Description

This Classic Oven Chuck Roast promises irresistible flavors with simple preparation. Using key ingredients like tender beef and savory broth, it’s a fantastic comfort food option perfect 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

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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 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 over medium-high heat. Add the roast and sear for 3 to 4 minutes per side until browned. 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 browned bits from the bottom.
Add the smashed garlic and cook for 30 seconds.
Pour in the beef broth and Worcestershire sauce, stirring well to combine. Add fresh thyme, if using.
Return the roast to the pot along with any accumulated juices.
Check the liquid level; it should be 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 halfway through, until fork-tender.
Remove the roast from the oven and let it rest, uncovered, for 10 to 15 minutes. Gently pull it apart to serve.

Notes

For extra flavor, consider marinating the roast overnight with the seasonings and broth.
Always check the roast temperature; it should be at least 195°F for ideal tenderness.
Leftovers can be stored in the fridge for up to 3 days and make great sandwiches.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 800mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 40g
Cholesterol: 100mg