This recipe for chuck roast in a Dutch oven without vegetables is different from any other recipe because of how it’s being cooked.
This special cooking method creates the most juicy, flavor-packed roast when it is used in combination with the dry rub and gravy from the drippings.
What is Chuck Roast?
Chuck roast is a large cut of meat obtained from the shoulder area. It is popular for being extremely tender and juicy when cooked properly and is perfect for fall-off-the-bone pot roast.
It is mostly much cheaper per pound in comparison with something like a steak, so it’s a much more budget-friendly way to feed your family and get a lot of meals out of one simple recipe.
What Kind of Dutch Oven Is Best?
You should get one if you don’t already have a cast-iron Dutch oven. It is such an excellent tool to have, especially for slow-cooking meat.
You can definitely get excellent char on your meat and slowly cook it in the same pan, and then you will get to keep all the flavor.
It goes easily from stovetop to oven and is also excellent for stews and soups.
You’ll Love This Recipe for Chuck Tender Roast
You can make this oven-baked roast recipe for Christmas dinner to enjoy a special dinner that your entire family will love without taking so much time to prepare it.
I’m sure you are curious, but the secret to this tasty roast is in the rub and the cooking process.
You will agree with me after trying this roast that it is a flavor explosion in your mouth.
You will turn the oven off after preheating it to a high temperature and allow the roast to cook in the preheated oven.
This method results in a perfectly succulent roast that everyone craves. After cooking in the oven for a few hours, the roast comes out delicious and succulent.
It is certainly the best meat for Christmas dinner. That being said, this beef chuck recipe is one we serve year-round for Sunday dinner with the family.
Beef Chuck Tender Roast
This recipe for Christmas beef chuck roast is juicy, succulent, and filled with great flavor due to the rub and brown gravy made with the pan drippings.
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
Servings: 8 people
Equipment
- Roasting pan
- Large cast-iron skillet
- Prep bowl
- Whisk
- Medium saucepan
- Tongs
- Instant-read thermometer
Ingredients
Roast
- 5 pounds of center-cut boneless beef chuck-eye roast
- 1 tablespoon of vegetable oil
Rub
- 1 tablespoon of brown sugar
- 1 tablespoon of paprika
- 1 tablespoon of extra virgin olive oil
- ½ teaspoon of ground black pepper
- 2 teaspoons of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of dried rosemary
Brown Gravy
- 1 teaspoon of Worcestershire sauce
- ¼ cup of flour
- ¼ cup of beef drippings from the roasting pan
- 2 cups of beef broth
- Salt and pepper to taste
Laid-Out Instructions
- First, you are to use paper towels to dab the thawed roast dry. Then, get a small prep bowl and whisk together all of the rub ingredients in it.
- That being done, rub the roast all over with the rub, and then allow the roast to sit at room temperature for 20 to 30 minutes.
- After that, move the oven rack to the middle position and preheat the oven to 500 degrees Fahrenheit. Then, prepare a roasting pan by spraying the rack with nonstick cooking spray.
- You are to place 1 tablespoon of vegetable oil in a large cast-iron skillet once the roast has sat at room temp for 20 to 30 minutes, and then preheat over medium-high temp until the oil begins to simmer. Also, add the roast to the pan and use tongs to char the roast on all sides for 2 minutes on each side.
- After that, place the roast on the prepared roasting pan and put it in the preheated 500-degree Fahrenheit oven. Then, turn the oven off completely and allow it to cook for around 2 to 2 ½ hours, or until the internal temperature reaches 130 degrees F on an instant-read thermometer.
- You are to loosely cover the top and sides of the roast using aluminum foil while you make the brown gravy.
Make Brown Gravy
- When that is done, add the beef dripping to a medium saucepan, set over medium-high heat, mix in the flour, and continue to stir for 3 minutes.
- Now, slowly pour in the beef broth while you continue to whisk. Keep mixing until the gravy has thickened a little, which will take around 1 to 2 minutes. After that, turn off the heat and season the gravy to taste with salt and pepper (the gravy will thicken as it cools).
- Proceed to transfer the gravy to a gravy boat. Then, slice the roast and serve the brown gravy.
