Description
Discover if chuck roast gets more tender the longer you cook it, and learn the perfect time, temperature, and tips for a juicy, flavorful roast.
Ingredients
Scale
- 3–4 lbs chuck roast (boneless or bone-in)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup beef broth
- ½ cup red wine (optional)
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 large onions, quartered
- 3–4 large carrots, chopped
- 4 potatoes, cut into chunks
Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Pat the chuck roast dry and season with salt, pepper, garlic powder, and onion powder.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned (3–4 minutes per side).
- Prepare Braising Liquid: In a roasting pan or Dutch oven, add beef broth, red wine (optional), thyme, and bay leaves.
- Add Vegetables & Roast: Place onions, carrots, and potatoes in the pan. Lay the seared roast on top.
- Cover & Cook: Cover tightly with a lid or foil. Cook in the oven for 3–4 hours (or 1 hour per pound) until internal temperature reaches 190°F–205°F and meat is fork-tender.
- Rest & Serve: Remove from oven, cover loosely, and rest for 20 minutes before slicing.
Notes
- Slow Cooker Method: Cook on low for 8 hours or high for 4–5 hours until tender.
- Make-Ahead Tip: Chuck roast can be cooked a day ahead; reheat gently in its juices.
- Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American