How to Slow Cook A Chuck Roast In The Oven
This slow-cooked chuck roast recipe is perfect for a weekend or special occasion meal. By cooking the meat at a low temperature for an extended period, you can achieve a tender, flavorful, and juicy result that will impress your guests. Serve it alongside your favorite side dishes for a delicious and satisfying meal.
Equipment
- Equipments
- Oven
- Large roasting pan with a lid or aluminum foil
- Meat thermometer
- Cutting board
- Sharp knife
- Tongs
Ingredients
- 3-4 pound chuck roast
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 large onion sliced
- 3 cloves garlic minced
- 1 cup beef broth
- 1 cup red wine optional
- Fresh herbs such as thyme and rosemary (optional)
Instructions
- Preheat the oven to 275°F (135°C).
- Season the chuck roast generously with salt and pepper on all sides.
- In a large roasting pan, heat the vegetable oil over medium-high heat. Add the chuck roast and sear each side for 3-4 minutes until browned.
- Remove the roast from the pan and set aside on a cutting board.
- In the same pan, add the sliced onion and garlic, cooking for about 3 minutes until softened.
- Place the roast back in the pan on top of the onions and garlic.
- Pour the beef broth and red wine (if using) over the roast. Add fresh herbs if desired.
- Cover the pan with a lid or aluminum foil and place it in the preheated oven.
- Cook the chuck roast for 3-4 hours, or until the internal temperature reaches 190-200°F (88-93°C) for maximum tenderness.
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
- You can also add vegetables such as carrots, potatoes, and celery to the roasting pan for a complete one-pot meal.
- Feel free to experiment with different herbs and spices to customize the flavor profile of your chuck roast.