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 beef chuck roast; 2 tablespoons butter; 1 tablespoon vegetable oil; 1 yellow onion; 2 garlic; 6 carrot; 2 celery; 4 potato; 2 fresh rosemary; 2 bay leaf; 6 ounces tomato paste; 1 cup red wine; 2 cups beef stock; salt; black pepper

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Prep Time
15 mins
Cook Time
6 hrs 20 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 beef chuck roast boneless
2 tablespoons butter unsalted
1 tablespoon vegetable oil
1 yellow onion large, peeled, cut into large wedges
2 garlic or 1 tablespoon garlic powder, peeled cloves
6 carrot whole
2 celery stalks, cut into large pieces
4 potato cut into large pieces
2 fresh rosemary sprigs or 2 teaspoons dried rosemary
2 bay leaf
6 ounces tomato paste
1 cup red wine
2 cups beef stock
salt to taste
black pepper to taste

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Instructions

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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.