Oven Braised Chuck Roast
User Reviews
4.7
Oven Braised Chuck Roast
Description
The recipe begins by seasoning a 3 to 4-pound chuck roast heavily with salt and pepper then searing it in vegetable oil until deeply browned on all sides. Vegetables like celery, carrots, and onions are sautéed in the same pot to build flavor, followed by garlic and thyme to add aromatic notes. The roast is returned to the pot along with gold potatoes and beef broth, then the entire dish is transferred to a preheated 350°F oven for slow braising.
This slow cooking process allows the connective tissues in the chuck roast to break down, producing tender meat and a flavorful broth infused with the savory vegetables and herbs. The potatoes add a hearty element, absorbing some of the braising liquid for a complete meal. This dish suits dinners where richly flavored, fork-tender beef and rustic vegetables are desired.
Leftovers can be stored in an airtight container in the refrigerator for up to five days and reheated gently in the microwave or oven to preserve moisture and texture.
Ingredients
- 1 tbsp vegetable oil
- 1 chuck roast 3 to 4 pounds, boneless
- 3 talks celery sliced
- 2 large carrot roughly chopped
- 1 yellow onion sliced 1/2 inch slices, medium
- 6 cloves garlic smashed
- 3 prigs thyme fresh
- 2 pounds gold potato cut in half (optional, baby size
- 2 tbsp kosher salt
- 2 tbsp black pepper freshly ground
- 2 cups beef broth or beef stock
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Season all sides of the chuck roast generously with salt and pepper. It's a large piece of meat, so it can handle 2 tablespoons of salt.
- In a large dutch oven or oven-safe braiser pot on your range over medium-high heat, add your high heat oil and wait until the oil is shimmering hot (that means it looks like it's doing a little shimmy in the pot, it's moving a little) then add the seasoned chuck roast.
- Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Remove the chuck roast from the pan and set it aside onto a plate.
- Turn the temperature down to medium, then add the chopped carrots and sliced celery and onions to the pot. Sauté the vegetables for five minutes, stirring with a wooden spoon, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
- Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot (you can also use aluminum foil if you don't have a lid).
- Cook pot roast for three to four hours, checking at three hours for fork-tenderness. Once fork tender, take the roast out of the oven.
- Let the pot roast rest for 10 minutes before serving. Serve with vegetables and pan drippings or pan dripping gravy.
Notes
- Store cooked roast and vegetables in an airtight container in the refrigerator for up to five days.
- Reheat leftovers in the microwave or in an oven-safe dish at 325°F until warmed through to keep meat tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 2620mg | 109% |
| Potassium | 1434mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3464IU | 69% |
| Vitamin C | 34mg | 38% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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