Oven Baked Chuck Roast Recipe
User Reviews
4.9
Oven Baked Chuck Roast Recipe
Description
The recipe begins by seasoning and searing the chuck roast in olive oil to form a browned exterior that seals in juices. Carrots and halved baby potatoes are arranged in a roasting pan surrounding the meat. A mixture of beef broth, dry red wine, and tomato paste is simmered to incorporate browned bits from the pan, then poured over the roast and vegetables. Dried rosemary and thyme add aromatic herbal notes.
Covered and baked in a low 300°F oven, the roast slow cooks until very tender, infusing the vegetables with its rich juices. This method breaks down the connective tissues in the chuck roast, creating a moist and flavorful main dish. The vegetables become tender and absorb savory flavors.
The dish can be served as a comforting, hearty meal practical for a family dinner. The roasting pan liquid can be reduced to a sauce or gravy for serving alongside the meat and vegetables.
Ingredients
- 3 lb chuck roast boneless
- 3 carrot large
- 1 lb baby potato
- 2 tbsp olive oil
- 1 cup beef broth
- 1/2 cup red wine dry
- 2 tbsp tomato paste
- 1 tsp rosemary dried
- 1 tsp thyme dried
Instructions
- Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
- Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
- Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
- Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
- Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
- Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
- Skim the excess fat off the juice from the pan and serve with the sliced roast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 544kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 46g | 92% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 400mg | 17% |
| Potassium | 1246mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5215IU | 104% |
| Vitamin C | 18mg | 20% |
| Calcium | 65mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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