Beef Chuck Roast Recipe (Oven and Slow Cooker Option)

Beef Chuck Roast Recipe (Oven and Slow Cooker Option)

Experience the flavors of nostalgia with this classic beef chuck roast recipe. Tender melt-in-your-mouth chuck roast, with hearty vegetables braised in a savory red wine beef broth. This easy recipe can be made in the oven or a slow cooker.

Course Main Course

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings

Calories 672kcal

Author Rebecca Taig

Ingredients

Old Fashioned Pot Roast

2 tablespoons (30ml) avocado oil
3 - 3½ pounds boneless beef chuck roast
1 tablespoon salt
1 teaspoon back pepper
1 tablespoon minced garlic
1 yellow onion, cut into large chunks
4 carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1½ pounds baby potatoes
2 cups (480ml) low-sodium beef broth
1 cup (240ml) red wine
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Optional Gravy

2 tablespoons cornstarch or arrowroot powder
3 tablespoons water

Instructions

Preheat the oven. Set the oven temperature to 275°F.
Season and sear the chuck roast. Heat avocado oil in a large Dutch oven over medium-high heat. Pat the boneless chuck roast dry with paper towels, then generously season both sides with salt and black pepper. Once the Dutch oven is hot, sear each side for 3-4 minutes, until a deep, dark brown crust forms. For added flavor, sear the edges of the roast for about 1 minute. Once the roast is well-seared, carefully transfer it to a plate.
Sauté the onion and garlic. Turn the heat down to medium. Add the chopped onion to the same Dutch oven and sauté for 2-3 minutes, or until the onion becomes translucent and softened. Then, stir in the minced garlic and cook for about 1 minute, until it releases its fragrance and turns a light golden brown.
Deglaze the Dutch oven. Deglaze the pan by pouring in the red wine and scraping up the browned bits with a wooden spoon. Turn off the heat, then add the beef broth and fresh herbs. Place the seared chuck roast in the pot, making sure the liquid reaches about halfway up the roast. If the liquid level is too low, add more beef broth. Cover the pot with a lid and cook in the oven at 275°F for 2 hours.
Add the vegetables. Take the roast out of the oven. Now, add the chopped carrots, celery, and potatoes directly on top of the roast. Cover the pot with its lid and place it back in the oven. Continue cooking for another 1 ½ to 2 hours, keeping in mind that the cooking time will vary based on the roast's size. The roast is fully cooked when its internal temperature reaches 200°F and the meat is easily pierced with a fork. Once done, transfer the roast, vegetables, and any pan drippings to a serving platter.
(Optional) Make gravy. If you'd like to thicken the broth to more of a gravy consistency, stir together the starch and water in a small bowl until smooth. Pour the slurry into the Dutch oven and stir everything together until it starts to thicken.

Notes

You can use a meat thermometer to check for doneness. You'll know the pot roast is ready when it's so tender that it falls apart when pieces are pierced with a fork. To achieve a truly tender pot roast, aim for an internal temperature of 200-203°F. At this temperature, the collagen in the meat fully breaks down, transforming into gelatin and creating a melt-in-your-mouth texture.

Nutrition