, or water.

❌ Not covering tightly
Keep that moisture locked in. Use a tight-fitting lid or foil.

❌ Slicing right away
Let it rest! Give it 10 minutes so the juices don’t run out.

Frequently Asked Questions About This Boneless Beef Chuck Roast

Some meals are just comforting by nature — and this boneless beef chuck roast recipe is one of them. It’s simple, cozy, and just always hits the spot. No need to fuss with bones or complicated steps. Just good, solid ingredients and a little time in the oven to work their magic.

Hope you give it a try and love it as much as we do. And hey, from someone they lovingly call the Queen of Roast… trust me, this one’s a keeper.