Nothing beats the comfort of a tender oven-braised chuck roast. This one is slow-cooked until it falls apart with a fork, infused with deep savory notes from seared crust, onions, garlic, and rich beef broth. Whether you’re feeding family on a Sunday or meal-prepping for the week, this easy oven chuck roast delivers melt-in-your-mouth beef every time. Pair it with creamy mashed potatoes for the ultimate comfort meal!
Why You’ll Love This Recipe
- Ultra-tender, shreddable beef from low-and-slow braising; no dry meat here
- Rich, homemade pan gravy using every drop of those flavorful juices
- One-pot method for easy prep and cleanup
- Perfect for leftovers that taste even better the next day
- Timeless comfort food that’s simple yet impressive
Serving Suggestions
Serve the shredded beef smothered in gravy over mashed potatoes, buttered egg noodles, or roasted vegetables. Add a fresh side salad, or crusty bread to soak up every last bit of that delicious pan gravy.
Quick Tips for Success
- Always sear the roast first; those browned bits build incredible depth in the gravy.
- Flip halfway through braising to keep the meat evenly tender.
- Skim excess fat from the juices if you prefer a lighter gravy, but a little adds richness.
- Taste the finished gravy and adjust seasoning; pan juices can vary based on your broth and roast.
Storage & Reheating
Store leftover roast and gravy separately in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth to revive the gravy, or use the microwave in short bursts, stirring often.
Chuck Roast
Ingredients
Chuck Roast
- 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
Gravy
- Pan juices from the roast, strained, about 2-3 cups; supplement with beef broth if needed
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
Instructions
- Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes.
- 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 heavy pot with a tight-fitting lid over medium-high heat. Once hot, add the roast and sear for 3-4 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 4-5 minutes, scraping up the browned bits from the bottom.
- Add the smashed garlic and cook for 30 seconds until fragrant.
- 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. Add a bit more beef stock if needed to reach that level.
- Cover with a tight-fitting lid and transfer to the oven. Cook for 3½-4 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 10-15 minutes. Transfer the roast to a platter or cutting board and gently pull it apart with forks.
Gravy
- Strain the braising liquid from the pot into a bowl (discard solids). Skim off excess fat and return the pot to medium heat.
- Add butter and melt. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden and bubbly. Gradually whisk in the strained pan juices (start with 2 cups).
- Bring to a gentle simmer and cook 3-5 minutes, whisking often, until thickened to your desired consistency. Season with salt, pepper. Thin with extra broth if too thick.
- Serve the shredded roast warm with mashed potatoes and generous ladles of classic pan gravy.
This recipe was inspired by the recipe for Chuck Roast on iamhomesteader.com
Must-Try Mains
See More →
Maple Glazed Ham
Indulge in a mouthwatering Maple Glazed Ham, a festive centerpiece for your Holiday dinner! This bone-in ham is topped and roasted with a delectable sweet, tangy, citrusy, and spiced maple glaze, resulting in a caramelized coating that’s simply irresistible.
Oven Roasted Turkey Breast
Juicy oven-roasted turkey breast with herb butter and homemade pan gravy; simple, flavorful, and perfect for smaller gatherings.
2 Ingredient Pulled Pork
Tender, juicy Two-Ingredient Pulled Pork is a must-have slow cooker meal, so easy, so flavorful, and loaded with barbecue goodness!