Braised Chuck Roast

Braised chuck roast recipe makes tender oven-braised roast with almost no prep.

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Course: Main Course

Cuisine: American

Keyword: braised chuck roast, braised chuck roast recipe

Prep Time: 10

Cook Time: 2 45

Total Time: 2 55

Servings: servings

Calories: 387kcal

Author: Kate

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.

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.

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.