I love this recipe. Full of rich, beefy flavor that tastes even better than it smells… and boy does it smell good. This simple Boneless Beef Chuck Roast recipe takes only minutes of prep time and will satisfy everyone at your table! Let’s learn how to cook boneless chuck roast.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
6 Reasons to Love This Recipe
Looking for a meal that packs huge flavor without breaking the bank? Here are six reasons why you’ll love this boneless beef chuck roast recipe:
- Huge flavor from an economical cut of meat!
- Tender, juicy, and delicious every time.
- Use it in so many different recipes from Mexican to Old World.
- Easy to make… just set it and forget it.
- Definitely low-carb with a no-flour onion gravy!
- Everyone loves this recipe… it’s been made thousands of times worldwide.
Is Boneless Beef Chuck Roast Low-Carb?
Yes, boneless beef chuck roast is low-carb. As for this recipe, it contains 3.5 g net carbs per serving. This means you can include it in your low-carb meal plan.
Tender Boneless Beef Chuck Roast Recipe
If you have close neighbors, expect them to come knocking when you start cooking this recipe. The rich beefy aroma will permeate the neighborhood, which is one of the reasons that I love cooking so much. I have an infatuation with the smells that come out of my kitchen. Quick question: Have you ever walked outside your house for the sole purpose of coming back inside with clear senses to inhale the goodness you are creating? I do it all the time. Sometimes it happens to me by accident. I’ll head down to the basement for a minute and then come back into the kitchen to get blasted with wonderful smells. For some reason, it is impossible not to smile at that moment when the richness fills your lungs.
Well, be prepared for all of these things to happen when you create this boneless beef chuck roast recipe. For some reason, when beef and onions are cooked together, they release the most wonderful aromas. My whole family begins congregating in the kitchen as the aroma intensifies. It’s what cooking is all about! Try exploring other chuck roast recipes for even more incredible flavors and aromas.
Meal Preparation: Braising
You will find that the preparation is simple, taking only a couple minutes to prepare the dish to be braised. Braising is simply the act of searing (or sautéing) food lightly and then cooking it in a closed pan with liquid. You can braise veggies or meats with relative ease. The most important part of braising is to ensure that there is a good seal when you have covered whatever you are braising. Otherwise, the braising liquid will evaporate too quickly.
At the cooking school I ran, students had many questions about braising. Here’s a few of the most common:
- Do you need to cover the meat with liquid? Nope! Immersing whatever you are cooking would make it more like boiling or stewing than braising. We need to create a steamy environment, not one where we are boiling.
- If the meat isn’t covered with liquid, how does it stay moist? Well, it’s not actually the liquid that keeps the meat from drying out. It’s the fat in the meat that adds moisture. For this reason, when I am braising, I will add more fat to lean dishes. For example, with pork tenderloin (which is very lean), I might wrap it in caul fat or add additional fat to the pan to keep it from drying out during longer periods of cooking.
- Braising takes forever. Is it really practical? As with anything, all good things take time. Aside from that, it really depends on what we are braising. Braised veggies like baby bok choy take about 4 minutes. Larger cuts of meat such as a pork shoulder could take up to 8 hours. Butter-Braised Carrots with Thyme take about 20 minutes (including prep time) and will change your outlook on cooked carrots!
- Can you pause a braise? Yep. There were lots of times in our professional kitchen when we wanted to “par-cook” various cuts of meat. All par-cooking means is that the cooking process is stopped before something is fully cooked. When you pause a braise, it is important to store the food safely before you finish the cooking process. If you are just pausing for a couple hours, keep the temperature of the braise above 140 degrees. If you are going to finish in a day or two, make sure the temperature gets below 40 degrees and into the fridge as quickly as possible.
