Classic Oven-Braised Chuck Roast | Wild Fork
Slow-braise beef chuck roast with aromatics until fork-tender in a rich pan sauce. Follow this comforting one-pot beef dinner recipe from Wild Fork Foods.
INGREDIENTS
1 Tbsp. WFF Butcher’s Salt & Pepper
½ Cup Flour
5 Cups Beef Stock
2 Bay Leaves
1 tsp. WFF Oregano
4 Garlic Cloves, chopped
1 Large Onion, cut in large dice
2 Celery Stalks, cut in 1” pieces
2 Tbsp. Vegetable Oil
2 Carrots, cut 1” thick and kept in water
5-6 Small Potatoes, cut in half and kept in water
LET'S GET COOKING!
Preheat oven to 350°F.
In a small bowl, combine salt and pepper with additional Tbsp. of salt. Season the chuck on both sides. Coat both sides with flour.
Heat oil in skillet over medium high heat and brown the beef about 4 minutes on each side.
Transfer to a roasting pan or Dutch oven. Add beef stock, bay leaf, oregano, garlic, onion, and celery. Cover and cook for about 1 ½ hours.
Uncover beef, add potatoes and carrots, cover and continue braising for 1 hour or until tender.*
*USDA recommends cooking beef to an internal temperature of 145°F.