Oven Chuck Roast Recipes

OVEN-BAKED CHUCK ROAST RECIPE + GRAVY

Steps:

• Preheat the oven to 350° F. While waiting, prepare the chuck roast. Rinse it then pat dry with a paper towel.
• In a shallow bowl, combine kosher salt, black pepper, onion powder, garlic powder, and paprika then mix well. Rub the spice mix to both sides of the meat.
• Pour olive oil in a large oven-proof cast iron pan and place it over medium heat. Once it's hot, place the seasoned chuck roast in it. Sear both sides for about 5 to 7 minutes each to form a flavorful brown crust.
• Transfer to a plate and set aside.
• Reduce the heat to low then add onions and garlic to the same skillet. Sauté for about a minute or until they are fragrant. Stir continuously to get as much of the fond from the seared steak as possible.
• Then gradually pour in the Worcestershire sauce, red wine, and beef broth to help deglaze the pan. Add the rosemary, thyme, and bay leaves. Stir occasionally for approximately 5 minutes then add the chuck roast back to the pan.
• Cover the pan with aluminum foil and transfer to the preheated oven. Leave the chuck roast to take its time to bake for 2 ½ to 3 hours. Remember to baste the chuck roast with the drippings 2 to 3 times while it bakes. This keeps the meat juicy and flavorful as it cooks.
• Add the baby carrots and potatoes to the roast for the last 45 minutes. This is to make sure they have just enough time to absorb flavor and stay tender. Do not add the veggies at the beginning as they will end up mushy.
• Once done, check for doneness. According to the USDA, the cooked meat should have an internal temperature between 145° F to 155° F for a medium - medium-well done roast. Take it out of the pan and transfer to a serving plate.
• Let the meat rest for up to 15 minutes before slicing it. Then add the roasted veggies to the side.
• You can now use the drippings for your gravy. For a quick and simple gravy, put the pan back to the stove on low heat then add a slurry. Stir continuously until you get your desired consistency.
• If you want to make it extra special, transfer the drippings into a fat separator. Then leave the fat and mix the aromatics back to the drippings using an immersion blender.
• Using the same cast iron pan, make a roux by melting the butter and adding equal parts of all-purpose flour. Then gradually add the drippings and beef broth. Add salt and pepper, to taste.
• Stir continuously for 3 to 5 minutes until thick.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

MARINATED CHUCK ROAST

Steps:

• In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE

Steps:

• Pre-heat your oven to 400 °F.
• Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
• Place the mushrooms and onion around the chuck roast.
• Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
• Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
• Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
• Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

DUTCH OVEN CHUCK ROAST

Steps:

• Preheat the oven to 275ºF.
• In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
• Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
• Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
• Brown the onion quarters in the dutch oven until dark golden brown.
• Remove the dutch oven from the heat.
• Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
• Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
• Place the herbs on top of the Chuck Roast.
• Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.

OVEN CHUCK ROAST

Steps:

• Preheat Oven 275°F.
• Sprinkle 1 tbsp Seasoning Mix on bottom of 9 x 13 glass casserole dish.
• Rub minced garlic into roast. ( I usually randomly lightly stab the meat and rub the minced garlic into the holes.).
• Put roast in middle of pan, surround with potatoes, onion, and carrots. (Make sure potatoes stay on the sides of the roast.).
• Pour beer over everything, sprinkle other tbsp of Seasoning Mix over everything.
• Cover with Aluminum Foil, put in center rack for 5-6 hours.

DUTCH OVEN POT ROAST

Steps:

• How to Make a Chuck Roast in the Dutch OvenWhile you need to allow plenty of time for the cooking process, this easy pot roast recipe takes very little prep time. Prepare this one pot meal during the late morning, and by evening the whole family will be anxious for the juiciest pot roast at dinnertime! Step 1: Brown the Chuck RoastHeat fat in a dutch oven on top of the stove. Combine flour, salt, and pepper; rub flour mixture on the surface of the meat. Brown meat well on the sides and edges of the meat for a couple of minutes until it is a deep, rich color. Browning the meat helps to render out some of the fat. Step 2: Deglaze the SkilletAfter browning the roast, you will see brown bits of food stuck to the bottom of the pan. These bits are loaded with flavor. To deglaze, transfer beef to a separate plate. Then, add a cup of beef broth to the pan. Scrape the bottom of the pan, loosening the food with a wooden spoon until it mixes with the liquid. Step 3: Add Roast and Remaining IngredientsAdd onions to the bottom of the dutch oven. Then, return the browned roast to the dutch oven, placing it on top of vegetables. Add garlic clove, thyme, rosemary, and bay leaves over the top of the roast. Add enough beef broth to cover the top of the vegetables and at least halfway up the side of the roast. Step 4: Bake Chuck Pot RoastCover with a tight-fitting lid and place a dutch oven in a 275-degree oven to cook for 2 hours. After 2 hours, add the potatoes and 2-inch slices of carrots to the dutch oven, mixing them into the cooking liquid. Cover and return it to the oven to continue baking for an additional cooking time of 1 -2 hours or until the roast is fall-apart tender and the potatoes and carrots are fork-tender. Step 5: ServeWhen the roast is tender, remove the bay leaf and place the roast on a serving platter along with whole vegetables. To make a complete meal, serve alongside homemade Sourdough Dinner Rolls.

THE BEST OVEN CHUCK ROAST

Steps:

• Put the flour, salt and pepper in a large pie plate. Blend together. Coat each of the meat chunks with flour. Shake off excess.
• Heat a large Dutch oven (at least 5 ½ quarts) on medium high heat. Add the oil. Place 2-3 chunks of meat at a time and brown on all sides. Stack the browned pieces to the side of the pot, and continue until all meat is browned. Turn off blaze.
• Spread out the chunks in the pot. Add the onions, anchovy paste, crusted tomatoes, diced tomatoes, pepperoncini/juice and nutritional yeast water. Blend the mixture with a wooden spoon. Add the fresh herb bouquet and push into the tomatoeee liquid.
• Cover with the lid. Roast in a 400-degree preheated oven for three hours. Check about every hour to see if water is needed as liquid will thicken and reduce. Add a cup or so of water, then cover and continue cooking.
• When done, meat should be fork tender and easily shredded with forks.