- You are making too much meat! How do I scale down the recipe? For most vegetables, the braising time is going to be consistent. Take about the same time to cook 5 carrots as it does to make 50 carrots, depending on the size of pan you are using! For meats, typically it is all about the end temperature you are working toward. For pork butt, it is always 200°F (93°C). The best bet is to take the temperature of the meat early in the process. For example, if the recipe says that it will cook in the oven for 8 hours, check at 4 hours to see what temperature it is at. If you see that you are at 170°F (77°C), then you’re not going to need another 4 hours of cook time. You have averaged +/-40°F an hour.
Boneless Beef Chuck Roast Ingredient List
Below is the list of ingredients you need to make boneless chuck roast:
For the Boneless Beef Chuck Roast
- 4 cloves fresh garlic, peeled and smashed
- 2.5 pounds boneless chuck roast
- 2 sprigs thyme
- 2 tablespoons bacon fat (or lard, ghee, etc.)
- 1 sprig rosemary
- 1 cup water, split evenly
- ½ red onion, peeled and sliced
- salt & fresh cracked pepper
For the No-Flour Onion Gravy (Optional)
- braising liquid including the onions and garlic
- ½ cup coconut milk unsweetened
- ¼ teaspoon balsamic vinegar
For the Onions & Mushrooms (Optional)
- 8 ounces baby bella or cremini mushrooms, cleaned and sliced
- 2 tablespoons olive oil, split
- ½ red onion, sliced
- salt & fresh cracked pepper
Ingredient Substitutions
Looking for some ingredient swaps? Here are some simple substitutions you can try:
- Beef Chuck Roast: Try some shoulder roast or even a brisket.
- Fresh thyme: You could use dried thyme in a pinch… about 1 teaspoon.
- Fresh rosemary: Again, you could use about a teaspoon of dried rosemary.
- Bacon fat: Use lard, ghee, or clarified butter.
- Red onion: Use shallot or yellow onion.
- Fresh garlic: Use 1 teaspoon granulated garlic or 8 cloves of roasted garlic.
- Coconut milk: Use heavy cream or even sour cream.
- Baby bellas: Use crimini mushrooms or white button mushrooms. I would avoid specialty mushrooms like Hen of the Woods or shiitake.
- Olive oil: Use avocado oil or coconut oil.
Additional Ingredients
Looking to elevate your boneless beef chuck roast? Here are some additional ingredients that will enhance its flavors:
- Fresh herbs: Add in a bay leaf for good measure… it will add nice flavor. When the meat is cooked, brighten it with some freshly chopped parsley or chives. Yum.
- Citrus: Just a quick squeeze of lemon or lime juice will immediately brighten this roast’s flavor.
- Veggies: You can add celery or bell peppers to the braising liquid for additional flavor and bulk. I sometimes add pepperoncini (and a touch of their juice) for an additional acidic punch.
Note: These ingredients are optional, you can use them to enhance the flavors of boneless beef chuck roast recipe.
Cooking Tools Required
Here is the list of cooking tools you’ll need to make boneless beef chuck roast:
- Dutch oven or heavy-bottomed pot
- Oven (for braising)
- Knife and cutting board
- Skillet (for optional mushroom and onion sauté)
- Saucepan (for optional gravy)
- Tongs or spatula
How To Make Boneless Beef Chuck Roast: Complete Cooking Guide
Cooking Method
Braising
Preparation Steps
- Gather all the tools and ingredients for the boneless beef chuck recipe.
- Peel and slice red onion.
- Peel and smash fresh garlic cloves.
- Clean and slice the mushrooms.
Cooking Instructions
For the Boneless Beef Chuck Roast
- Preheat the oven to 300°F (150°C). Get out an oven-safe pan that your roast will fit nicely in. Add the ½ red onions, smashed garlic, and ½ cups water. Make sure that the bottom of the pan is covered.
- Liberally salt and pepper the roast on both sides. Heat a heavy-bottomed pan over high heat. Add the fat. Lay in the roast and allow it to brown. Add the thyme and rosemary sprigs.
