Here’s how to make a classic tender oven-braised chuck roast that’s juicy, fall-apart delicious, and full of rich gravy.
🥩 Classic Oven-Braised Chuck Roast
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 3–4 hours
Total Time: ~4 hours 30 minutes
🧂 Ingredients
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3–4 lb beef chuck roast
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2 tsp salt
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1 tsp black pepper
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2 tbsp olive oil (or vegetable oil)
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1 large onion, sliced
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3 carrots, cut into chunks
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3 celery stalks, chopped
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3 garlic cloves, minced
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2 tbsp tomato paste
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2 cups beef broth (or more as needed)
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1 cup red wine (optional; use more broth if preferred)
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1 tbsp Worcestershire sauce
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2 bay leaves
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1 tsp dried thyme or rosemary
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1 tbsp flour (optional, for thicker gravy)
👩🍳 Instructions
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Preheat Oven:
Set to 325°F (160°C). -
Season the Roast:
Pat the chuck roast dry with paper towels.
Generously season all sides with salt and pepper. -
Sear the Beef:
Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Sear the roast for 4–5 minutes per side until deeply browned.
Remove and set aside. -
Sauté the Vegetables:
In the same pot, add onions, carrots, and celery. Cook 5 minutes until softened and lightly browned.
Stir in garlic and tomato paste; cook 1 minute until fragrant. -
Deglaze & Build the Broth:
Pour in red wine (if using) and scrape up browned bits from the bottom.
Add beef broth, Worcestershire sauce, herbs, and bay leaves. Bring to a simmer. -
Return Roast to Pot:
Nestle the beef into the liquid.
Liquid should come about halfway up the sides of the roast.
Cover tightly with a lid or foil. -
Braise:
Transfer to oven and cook 3–4 hours, or until beef is fork-tender and easily shredded. -
Make the Gravy (Optional):
Remove the roast and vegetables.
Skim fat from the liquid, then simmer the juices on the stove.
Whisk in 1 tbsp flour mixed with 2 tbsp water (a slurry) to thicken. Simmer 5 minutes until smooth. -
Serve:
Slice or shred the beef, spoon gravy on top, and serve with mashed potatoes, roasted veggies, or buttered noodles.
🥄 Tips for Perfect Chuck Roast
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Low and slow = tender. Don’t rush it; collagen needs time to break down.
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Rest before serving: Let it rest 10–15 minutes before slicing or shredding.
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Make-ahead: Tastes even better the next day — refrigerate, skim fat, and reheat gently in gravy.
🍽️ Variations
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Slow Cooker: 8–9 hours on low or 5–6 hours on high.
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Instant Pot: Sear, then pressure cook for 60 minutes, natural release 15 minutes.
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Italian Style: Add tomatoes, Italian herbs, and serve over polenta.
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French Style: Add mushrooms, red wine, and pearl onions.
Would you like me to give you the slow cooker version (set it and forget it style) or the Instant Pot version next?
