Slow-marinated chuck roast transforms into something deeply flavorful and irresistibly tender after hours in the oven. A mix of orange juice, soy sauce and brown sugar creates the perfect balance of tangy, savory and sweet notes that soak into the meat as it slowly cooks. The result are a rich, succulent roast that pairs beautifully with your favorite sides, making it a meal that will leave everyone reaching for seconds.<\/p>\n
In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar\u00a0 and Worcestershire sauce. Seal the bag tightly and gently shake or turn it to ensure the marinade coats the roast evenly. Place the bag in the refrigerator and let the roast marinate for 8 to 24 hours, turning the bag occasionally to redistribute the marinade.<\/p>\n
Preheat your oven to 325\u00b0F. Pour the marinade into a Dutch oven and bring it to a boil on the stovetop over medium-high heat. Boil for two minutes to reduce slightly and kill any bacteria. Carefully add the marinated roast to the Dutch oven. Cover with a lid and bake for 3 to 3 1\/2 hours or until the meat is tender and easily pulls apart with a fork. Let the roast rest for ten minutes before slicing. If desired, thicken the pan juices to make gravy.<\/p>\n
To store marinated chuck roast, let the roast cool completely before transferring it to an airtight container. You can refrigerate it for up to four days.<\/p>\n
Yes, you can freeze marinated chuck roast either before or after cooking. If freezing before cooking, place the roast with the marinade in a freezer-safe bag or container and freeze for up to three months. If freezing after cooking, store the cooled roast in an airtight container with some of the pan juices to preserve moisture when reheating.<\/p>\n
Absolutely! You can prepare the marinated chuck roast a day or two in advance. Simply marinate the roast in the refrigerator for up to 24 hours before cooking. You can also cook the roast ahead of time and refrigerate it for up to four days, making it easy to reheat and serve when ready.<\/p>\n
To reheat marinated chuck roast, place it in a baking dish with some of the pan juices or beef broth and cover with foil. Warm in a 300\u00b0 oven for 20 to 30 minutes or until heated through. You can also reheat smaller covered portions in the microwave on a lower power setting to prevent drying out.<\/p>\n
For a well-rounded meal, pair marinated chuck roast with creamy mashed potatoes<\/a> and honey-glazed carrots<\/a> for a perfect balance of savory and sweet flavors. Saut\u00e9ed green beans<\/a> add a fresh and crunchy texture, while homemade dinner rolls<\/a> are ideal for soaking up any extra pan juices or gravy.<\/p>\n Beef cuts like shoulder roast, rump roast or bottom round roast are similar to chuck roast. They all benefit from slow cooking, which tenderizes the tougher muscle fibers and creates a flavorful and juicy dish.<\/p>\n Yes, marinating chuck roast for more than 24 hours can cause the meat fibers to break down too much, resulting in a mushy texture. For best results, marinate for 8 to 24 hours, turning the roast occasionally.<\/p>\n You don\u2019t need to sear the chuck roast before baking but if you do, it can add a deeper and more complex flavor by creating a caramelized crust. Simply brown the roast on all sides in a hot pan with a little oil before transferring it to the oven if you choose to sear it.<\/p>\n You can cook vegetables like potatoes, carrots, onions and celery alongside the roast. Add them to the Dutch oven during the last hour of cooking to ensure they become tender but not overcooked.<\/p>\n","protected":false},"excerpt":{"rendered":" It’s the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. \u2014Mary Lee Baker, Enon, Ohio<\/p>\n","protected":false},"author":8065,"featured_media":1490771,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304162,307308,307313,304328,304993,304292,305487,304007,304338,304390,303966,304988,304368,303887,306848,304348,306277,304188,304268,307307,306441,324623,304238,304388,304005,304150,303883,304353,304403],"categories-v2":[309439,310347,310349,308988,308319,308984,308481,308940,308305,310796,308554,308992,308761,308495,308935,308745,308478,309603,309000,312133,309536,259483,310342,312419,309177,339175,308752,308549,309434,308476,309005,308812],"coauthors":[343536],"recommended_recipes":[{"post_title":"Marinated Barbecued Chuck Roast","post_link":"\/recipes\/marinated-barbecued-chuck-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25395_CFT990854D16B-2.jpg"},{"post_title":"Tender Marinated Chuck 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Tenderloin","post_link":"\/recipes\/marinated-teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/marinated-chuck-roast\/","name":"Marinated