Naked & Unashamed Oven Roasted Chuck Roast
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Family Tested & Approved
black pepper, freshly ground, to taste
salt, kosher variety, to taste
potatoes, russet variety, cut into chunks
carrots, cut into chunks
yellow onion, thickly sliced
garlic, thinly sliced
Gather your ingredients.
Take the roast and trim off any excess fat, if any.
Place a rack in the middle position, and preheat the oven to 325f (165c).
Sprinkle with some pepper, and rub it into the beef.
Place the oil into a heavy-bottomed pot, over medium-high heat.
Chef’s Note: The pot should have a good tight-fitting lid.
Place the roast into the pot, and sear on all sides, about 3 minutes per side.
Remove the roast, and then remove the pot from the heat.
Add the onions to the bottom of the pot.
Place the chuck roast on top of the onions.
Sprinkle the top of the roast with salt.
Chef’s Tip: We didn’t sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
Add the garlic slices to the top of the roast.
Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
After 45 minutes, add the potatoes.
Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
Lower the heat on the oven to 300f (150c)
Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
After 45 minutes, add the carrots.
Cover and return to the oven for an additional 45 minutes.
Remove from the oven and allow to rest, uncovered for 10 minutes.
Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
Keep the faith, and keep cooking.