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.
Slice shallot, minced garlic, measure red wine, measure chicken broth, wash and cube potatoes, wash and but broccoli into florets. Set aside.
Wash chuck roast and dry with paper towels and season with kosher salt and pepper.
Add olive oil to an oven-proof skillet or cast iron 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. Remove from skillet and place on a clean plate.
In the same skillet, add onions & garlic and saute for about 30 seconds or until onions become translucent. Add red wine and chicken broth and heat for about 4 minutes. Add chuck roast back to skillet. Cover completely with an oven-proof lid or with foil paper and place in oven.
Allow chuck roast to bake slowly for about 2-½ to 3 hours. 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.
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 - 40 minutes before removing the chuck roast from the oven, add the cubed yukon potatoes and season & 15 minutes before add the broccoli and season.
**Please note: Nutritional values serve as a guide only as values may varyNote: Cast iron cooks evenly and therefore doesn't need to be cooked over high heatFeel free to make the following modifications: