Tender and Juicy Chuck Roast
Transform your dinner table with this Tender and Juicy Chuck Roast recipe, the ultimate comfort food centerpiece. Slow-cooked to perfection, this 3-pound beef chuck roast is seasoned with a savory blend of garlic and onion powders, salt, and pepper, then seared to lock in flavor. Nestled among hearty vegetables like carrots, celery, and onions, it’s braised in a rich blend of beef broth and Worcestershire sauce, enhanced with aromatic rosemary, thyme, and bay leaves. After hours in the oven, the roast becomes irresistibly fork-tender, complemented by velvety homemade gravy that takes just minutes to whip up. Whether you serve it sliced or shredded, this impressive, one-pot meal is perfect for family dinners, special occasions, or cozy Sunday suppers. Keywords: tender chuck roast recipe, juicy beef roast, slow-cooked chuck roast, homemade gravy, one-pot comfort food recipe.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 Bay leaves
- 2 tbsp All-purpose flour
- 3 tbsp Water
Instructions
Season the chuck roast generously on both sides with salt, pepper, garlic powder, and onion powder. Let it sit at room temperature for 15 minutes.
Heat a large skillet or Dutch oven over medium-high heat and add olive oil. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
Peel and slice the yellow onion into thick rings. Peel and cut the carrots into 1-inch pieces. Cut the celery stalks into 1-inch pieces as well.
In the same skillet or Dutch oven, add the onions, carrots, and celery. Sauté for 3-4 minutes until slightly softened.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula.
Return the seared chuck roast to the pot and top with sprigs of rosemary, thyme, and bay leaves.
Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Let it cook for approximately 3.5 to 4 hours, or until the roast is fork-tender.
Once cooked, remove the roast and vegetables from the pot. Discard the herb sprigs and bay leaves.
To make a gravy, place the pot with the cooking liquid back on the stove over medium heat. In a small bowl, whisk together flour and water to create a slurry. Slowly add it to the cooking liquid, whisking constantly to prevent lumps. Simmer until the gravy thickens.
Serve the chuck roast sliced or shredded, along with the vegetables, and drizzle with the gravy. Enjoy!
Nutrition Facts
Calories |
3947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7951 mg | 346% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 20.6 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 5340 mg | 114% | |
*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.
