Go Back
–+ servings
Whole Oven Chuck Roast on a black platter on a wooden table.
Print Recipe
5 from 1 vote

Classic Oven Chuck Roast

There’s nothing quite like a slow-cooked, fork-tender chuck roast fresh from the oven. This classic oven-braised roast develops rich, savory flavors with minimal effort, perfect for a cozy weeknight dinner or a weekend family meal!
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Dinner, Main Course
Keyword: Classic Oven Chuck Roast
Servings: 4 people
Calories: 712kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 chuck roast, 3 to 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic, smashed
  • 1 ½ cups (362 g) beef broth, plus more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme, optional

For Serving

Instructions

  • Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes.
  • Once at room temperature, pat the roast thoroughly dry with paper towels, then season all over with kosher salt and black pepper.
  • Preheat the oven to 300°F.
  • Heat olive oil in a large Dutch oven or a large pot with a tight-fitting lid over medium-high heat. Once the oil is hot, add the roast and sear for 3 to 4 minutes per side until a deep brown crust forms. Transfer the roast to a plate.
  • Reduce heat to medium. Add the sliced onion to the pot and cook for 4 to 5 minutes, scraping up the browned bits from the bottom.
  • Add the smashed garlic and cook for 30 seconds.
  • Pour in the beef broth and Worcestershire sauce, stirring well to combine. Add the fresh thyme sprigs, if using.
  • Return the roast to the pot along with any accumulated juices.
  • Check the liquid level; it should come about halfway up the sides of the roast. If needed, add a bit more beef stock to reach that level.
  • Cover with a tight-fitting lid and transfer to the oven. Cook for 3 ½ to 4 hours, flipping the roast once halfway through, until fork-tender and easily pulled apart.
  • Remove the roast from the oven and let it rest, uncovered, for 10 to 15 minutes. Then, remove the roast from the pan, and gently pull it apart.
  • Serve warm with mashed potatoes and mushroom shallot gravy.

Nutrition

Serving: 1portion | Calories: 712kcal