What to Serve With the Braised Pot Roast
This recipe is extremely well-rounded, and the meat is shredded, so you can eat this dish served over mashed potatoes or cauliflower potato mash, as a pot roast grinder, or even just toss some potatoes in with the other vegetables and eat it stew-style. The possibilities are as limitless as the flavor.
Storage, Freezing and Reheating
To Store
You can refrigerate it in a tightly sealed container, which will make it last for up to 3 to 4 days.
To Freeze
It is highly recommended that you freeze only the meat with gravy, that way, it will store better.
Just take the meat with gravy to a freezer-safe, tightly sealed container or a bag and freeze.
Doing this will make it last for up to 3 months. To defrost, just leave it in the fridge overnight.
To Reheat
You can reheat this in a pot or a skillet over medium heat.
Frequently Asked Questions
Why Use a Dutch Oven for a Pot Roast?
As you already know, the Dutch oven is made of cast iron which retains and evenly distributes the heat which makes it perfect for slow braising.
Can I Make Pot Roast Ahead Of Time?
Of course, you can make pot roast ahead of time. This is an excellent recipe to make the day before.
Just transfer it to a tightly sealed container when it cools off and refrigerate. Just scoop out any solidified fat the next day, transfer it back to a pot, and reheat it in the oven or on the stovetop.
Why Is My Meat Too Tough?
If this happens to be your case, then it’s most likely that you didn’t cook it long enough.
However, remember that the cooking time varies based on the size of the roast, the specific cut, and the quality. Just allow it to braise for a bit longer until the meat is succulent.
What Meat to Use for Pot Roast?
For this recipe, chuck roast happens to be the most well-known cut of beef.
And, it is quite affordable compared to other cuts and comes with good marbling, which makes the meat fall apart tender after braising for a few hours.
Final Thoughts
Make sure you do not skip resting the meat, as this helps make sure that it remains nice and juicy.
In addition, make sure you don’t work with the roast directly out of the fridge.
Allow it to sit on the counter for half an hour. Doing this will help it get crispier and more succulent.
Keep in mind that this recipe will also work for other beef roasts, such as a beef bottom round roast, a ribeye roast, an eye-round roast, or a New York strip roast.
That being said, this brings us to the end of this guide, as you now have your perfect recipe for chuck roast in a Dutch oven without vegetables.
How to Chuck Roast in a Dutch Oven Without Vegetables
Ingredients
Roast:
- 5 pounds center-cut boneless beef chuck-eye roast
- 1 tablespoon vegetable oil
Rub:
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
Brown Gravy:
- 1 teaspoon Worcestershire sauce
- ¼ cup flour
- ¼ cup beef drippings from the roasting pan
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Begin by using paper towels to pat the thawed roast dry.
- In a small prep bowl, whisk together all of the rub ingredients.
- Rub the roast all over with the prepared rub, ensuring it’s evenly coated, and then allow the roast to sit at room temperature for 20 to 30 minutes.
- Adjust the oven rack to the middle position and preheat the oven to 500 degrees Fahrenheit. Meanwhile, prepare a roasting pan by spraying the rack with nonstick cooking spray.
- In a large cast-iron skillet, heat 1 tablespoon of vegetable oil over medium-high heat until it begins to simmer. Add the roast to the skillet and char it on all sides for 2 minutes per side, using tongs to turn it.
- Transfer the charred roast to the prepared roasting pan and place it in the preheated 500-degree Fahrenheit oven. Turn the oven off completely and allow the roast to cook for around 2 to 2 ½ hours, or until the internal temperature reaches 130 degrees F on an instant-read thermometer.
- While the roast cooks, loosely cover the top and sides of the roast with aluminum foil to retain moisture.
- For the brown gravy, add the beef drippings to a medium saucepan set over medium-high heat. Stir in the flour and continue to stir for 3 minutes.
- Slowly pour in the beef broth while whisking continuously. Continue mixing until the gravy thickens slightly, about 1 to 2 minutes.
- Once thickened, remove the saucepan from heat and season the gravy to taste with salt and pepper. Remember, the gravy will continue to thicken as it cools.
- Transfer the prepared gravy to a gravy boat.
- Once the roast is cooked, slice it and serve with the prepared brown gravy. Enjoy your delicious roast beef!
