Oven Chuck Roast with Vegetables – A Comfort Food Classic (Low-Carb Options Included!)

Is there anyone who doesn’t love a great roast?

There’s nothing quite like the aroma of a chuck roast slowly cooking in the oven—rich, savory, and satisfying. It’s the kind of meal that brings everyone to the table and fills your home with warmth. In my childhood home, we had roast every Sunday for lunch and my grandparents would always come over to eat with us. I love thinking about how food can connect memories and how the recipes have been passed down from generation to generation.

If you’re craving a traditional roast with hearty vegetables, or you’re following a low-carb lifestyle and want to skip the starchy stuff, this post will help you make it your way.

Why Chuck Roast is the Best Choice

Chuck roast is our top pick for a flavorful, tender result. It’s a well-marbled cut of beef that breaks down beautifully with slow roasting, making it perfect for a one-pot oven meal. With the right seasoning and just a few hours in the oven, you’ll end up with melt-in-your-mouth meat surrounded by perfectly roasted vegetables.

The Classic Combo

Traditionally, a roast is paired with:

• Onions
• Carrots
• Potatoes

These veggies roast well alongside the meat, soaking up the savory juices. They’re hearty and satisfying—especially comforting during colder months.

Low-Carb Veggie Swaps

Looking to keep things low-carb but still crave that comfort food vibe? No problem. Here are some great low-carb vegetables that roast beautifully and offer texture and flavor without the extra carbs:

Best Low-Carb Veggies for Roasting

• Rutabaga – Slightly sweet, potato-like texture (~9g net carbs per cup)
• Turnips – Mild and versatile (~6g net carbs per cup)
• Celery Root (Celeriac) – Earthy and sturdy (~7g net carbs per cup)
• Radishes – Roast into tender, potato-like bites (~2g net carbs per cup)
• Mushrooms – Add umami depth and stay firm (~2g net carbs per cup)
• Cauliflower – A classic low-carb go-to (~3g net carbs per cup)
• Zucchini – Very soft when roasted; best added at the end (~3g net carbs per cup)

You can mix and match based on what you have or prefer. We suggest combining root-style low-carb veggies like rutabaga or turnips with mushrooms and a few onions for that traditional roast feel without the starch spike.

Tips for Perfect Oven Roasting

• Sear the meat first – It adds depth of flavor.
• Roast covered at a low temp (325°F) – This tenderizes the beef over time.
• Add veggies halfway through – This keeps them from overcooking or turning mushy.
• Deglaze the pan with broth or wine – You’ll build a rich base for a delicious pan sauce or gravy.

How Many Does It Serve?

A 3–4 lb chuck roast with vegetables generally serves 6 to 8 people, depending on portion sizes. It’s a great option for a family meal, dinner guests, or even meal prep for the week.

Whether you’re cooking for the family or meal-prepping for the week ahead, this oven chuck roast is a versatile favorite. Go classic with potatoes and carrots, or keep it low-carb with root veggie swaps like turnips and rutabaga. Either way, it’s hearty, healthy comfort food at its best.

Oven Chuck Roast with Vegetables

Tana

This is a classic oven-braised chuck roast with carrots, onions, and potatoes—flavorful, tender, and perfect for a hearty meal.

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Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 3 to 4 lb beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 yellow onion cut into large chunks
• 4 carrots peeled and cut into large chunks
• 4 medium potatoes cut into quarters (Yukon Gold or red potatoes work best)
• 3 cloves garlic smashed
• 2 cups beef broth or 1 cup broth + 1 cup red wine
• 1 tablespoon tomato paste optional, adds depth
• Fresh herbs for garnish optional

Instructions

 

• Preheat oven to 325°F (163°C).
• Season the roast: Pat the roast dry with paper towels. Rub with salt, pepper, garlic powder.
• Sear the meat:
• Heat oil in a large Dutch oven or oven-safe pot over medium-high heat.
• Sear roast on all sides (about 3–4 minutes per side) until browned.
• Remove and set aside.
• Sauté aromatics:
• In the same pot, add onion and garlic. Sauté 2–3 minutes.
• Stir in tomato paste (if using), then add the broth/wine to deglaze the pan, scraping up brown bits.
• Return roast to pot:
• Place the chuck roast back into the pot.
• Cover tightly with a lid.
• Place in the oven and bake for 2 hours.
• Add vegetables:
• After 2 hours, carefully remove from oven.
• Add potatoes and carrots around the roast.
• Re-cover and return to oven for another 1 to 1½ hours, until the meat is fork-tender and the vegetables are soft.
• Rest & serve:
• Remove roast and veggies from the pot.
• Let meat rest 10 minutes before slicing or shredding.
• Optionally, reduce the pan liquid on the stove to make a quick gravy.

Notes

Tips
For extra flavor, toss veggies in olive oil and seasoning before adding.
If you don’t have a Dutch oven, use a roasting pan covered. 

If you’re keeping everything low carb, try these substitutions:

• Onion 
• Rutabaga or turnips
• Celery
• Radishes
• Mushrooms

These vegetables can be added just like the original recipe—tossed around the roast and baked until tender.

 

 

Keyword chuck roast, oven roast, roast