A full guide to making a perfectly juicy chuck roast in the oven. This chuck roast recipe is simple. Just make sure and start the cook earlier in the day. It's a slow cook and requires time, but it's worth every second :)
3Cups Yukon Gold Potatoescut into bite-size pieces
3Cups Broccolicut into bite-size pieces
2CupsCarrotscut into bite-size pieces
Instructions
Pull you chuck roast out of the fridge and throw a modest amount of salt and pepper on both sides. Allow 30 minutes for chuck to reach room temperature for even cooking.
Place your oven safe pan on the stove and set on medium-high heat. Pour your 2 tablespoons olive oil in the pan and allow it to get hot (1-3 minutes).
Once the pan is nice and hot, throw your chuck roast on and let sear 3 minutes on each side.
Once seared to your liking, take your chuck roast and place it on a cutting board for the time being. Turn the heat down to medium.
Put your sliced shallot and 2 cloves garlic into the hot pan and let caramelize. Preheat your oven to 350°F.
Once caramelized, add your 1/4 cup red wine and 1/4 cup beef/chicken broth.
Place the chuck roast back on the pan and wrap the top of the pan with tin foil. Set pan in the oven (350°F) for 2.5 - 3 hours
Take the pan out of the oven (leave the oven on 350°F!) and add your 3 cups Yukon potatoes, 3 cups broccoli and 2 cups of carrots. Season with salt and pepper.
Cover the pan with tin foil and place in the oven (350°F) for 40 more minutes.
There you have it. Beautiful oven roasted chuck steak that falls right apart.
Video
Notes
-closer to 2.5 lb chuck, go for 3 hours for the initial oven cook -closer to 2 lb chuck, go for 2.5 hours for the initial oven cook