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Chuck roast roast

How to Make the Best Chuck Roast: A Hearty Comfort Food Classic

A tender and flavorful chuck roast, slow-cooked to perfection in the oven. This dish is perfect for family dinners or special occasions, paired with rich gravy and your favorite side dishes.
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Prep Time 20 minutes
Cook Time 3 hours
Course Main Course
Servings 6
Calories 350 kcal

Equipment

  • 1 Dutch Oven or Heavy-Bottomed Roasting Pan
  • 1 Tongs
  • 1 Meat Thermometer
  • 1 Cutting Board
  • 1 Sharp Knife

Ingredients
  

For the Chuck Roast

  • 4 lb Chuck Roast
  • 3 tbsp Olive Oil
  • Salt and Pepper To taste
  • 1 tbsp Fresh Thyme or 1 teaspoon dried thyme
  • 1 tbsp Fresh Rosemary or 1 teaspoon dried rosemary
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika

For Vegetables

  • 2 Onions, sliced Medium size
  • 5 Carrots, chopped Medium size
  • 5 Celery, chopped ribs
  • 8 Garlic, minced cloves

For Gravy

  • 2 cups Beef Broth (or as needed)
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • Fresh herbs (thyme, rosemary) for added flavor Optional

Instructions
 

Step 1: Preparing the Chuck Roast

  • Remove the chuck roast from the refrigerator and let it come to room temperature (about 30 minutes).
  • Pat the roast dry with paper towels to ensure a good sear.
  • Season generously with salt, pepper, thyme, rosemary, garlic powder, onion powder, and paprika. Rub the seasoning into the meat for even coverage.

Step 2: Searing the Chuck Roast

  • Preheat your oven to 275°F .
  • Heat olive oil in a large Dutch oven or heavy-bottomed roasting pan over medium-high heat.
  • Sear the chuck roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.

Step 3: Adding Vegetables

  • In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes until slightly softened.
  • Place the seared chuck roast back into the pot, nestling it among the vegetables.

Step 4: Slow Cooking in the Oven

  • Pour in enough beef broth to cover the bottom of the pot (about 1-2 cups).
  • Cover the pot with a lid and transfer it to the preheated oven.
  • Cook for 3-4 hours , or until the internal temperature reaches 160°F (for medium doneness).

Step 5: Resting and Making Gravy

  • Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
  • To make the gravy, remove excess fat from the drippings in the pot. Place the pot over medium heat and deglaze with additional beef broth or wine, scraping up any browned bits.
  • In a small bowl, whisk together butter and flour to create a roux. Stir the roux into the drippings and cook until thickened (about 5 minutes). Adjust seasoning to taste.

Notes

  • Cooking Method: Oven-Roasted (can also be adapted for a slow cooker).
  • Resting Time: Let the roast rest for 10-15 minutes after cooking to redistribute juices.
  • Tenderizing Tip: For extra tenderness, marinate the roast overnight with your favorite marinade.
Keyword Confor Food, Family Dinner, Slow-Cooked, Winter Meals