Oven Braised Chuck Roast Recipe with Vegetables
Savory braised chuck roast is a tender, melt-in-your-mouth pot roast cooked low and slow with carrots for hours in a luscious sauce. It’s an easy main dish recipe that everyone will just love.
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Welcome to the world of braising, where even the toughest cuts of meat are transformed into fall-apart tender deliciousness. Braising is an easy cooking technique that is straightforward and perfect for any pot roast recipe made with a tough cut of meat It involves slowly cooking meat with liquid in a covered pot in the oven or on top of the stove. It’s simple, hands-off and nearly foolproof and the end result is delicious fork tender beef.
Why you will love braised chuck roast
- It’s full of flavor – Braising allows the meat to absorb all of the flavors from the liquid it is cooked in.
- It’s a great recipe that is easy to prepare – All that you will need is a few simple ingredients, and once the meat is browned, you can let it simmer for hours.
- Versatile! Braised chuck roast can be served in may different ways, see variations below.
Here is what you will need to make braised beef chuck roast
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Boneless beef chuck roast
- Olive oil
- Garlic
- Grated ginger
- Carrots
- Beef broth or beef stock
- Teryaki sauce
🥄Equipment
- Large dutch oven
How to make braised chuck roast in the oven
Prepare the ingredients: Peel the carrots and roughly chop them into uniformly sized pieces. Chop the garlic cloves and shred the fresh ginger, season the meat with sea salt or kosher salt and black pepper. Preheat the oven to 350 degrees f.
STEP 1: Add olive oil to the pan and heat it over medium-high heat. Once the oil is hot, add the beef roast and brown beef for 5 to 8 minutes until it turns golden brown. Flip it over and cook for 5 to 8 minutes longer so that both sides are brown.
STEP 2: After browning both sides of the meat, combine the broth, garlic, and ginger with the sauce. Arrange the carrots in the pan around the meat. Pour the sauce mixture over the meat and carrots, cover, and place in preheated oven and braisefor 2 1/2 hours.
STEP 3: Remove the pan from the oven, and transfer the meat to a cutting board; let it sit for about 5 minutes before cutting. Thicken the sauce with a little bit of flour if necessary.
Ingredient notes and substitutions
Boneless chuck roast – This is a flavorful and versatile cut of beef taken from the shoulder area of a cow. It is typically a tough cut of beef but becomes tender when cooked slowly. It’s perfect for meals where it can be slowly cooked to break down its connective tissue resulting in tender meat. It can be replaced with a brisket or bottom round, but keep in mind that cooking times may vary.
Garlic – Fresh garlic is always best, but it can be replaced with garlic powder (use 1/4 teaspoon per clove of garlic).
Ginger – Like garlic, fresh ginger adds more flavor, but if it’s not available, it can be replaced with 1/8 teaspoon of ground ginger.
Onion – My preference is a yellow onion or a sweet onion, but any variety of onion will work.
What to serve braised chuck roast with
Pot roast is the ultimate comfort food, we like to serve braised chuck roast with other comfort foods, like healthy mashed potatoes, egg noodles, cauliflower rice and a side of roasted brussels sprouts, green beans, steamed broccoli, or a simple spinach salad and a hunk of crusty bread.
How to store leftover braised chuck roast
Store leftover braised chuck roast in the refrigerator for up to 3 days in an airtight container. Re-heat leftover chuck roast in a covered pan on top of the stove in the sauce. Leftovers taste great heated and served over egg noodles, over toast, or chopped up in a casserole with peas and carrots and topped with mashed potatoes.
Recipe variations
Citrus – Enhance the teriyaki sauce with the zest and juice of oranges, lemons, or limes. The citrusy brightness will complement the savory flavors of the dish beautifully.
Pineapple – Add chunks of fresh pineapple to the braising liquid for a tropical twist. The sweetness of the pineapple will balance out the savory teriyaki sauce and add a delightful tang to the dish.
Spicy – Add a kick by adding minced jalapeno peppers, Thai chili peppers or red pepper flakes.
Extra veggies – Add more vegetables to the pot such as mushrooms, parsnips, turnips or potatoes.
Red wine and Worcestershire sauce – Replace the teriyaki sauce with red wine and soy sauce with Worcestershire sauce for a more umami flavor.
Tips
- If the sauce is too thin after cooking the beef roast, gradually add small amounts of flour or cornstarch dissolved in water.
- Pat the meat dry with a paper towel and ensure the pan is hot before adding the roast for a good sear.
Recipe FAQs
Yes, you can braise stove-top in a covered heavy pot or dutch oven over a low flame. Check the meat every 45 minutes to turn the meat.
You can make this recipe in a slow cooker instead of the oven. Follow the steps in the recipe card for searing and prepping the vegetables and sauce. Transfer everything to a slow cooker and cook on low for 6 hours.
You can freeze leftover braised chuck roast. Place room temperature roast in an airtight container and store it in your freezer for up to three months. Thaw it overnight in the refrigerator before reheating it in the oven or on the stove.
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 2 1/2 lb beff chuck roast
- cup teriyaki sauce
- 3/4 cup beef broth
- 1 1/2 pounds carrots approximately 6 to 7, peeled and cut
- 1 teaspoon ginger
- 2 cloves garlic
Instructions
- Pre-heat the oven to 350
- Heat the oil in a dutch oven or braising pan over medium to high heat.
- Once the oil is hot, add the chuck roast and cook on one side until it starts to turn brown 5 to 7 minutes.
- Turn the meat over and brown the other side for another 5 to 7 minutes.
- Place the carrots around the piece of meat in the pan.
- Combine the broth, garlic, ginger and Teriyaki Sauce and pour it over the beef and carrots.
- Cover it the pan and place it in the oven and bake for 2 1/2 hours.
- Remove it from the oven, and take the meat and carrots out of the pan, cover them to keep them warm.
- If the sauce is too thin, thicken the sauce with a teaspoon of arrowroot just before serving.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
