Oven Chuck Roast
Transform your dinner table with this irresistibly tender and flavorful Oven Chuck Roast—a one-pot comfort food classic that's as easy as it is impressive. Perfectly seasoned and seared for a rich crust, this 3-pound beef roast slowly braises in a savory blend of beef broth, fresh herbs, and aromatic garlic. Surrounded by hearty carrots, onions, and potatoes, this dish is a complete meal that will satisfy any appetite. With just 20 minutes of prep time, followed by a long, low-and-slow bake in the oven, the result is a fork-tender roast infused with incredible flavor. Whether you're hosting a cozy family dinner or craving a soul-warming weekend meal, this recipe is your ultimate guide to mastering the art of comfort cooking.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 2 cups beef broth
- 1 large yellow onion
- 4 medium carrots
- 4 medium potatoes
- 4 whole garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Preheat your oven to 300°F (150°C).
Pat the chuck roast dry with paper towels to ensure a good sear. Rub it thoroughly with kosher salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.
Heat a large oven-safe Dutch oven or skillet over medium-high heat. Add olive oil and sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
While the pot is still hot, deglaze it by pouring in 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the pot. Return the roast to the pot.
Slice the yellow onion into thick wedges. Peel the carrots and cut them into 2-inch pieces. Quarter the potatoes. Arrange the vegetables around and on top of the chuck roast in the pot.
Add the garlic cloves, rosemary, and thyme sprigs to the pot. Pour the remaining beef broth over the top, ensuring it's mostly around the roast but not fully submerging it.
Cover the pot with a tight-fitting lid or aluminum foil. Place it in the preheated oven and cook for 3 hours and 30 minutes, or until the chuck roast is fork-tender.
Once the roast is fully cooked, carefully remove it from the oven. Let it rest, covered, for 10 minutes before shredding or slicing.
Serve the chuck roast alongside the vegetables, spooning some of the flavorful broth from the pot over the top for added moisture and flavor.
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 7824 mg | 340% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 28.7 g | ||
| Protein | 385.6 g | 771% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 508 mg | 39% | |
| Iron | 56.7 mg | 315% | |
| Potassium | 9990 mg | 213% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
