Description

This Classic Oven Chuck Roast is a comforting dish brimming with rich flavors. Perfectly seasoned and slow-cooked, it pairs beautifully with mashed potatoes and gravy for a satisfying meal.

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

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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 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. Transfer the roast to a plate.
Reduce heat to medium and add the sliced onion. Cook for 4 to 5 minutes, scraping the pan.
Add the smashed garlic and cook for 30 seconds.
Pour in the beef broth and Worcestershire sauce. Stir to combine and add thyme if using.
Return the roast to the pot along with collected juices.
Check the liquid level; it should reach halfway up the roast. Add more broth if needed.
Cover and transfer to the oven. Cook for 3 ½ to 4 hours until fork-tender, flipping once.
Let the roast rest for 10 to 15 minutes, then pull it apart gently.
Serve warm with mashed potatoes and mushroom shallot gravy.

Notes

Allowing the roast to sit at room temperature helps it cook more evenly.
Searing the roast enhances flavor by creating a caramelized crust.
Add more broth during cooking if you notice the liquid level dipping too low.

Nutrition

Serving Size: 1 serving
Calories: 675
Sugar: 5g
Sodium: 830mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 78g
Cholesterol: 210mg