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Oven-Braised Chuck Roast with Mushroom Shallot Gravy and Mashed Potatoes Recipe

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★★★★★

4.8 from 76 reviews

This Oven Chuck Roast recipe is a classic slow-braised beef dish perfect for a comforting family meal. The chuck roast is seasoned, seared to develop a rich crust, and then slowly cooked in beef broth, garlic, onions, and Worcestershire sauce until fork-tender. Served alongside creamy mashed potatoes and mushroom shallot gravy, it offers a hearty and flavorful experience perfect for any occasion.

Ingredients

Scale

Beef and Seasoning

  • 1 chuck roast, 3 to 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Aromatics and Braising Liquid

  • 1 large yellow onion, sliced
  • 4 cloves garlic, smashed
  • 1 ½ cups (362 g) beef broth, plus more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme (optional)

Serving Suggestions

  • Mashed potatoes
  • Mushroom shallot gravy

Instructions

  1. Bring roast to room temperature: Remove the chuck roast from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking throughout the meat.
  2. Season the roast: Pat the roast thoroughly dry with paper towels to remove moisture, then season generously with kosher salt and black pepper on all sides for deep flavor.
  3. Preheat the oven: Set your oven to 300°F (150°C) to prepare for slow braising which tenderizes the meat.
  4. Sear the roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the roast and sear each side for 3 to 4 minutes until a deep brown crust forms, developing rich flavor. Remove the roast and set aside.
  5. Sauté onions: Lower the heat to medium. Add the sliced onions to the pot and cook for 4 to 5 minutes, stirring occasionally and scraping the browned bits from the bottom to enhance flavor.
  6. Add garlic: Toss in the smashed garlic cloves and cook for an additional 30 seconds to release their aroma and blend with the onions.
  7. Add braising liquid: Pour in the beef broth and Worcestershire sauce, stirring to combine well with the onion and garlic mixture. Add the fresh thyme sprigs if using for added herbal notes.
  8. Return roast to pot: Place the seared chuck roast back into the pot along with any juices that accumulated on the plate.
  9. Adjust liquid level: Ensure the braising liquid covers about halfway up the sides of the roast. Add more beef broth if needed to maintain this level.
  10. Braise in the oven: Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 3 ½ to 4 hours, flipping the roast once halfway through cooking, until the meat is fork-tender and easily pulls apart.
  11. Rest the roast: Remove the roast from the oven and let it rest uncovered for 10 to 15 minutes to allow juices to redistribute evenly within the meat.
  12. Serve: Remove the roast from the pan and shred or slice it gently. Serve warm alongside creamy mashed potatoes and mushroom shallot gravy for a hearty and comforting meal.

Notes

  • Letting the roast come to room temperature before cooking helps it cook evenly.
  • Searing the meat is essential for developing deep flavor through the Maillard reaction.
  • Use a heavy pot or Dutch oven with a tight-fitting lid to retain moisture during slow braising.
  • Beef broth can be substituted with homemade stock for richer taste.
  • Flipping the roast halfway ensures even cooking and tenderness on all sides.
  • Resting the meat before serving keeps it juicy and tender.
  • Serve with classic sides like mashed potatoes and mushroom gravy for a complete comforting dish.

Keywords: oven chuck roast, slow braised beef, comfort food, beef roast recipe, Dutch oven roast, pot roast, easy beef dinner

Find it online: https://busyrecipe.com/oven-braised-chuck-roast-with-mushroom-shallot-gravy-and-mashed-potatoes-recipe/