How to Cook Chuck Roast in the Oven
When you make the decision to invest in a roast, you want to ensure that it’s cooked to perfection. Instead of guessing when a roast is ready to serve, it’s best to follow some tried and true guidelines and to use an instant read thermometer for an accurate reading of the meat’s doneness.
Servings: 10
Ingredients
- 4 pound boneless beef chuck roast
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion peeled and cut into large wedges
- 2 garlic cloves peeled or 1 tablespoon garlic powder
- 6 whole carrots
- 2 stalks celery cut into large pieces
- 4 potatoes cut into large pieces
- 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
- 2 bay leaves
- 6 ounces tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Season the beef on all sides with salt and pepper.
- Add the butter and vegetable oil to a large Dutch oven over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove the beef to a plate and set aside.
- Add the onion, garlic, carrots, celery, potatoes, and rosemary to the Dutch oven and cook, stirring occasionally, until browned.
- Stir in the tomato paste and continue to cook for another 2-3 minutes.
- Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
- Place the seared beef back into the Dutch oven and add the beef stock and bay leaves.
- Cover and transfer the Dutch oven to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper as needed. Remove the bay leaves and serve hot with desired sides.