beef chuck roast recipe oven
- The Best beef chuck roast recipe oven
- Slow-Cooked Beef Chuck Roast with Garlic Butter Gravy
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow-Cooked Beef Chuck Roast with Garlic Butter Gravy Works
- ❓ Frequently Asked Questions About Slow-Cooked Beef Chuck Roast with Garlic Butter Gravy
The Best beef chuck roast recipe oven
Slow-Cooked Beef Chuck Roast with Garlic Butter Gravy
Tender, fall-apart beef chuck roast braised in rich tomato sauce and garlic butter. Perfect for weeknight dinners with minimal effort.
🥘Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels and season generously with salt, pepper, and brown sugar. -
2
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side). Remove and set aside. -
3
In the same pot, add diced onion and minced garlic. Cook for 3–4 minutes until softened. Stir in crushed tomatoes, beef broth, red wine (if using), thyme, rosemary, and bay leaf. Return the beef to the pot. -
4
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours. Remove the roast and reduce the heat to 275°F (135°C). Return the roast to the pot and braise for another 1.5 hours, or until the meat is fork-tender. -
5
Discard the bay leaf. For the garlic butter gravy, melt butter in a small saucepan over medium heat. Sauté minced garlic until fragrant (about 1 minute). Stir in flour to make a roux, then slowly whisk in beef broth until smooth. -
6
Return the braised beef to the Dutch oven, pour the garlic butter gravy over it, and simmer for 5 minutes to combine flavors. Discard any remaining bay leaf.
🔧Equipment
- Oven
- Large Dutch oven or heavy pot
- Cutting board
- Knife
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Beef Chuck Roast with Garlic Butter Gravy Works
❓ Frequently Asked Questions About Slow-Cooked Beef Chuck Roast with Garlic Butter Gravy
How long should I cook a beef chuck roast in the oven?
A beef chuck roast should be cooked for about 2.5 to 3.5 hours at 275°F (135°C) for medium-rare, depending on the roast’s thickness and your desired doneness. For larger roasts, aim for 1.5 to 2 hours per pound at 325°F (165°C) for a safer, more evenly cooked result.
Can I reverse sear the chuck roast, or should I just sear it first?
You can reverse sear it! Start by roasting the chuck at 225°F (107°C) for 3 to 4 hours until internal temp reaches 115–120°F (46–49°C), then sear the outside in a hot skillet for a flavorful crust. This method keeps the meat tender while giving it a delicious crust.
What’s the best way to check if the beef chuck roast is done?
Use a meat thermometer—125°F (52°C) for rare, 130°F (54°C) for medium-rare, 135°F (57°C) for medium. For visual cues, the meat should pull away from the bone and have a slightly pink center if it hasn’t reached 145°F (63°C).
Can I make beef chuck roast ahead of time and reheat it?
Yes! Roast it ahead and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven for 20–30 minutes, wrapping it loosely in foil to retain juices. Avoid microwaving to prevent drying out.
What’s a simple way to keep the beef chuck roast moist?
Baste it occasionally with pan drippings during roasting, and don’t overcrowd the pan. For extra moisture, sprinkle 1–2 tablespoons of beef broth on the roast every 45 minutes. Resting it for 15–20 minutes before slicing also helps retain juices.
