Chuck roast is a delicious and affordable cut of beef that transforms into a tender, juicy meal when cooked slowly. Whether you’re making it in the oven, slow cooker, or instant pot, chuck roast is the perfect dish for hearty, comforting meals. With the right seasoning and cooking technique, you’ll have a melt-in-your-mouth roast that’s perfect for Sunday dinners, special occasions, or a weeknight feast.
Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 4 medium carrots, peeled and cut into chunks
- 3-4 medium potatoes, peeled and cut into chunks
- 2 tbsp fresh parsley (optional, for garnish)
Equipment
- Large Dutch oven or roasting pan (for oven method)
- Skillet (for browning)
- Tongs or spatula
- Knife and cutting board
Instructions
1. Preheat the oven (if using oven method):
Preheat your oven to 325°F (163°C).
2. Sear the chuck roast:
In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Once the skillet is hot, add the roast and sear it on all sides for 3-4 minutes each, until browned. This step helps develop rich flavors.
3. Prepare the cooking liquid:
In a Dutch oven or roasting pan, combine the beef broth, red wine (if using), Worcestershire sauce, soy sauce, tomato paste, thyme, rosemary, and garlic. Stir to combine.
4. Add the vegetables and roast:
Transfer the seared chuck roast into the Dutch oven. Add the chopped onions, carrots, and potatoes around the roast. Cover with a lid or aluminum foil.
5. Slow-cook the roast (Oven method):
Place the Dutch oven or roasting pan in the preheated oven and cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart. Check the roast occasionally and add more broth if needed.
6. Slow-cook the roast (Slow Cooker method):
For the slow cooker method, place the seared roast, vegetables, and cooking liquid into the slow cooker. Cover and cook on low for 8-9 hours or until the roast is fork-tender.
7. Serve:
Once the roast is done, remove it from the oven or slow cooker. Let it rest for a few minutes before slicing or shredding. Serve the meat with the cooked vegetables, and garnish with fresh parsley if desired.
Tips
- For a thicker sauce: If you want a thicker gravy, remove the vegetables and set the roast aside. Bring the liquid to a simmer on the stovetop and reduce until thickened, then pour it over the meat and veggies.
- Flavor variations: Add a few sprigs of fresh rosemary or thyme during cooking for a more aromatic flavor. You can also use beef bouillon cubes for extra richness.
- Make it ahead: Chuck roast can be made a day ahead, and the flavors often improve when reheated. Store leftovers in the fridge for up to 3 days.
This chuck roast recipe is a hearty and satisfying meal that’s perfect for any occasion. Whether you choose to slow-cook it in the oven or slow cooker, the result is always a tender, flavorful roast with delicious vegetables. It’s the ultimate comfort food that will have everyone asking for seconds!
Chuck Roast Recipe
Equipment
- Large Dutch oven or roasting pan (for oven method)
- Skillet (for browning)
- Tongs or spatula
- Knife and cutting board
Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 4 medium carrots peeled and cut into chunks
- 3-4 medium potatoes peeled and cut into chunks
- 2 tbsp fresh parsley optional, for garnish
Instructions
- Preheat the oven (if using oven method):
- Preheat your oven to 325°F (163°C).
- Sear the chuck roast:
- In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Once the skillet is hot, add the roast and sear it on all sides for 3-4 minutes each, until browned. This step helps develop rich flavors.
- Prepare the cooking liquid:
- In a Dutch oven or roasting pan, combine the beef broth, red wine (if using), Worcestershire sauce, soy sauce, tomato paste, thyme, rosemary, and garlic. Stir to combine.
- Add the vegetables and roast:
- Transfer the seared chuck roast into the Dutch oven. Add the chopped onions, carrots, and potatoes around the roast. Cover with a lid or aluminum foil.
- Slow-cook the roast (Oven method):
- Place the Dutch oven or roasting pan in the preheated oven and cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart. Check the roast occasionally and add more broth if needed.
- Slow-cook the roast (Slow Cooker method):
- For the slow cooker method, place the seared roast, vegetables, and cooking liquid into the slow cooker. Cover and cook on low for 8-9 hours or until the roast is fork-tender.
- Serve:
- Once the roast is done, remove it from the oven or slow cooker. Let it rest for a few minutes before slicing or shredding. Serve the meat with the cooked vegetables, and garnish with fresh parsley if desired.
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