Description

This Classic Oven Chuck Roast is a must-try for anyone craving comfort food. With its tender beef, savory broth, and simple prep, it’s perfect for a delicious family dinner.

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

Cook Mode Prevent your screen from going dark

Instructions

Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes.
Pat the roast dry with paper towels and season all over with kosher salt and black pepper.
Preheat the oven to 300°F.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned, then transfer to a plate.
Reduce heat to medium. Add sliced onion to the pot and cook for 4 to 5 minutes, scraping up browned bits.
Add smashed garlic and cook for 30 seconds.
Pour in the beef broth and Worcestershire sauce, stirring to combine. Add thyme if using.
Return the roast to the pot with any juices.
Check the liquid level, adding more beef stock if needed to reach halfway up the sides of the roast.
Cover with a lid and transfer to the oven. Cook for 3 ½ to 4 hours until fork-tender, flipping once.
Remove the roast and let it rest uncovered for 10 to 15 minutes before pulling it apart.
Serve warm with mashed potatoes and mushroom shallot gravy.

Notes

Ensure the roast is at room temperature before seasoning for better cooking.
Flipping the roast halfway through cooking helps achieve an even tenderness.
Allowing the roast to rest helps retain the juices for a juicier result.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 45g
Cholesterol: 135mg