Hearty, savory, and deeply satisfying, Chuck Roast In The Oven is as classic as it gets.
I love my slow cooker and my Instant Pot, but when the weather starts to get cold, there’s nothing I like more than to curl up on my kitchen couch with a book while something yummy braises low and slow in the oven. And few things are as satisfying, comforting, and super delicious as this chuck roast in the oven.
Yes, I have a kitchen couch! It’s on the smallish side, fitting snugly just under a window. As the chuck roast cooks, it releases the most amazing aroma that totally envelops me while I’m reading and waiting for it to be done. My family thinks that I sometimes make this dish just so I can be surrounded by its glorious smell. They are partly right, of course.
One of the keys to the depth of flavor in this dish is the initial sear, which browns the meat all over, leaving behind the wonderful crunchy bits. The veggies get sautéed in the same pan, and when you deglaze with the red wine, all of those rich, deep flavors get released. They combine with the beef stock and herbs, creating the mouthwatering sauce that is the hallmark of the dish. And don’t forget that cooking chuck roast in the oven at the low temperature of 275 degrees Fahrenheit for several hours ensures ultra-tender meat and veggies that will melt in your mouth.
Why Avocado Oil?
I used to sear meat in either olive oil or butter. But once I discovered avocado oil, I became a convert. Here’s why.
First, avocado oil has a higher smoke point than either of those fats, which means that it’s excellent for searing meat at a hot temperature without filling your kitchen with a cloud of smoke. That high smoke point will create a beautiful crust on the meat without burning it. Avocado oil has a neutral flavor, so it won’t interfere with the taste of the dish. Finally, avocado oil has many heart-healthy fats and antioxidants. Yes, olive oil has these benefits, too, but for searing meat, the high smoke point and neutral flavor win out!
FAQs & Tips
How Do I Store Leftovers?
Cooled chuck roast can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe container for up to 3 months.
Can I Use White Instead Of Red Wine?
Yes, you can. Red wine is more robust and will add more depth of flavor to the sauce, but white wine is certainly an acceptable choice for this dish. Best wine advice? Deglaze with a wine that you also like to drink!
Is Chuck Roast The Same As Pot Roast?
Pot roast refers to the cooking method (the searing and then a low and slow oven braise), and chuck is the cut of beef. Since chuck is probably the most popular cut for pot roast, feel free to call this recipe by either name!
Serving Suggestions
It is essential to serve bread with chuck roast because you’re going to need something to sop up all that rich, savory sauce. The only problem is what kind of bread to make? Challah is a great choice. Its soft, eggy goodness is perfect, and it doesn’t require any kneading! I also love the flavor of this Sourdough Bread and the texture of Focaccia… It’s hard to choose! But the good news is that any of these breads are wonderful with this dish. Make sure to have some Homemade Butter and Bread Dipping Oil on hand, too.
The onions and carrots here are lovely, but chuck roast does call out for something green. You can do simple veggies like Sautéed Broccoli or Roasted Brussels Sprouts, or contrast the warm roast with a cool salad: Caesar Salad, Spinach Salad or Kale Salad are all great choices.
Chuck Roast In The Oven
Ingredients
- 3-5 pounds chuck roast
- Kosher salt to taste
- Black pepper to taste
- 1 1/2 tablespoons avocado oil
- 1 large onion quartered
- 4 cloves garlic halved
- 4 carrots peeled and cut into 2-inch chunks
- 3/4 cup red wine
- 2 1/2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 275°F. Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
- Heat avocado oil in a large oven-safe pot over medium-high heat. Add the chuck roast and sear until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
- In the same pot, add onions and garlic. Cook until onions are translucent. Add carrots, sprinkle with salt and pepper, and cook for another 2 minutes. Add more oil during cooking if needed.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the roast to the pot. Add beef broth, bay leaves, rosemary, and thyme. Bring to a simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3-4 hours, or until the roast is tender and falls apart easily with a fork. Time will vary depending on the size of the roast.
- Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve warm with the cooked vegetables and juices from the pot. Garnish with fresh parsley.
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