Braised chuck roast recipe makes meltingly tender chuck roast in the oven. This simple recipe takes just a few minutes of prep to turn chuck roast into a delicious dinner!
Braised chuck roast is a simple recipe to make fork-tender chuck roast in the oven. This simple recipe takes just a few minutes of prep to make.
It's a great way to use chuck roast in a way that isn't traditional pot roast. This recipe is also easy to customize, and I've included tips below to help you make it your own.
Ingredient notes and substitutions
- Chuck roast: Chuck roast works well because the fat helps to keep the meat tender. You can use a round-eye roast if you would prefer. It is leaner and may dry out a little faster, though.
- Baby Bella mushrooms: Shiitake mushrooms or button mushrooms are also good choices.
- Garlic: you can use 2 tablespoons of jar minced garlic in a pinch.
- Beef broth: beef stock or bullion and water will also work. I like to use reduced-sodium beef broth to better control the salt level.
- Thyme: A similar herb, like rosemary, will also work.
How to make braised chuck roast
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350°F.
Step 2: Cut your chuck roast into 3-inch pieces.
Step 3: Season all sides with the salt, pepper, garlic powder, and onion powder.
Step 4: Heat the olive oil in a Dutch oven or a large heavy-bottom pot over medium heat.
Step 5: Add in the chuck roast and sear every side for about two minutes per side. Transfer the meat to a plate and set aside.
Step 6: Add the butter, onion, and mushrooms to the pan and cook until the onions have softened.
Step 7: Stir in the minced garlic and cook for an additional 30 seconds.
Step 8: Stir in the beef broth and fresh thyme.
Step 9: Place the meat back into the pot.
Step 10: Cover the pot and place it in the oven.
Step 11: Bake for 2 hours and 30 minutes, or until the beef is fork-tender.
Tips
- Adding vegetables: If you would like to add carrots, turnips, potatoes, or any other vegetable you prefer to have with your roast to the pan while it braises, that is fine.
- Thickening the gravy: If you would like to thicken the braising liquid to use it as a sauce, there are a couple of options.
- You could take a cup of the liquid and add a packet of brown gravy powder to it, making brown gravy.
- Another option would be to make a cornstarch slurry to thicken the liquid.
- The last option would be to take the liquid, cook it down with a few additional ingredients, and turn it into an Au Jus sauce.
- Testing for doneness: To know if your roast is done, it needs to be fork-tender and easily pulled apart. You can also check for an internal temperature of 190°F.
Serving suggestions
I recommend serving braised chuck roast over mashed potatoes, rice, or noodles. I like to serve a fresh green salad or sauteed green beans or broccoli to help round out the meal.
Storage
Braised Chuck Roast should be stored in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
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Braised Chuck Roast
Equipment
- Dutch oven
Ingredients
- 3-4 pounds boneless chuck roast
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium white or yellow onion diced
- 8 ounces baby Bella mushrooms sliced
- 3 garlic cloves minced
- 3 cups beef broth
- 3 springs fresh thyme
Instructions
- Preheat oven to 350°F.
- Cut your chuck roast into 3-inch pieces.
- Season all sides with the salt, pepper, garlic powder, and onion powder.1 tablespoon kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 tablespoon pepper
- Heat the olive oil in a Dutch oven or a large heavy-bottom pot over medium heat.2 tablespoons olive oil
- Add in the chuck roast and sear every side for about two minutes per side. Transfer the meat to a plate and set aside.
- Add the butter, onion, and mushrooms to the pan and cook until the onions have softened.2 tablespoons butter, 1 medium white or yellow onion, 8 ounces baby Bella mushrooms
- Stir in the minced garlic and cook for an additional 30 seconds.3 garlic cloves
- Stir in the beef broth and fresh thyme.3 cups beef broth, 3 springs fresh thyme
- Place the meat back into the pot.
- Cover the pot and place it in the oven.
- Bake for 2 hours and 30 minutes, or until the beef is fork-tender.
Notes
- Chuck roast: Chuck roast works well because the fat helps to keep the meat tender. You can use a round-eye roast if you would prefer. It is leaner and may dry out a little faster, though.
- Baby Bella mushrooms: Shiitake mushrooms or button mushrooms are also good choices.
- Garlic: you can use 2 tablespoons of jar minced garlic in a pinch.
- Beef broth: beef stock or bullion and water will also work. I like to use reduced-sodium beef broth to better control the salt level.
- Thyme: A similar herb, like rosemary, will also work.
- Nutrition values are estimates.
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