- After about 3 minutes, flip the roast using tongs. Spoon up some of the fat over the top of the roast and allow to sear another 3 minutes. Reduce the heat if smoking occurs. When the roast is nicely browned, place it in your prepared roasting pan.
- Add in the ½ cup water to the hot pan. Deglaze and pour the liquid into the roasting pan, along with the thyme and rosemary. Cover the roasting pan tightly with a lid or aluminum foil and put in the oven for about 2 hours.
- While the meat is cooking, prepare the mushrooms and onions.
For the Mushrooms & Onions
- Heat a pan over medium-high heat. Add in the olive oil. When the oil shimmers, add the onions and a pinch of salt. Allow to cook for a minute, then stir. Continue to cook, stirring occasionally, for another 10-12 minutes or until translucent. When the onions have finished cooking, remove from the pan and set aside.
- Reheat the pan. Add in the mushrooms. Allow to cook for 2 minutes, stirring occasionally. When the mushrooms start to brown a bit, add in the remaining tablespoon olive oil and a pinch of salt. Cook until the mushrooms are tender, about 5-6 more minutes.
- Combine with the onions and serve over the top of the meat when ready.
For the No-Flour Onion Gravy
- When the roast has reached its final temperature of 190°F (93°C), remove from the oven. Remove the beef from the pan and cover with foil. Allow to rest for 10 minutes.
- While the beef is resting, de-fat the pan drippings, reserving the braised onions and garlic. Add in the pan juice and reserved onions with garlic using a blender or immersion blender. Blend together until liquified.
- Heat a non-stick pan over medium-high heat. Pour the mixture from the blender and add in the coconut milk. Mix together well. Add in the balsamic. Taste and adjust the seasonings. Set aside until the beef is ready.
💡 My Pro Tip
We’re skipping the beef stock in the braising liquid for this recipe. Instead, we’ll rely on the rich flavors and fats for our gravy. To enhance those flavors, we’ll deglaze the pan used to brown the beef. Deglazing involves adding a cool liquid to the hot pan and scraping up all the browned bits (fond).
It’s best to prepare before starting—keep a small glass of water nearby to control how much you add. Once added, use a spatula to scrape everything up while the water bubbles vigorously. Pour this flavorful liquid into your braising dish to enrich the dish even more. Learn how to braise like a pro by reading my post on essential braising tips for novices.
⏲️ Time-Saving Tips
- Prep the mushrooms and onions ahead: If you plan to top the boneless beef chuck roast with mushrooms and onions, prepare them in advance, allow them to cool, and reheat when needed.
- Prepare the roast a day in advance: The flavors develop beautifully and it reheats exceptionally well!
- Dice the onions and mushrooms while the roast cooks, then cook them about 15 minutes before serving. Keeping them warm for the full 2 hours can make the onions mushy.
What to Serve with Boneless Beef Chuck Roast?
Wondering what to make with boneless beef chuck roast? Well, this recipe is perfect for pairing with a variety of sides. Here are some delicious options:
- Roasted Brussels Sprouts: Crispy on the outside, tender on the inside. A great complement to the rich flavors of the roast.
- Grilled Shishito Peppers: Lightly charred and mildly spicy. They add a nice crunch and vibrant color.
- Cauliflower Potato Salad: Creamy and tangy without the carbs. A refreshing and satisfying side.
- Grilled Artichokes: Smoky and slightly sweet. Perfect for dipping in garlic aioli.
- French Haricot Verts: Tender and crisp green beans. A classic, elegant side that pairs well with beef.
Storage, Freezing, and Reheating Instructions
Storage
Store in an airtight container in the fridge for up to one week.
Reheating
Reheat in a covered pan on the stove over medium heat, stirring occasionally until warmed through. Alternatively, you can microwave on medium heat, rotating and stirring to prevent drying out, until heated through.
Freezing
Freeze in a freezer-safe container for up to 90 days. Ensure all pieces are fully covered to prevent freezer burn. Defrost overnight in the refrigerator and reheat using your preferred method.
