In this How to Cook a Chuck Roast video, you’ll learn how to roast a melt-in-your-mouth, fork-tender pot roast.
Be sure to save the juices, too, for they will make a dreamy gravy.
How to Cook a Chuck Roast
Preheat oven to 325°F.
- 3 tablespoons olive or grapeseed oil
- 3-pound boneless chuck roast
- Sea salt
- Coarse ground pepper
- 1 cup carrots cut into large chunks
- 1 cup celery cut into large chunks
- 6-8 garlic cloves, whole
- 4 potatoes cut into 1-inch pieces
- 2 cups beef, veggie, or chicken broth
- 1 one-ounce package of au jus mix (optional)
Place a large oven-safe Dutch oven or similar pot that has a lid over medium to medium-high heat. Drizzle oil into the pan.
Season the roast well with salt and pepper on all sides.
Place the roast in the pan to sear. Sear both sides. When both sides have browned, set the roast aside.
Spread all the veggies and garlic evenly in the bottom of the pan.
Pour the broth over the veggies.
Set the roast on top of the veggies.
If you’d like to steer off the made-from-scratch path just a bit with a cheater tip, sprinkle the roast with a packet of au jus mix before placing the lid on.
Place the lid on the pan and put it in the oven to roast for at least 3 hours but 6 hours is best. Your roast is done when it is very easily pulled apart with a fork.
Need your roast done faster? Here’s a handy tip to cut down on cooking time.
Be sure to save the juices to make a gravy.
