One-Pan Chuck Roast
One-Pan Chuck Roast
Ingredients
- 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, roughly chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1 1/2-inch chunks
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 15 min
- 3
Add the chopped onion, carrots, and celery to the same pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 6
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze. Stir in the dried thyme and bay leaf.
⏱️ 2 min
- 7
Return the seared chuck roast to the pot. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
⏱️ 3 min•🌡️ 325
- 8
Bake for 2 hours. After 2 hours, carefully remove the pot from the oven, add the potato chunks around the roast, and stir gently to submerge them in the liquid. Return to the oven and continue to bake for another 1 hour, or until the roast is fork-tender and the potatoes are cooked through.
⏱️ 180 min•🌡️ 325
- 9
Carefully remove the pot from the oven. Let the roast rest in the pot for 10-15 minutes before serving. Remove the bay leaf before serving.
⏱️ 15 min
- 10
Shred the roast with two forks or slice it. Serve hot with the vegetables and pan juices, garnished with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chuck Roast
- 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, roughly chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1 1/2-inch chunks
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the chuck roast dry with paper towels. Season generously all over with kosher salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 15 min - 3
Add the chopped onion, carrots, and celery to the same pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 6
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze. Stir in the dried thyme and bay leaf.
⏱️ 2 min - 7
Return the seared chuck roast to the pot. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
⏱️ 3 min•🌡️ 325 - 8
Bake for 2 hours. After 2 hours, carefully remove the pot from the oven, add the potato chunks around the roast, and stir gently to submerge them in the liquid. Return to the oven and continue to bake for another 1 hour, or until the roast is fork-tender and the potatoes are cooked through.
⏱️ 180 min•🌡️ 325 - 9
Carefully remove the pot from the oven. Let the roast rest in the pot for 10-15 minutes before serving. Remove the bay leaf before serving.
⏱️ 15 min - 10
Shred the roast with two forks or slice it. Serve hot with the vegetables and pan juices, garnished with fresh chopped parsley.
⏱️ 5 min