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Classic Beef Roast

Cook Time 3 hrs 30 mins


  • 1 Chuck Roast (approx 3 lbs)
  • 2 tbsp Olive Oil
  • Kosher salt and freshly ground black pepper
  • 2 Large Sweet Onion (peel and slice in fourths)
  • 16 oz Beef Broth
  • 2 lbs Yukon Gold Potatoes (peeled and sliced into 1 1/2 inch pieces)
  • 6 Carrots (medium sized, peeled and sliced into 1 1/2 inch pieces)


  • Remove beef from refrigerator about 30 minutes before you need to cook it
  • Season beef generously with salt and pepper
  • Preheat the oven to 300˚. 
  • Heat a large pot over medium-high heat. Add olive oil
  • When the oil in the pot is hot, add roast to pot and brown on all sides, about 2 minutes per side. Remove the seared beef to a platter 
  • Add onions to pot and brown slightly.
  • Place roast back into pan (on top of onions)
  • Pour beef broth on top of roast (you can also use another liquid to braise, if desired)
  • Add carrots. If desired, add a sprig of rosemary and thyme.
  • Put the lid on, then roast in the oven at 300 degrees for approximately 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. An instant read thermometer should read 145 degrees.