Oven Baked Chuck Roast Recipe
A 6-ingredient Oven Baked Chuck Roast that's slow cooked to perfection. The cooking method described below makes for a tender and flavorful chuck roast for two or double the recipe to make it family style.
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Calories: 1017kcal
Equipment
- 1 Dutch oven or cast iron skillet
- 1 Oven-safe tight fitting lid or foil
Ingredients
- 2 lbs boneless chuck roast
- 2 teaspoon kosher salt (or more to taste)
- 1 teaspoon black pepper (to taste)
- 1 sliced shallot
- 2 minced garlic cloves
- ¼ cup red wine (optional if not using add same amount of additional broth)
- ¼ cup low sodium chicken broth (or beef broth)
- 2 tablespoon olive oil
- 3 cups Yukon gold potatoes
- 3 cups broccoli
Instructions
- Preheat oven to 350 degrees.
- Slice shallot, minced garlic, measure red wine, measure chicken broth, wash and cube potatoes, wash and cut broccoli into florets. Set aside.
- Wash chuck roast and dry with paper towels and season generously with kosher salt and pepper.
- Add olive oil to a dutch oven, cast iron skillet or another type of oven-safe skillet. If using an iron cast skillet place over medium heat otherwise place over medium high heat. When cast iron skillet is hot but not smoking hot, add chuck roast to skillet and sear on both sides for about 6-8 minutes or until a nice brown outer crust forms. Resist the temptation of flipping the chuck roast too early. Remove from skillet and place on a clean plate.
- In the same skillet, add additional cooking oil if necessary, add shallots & garlic and saute for about 30 seconds or until shallots become translucent. Deglaze the skillet with red wine and chicken broth and heat for about 4 minutes. Add chuck roast back to skillet. Cover completely with a tight fitting oven-safe lid or with foil paper and place in oven.
- Allow chuck roast to cook low and slow over the next 3 hours or more as oven temperature may vary. While in the oven, choose 2 or 3 times to baste the chuck roast with its pan juices (this creates more flavor and tenderness to the roast). This step is not required but highly recommended.
- At the 3 hour mark, if you can easily cut or shred your beef with a fork then it's done. However, if additional time is needed, place back in the oven until fork tender. When chuck roast is tender, remove from oven and plate OR create a one pot meal (see below).
Make It a One Pot Meal
- 30 to 40 minutes before removing the chuck roast from the oven, add the cubed Yukon potatoes and season, and 15 minutes before add the broccoli and season.
Notes
- After washing your boneless beef chuck roast, it’s important to FIRST pat it dry with paper towels to get the best sear, season generously with kosher salt.
- Another important step that should not be left out is the searing, this is the first step in developing that delicious flavor when the brown bits at the bottom of the skillet are sauteed with the shallots and garlic.
- Your skillet should be hot but not smoking hot to the point that the oil in the skillet begins to burn. Keep in mind that if using a cast iron skillet, it cooks evenly and therefore doesn't need to be cooked over relatively high heat.
- For extra flavorful and tenderness, baste the chuck roast with the pan juices 2 to 3 times. It's definitely worth it. Basting is not required but is recommended.
- ¼ cup white wine instead of red wine
- ½ cup low sodium chicken broth instead of wine
- ½ cup beef broth instead of chicken broth
- ½ cup water instead of broth and wine (if adding just water, will not give you the ultimate flavor)
Nutrition
Calories: 1017kcal | Carbohydrates: 45g | Protein: 81g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 250mg | Sodium: 2702mg | Potassium: 2794mg | Fiber: 10g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 152.8mg | Calcium: 208mg | Iron: 17.2mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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