Braised Chuck Roast in the Oven with Easy Pan Gravy

Name: Braised Chuck Roast in the Oven with Easy Pan Gravy
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Cuisine: American
Ingredients: 4.13 tsp Kosher Salt (4 teaspoons kosher salt (1 teaspoon per pound of meat) + 1/8 teaspoon kosher salt + Kosher salt and black pepper (to taste)); 2 tsp Garlic Powder (2 teaspoons garlic powder); 2 tsp Onion Powder (2 teaspoons onion powder); 2 tsp Dried Oregano (2 teaspoons dried oregano); 2 tsp Dried Thyme (2 teaspoons dried thyme); 2 tsp Dried Rosemary (2 teaspoons dried rosemary); 2 tsp Black Pepper (2 teaspoons coarse ground black pepper); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); ½ tsp Celery seed (½ teaspoon celery seed (optional)) — optional; 4 lb Beef Chuck Roast (4 pounds beef chuck roast (boneless or bone-in)); 2 tbsp Neutral Oil (2 tablespoons neutral oil (for searing)); 6 tbsp Unsalted Butter (2 tablespoons unsalted butter + 4 tablespoons unsalted butter); 10 cloves Garlic (10-12 cloves garlic (smashed) — up to 12); 2 pieces Sweet Onion (2 large large sweet onions (sliced thin)); 2 cup Beef Broth (2-3 cups beef broth (as needed to cover halfway) — up to 3 + Beef broth (as needed)); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce); 2 pieces Bay Leaves (2-3 bay leaves — up to 3); 4 tbsp All-Purpose Flour (4 tablespoons all-purpose flour); 0 pieces Drippings (Reserved pan drippings)

Braised Chuck Roast in the Oven with Easy Pan Gravy - Main Course (American)

255 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Kosher Salt4.13 tsp · 4 teaspoons kosher salt (1 teaspoon per pound of meat) + 1/8 teaspoon kosher salt + Kosher salt and black pepper (to taste)
Garlic Powder2 tsp · 2 teaspoons garlic powder
Onion Powder2 tsp · 2 teaspoons onion powder
Dried Oregano2 tsp · 2 teaspoons dried oregano
Dried Thyme2 tsp · 2 teaspoons dried thyme
Dried Rosemary2 tsp · 2 teaspoons dried rosemary
Black Pepper2 tsp · 2 teaspoons coarse ground black pepper
Smoked Paprika1 tsp · 1 teaspoon smoked paprika
Celery seed½ tsp · ½ teaspoon celery seed (optional) · optional
Beef Chuck Roast4 lb · 4 pounds beef chuck roast (boneless or bone-in)
Neutral Oil2 tbsp · 2 tablespoons neutral oil (for searing)
Unsalted Butter6 tbsp · 2 tablespoons unsalted butter + 4 tablespoons unsalted butter
Garlic10 cloves · 10-12 cloves garlic (smashed) — up to 12
Sweet Onion2 pieces · 2 large large sweet onions (sliced thin)
Beef Broth2 cup · 2-3 cups beef broth (as needed to cover halfway) — up to 3 + Beef broth (as needed)
Worcestershire Sauce1 tbsp · 1 tablespoon Worcestershire sauce
Bay Leaves2 pieces · 2-3 bay leaves — up to 3
All-Purpose Flour4 tbsp · 4 tablespoons all-purpose flour
Drippings0 pieces · Reserved pan drippings

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Steps

1Prepare the roast
2Make the seasoning. Combine all of the pot roast seasoning ingredients in a small bowl.
3Season the chuck roast. Pat the chuck roast dry with paper towels. Coat the roast all over with the seasoning blend, rubbing it into the meat with your hands. For best results, place the seasoned roast on a plate or baking sheet, uncovered, in the fridge for up to 24 hours to dry-brine. If short on time, you can cook it right away!
4Sear and braise
5Sear the roast. Preheat the oven to 300°F. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear for 5-7 minutes per side until deeply browned on all sides. Remove the roast and set aside. Don't clean the pot!
6Add the garlic. Smash the garlic cloves with the side of a knife. Using a small paring knife, cut 10-12 small slits all over the roast. Push a smashed garlic clove into each slit.
7Cook the onions. Reduce heat to medium. Add the butter and let it melt. Add the sliced onions and a pinch of salt to the pot. Cook for 5-7 minutes, stirring occasionally and scraping up the brown bits from the bottom, until the onions start to soften and begin to brown.
8Add liquid and braise. Pour in 2 cups of beef broth to deglaze, then add the bay leaves and Worcestershire sauce. Add more broth if needed (liquid should come halfway up the sides of the roast). Return the roast to the pot, nestling it on top of the onions. Spoon some braising liquid over the top. Cover tightly with a lid (or aluminum foil) and transfer to the oven. Braise for 3½ to 4 hours depending on size (see cooking times in notes), without lifting the lid!
9Make the gravy
10Check for doneness. The roast is done when a fork slides in and out easily and the meat shreds without resistance. If it's still tough, return to the oven for another 30 minutes to 1 hour.
11Make the gravy. Remove the roast from the pot and place on a cutting board or platter. Tent with foil. Remove the bay leaves. Pour the pan drippings through a metal sieve into a measuring cup and let the fat rise to the top (you can skim off excess fat if desired).
12In the same pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until golden. Slowly whisk in the pan drippings, adding low-sodium beef broth as needed to reach desired consistency. Simmer for 3-5 minutes, whisking occasionally, until thickened. Taste before adding salt—the pan drippings may be salty enough on their own! Adjust seasonings as needed.
13Finish and serve
14Rest and serve. Let the roast rest for 10 minutes, then slice or shred with two forks. Pour the gravy over the top or serve on the side.