OVEN-BAKED CHUCK ROAST RECIPE + GRAVY
This dreamy recipe will make your Sunday lunch with the family even better! Tender and moist Chuck Roast with perfectly cooked veggies drizzled with amazingly flavorful gravy.
Provided by Rowena
Time 3h30m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 934 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 219 milligrams cholesterol, Fat 54 grams fat, Fiber 5 grams fiber, Protein 62 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1824 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
THE BEST OVEN BAKED BEEF CHUCK ROAST RECIPE
This recipe is the best oven baked chuck roast recipe and is an updated version of a classic recipe for roasting beef chuck. For an easy recipe that you can cook once and turn into two or more different meals, this easy boneless chuck roast recipe is worthy of your attention.
Provided by Marilyn
Categories Main
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Add 1 cup of the beef broth, the chuck roast and the celery flakes into the Dutch oven. Season the the roast with kosher salt and pepper. Arrange onion wedges on top of and around the roast.
- Cover the Dutch oven and bake, turning once halfway through cooking, for 2-1/2 to 3 hours or your roast is fork-tender. Add more broth, if needed, during cooking.
- In a large heavy bottom skillet over medium high heat, add the oil and heat until shimmering. Transfer the chuck roast to the skillet and sear, turning once, about 4 minute per side or until the roast is nicely browned, adding more oil as necessary. Transfer the roast to a cutting board.
- Carve the roast into thick slices or chunks and transfer to a serving platter. Using a slotted spoon, remove the onions and arrange around the roast, if desired.
- Skim fat from the juices in the Dutch oven. Add remaining beef broth and heat over medium heat until warm. Ladle mixture into a gravy boat and serve. Or, use the mixture to make the beef gravy below.
Nutrition Facts : Calories 332 kcal, Carbohydrate 5 g, Protein 34 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 250 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
OVEN BAKED CHUCK ROAST RECIPE
Make a tender chuck roast in the oven with potatoes and carrots
Provided by Madeline
Number Of Ingredients 9
Steps:
- Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
- Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
- Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
- Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
- Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
- Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
- Skim the excess fat off the juice from the pan and serve with the sliced roast.
Nutrition Facts : Calories 412 calories, Sugar 3.3 g, Sodium 1432.2 mg, Fat 16.3 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 3.2 g, Protein 46.9 g, Cholesterol 134 mg
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- Pull you chuck roast out of the fridge and throw a modest amount of salt and pepper on both sides. Allow 30 minutes for chuck to reach room temperature for even cooking.
- Place your oven safe pan on the stove and set on medium-high heat. Pour your 2 tablespoons olive oil in the pan and allow it to get hot (1-3 minutes).
- Once seared to your liking, take your chuck roast and place it on a cutting board for the time being. Turn the heat down to medium.
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