Braised Chuck Roast in the Oven with Easy Pan Gravy

Making a Chuck Roast in the Oven is one our favorite methods! A well-seasoned chuck roast gets seared until golden brown, then braises low and slow on a bed of sweet onions with garlic tucked right into the meat. The result is fork-tender, shreddable beef and an incredibly flavorful pan gravy—all from one pot! Perfect for serving over mashed potatoes, piling onto sandwiches, or meal prepping for the week.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 548kcal

Author: Briana

Equipment

large dutch oven or large skillet

Ingredients

Pot roast seasoning blend

4 teaspoons kosher salt 1 teaspoon per pound of meat
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons coarse ground black pepper
1 teaspoon smoked paprika
½ teaspoon celery seed optional

Chuck roast

4 pounds beef chuck roast boneless or bone-in
2 tablespoons neutral oil for searing

Aromatics and braising liquid

2 tablespoons unsalted butter
10-12 cloves garlic smashed
2 large large sweet onions sliced thin
⅛ teaspoon kosher salt
2-3 cups beef broth as needed to cover halfway
1 tablespoon Worcestershire sauce
2-3 bay leaves

Gravy

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
Reserved pan drippings
Beef broth as needed
Kosher salt and black pepper to taste

Instructions

Prepare the roast

Make the seasoning. Combine all of the pot roast seasoning ingredients in a small bowl.
4 teaspoons kosher salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, 2 teaspoons coarse ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon celery seed
Season the chuck roast. Pat the chuck roast dry with paper towels. Coat the roast all over with the seasoning blend, rubbing it into the meat with your hands. For best results, place the seasoned roast on a plate or baking sheet, uncovered, in the fridge for up to 24 hours to dry-brine. If short on time, you can cook it right away!
4 pounds beef chuck roast

Sear and braise

Sear the roast. Preheat the oven to 300°F. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear for 5-7 minutes per side until deeply browned on all sides. Remove the roast and set aside. Don't clean the pot!
2 tablespoons neutral oil
Add the garlic. Smash the garlic cloves with the side of a knife. Using a small paring knife, cut 10-12 small slits all over the roast. Push a smashed garlic clove into each slit.
10-12 cloves garlic
Cook the onions. Reduce heat to medium. Add the butter and let it melt. Add the sliced onions and a pinch of salt to the pot. Cook for 5-7 minutes, stirring occasionally and scraping up the brown bits from the bottom, until the onions start to soften and begin to brown.
2 tablespoons unsalted butter, 2 large large sweet onions, ⅛ teaspoon kosher salt
Add liquid and braise. Pour in 2 cups of beef broth to deglaze, then add the bay leaves and Worcestershire sauce. Add more broth if needed (liquid should come halfway up the sides of the roast). Return the roast to the pot, nestling it on top of the onions. Spoon some braising liquid over the top. Cover tightly with a lid (or aluminum foil) and transfer to the oven. Braise for 3½ to 4 hours depending on size (see cooking times in notes), without lifting the lid!
2-3 cups beef broth, 1 tablespoon Worcestershire sauce, 2-3 bay leaves

Make the gravy

Check for doneness. The roast is done when a fork slides in and out easily and the meat shreds without resistance. If it's still tough, return to the oven for another 30 minutes to 1 hour.
Make the gravy. Remove the roast from the pot and place on a cutting board or platter. Tent with foil. Remove the bay leaves. Pour the pan drippings through a metal sieve into a measuring cup and let the fat rise to the top (you can skim off excess fat if desired).
In the same pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until golden. Slowly whisk in the pan drippings, adding low-sodium beef broth as needed to reach desired consistency. Simmer for 3-5 minutes, whisking occasionally, until thickened. Taste before adding salt—the pan drippings may be salty enough on their own! Adjust seasonings as needed.
4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, Reserved pan drippings, Beef broth, Kosher salt and black pepper

Finish and serve

Rest and serve. Let the roast rest for 10 minutes, then slice or shred with two forks. Pour the gravy over the top or serve on the side.

Notes

Cooking times (about 1 hour per pound at 300°F):

3-pound roast: 3 to 3½ hours
4-pound roast: 3½ to 4 hours
5-pound roast: 4 to 4½ hours

The internal temperature should reach 190-205°F for that perfect fall-apart texture. This is higher than a typical "done" temp for beef—at this temperature, all the collagen has broken down and the meat is incredibly tender!

Don't lift the lid! Every time you check the roast, you release heat and steam, which can add to your cook time. Leave the roast alone until the minimum cook time has passed!
Salt: This recipe uses Diamond Crystal kosher salt. If using Morton's kosher salt or table salt, reduce the amount by half.
Low-sodium broth: We recommend low-sodium beef broth so you can control the salt level, especially for the gravy.
Gravy tip: Taste the gravy before adding salt—the pan drippings are often salty enough on their own!
Gravy consistency: If your gravy is too thick, thin it with additional broth. If it's too thin, let it simmer a bit longer to reduce and thicken.
Smooth gravy: The onions will mostly dissolve into the gravy for a rustic texture. For a smoother gravy, strain through a fine-mesh sieve before serving.
Gluten-free option: Skip the flour roux and use a cornstarch slurry instead (2 tablespoons cornstarch mixed with 2 tablespoons cold water). Whisk into the simmering pan drippings.
Storage: Store leftover chuck roast and gravy in an airtight container in the refrigerator for up to 4-5 days. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop with a splash of broth.

Alternative Cooking Methods

Stovetop: Follow all of the same steps for searing the beef and cooking the onions. Instead of transferring to the oven, keep the Dutch oven on the stovetop at a very gentle simmer, covered, for 3½ to 4 hours.
Slow cooker: Sear the beef and cook the onions on the stovetop (or use your slow cooker's sauté function if it has one), then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Make the gravy on the stovetop using the pan drippings.
Instant Pot: Use the "Sauté" setting to sear the beef and cook the onions. Add the broth, Worcestershire, and bay leaves, then return the roast. Cover and cook on manual high pressure for 50-60 minutes. Allow natural pressure release for 10 minutes before carefully venting. Make the gravy using the "Sauté" setting with the pan drippings.

Nutrition