Chuck Tender Beef Roast with Gravy
This Chuck Tender Beef Roast with Gravy is a fork-tender pot roast seared until golden brown, then cooked low-and-slow in the oven. We serve this nestled deep into a rich gravy and all the perfect seasonings.
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Get ready to dive into a plateful of pure comfort with our chuck tender roast recipe, smothered in gravy.
We’re talking about tender, juicy beef, oven-cooked to perfection, topped with a rich, flavorful gravy that will have you licking your plate clean. It’s the kind of meal that warms your soul and leaves you feeling all warm and fuzzy inside.
Have leftovers? No problem. It makes the most delicious shredded beef! You can enjoy Hot Beef Sandwiches and Loaded Skillet Fries with Beef and Bacon using leftover chuck tender roast. We also enjoy using leftover chuck tender roast to make Shredded Beef Tater Tot Casserole.
WHAT TO LOVE
- Chuck tender roast makes perfect shredded beef.
- Talk about rich and satisfying! Chuck tender roast is food fit for a king!
- Chuck tender roast has no bones so you can eat the entire piece of meat – what a great value.
Ingredients
- Chuck tender roast: these are typically about 2 1/2 – 3 lbs. in size in most grocery store meat cases here in the Midwest
- Pepperoncini peppers, with juice (in a jar): these will add just a bit of spiciness to the gravy. If you’d prefer less heat, substitute banana peppers.
- Tomato sauce: any brand you have in your pantry works fine
- Water: Be sure to use water as the liquid in this recipe, not broth. There is already plenty of sodium from the gravy and seasoning packets included in this recipe to make a flavorful sauce.
- Hidden Valley Ranch Salad Dressing and Seasoning Mix: any brand will work, use what you have one hand.
- McCormick Au Jus Gravy Mix: or your favorite brand will work
- McCormick Beef Stew Mix: use your favorite brand
How to make Chuck Tender Beef Roast
Preheat the oven to 325 degrees F. Remove the roast from refrigeration and unpackage.
Let the roast rest on the cupboard, uncovered, for 45 minutes to an hour, to remove the chill before searing the roast.
Do not season the roast with salt and pepper before searing it since the ingredients used to make the sauce with the roast have a lot of seasonings included to flavor the roast.
Add a generous swish of olive oil in a large Dutch oven over medium heat. When the oil is hot and shimmering, carefully add the roast to the Dutch oven.
Sear the roast on all sides until it is nicely browned and caramelized; remove to a platter.
To the pan drippings in the Dutch oven still over medium-high heat, add the onions and carrots, the jar of pepperoncini peppers with juice, tomato sauce, and water.
Lastly, add all three packages of the dry seasoning mixes (Ranch, au jus, and stew) to the pot; stir to combine everything.
Place the reserved chuck tender roast into the ingredients in the Dutch oven, spooning some of it over the top of the roast to cover it if it’s not submerged.
Cover the Dutch oven with a lid and place it onto the center oven rack. Cook the roast for 3 1/2 – 4 hours, or until very fork-tender, and the roast shreds apart easily.
Serve the shredded roast and pan sauce over bowls of warm mashed potatoes.
Chuck Tender Roast Recipe Tips
If you prefer, cutting the roast into chunks can help it cook much more quickly. You can do this with any roast to make it cook faster, no matter your chosen cooking method.
When cooking any roast, give it some good beauty rest on the counter BEFORE you cook it and AFTER you cook it. This is more important than you may realize!
Rest before meat cooks allows it to accept the heat much more easily so it can cook evenly. Rest after meat cooks lets the cooking juices redistribute throughout the meat’s fibers so it’s juicy and tender when eaten.
Chuck Tender Roast FAQs
Chuck tender roast is a lean roast that comes from the shoulder of the cow and requires slow-cooking to become tender. Chuck tender roast is a perfect cut to make shredded beef and will be tasty in shredded beef casserole, beef sandwiches, and more. This part of the beef shoulder gets a lot of use, making it very flavorful, but if cooked too fast, the meat can be tough.
Chuck roast is more flat in shape and has more fat and marbling throughout the muscle. Chuck tender roast is more rounded and elongated. Also, Chuck tender roast is also leaner than a chuck roast. Some say chuck tender roast is milder in flavor while a chuck roast tastes more “beefy”. Either way, they are darn delicious.
Chuck tender roast is also a chuck filet, medallion pot roast, mock tender roast, and Scotch tender roast.
Chuck tender roast can be juicy and tender when cooked low and slow in the oven (braised), in a slow cooker, or in a pressure cooker like an Instant Pot.
