Oven Braised Chuck Roast

4.71 from 37 votes

Make savory pot roast in a dutch oven with this oven braised beef chuck roast recipe over a bed of root vegetables, beef stock, and aromatic herbs.

Prep Time10

Cook Time3 10

Total Time3 20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 437kcal

Author: Eden Westbrook

Ingredients

1 tablespoon vegetable oil
1 boneless chuck roast 3 to 4 pounds
3 stalks celery sliced
2 large carrots roughly chopped
1 medium yellow onion sliced ½ inch slices
6 cloves garlic smashed
3 sprigs fresh thyme
2 pounds baby gold potatoes cut in half (optional)
2 tablespoon kosher salt
2 tablespoon freshly ground black pepper
2 cups beef broth or stock

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (180 degrees C).
Season all sides of the chuck roast generously with salt and pepper. It's a large piece of meat, so it can handle 2 tablespoons of salt.
1 boneless chuck roast, 2 tablespoon kosher salt, 2 tablespoon freshly ground black pepper
In a large dutch oven or oven-safe braiser pot on your range over medium-high heat, add your high heat oil and wait until the oil is shimmering hot (that means it looks like it's doing a little shimmy in the pot, it's moving a little) then add the seasoned chuck roast.
1 tablespoon vegetable oil, 1 boneless chuck roast
Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Remove the chuck roast from the pan and set it aside onto a plate.
Turn the temperature down to medium, then add the chopped carrots and sliced celery and onions to the pot. Sauté the vegetables for five minutes, stirring with a wooden spoon, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
3 stalks celery, 2 large carrots, 1 medium yellow onion, 6 cloves garlic, 3 sprigs fresh thyme
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot (you can also use aluminum foil if you don't have a lid).
2 pounds baby gold potatoes, 2 cups beef broth or stock
Cook pot roast for three to four hours, checking at three hours for fork-tenderness. Once fork tender, take the roast out of the oven.
Let the pot roast rest for 10 minutes before serving. Serve with vegetables and pan drippings or pan dripping gravy.

Notes

Storing and Reheating Tips

Store the pot roast and veggies in an airtight container in the fridge for up to 5 days.

Reheat in a microwave-safe bowl or in an oven-safe dish at 325 degrees F until warmed through.

Nutrition