Description
This Classic Oven Chuck Roast recipe delivers tender, flavorful beef braised slowly in a savory broth with onions, garlic, and thyme. Perfectly seared and oven-braised until fork-tender, this comforting dish pairs wonderfully with creamy mashed potatoes and rich mushroom shallot gravy for a hearty meal.
Ingredients
Scale
Main Ingredients
- 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)
For Serving
- Mashed potatoes
- Mushroom shallot gravy
Instructions
- Bring Roast to Room Temperature. Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.
- Season the Roast. Pat the roast thoroughly dry with paper towels, then season generously with kosher salt and black pepper on all sides.
- Preheat Oven. Set your oven to 300°F to prepare for slow braising of the meat.
- Sear the Roast. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the roast and sear each side for 3 to 4 minutes until a deep brown crust forms. Remove the roast and set aside.
- Sauté Onions. Lower the heat to medium, add sliced onions to the pot and cook for 4 to 5 minutes, scraping the browned bits from the bottom for extra flavor.
- Add Garlic. Toss in smashed garlic cloves and cook for an additional 30 seconds to release their aroma.
- Deglaze and Add Broth. Pour in beef broth and Worcestershire sauce, stirring well to combine with the onion and garlic mixture. Add fresh thyme sprigs if using.
- Return Roast to Pot. Place the seared chuck roast back into the pot with any accumulated juices.
- Adjust Liquid Levels. Ensure the liquid covers about halfway up the sides of the roast; add more beef broth if necessary.
- Braise in Oven. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 3 ½ to 4 hours, flipping the roast once halfway through, until it is fork-tender and easily pulls apart.
- Rest the Meat. Remove the roast from the oven and let it rest, uncovered, for 10 to 15 minutes to allow juices to redistribute.
- Serve. Remove the roast from the pan, shred or slice gently, and serve warm alongside mashed potatoes and mushroom shallot gravy for a classic, comforting meal.
Notes
- Letting the roast sit at room temperature before cooking helps it to cook more evenly.
- Be sure to pat the meat dry before searing to achieve a nice brown crust.
- Adding fresh thyme is optional but adds an earthy, herbaceous note to the dish.
- Check the liquid level during braising and add more broth if necessary to prevent drying out.
- The low and slow oven braise results in very tender, flavorful beef perfect for shredding.
- Pair with creamy mashed potatoes and mushroom shallot gravy to complete the meal.
Nutrition
- Serving Size: 1 serving (approx. 1 lb cooked roast with juices)
- Calories: 550
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
