chuck roast recipe oven
The Best chuck roast recipe oven
What I love most about this recipe is how versatile it is. You can throw it together ahead of time, let it marinate overnight, and still come out with something delicious. It’s also packed with protein and iron, so it’s great for keeping everyone full and energized, whether it’s a weekend meal or a quick dinner after a long day. Plus, it’s one of those recipes that feels indulgent but isn’t—no fancy sauces or extra steps, just good, solid food that tastes like love. My kids always ask for seconds, and honestly, I don’t blame them. It’s that kind of comfort in a dish.
Slow-Cooked Garlic-Herb Chuck Roast
A tender, flavorful chuck roast braised in a rich tomato sauce with aromatic garlic and fresh herbs. Perfect for a hearty family meal.
🥘Ingredients
- 2 lbs chuck roast
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp dried thyme
- 2 tbsp dried rosemary
- 2 cups low-sodium beef broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup whole milk
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
Pat the chuck roast dry with paper towels and season generously with salt, pepper, thyme, and rosemary. Rub the meat with olive oil. -
2
Place the roast in a slow cooker and pour the beef broth over it, ensuring the meat is fully submerged. Cover and cook on low for 8 hours. -
3
In a skillet, sauté the diced onion and minced garlic over medium heat until softened, about 5 minutes. Stir in crushed tomatoes, milk, and Worcestershire sauce. Simmer for 10 minutes. -
4
After 8 hours, remove the roast from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and pour the sauce over it. Stir well to combine. -
5
Cook on low for another 1 hour, stirring occasionally, until the sauce has thickened and the meat is tender.
🔧Equipment
- Slow cooker
- Large skillet
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Garlic-Herb Chuck Roast Works
❓ Frequently Asked Questions About Slow-Cooked Garlic-Herb Chuck Roast
How long should I cook a chuck roast in the oven?
Cook a chuck roast to medium-rare (130–135°F internal temperature) for about 2–2.5 hours per pound, or until the meat reaches 195–203°F. For a 3–4 lb roast, plan for 6–9 hours total, including resting time.
Can I use aluminum foil to wrap the chuck roast while cooking?
Yes, wrapping the roast halfway through cooking helps retain moisture and speeds up cooking. Remove the foil about 1 hour before the end to allow the edges to brown.
What’s the best way to check if the chuck roast is done?
Use a meat thermometer to check the thickest part of the roast. It’s ready when it reaches 195–203°F (internal). For a tender pull-apart texture, aim for 185–190°F.
Should I season the chuck roast before or after cooking?
Season generously with salt, pepper, and your favorite herbs (like rosemary or garlic) 1–2 hours before cooking to let flavors penetrate. Avoid overcrowding with seasoning—just coat evenly.
How do I prevent the chuck roast from drying out?
Baste the roast with pan juices every 30–45 minutes, and avoid overcrowding the oven. If using foil, remove it 1 hour before finishing to crisp the edges. Let it rest for 15–20 minutes before slicing.
