Prepare to embark on a culinary journey that transforms an ordinary cut of meat into a spectacular, fall-apart tender masterpiece! This oven-baked chuck roast is not just a meal – it's a warm embrace of flavor that will transport you straight to grandma's kitchen. With minimal prep and maximum deliciousness, this recipe promises to become your go-to Sunday dinner that will have everyone asking for seconds (and maybe even thirds)!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 cups beef broth
- Salt and pepper to taste
- 2 teaspoons dried thyme
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that the chuck roast cooks evenly throughout the process.
- Take the chuck roast out of the refrigerator and let it sit at room temperature for about 15 minutes. This helps it cook more evenly.
- Season the chuck roast generously with salt and pepper on all sides. This enhances the flavor of the meat.
- In a large oven-safe Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the chuck roast to the pot.
- Brown the roast on all sides, about 3-4 minutes per side, until it develops a nice golden crust. This step adds depth of flavor to the dish.
- Once browned, remove the roast from the pot and set it aside on a plate. In the same pot, add the chopped onion, carrots, and potatoes. Sauté the vegetables for about 5 minutes until they start to soften.
- Add 2 cups of beef broth to the pot, scraping up any browned bits from the bottom. This will add flavor to the broth and the vegetables.
- Return the browned chuck roast to the pot, nestling it among the vegetables. Sprinkle 2 teaspoons of dried thyme over the top of the roast.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for about 3 hours, or until the roast is fork-tender and easily shreds.
- Once the cooking time is up, carefully remove the pot from the oven. Let the roast rest for about 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice the chuck roast against the grain and serve it with the roasted vegetables and broth from the pot. Enjoy your delicious oven-baked chuck roast!
Tips
- Temperature is Key: Always let your chuck roast sit at room temperature for 15-20 minutes before cooking to ensure even heat distribution.
- Browning Matters: Take time to properly brown the meat before roasting. This step creates a rich, caramelized exterior that locks in incredible flavor.
- Low and Slow is the Secret: Cooking at a lower temperature (325°F) for a longer time ensures the meat becomes incredibly tender and juicy.
- Don't Skip the Resting Period: Allowing the roast to rest for 10-15 minutes after cooking helps redistribute the juices, making every bite succulent.
- Choose the Right Cut: Look for a chuck roast with good marbling – those white fat streaks will melt during cooking and add incredible flavor and tenderness.
- Herb Enhancement: While this recipe uses thyme, feel free to experiment with rosemary or a blend of dried herbs to customize the flavor profile.
Nutrition Facts
Calories: 342kcal
Carbohydrates: 26g
Protein: 19g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 57mg
