Oven Baked Chuck Roast Recipes

OVEN-BAKED CHUCK ROAST RECIPE + GRAVY

Steps:

• Preheat the oven to 350° F. While waiting, prepare the chuck roast. Rinse it then pat dry with a paper towel.
• In a shallow bowl, combine kosher salt, black pepper, onion powder, garlic powder, and paprika then mix well. Rub the spice mix to both sides of the meat.
• Pour olive oil in a large oven-proof cast iron pan and place it over medium heat. Once it's hot, place the seasoned chuck roast in it. Sear both sides for about 5 to 7 minutes each to form a flavorful brown crust.
• Transfer to a plate and set aside.
• Reduce the heat to low then add onions and garlic to the same skillet. Sauté for about a minute or until they are fragrant. Stir continuously to get as much of the fond from the seared steak as possible.
• Then gradually pour in the Worcestershire sauce, red wine, and beef broth to help deglaze the pan. Add the rosemary, thyme, and bay leaves. Stir occasionally for approximately 5 minutes then add the chuck roast back to the pan.
• Cover the pan with aluminum foil and transfer to the preheated oven. Leave the chuck roast to take its time to bake for 2 ½ to 3 hours. Remember to baste the chuck roast with the drippings 2 to 3 times while it bakes. This keeps the meat juicy and flavorful as it cooks.
• Add the baby carrots and potatoes to the roast for the last 45 minutes. This is to make sure they have just enough time to absorb flavor and stay tender. Do not add the veggies at the beginning as they will end up mushy.
• Once done, check for doneness. According to the USDA, the cooked meat should have an internal temperature between 145° F to 155° F for a medium - medium-well done roast. Take it out of the pan and transfer to a serving plate.
• Let the meat rest for up to 15 minutes before slicing it. Then add the roasted veggies to the side.
• You can now use the drippings for your gravy. For a quick and simple gravy, put the pan back to the stove on low heat then add a slurry. Stir continuously until you get your desired consistency.
• If you want to make it extra special, transfer the drippings into a fat separator. Then leave the fat and mix the aromatics back to the drippings using an immersion blender.
• Using the same cast iron pan, make a roux by melting the butter and adding equal parts of all-purpose flour. Then gradually add the drippings and beef broth. Add salt and pepper, to taste.
• Stir continuously for 3 to 5 minutes until thick.

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.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Take the roast and trim off any excess fat, if any.
• 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
• 5. Sprinkle with some pepper, and rub it into the beef.
• 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
• 7. Chef's Note: The pot should have a good tight-fitting lid.
• 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
• 9. Remove the roast, and then remove the pot from the heat.
• 10. Add the onions to the bottom of the pot.
• 11. Place the chuck roast on top of the onions.
• 12. Sprinkle the top of the roast with salt.
• 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
• 14. Add the garlic slices to the top of the roast.
• 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
• 16. After 45 minutes, add the potatoes.
• 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
• 18. Lower the heat on the oven to 300f (150c)
• 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
• 20. After 45 minutes, add the carrots.
• 21. Cover and return to the oven for an additional 45 minutes.
• 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
• 23. PLATE/PRESENT
• 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
• 25. Keep the faith, and keep cooking.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

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.

OVEN CHUCK ROAST

Steps:

• Preheat Oven 275°F.
• Sprinkle 1 tbsp Seasoning Mix on bottom of 9 x 13 glass casserole dish.
• Rub minced garlic into roast. ( I usually randomly lightly stab the meat and rub the minced garlic into the holes.).
• Put roast in middle of pan, surround with potatoes, onion, and carrots. (Make sure potatoes stay on the sides of the roast.).
• Pour beer over everything, sprinkle other tbsp of Seasoning Mix over everything.
• Cover with Aluminum Foil, put in center rack for 5-6 hours.