Description

This Classic Oven Chuck Roast features tender beef and aromatic ingredients that create an irresistible dish perfect for family meals. Effortlessly crafted, it pairs beautifully with mashed potatoes and mushroom shallot gravy, making it a comforting choice for any 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

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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 it 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. Once hot, add the roast and sear for 3 to 4 minutes on each side until a deep brown crust forms. Transfer the roast to a plate.
Reduce the heat to medium. Add the sliced onion to the pot and cook for 4 to 5 minutes, scraping up the 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 sprigs if desired.
Return the roast to the pot along with any accumulated juices.
Check the liquid level; it should come halfway up the sides of the roast. If needed, add more beef broth to reach that level.
Cover with a tight-fitting lid and transfer to the oven. Cook for 3 ½ to 4 hours, flipping the roast halfway through, until it is fork-tender.
Remove the roast from the oven and let it rest, uncovered, for 10 to 15 minutes. Then pull it apart gently.
Serve warm with mashed potatoes and mushroom shallot gravy.

Notes

Allow the roast to reach room temperature before cooking for even doneness.
Reserving some of the broth for serving helps enhance the flavor of the dish.
For best results, do not rush the cooking time; slow cooking makes the meat tender.

Nutrition

Serving Size: 1/4 of roast
Calories: 480
Sugar: 1g
Sodium: 700mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 7g
Fiber: 1g
Protein: 43g
Cholesterol: 120mg