Boneless Chuck Roast Recipes In Oven

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

THE BEST OVEN BAKED BEEF CHUCK ROAST RECIPE

Steps:

• Preheat oven to 300°F.
• Add 1 cup of the beef broth, the chuck roast and the celery flakes into the Dutch oven. Season the the roast with kosher salt and pepper. Arrange onion wedges on top of and around the roast.
• Cover the Dutch oven and bake, turning once halfway through cooking, for 2-1/2 to 3 hours or your roast is fork-tender. Add more broth, if needed, during cooking.
• In a large heavy bottom skillet over medium high heat, add the oil and heat until shimmering. Transfer the chuck roast to the skillet and sear, turning once, about 4 minute per side or until the roast is nicely browned, adding more oil as necessary. Transfer the roast to a cutting board.
• Carve the roast into thick slices or chunks and transfer to a serving platter. Using a slotted spoon, remove the onions and arrange around the roast, if desired.
• Skim fat from the juices in the Dutch oven. Add remaining beef broth and heat over medium heat until warm. Ladle mixture into a gravy boat and serve. Or, use the mixture to make the beef gravy below.

OVEN BAKED CHUCK ROAST RECIPE

Steps:

• 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.

BRAISED CHUCK ROAST

Steps:

• Preheat oven to 350 degrees F.
• Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
• Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
• Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
• Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
• After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
• In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
• Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
• Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.