Marinades add great flavor to meat and acids in the marinade can break down connective tissues somewhat, helping the meat be a little more tender. However, because this recipe has so many added seasonings to the cooking liquid that make it very flavorful, you will not need to marinate the roast beforehand.
Other Roast Recipes
Here’s how to cook a juicy, tender, and flavorful Frozen Beef Roast in an Instant Pot that’s a perfect dinner and makes amazing leftovers.
Garlic Butter Eye of Round Roast is a flavor-packed beef roast recipe with a simple herbed butter crust perfect for casual weekend gatherings or a holiday meal.
Beef Top Round Roast in the oven makes the most tender slices of perfectly cooked and seasoned, juicy beef roast that is budget-friendly and delicious.
This Smoked Mississippi Pot Roast is a favorite of our family!
A slow-braised Shredded Rump Roast is one of my favorite roasts.
Chuck Tender Beef Roast
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Ingredients
- 3 pound chuck tender roast
- Olive oil for searing
- 1 large yellow or white onion diced
- 4-5 medium carrots peeled and chopped
- 16 ounce jar whole pepperoncini with juice, may substitute banana peppers if you'd prefer less heat
- 16 ounce tomato sauce
- 2 cups water
- 1 ounce pkg. Hidden Valley Ranch Salad Dressing and Seasoning Mix dry
- 1 ounce pkg. McCormick Au Jus Gravy Mix dry
- 1 ounce pkg. McCormick Beef Stew Mix dry
- 1 batch of your favorite mashed potatoes warm
Instructions
- Preheat the oven to 325 degrees F. Remove the roast from refrigeration and unpackage.3 pound chuck tender roast
- Let the roast rest on the cupboard, uncovered, for 45 minutes to an hour, to remove the chill before searing the roast. **Do not season the roast with salt and pepper prior to searing it since the ingredients used to make the sauce with the roast have a lot of seasonings included to flavor the roast.
- In a large Dutch oven over medium heat, add a generous swish of olive oil. When the oil is nicely hot and shimmering, carefully add the roast to the Dutch oven.Olive oil
- Sear the roast on all sides until it is nicely browned and caramelized; remove to a platter.
- To the pan drippings in the Dutch oven still over medium high heat, add the onions and carrots, the jar of pepperoncini peppers with juice, tomato sauce and water.1 large yellow or white onion, 4-5 medium carrots, 16 ounce jar whole pepperoncini, 16 ounce tomato sauce, 2 cups water
- Lastly, add all three packages of the dry seasoning mixes (Ranch, au jus, and stew) to the pot; stir to combine everything.1 ounce pkg. Hidden Valley Ranch Salad Dressing and Seasoning Mix, 1 ounce pkg. McCormick Au Jus Gravy Mix, 1 ounce pkg. McCormick Beef Stew Mix
- Place the reserved chuck tender roast into the ingredients in the Dutch oven, spooning some of it over the top of the roast to cover it if it's not submerged.
- Cover the Dutch oven with a lid and place it onto the center oven rack. Cook the roast for 3 1/2 – 4 hours, OR until very fork-tender and the roast shreds apart easily.
- Serve the shredded roast and pan sauce over bowls of warm mashed potatoes.1 batch of your favorite mashed potatoes
The instructions in step 2 say not to season the roast with salt and pepper before searing, but step 3 says to place the seasoned roast in the pan to sear it. Is the roast supposed to be seasoned with something other than salt and pepper, or is it completely unseasoned when searing?
Hi Lisa –
The roast isn’t supposed to be seasoned. That was an error on my part. I’ve corrected the recipe. Thank you for asking this question so I could make the necessary adjustment!
Sincerely,
Chef Alli
Delicious recipe…..followed all the directions as written, except for using sliced golden greek peperoncini instead of whole. It is a keeper in my book and next time will do exactly the same way.
Hi Carolyn –
Thank you for letting me know you enjoyed this recipe. I think it’s a keeper too!
Let’s Keep Cookin’,
Chef Alli
This is the most amazingly delicious roast I have ever prepared or eaten and I am in ranch country so lots of beef recipes.
My family loved it served with mashed potatoes.
Hi Natalie –
Thank you for the 5 star rating and this glowing roast review! I’m thrilled your family loved this recipe. Thanks for letting me know!!
Let’s keep cookin’,
Chef Alli
Personally I will decrease the amount of Pepperoncini to maybe 1/4 jar? I used 1/2 a jar and it still had a lot of briny twang! Otherwise very delicious, tender and simple to prepare!
Pinned and will make again!
Hi Robin –
Yes, the brine adds a lot of flavor! Thank you for letting me know how this recipe performed for you. I truly appreciate your feedback.
Let’s Keep Cookin’,
Chef Alli