Oven-Roasted Beef Chuck Roast
Tired of tough roasts? This beef chuck roast recipe delivers tenderness. Unlock the flavors with our guide! Get the recipe and enjoy dinner.
Ingredients
- 1 3-4 pound beef chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika optional
- ½ teaspoon cumin optional
- ¼ teaspoon chili powder optional
- 1 cup beef broth or water
- 1 tablespoon olive oil optional, for searing
Instructions
- Preheat and prep: Preheat your oven to 325°F (160°C). Pat the roast dry with paper towels. A dry surface is crucial for achieving a good sear and allowing the seasonings to adhere properly. In a small bowl, combine salt, pepper, garlic powder, onion powder, and any other desired spices such as paprika, cumin, or chili powder. Rub the mixture generously all over the roast, ensuring all sides are well-covered. Place the roast in a roasting pan. It’s best to use a roasting pan with a rack to allow for better air circulation.
- Add liquid: Pour about 1 cup of beef broth or water into the bottom of the roasting pan. This prevents the roast from drying out as it cooks. The liquid should not cover the roast completely; it should reach about a quarter of the way up the sides. You can also add aromatics like onions, carrots, and celery to the pan for extra flavor.
- Roast: Roast in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 190-200°F (88-93°C). Use a meat thermometer to ensure accuracy. The roast should be very tender when done, and a fork should easily pierce through it. The exact cooking time will vary depending on the size and thickness of the roast and your oven. Check the roast periodically, and add more liquid to the pan if needed to prevent it from drying out. If the top of the roast is browning too quickly, you can loosely tent it with foil.
- Rest and serve: Remove the roast from the oven and let it rest on a cutting board, tented with foil, for at least 15-20 minutes before slicing. This crucial rest period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. If you slice the roast immediately after removing it from the oven, the juices will run out, and the meat will be drier. Slice the roast against the grain for maximum tenderness and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.