1 Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.  See how to make juicy, pepper-crusted tri-tip roast beef.
http://allrecipes.com/recipe/14621/beef-pot-roast/
Start by heating a large heavy-bottomed oven-safe Dutch oven over med-high heat, add a couple tablespoons of olive oil. Season a 2 1/2 pound chuck roast well with Kosher salt and pepper on both sides. Brown first side for 4-5 minutes, make sure it gets nice and brown before you flip it. Don't crowd the pan or the meat won't brown. Brown the second side for an additional 4-5 minutes (brown equals flavor!!!).
http://www.butteryum.org/blog/2009/04/over-braised-pot-roast.html
Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
http://www.myrecipes.com/recipe/classic-beef-pot-roast
Now put the chuck roast back in the pot, right on top of the onions. OR, if you're making a double batch like me, put everything into a large roasting pan. Okay, now peel and chop a bunch of carrots - I like my meat to carrot ratio to be equal, so 2 1/2 pounds of chuck means 2 1/2 pound of carrots.
http://www.butteryum.org/blog/2009/04/over-braised-pot-roast.html
Preheat the oven to 350 degrees Fahrenheit. Season the chuck roast with salt and pepper. You may add additional spices and herbs as you see fit. Brown all sides of the roast in a large skillet or Dutch oven on medium heat.
https://www.leaf.tv/articles/how-to-cook-beef-chuck-tender-roast/
Cook the roast for 3 to 4 hours or until the meat is fork tender. Use a meat thermometer to determine the roast is done cooking. The internal temperature should reach at least 145 degrees Fahrenheit (63 degrees Celsius). 6. Let the chuck roast rest, covered, for 30 minutes before cutting.
http://www.wikihow.com/Cook-a-Chuck-Roast
Preheat the oven to 225 degrees. 2. Place the chuck roast over the vegetables. Turn off the heat under the dutch oven and place the chuck roast back inside, resting it over the vegetables. If you don't have a dutch oven, place the vegetables and chuck roast into a 3 inch (7.6 cm) deep roasting pan. For best results, use stainless steel, though a nonstick roasting pan works well.
http://www.wikihow.com/Cook-a-Chuck-Roast
Preheat oven to 350º. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.
http://www.myrecipes.com/recipe/classic-beef-pot-roast
1 Return meat to pan, place remaining bay leaf on top of meat, and cover.  Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
http://allrecipes.com/recipe/14621/beef-pot-roast/
Cover and put in a 275F oven for 3-4 hours (shoot for 4 hours). The roast will be incredibly tender and the carrots will be cooked to perfection. Mmmmmm. If you prefer stove top directions, cover dutch oven and simmer over med-low heat for 3-4 hours.
http://www.butteryum.org/blog/2009/04/over-braised-pot-roast.html
how long to roast a chuck roast in the oven
A chuck roasted to 4-5 minutes  in the oven. You should roast a chuck roast for 4 to 5 minutes in the oven.