Description
This Classic Oven Chuck Roast features melt-in-your-mouth meat and a savory sauce, making it a perfect comforting meal. It’s easy to prepare and great for Sunday dinners.
Ingredients
Scale
- 1 chuck roast, 3 to 4 pounds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 ½ cups (362 g) beef broth, plus more as needed
- 1 tablespoon worcestershire sauce
- 2 sprigs fresh thyme, optional
- mashed potatoes
- mushroom shallot gravy
Instructions
- Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes.
- Pat the roast thoroughly dry with paper towels, then season all over with kosher salt and black pepper.
- Preheat the oven to 300°F.
- Heat olive oil in a large Dutch oven or pot with a tight-fitting lid over medium-high heat. Add the roast and sear for 3 to 4 minutes per side until a deep brown crust forms. Transfer the roast to a plate.
- Reduce heat to medium. Add the sliced onion to the pot and cook for 4 to 5 minutes, scraping up the browned bits from the bottom.
- Add the smashed garlic and cook for 30 seconds.
- Pour in the beef broth and Worcestershire sauce, stirring well. Add the fresh thyme sprigs, if using.
- Return the roast to the pot along with any accumulated juices.
- Check the liquid level; it should come halfway up the sides of the roast. Add more beef stock if needed.
- Cover with a tight-fitting lid and transfer to the oven. Cook for 3 ½ to 4 hours, flipping the roast once halfway through, until fork-tender.
- Remove the roast from the oven and let it rest, uncovered, for 10 to 15 minutes. Then, pull it apart gently.
- Serve warm with mashed potatoes and mushroom shallot gravy.
Notes
For added flavor, sear the roast until a deep color develops before cooking.
Allowing the roast to rest before slicing helps retain its juices.
You can use store-bought or homemade mushroom shallot gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 140mg