01/28/2026
Hungry for a big hunk of beef? Prime rib not in your budget?
We get it! That's why we want to introduce you to a savory secret of ours: the oven-roasted chuck roast.
The chuck roast is generally reserved for the slow cooker or Dutch oven and accompanied by potatoes, onions, and carrots in a broth--you know, a pot roast. So long as it is cooked low and slow, though, the chuck roast will deliver a delicious, satisfying meal.
Here's how to roast it:
1. Preheat oven to 425°F. Remove thawed roast from packaging and pat dry with a paper towel.
2. Rub chuck roast with olive oil and then season all sides (even the edges) with seasoning of choice. (We like Lawry's seasoning salt, garlic powder, onion powder, and black pepper.)
3. Place roast in a roasting pan or baking sheet fitted with a rack.
Place in oven and cook for 15 minutes.
4. Once 15 minutes is up, drop the oven temperature to 325°F. Let cook until roast reaches your desired degree of doneness (see below). (We like ours medium rare, which takes about 55 minutes in our oven to reach that temperature.)
5. When roast is done, place on a cutting board and let rest for 10-15 minutes.
6. Slice and serve with your favorite sides.
Degrees of Doneness (check with a meat thermometer):
Rare: 110-120°F
Medium-Rare: 130-140°F
Medium: 145°F
Well-Done: 170°F
