Oven Baked Slow Roasted Chuck Roast Recipe

The chuck roast is one of the most flavorful cuts out there. The only problem is that if you cook it to medium rare, it won't be very tender. But there's a solution! Cooked low and slow, a chuck roast will break down to incredible tenderness and flavor. Here's how to do it in the oven!

Serves: 6

Time: 30 minutes active, 6 hours inactive

Ingredients:

• 1 3-4 lb beef chuck roast
• 3 tbsp salted butter
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 6 large garlic cloves
• 1 tbsp olive oil
• 1 tbsp coarse ground salt
• 1 tbsp coarse ground black pepper
• 1 tsp garlic powder
• 2 tsp ground rosemary
• 1 tsp ground sage
• ¼ cup red wine
• 2 cups water
• 1 tbsp maple syrup
• 1 extra sprig rosemary
• 1 extra sprig thyme

Instructions:

1. Thaw the roast out completely and place on a large cutting board or plate.
2. Place an oven-safe baking pan that has a lid onto a burner on your stovetop. A cast iron Dutch oven works very well for this, but you can use any tall-sided baking pan that comes with a lid and is oven safe.
3. Heat the burner to medium heat. Place about 3 tbsp of butter in the bottom and allow it to begin to melt. Turn the oven to 350 degrees F.
4. As pan heats up, chop up 1 sprig of fresh rosemary and 2 sprigs of fresh thyme, removing the leaves from the stems and discarding the stems.
5. Peel the 6 garlic cloves and chop each clove in half. If the cloves are small, don’t chop in half and use a few more cloves.
6. Insert the garlic cloves into the surface of the meat. Generally a chuck roast has lines (the grain) that are already broken apart and easy to insert garlic into. If you can’t get the garlic very far in, however, and the grain is fairly tight, insert a knife parallel to the grain (parallel to the lines you see running through the meat), and then slide the garlic into the hole made by the knife.
7. Spread the garlic cloves evenly throughout the surface, inserting each about 1 ½ inches into the meat.
8. Sprinkle the chopped rosemary and thyme over the meat, then sprinkle on the olive oil, salt, pepper, ground rosemary, garlic powder, and sage.
9. Rub the seasonings evenly over the surface of the meat.
10. Place the meat in the pan, garlic side down, and brown for about 4 minutes.
11. Flip back over, being careful not to shake out the garlic cloves. Brown about 4 more minutes on the other side.
12. Add the wine, water, and maple syrup to the pan. Don’t add all the water at once. Instead, add enough to come about halfway up the sides of the meat.
13. Drop the sprig of rosemary and the sprig of thyme into the water/wine/syrup mixture.
14. Place the roast in the oven and place the lid on the pan. Bake for 30 minutes at 350 degrees F, then turn down to 200 degrees F and bake for another 6-8 hours. Check water level occasionally to make sure there is at least 1 inch of liquid in the bottom of the pan at all times (otherwise the roast will dry out!).
15. If you want to bake overnight, you can. Just turn to 200 degrees F and make sure water level is about 3 inches high before you go to bed.
16. When done, slice perpendicular to the grain and serve with gravy or your sauce of choice.