Recipe Conclusion
So there are a lot of steps in this recipe. I know. Most are pretty easy though and the combined dish is just so good!
Now that you’ve seen how simple and delicious a Boneless Beef Chuck Roast recipe can be, it’s time to get cooking! Picture the joy on your loved ones’ faces as they dig into this flavorful, keto-friendly dish. Don’t wait—gather your ingredients, follow the steps, and let your kitchen fill with the irresistible aroma of slow-cooked perfection.
Hopefully, you’ll give this recipe a try. It’s worth the time and I promise that your kitchen will smell fantastic! Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
More Beef Recipes
Try out these delicious beef recipes to elevate your cooking game:
FAQs
Boneless beef chuck roast, or chuck beef are cuts of beef from the shoulder section of the cow. It’s known for its rich flavor and is best suited for slow cooking methods like braising.
The best cooking method for a chuck roast is braising. This slow-cooking technique helps tenderize the meat and brings out its deep, rich flavors.
Yes, chuck roast is a tougher cut of meat. However, when cooked for plenty of time using methods like braising, it becomes tender and flavorful.
Boneless Beef Chuck Roast
Ingredients
For the Boneless Beef Chuck Roast
- 4 cloves fresh garlic peeled and smashed
- 2.5 pounds boneless chuck roast
- 2 sprigs thyme
- 2 tablespoons bacon fat or lard, ghee, etc.
- 1 sprig rosemary
- 1 cup water split evenly
- ½ red onion peeled and sliced
- salt & fresh cracked pepper
For the No-Flour Onion Gravy (Optional)
- braising liquid including the onions and garlic
- ½ cup coconut milk unsweetened
- ¼ teaspoon balsamic vinegar
For the Onions & Mushrooms (Optional)
- 8 ounces baby bella or cremini mushrooms cleaned and sliced
- 2 tablespoons olive oil split
- ½ red onion sliced
- salt & fresh cracked pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients for the boneless beef chuck recipe.
- Peel and slice red onion.
- Peel and smash fresh garlic cloves.
- Clean and slice the mushrooms.
Cooking Instructions
For the Boneless Beef Chuck Roast
- Preheat the oven to 300°F (150°C). Get out an oven-safe pan that your roast will fit nicely in. Add the ½ red onions, smashed garlic, and ½ cups water. Make sure that the bottom of the pan is covered.
- Liberally salt and pepper the roast on both sides. Heat a heavy-bottomed pan over high heat. Add the fat. Lay in the roast and allow it to brown. Add the thyme and rosemary sprigs.
- After about 3 minutes, flip the roast using tongs. Spoon up some of the fat over the top of the roast and allow to sear another 3 minutes. Reduce the heat if smoking occurs. When the roast is nicely browned, place it in your prepared roasting pan.
- Add in the ½ cup water to the hot pan. Deglaze and pour the liquid into the roasting pan, along with the thyme and rosemary. Cover the roasting pan tightly with a lid or aluminum foil and put in the oven for about 2 hours.
- While the meat is cooking, prepare the mushrooms and onions.
For the Mushrooms & Onions
- Heat a pan over medium-high heat. Add in the olive oil. When the oil shimmers, add the onions and a pinch of salt. Allow to cook for a minute, then stir. Continue to cook, stirring occasionally, for another 10-12 minutes or until translucent. When the onions have finished cooking, remove from the pan and set aside.
- Reheat the pan. Add in the mushrooms. Allow to cook for 2 minutes, stirring occasionally. When the mushrooms start to brown a bit, add in the remaining tablespoon olive oil and a pinch of salt. Cook until the mushrooms are tender, about 5-6 more minutes.
- Combine with the onions and serve over the top of the meat when ready.
For the No-Flour Onion Gravy
- When the roast has reached its final temperature of 190°F (93°C), remove from the oven. Remove the beef from the pan and cover with foil. Allow to rest for 10 minutes.
