Oven Baked Chuck Roast Recipe
Ingredients
- 3 lbboneless chuck roast
- 3 largecarrots
- 1 lbbaby potatoes
- 2 tbspolive oil
- 1 cbeef broth
- ½ cdry red wine
- 2 tbsptomato paste
- 1 tspdried rosemary
- 1 tspdried thyme
Directions
- 1
Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
- 2
Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
- 3
Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
- 4
Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
- 5
Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
- 6
Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
- 7
Skim the excess fat off the juice from the pan and serve with the sliced roast.
Oven Baked Chuck Roast Recipe
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About this Recipe
Craving a classic, comforting meal that practically cooks itself? This Oven Baked Chuck Roast Recipe delivers fall-apart tender beef with perfectly roasted vegetables, making dinner easy and delicious. It's the ultimate set-it-and-forget-it dish, promising rich flavors without constant attention.
Why This Recipe Works
This recipe shines because it harnesses the power of slow, gentle heat from your oven to transform a humble chuck roast into an incredibly tender, flavorful centerpiece. By baking it alongside hearty baby potatoes and sweet carrots, all in one dish, you create a complete meal where the beef's savory juices infuse every component. The combination of beef broth, dry red wine, and aromatic herbs creates a deeply satisfying sauce that makes this dish truly special.
What to Expect
Prepare for a truly heartwarming experience. You'll be greeted with a deeply savory aroma as this dish bakes. The chuck roast itself becomes wonderfully fork-tender, practically melting in your mouth, infused with the robust flavors of beef, red wine, and a hint of tomato, brightened by dried rosemary and thyme. The baby potatoes emerge soft and comforting, while the carrots sweeten and become yielding. This substantial dish, yielding 6 generous servings, is pure comfort food, promising a rich, satisfying, and easy-to-love meal.
Customization & Variations
While delicious as is, this recipe is quite adaptable. You could swap the baby potatoes for larger Yukon Golds, cut into similar-sized chunks, or introduce other root vegetables like parsnips alongside the carrots. For a non-alcoholic option, substitute the dry red wine with additional beef broth, adding a splash of red wine vinegar for a touch of acidity.
Serving & Context
This oven baked chuck roast is perfect for a cozy family dinner or a relaxed weekend gathering. Serve it straight from the oven, perhaps garnished with fresh parsley, to let its rustic charm shine. It's a complete meal on its own, needing no additional sides.