How to Cook a Chuck Roast in the Oven
Learn how long to cook chuck roast in the oven at 350 so it comes out juicy and flavorful! Just follow our tips on how to cook a chuck roast in the oven to get the best results.
Servings: 6 servings
Calories: 423kcal
Ingredients
- 1 boneless chuck roast 3 to 4 pounds approx.
- 1 tablespoon olive oil
- 1 large yellow onion chopped, or two small onions
- 4 cloves garlic coarsely chopped
- 2 sprigs fresh rosemary or ½ teaspoon dried rosemary
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup red wine
- 2 cups beef broth or as needed to fill halfway
Vegetables (optional)
- 4 large carrots cut into 1-inch chunks
- 2 stalks celery cut into 1-inch chunks
- 1 pound baby potatoes
Instructions
- Preheat oven to 350°F, placing the rack in the lower middle position with enough height for your Dutch oven.
- Place the chuck roast on a work surface. Pat dry with paper towels to remove excess moisture. Season with salt and pepper.
- Place a Dutch oven or enamelled pot over medium-high heat. When hot, add the olive oil and chuck roast using kitchen tongs. Sear for 2 to 3 minutes per side until browned all over (see note).
- Add the onions, garlic, rosemary, thyme and bay leaf. Pour the wine and broth over the meat.
- Cover the Dutch oven and place in the oven. Bake for one hour.
- Add the optional carrots, celery and potatoes to the pot. Cook until the meat is tender enough to shred easily with two forks, about 2 hours more.
- Remove from the oven. Discard the bay leaf and season with salt and pepper. Slice to serve if desired.
Gravy (optional)
- Place a large sieve over a medium saucepan (or fat separator - see note). Pour the cooking liquid including vegetables through the sieve. Arrange the vegetables around the meat.
- Bring the liquid to a boil over medium-high heat, adding an extra cup of liquid if needed.
- Mix together 2 tablespoons cornstarch (or flour) with 2 tablespoons water in a teacup. Whisk the cornstarch slurry into the hot liquid to thicken for up to 30 seconds or so.
- Remove the gravy from the heat and transfer to a gravy boat for serving.
Notes
- If you’re in a hurry, you can skip the browning step to save time.
- Dutch Oven: A 6-quart pot will work for most roasts up to 6 pounds, but you'll need larger ones (9-quart, 13-quart etc.) for larger roasts. In a pinch, you can use a regular stainless steel pot that's ovenproof with a tight-fitting lid and metal handle.
- Do not let the pot roast sit in the Dutch oven after cooking if not serving right away, as it may dry out from the residual heat. Instead, remove it to a plate and cover with foil to keep warm.
- Fat Separator: This is a useful tool for quickly removing fat from the cooking liquid. The marbling in chuck roast will release fat into the juices, and this is the best way to get it out for a healthier meal.
Nutrition
Serving: 6oz | Calories: 423kcal | Carbohydrates: 22g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 319mg | Potassium: 1260mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8102IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 4mg | Net Carbs: 18g