- While the beef is resting, de-fat the pan drippings, reserving the braised onions and garlic. Add in the pan juice and reserved onions with garlic using a blender or immersion blender. Blend together until liquified.
- Heat a non-stick pan over medium-high heat. Pour the mixture from the blender and add in the coconut milk. Mix together well. Add in the balsamic. Taste and adjust the seasonings. Set aside until the beef is ready.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
Recent Low Carb Recipes:
Herbs de Provence Marinated Olives Recipe 🫒
My Herbs de Provence Marinated Olives Recipe comes together in just a few minutes using simple, flavorful ingredients. It’s one of those recipes I keep in rotation—perfect for snacks or appetizers when I want something bold without much effort.
Fresh Burrata Caprese Salad
This Fresh Burrata Caprese Salad is one of my go-to summer recipes. Juicy tomatoes, torn basil, and creamy burrata come together with a drizzle of balsamic for a dish that just works. It’s fast, easy, and always a crowd favorite.
The BEST White Asparagus Recipe
This is hands-down the BEST White Asparagus Recipe I’ve ever made. With just a few simple steps, you’ll bring out deep, toasty flavors from this underrated ingredient. It’s crispy at the tips, tender in the center, and ready to serve with just about anything grilled.
Is it low carb? Learn more about it:
Understanding Carbs In Guacamole: Low Carb or Keto?
Delve into the world of guacamole and its carb content—essential knowledge for low carb and keto enthusiasts. Avocado’s creamy texture
What is Low Carb Diet? Carb Confusion Conquered!
Ever wondered what a Low Carb Diet really entails? I’ve broken down the basics to help you understand how reducing
Low Carb Diet for Weight Loss: Does It Actually Work?
Many studies suggest that a low carb diet can indeed be effective for weight loss. By restricting carbohydrates, the body
33 Responses
Boneless beef chuck roast recipe with onion/mushroom and gravy sounds delicious and I’ll make it today. Why do you smash the beef after cutting into cubes? To better allow gravy to permeate each bite?
He Victoria:
Yep. It gives it more flavor. We’re all about the flavor up in here!
Thank you for stopping by.
Have a delicious day in the kitchen!
Scott
I used choice oyster mushrooms from Gnomestead Hollow Farm and Forage, some really good balsamic vinegar gifted to me by my neighbors, thyme and rosemary from our land. This is an excellent recipe!! The only thing I might do differently is use a top notch cut of beef like prime rib or NY Strip roast.This is a top notch recipe ! Worth the effort and the best ingredients:)
Hi Don:
Thanks so much for the info. It sounds like you put together an absolutely FANTASTIC meal. I wish I was there to try it out.
I’m working on a couple new recipes with larger beef cuts- got a few things to tinker with before they are ready to post… but stay tuned!
Take care and happy eating-
Scott
I just burned up the coil in my oven, can I braise on the stove top with an enamel dutch oven and a lid?
Hi John:
Bummer on the coil. I feel your pain. My assumption is that you could braise it on the stove top, although I have not done it this way. Typically when I braise on the stovetop, I add a layer of veg or onions to the bottom of the pot… that way in the event any burning might occur, it is just the veg rather than the meat! Good luck with your repairs.
Thank you for sharing!
Scott
Made this last night for the family. EVERY LAST BITE was eaten up. We were all so full, but it was so tasty. Never thought of adding coconut milk to beef, but it was really good.
Hi Trish:
It’s absolutely divine- I think I need to make this again.
Thank you for coming over to the website and for trying this roast.
Have a phenomenal day in the kitchen!
Scott
Really enjoyed this! The smash/shred/crisp really made the difference. Had this with some smashed new potatoes and green beans (*somehow* the gravy ended up on everything!) – can’t wait to try some of your vegetable roasts. I’m partial to cubed squash seasoned with cumin and rosemary – your carrots and leeks are next on my list to try.
Hi Jill:
Wow, so happy to see you found your inspiration in my recipes- that’s exactly my goal, to inspire people to cook delicious food.
