Beef Chuck Roast Recipe
Beef Chuck Roast Recipe
Ingredients
- 2 pounds chuck roast, cut into big chunks
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 yellow onion, medium, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 2
Season the beef chunks generously with salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.
⏱️ 2 min
- 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
⏱️ 1 min - 4
Sear the seasoned beef on all sides until it is nicely golden brown. This should take about 2-3 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 8 min
- 5
Add the chopped yellow onion, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 6
Deglaze the pot by pouring in the beef broth and water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 1 min
- 7
Stir in the Worcestershire sauce and add the bay leaf to the pot. Bring the liquid to a gentle simmer.
⏱️ 1 min
- 8
Return the seared beef chunks to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 1 min
- 9
Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 325
- 10
Carefully remove the pot from the oven. Discard the bay leaf.
⏱️ 1 min
- 11
Using two forks, shred the tender beef directly in the pot, allowing it to absorb the flavorful cooking liquid.
⏱️ 3 min
- 12
Serve the shredded beef chuck roast as desired – it's excellent in tacos, over rice, in wraps, or mixed with pasta.
Kitchen Tools
Nutrition Facts (per serving)
Beef Chuck Roast Recipe
- 2 pounds chuck roast, cut into big chunks
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 yellow onion, medium, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 2
Season the beef chunks generously with salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.
⏱️ 2 min - 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
⏱️ 1 min - 4
Sear the seasoned beef on all sides until it is nicely golden brown. This should take about 2-3 minutes per side. Remove the seared beef from the pot and set aside.
⏱️ 8 min - 5
Add the chopped yellow onion, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 6
Deglaze the pot by pouring in the beef broth and water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 1 min - 7
Stir in the Worcestershire sauce and add the bay leaf to the pot. Bring the liquid to a gentle simmer.
⏱️ 1 min - 8
Return the seared beef chunks to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 1 min - 9
Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 325 - 10
Carefully remove the pot from the oven. Discard the bay leaf.
⏱️ 1 min - 11
Using two forks, shred the tender beef directly in the pot, allowing it to absorb the flavorful cooking liquid.
⏱️ 3 min - 12
Serve the shredded beef chuck roast as desired – it's excellent in tacos, over rice, in wraps, or mixed with pasta.