Beef Chuck Roast Recipe for the Oven
A slow-braised beef chuck roast recipe for the oven, cooked with potatoes and carrots in one pan until fall-apart tender.
Ingredients
Roast
- 3-4 lbs chuck roast bone-in or boneless
- 1-2 tbsp oil avocado or canola
- 1.5 tsp kosher salt per pound of meat
- 1 tsp black pepper
Braising Liquid
- 1 yellow onion large, sliced
- 4 cloves garlic smashed
- 2 cups beef broth
- 2-3 sprigs fresh thyme or rosemary
Vegetables
- 1.5 lbs baby potatoes halved or quartered
- 4-5 carrots medium, cut into large chunks
Gravy (optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper. Let it sit at room temperature for 30-45 minutes.
- Preheat the oven to 325°F. Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides until deeply browned, 3-4 minutes per side. Remove and set aside.
- Add the sliced onion to the pot and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
- Pour in the beef broth and scrape the bottom of the pot to release the browned bits.
- Return the roast to the pot along with the herb sprigs. Cover tightly with a lid or two layers of sealed foil.
- Braise in the oven for 3-4 hours, adding the potatoes and carrots either at the start or with 60-90 minutes of cook time remaining.
- Check for doneness with a thermometer (195-205°F internally) or the fork test. Return to the oven in 20-30 minute increments if needed.
- Remove the roast and vegetables and set aside, covered. For gravy, whisk the cornstarch and cold water into the strained pan liquid and simmer for 2-3 minutes until thickened.
- Serve the roast with the vegetables and gravy.
Notes
- Times vary by roast weight; see the time and temperature chart in the article for guidance by pound.
- A tough roast after cooking almost always means it needs more time, not less.