How to Cook Chuck Roast in the Oven

Name: How to Cook Chuck Roast in the Oven
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 35 min
Yield: 10 serving
Ingredients: 4 pound boneless beef chuck roast; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1 large yellow onion peeled and cut into large wedges; 2 garlic cloves peeled; 6 whole carrots; 2 stalks celery cut into large pieces; 4 potatoes cut into large pieces; 2 sprigs fresh rosemary or 2 teaspoons dried rosemary; 2 bay leaves; 6 ounces tomato paste; 1 cup red wine; 2 cups beef stock; salt and pepper to taste

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Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 35 mins
Servings
10

How to Cook Chuck Roast in the Oven

Silas Stewart

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When you make the decision to invest in a roast, you want to ensure that it’s cooked to perfection. Instead of guessing when a roast is ready to serve, it’s best to follow some tried and true guidelines and to use an instant read thermometer for an accurate reading of the meat’s doneness.

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Ingredients

Servings

4 pound boneless beef chuck roast
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 large yellow onion peeled and cut into large wedges
2 garlic cloves peeled or 1 tablespoon garlic powder
6 whole carrots
2 stalks celery cut into large pieces
4 potatoes cut into large pieces
2 sprigs fresh rosemary or 2 teaspoons dried rosemary
2 bay leaves
6 ounces tomato paste
1 cup red wine
2 cups beef stock
salt and pepper to taste

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Instructions

Preheat the oven to 350°F. Season the beef on all sides with salt and pepper.
Add the butter and vegetable oil to a large Dutch oven over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove the beef to a plate and set aside.
Add the onion, garlic, carrots, celery, potatoes, and rosemary to the Dutch oven and cook, stirring occasionally, until browned.
Stir in the tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
Place the seared beef back into the Dutch oven and add the beef stock and bay leaves.
Cover and transfer the Dutch oven to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper as needed. Remove the bay leaves and serve hot with desired sides.