Description
This Classic Oven Chuck Roast features a tender, juicy roast cooked to perfection with garlic, onions, and herbs. It’s an easy and satisfying meal for any occasion.
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
- Allow the chuck roast to sit at room temperature for 30 minutes.
- Pat the roast dry and season it with kosher salt and black pepper.
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast for 3 to 4 minutes on each side until browned, then transfer it to a plate.
- Reduce heat to medium. Cook the sliced onion in the pot for 4 to 5 minutes, scraping up browned bits.
- Add smashed garlic and cook for an additional 30 seconds.
- Pour in beef broth and Worcestershire sauce, and stir to combine. If desired, add fresh thyme sprigs.
- Return the roast and any juices to the pot, ensuring the liquid comes halfway up the sides of the roast. Add more broth if needed.
- Cover with a lid and place in the oven. Cook for 3 ½ to 4 hours, flipping the roast halfway through until fork-tender.
- Remove the roast and let it rest for 10 to 15 minutes. Pull apart the roast gently before serving.
- Serve the roast warm with mashed potatoes and mushroom shallot gravy.
Notes
For extra flavor, sear the roast longer to develop a deeper crust.
Feel free to add your choice of vegetables to the pot before cooking for a complete dish.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 1000mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 150mg