Chuck Roast","datePublished":"2018-01-01","dateModified":"2024-09-18","prepTime":"PT10M","cookTime":"PT03H00M","totalTime":"PT03H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS-1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This slow-cooked, marinated chuck roast delivers rich flavor and fall-apart tenderness with minimal effort.","recipeIngredient":["1\/2 cup orange juice","3 tablespoons soy sauce","3 tablespoons brown sugar","1 teaspoon Worcestershire sauce","1 boneless beef chuck roast (3 to 4 pounds)"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the roast","text":"In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce. Seal the bag tightly and gently shake or turn it to ensure the marinade coats the roast evenly. Place the bag in the refrigerator and let the roast marinate for 8 to 24 hours, turning the bag occasionally to redistribute the marinade."},{"@type":"HowToStep","name":"Cook the roast","text":"Preheat your oven to 325\u00b0F. Pour the marinade into a Dutch oven and bring it to a boil on the stovetop over medium-high heat. Boil for two minutes to reduce slightly and kill any bacteria. Carefully add the marinated roast to the Dutch oven. Cover with a lid and bake for 3 to 3 1\/2 hours or until the meat is tender and easily pulls apart with a fork. Let the roast rest for ten minutes before slicing. If desired, thicken the pan juices to make gravy."}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Joy Manning"}],"nutrition":{"@type":"NutritionInformation","calories":" 254 calories","fatContent":"13g fat (5g saturated fat)","cholesterolContent":"88mg cholesterol","sodiumContent":"339mg sodium","carbohydrateContent":"5g carbohydrate (5g sugars","fiberContent":"0 fiber)","proteinContent":"27g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4,"reviewCount":20,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Janice6240"},"reviewBody":"This recipe was so delicious. I will alway use this recipe and not changing a thing, except using a crockpot. I would put it in the crockpot for 6 hours on low using a 4 lb chuck eye roast, then 1 more hour on warm. It is so moist and yummy. Serve with your famous side dishes. \ud83d\ude0b","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TanishaCollins"},"reviewBody":"I created an account just so I could rate this! So simple and SO good. I was using an instant pot so I went to another site for cooking tips. I think it was 70-80 minutes on high pressure and another 8 with the veggies thrown in. It was perfect and SO good. Will never use another recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kids chauffer","givenName":"kids","familyName":"chauffer"},"reviewBody":"Such great flavor for so little work!! Made extra marinade and put everything right in the crockpot. Added onions bell pepper and garlic. Cooked on low til fork tender. Thickened the juice with cornstarch at the end. Will be making this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChattyCathy61"},"reviewBody":"It was delicious and so tender. For those that said theirs was cooked to long you need to go by the temp of the meat. The size of your roast and even your oven can make a difference on cook time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dschultz01"},"reviewBody":"This came out very good, but I agree with other reviewers that it doesn't need this long to cook. Keep an eye on the internal temp. Mine was a little over-done after 1.5 hours, but it still came out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Iam2blessed"},"reviewBody":"I marinated a roast for 4 hours today, using this recipe. I cut up potatoes, carrots, onions, celery, and a little green pepper, and placed them on top of the roast before putting it in the oven. I then cooked the roast for 3 1\/2 hours, just as recommended, and it was delicious!!! Very tender and flavorful!! My husband and kids raved about it all evening. This is definitely a keeper!!! Thank you!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mitzi111"},"reviewBody":"I made this last night however I only marinaded for 1 hour & then cooked the meat on the grill (low & slow).Turned out great. Really good flavor with the marinade.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"drwade4"},"reviewBody":"this was super easy and absolutely deeeelish!!! plating it with style makes it look as awesome as it tastes - 5 star restaurant like :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":"This marinade adds a lot flavor to the beef. However, I agree that 3 hours is far too long. I tend not to read the reviews so my thoughts aren't biased but I wish I had this time since my roast was dry. 1.5 hours would probably have been plenty. I'll definitely try this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ErikHemler"},"reviewBody":"Don't leave it in the oven this long, you'll kill it. This was a fairly large chunk of beef that I was cooking, and it's over-done. 3 hours is waaaaay too long for this sort of thing. You're not cooking the entire cow...