I appreciate you taking the time to give me some feedback.
Take care and happy cooking!
Scott
I don.t have fresh rosemary or fresh Thyme. Can I use dry spice of rosemary and Thyme instead of fresh???
This was SO good. I made it with a grass fed boneless chicken roast, and did everything basically the same, except I didn’t have fresh herbs so I used a little dry before the sear, and I didn’t have coconut milk so I used half and half. It was completely divine. I’d make this again in a heartbeat; it’ll be my new chuck roast go to.
Umm. Obviously I meant CHUCK roast, not chicken roast, hahaha!
Hi Scoot,
I just ran into idratherbeachef.com
I was also over weight at 250 lbs. 6 ft 1 in.
I am now at 175 lbs. With a BMI of 23.7
It was almost 1 1/2 years of low carb eating. ( it takes time ) and I feel great.
I also like to cook but in a all new way.
I love the way you treat the food and the taste is always over the top of the curve.
Thanks, I am now a great fan of your type of Low Carb cooking.
Lloyd
ps. This roast was 200 % looking & tasting
I only used this recipe for the roast portion because I like chuck roast to shred and use with Mexican dishes. I usually use a crockpot, but I don’t like the texture of meat cooked that way. I was amazed at how tender and delicious the roast was even cooked in a toaster oven (my big oven broke.). We ended up eating half of it just as is, forgetting about the intended use. Now I’m interested in the Keto diet if I can eat food like this, and I plan to try the roast again as written as well as more of your delicious sounding recipes.
By far, THE best braised roast I’ve ever had. I made this one day while working from home and it cooked while I worked. Imagine the drool on my computer keyboard! My husband came home to this amazing smell. He was silent while eating which concerned me. About five bites in, he turned to me and said that in his 51 years, this was hands down the best braised roast he’s ever had. This recipe is a true winner in every way. We have two more chuck roasts in our chest freezer and this recipe bookmarked on my phone. The only addition I made was to stuff some garlic in to the roast before cooking. Un perfecto! Thank you for sharing this with the world!
My meat piece is more of a triangular dome piece and is 3lb versus 2.5lb. I am assuming this will make it cook longer than 2 hours? What internal temperature should I be aiming for in order to help me with how much time it should be in the oven.
does 1″ pieces mean 1″ slices or cubes or what?
THE BEST!!!! This was so delicious and even with 3 pound roast it only took 2 hours., made the gravy and mushrooms with onions. I added more garlic just because we Love garlic. I didn’t have balsamic so I added worcestershire sauce. Thank you, this was our Thanksgiving dinner.
Hope this comment shows up.
Recipe is fantastic. Web site is not – this page wants to use 48 pages of paper (or in a PDF) and information is lost between bottom of one page and top of the next.
Saving grace: you put a print button on the page! It’s printed on 5 pages, so I can have a paper copy to use during meal prep.
THANK YOU for the print ‘button’ (it’s a link – which is fine, now Control-F lets users find it immediately – great job. I’ll be back on your site, I’m sure – and I’m living Keto.
Oh wow! Sooo good!
amazing
WOW
cvb
Amazing
Loved this dish! So much flavor. Made the onion mushroom gravy and poured over slices of the beef sitting on a bed of mashed potatoes. Not keto, but some serious comfort food!
THE best! This was the best roast I’ve ever made; and I’ve made many! Amazing how moist and tender it was with little liquid. This will be my go-to recipe. Will try it also with an English roast to see if that cut turns out any better! Thank you for the recipe!
Hi Michele:
Thanks so much- and I’m so happy you guys liked the roast. It’s one of my favorite recipes (and one of the originals for this site too!). It stands the test of time.
Let me know how it goes when you make it with the English roast… I’ve never tried it with that cut.
Take care and have a great day in the kitchen-
Scott
This chuck roast is melt-in-your-mouth delicious! What kind of roasted vegetables would pair well with this?