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Delite101"},"reviewBody":"Family loved the sweeter flavor! I added minced garlic, chopped onions, black pepper and Emeril's essence to the marinade. Will add ginger & sea salt next time. I layered the crock pot with tomatoes, red potatoes, bell pepper, celery, carrots and mushrooms. Add roast and marinade, cooked on high for 6 hrs. Added cornstarch and gravy browner last 30-45 minutes of cooking. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SanditheCat"},"reviewBody":"I followed the ingredient list and method exactly, but the sauce was very, very dark and the meat was dry. My Dutch oven is cast iron, so I wonder if there was a reaction between the liquids and the cast iron?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DerrickDavis"},"reviewBody":"Easy as...Well you know. ????","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RLBRJO"},"reviewBody":"We absolutely LOVED this! Didn't have time to let it marinate as long as recommended (only a couple of hours) put it in a stone, placed on the grill and cooked for a couple hours. Fabulous!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"i used a 4 1\/2 pound roast and cooked for 2 1\/2 hours and it was over 190 degrees. A little over cooked, but had great flavor!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Zoomcat"},"reviewBody":"Excellent! I marinated for 24 hours and it was delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Winfrey4"},"reviewBody":"I normally use Lawrys Beef Marinade in the crockpot and they have stopped carrying the seasoning so I tried this. Its so amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bjsilve0"},"reviewBody":"So-So. Nothing special.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mollyque"},"reviewBody":"This was SO MUCH BETTER than crock pot beef roast with onion soup mix... which was the only way I knew how to prepare a roast before the recipe. It really was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Chris Recipes","givenName":"Chris","familyName":"Recipes"},"reviewBody":"I added beef broth to the juices after baking, heated and thickened with cornstarch to make a nice gravy. (Baked in stoneware)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"28242","romance_copy_dek":"This slow-cooked, marinated chuck roast delivers rich flavor and fall-apart tenderness with minimal effort.","enhanced_recipe_title":"Marinated Chuck Roast","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup orange juice","IngredientText":"1\/2 cup orange juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons soy sauce","IngredientText":"3 tablespoons soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons brown sugar","IngredientText":"3 tablespoons brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Worcestershire sauce","IngredientText":"1 teaspoon Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless beef chuck roast (3 to 4 pounds)","IngredientText":"1 boneless beef chuck roast (3 to 4 pounds)"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg","RecipeId":28242,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Marinated Chuck Roast Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg","ContributorId":null,"Firstname":"Mary Lee","Lastname":"Baker","City":"Enon","StateDescription":"Ohio","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. + marinating Bake: 3 hours + standing","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Marinated Chuck Roast","SubmittedTitle":"Marinated Chuck Roast","RecipeTypeId":1,"AverageRating":4.4,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":10,"CookTimeInMinutes":180,"TotalTimeInMinutes":190,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Marinated Chuck Roast","OriginalSourceProject":"Marinated Chuck Roast","ContestPlacement":"Midwest Winner","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. —Mary Lee Baker, Enon, Ohio","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. 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","NoOfRatings":20,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50836,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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Can you marinate chuck roast for too long?<\/h3>\n
Do you need to sear the chuck roast before baking?<\/h3>\n
What vegetables can you cook with marinated chuck roast?<\/h3>\n