A Cozy Weeknight Chuck Roast

There’s something so comforting about walking into the house after a long school day and being greeted by the smell of dinner already done. My favorite weeknight trick? A chuck roast that’s been slow-braising all afternoon — filling the house with that rich, cozy aroma that feels like a hug.

I usually start it right around lunchtime. Between juggling school runs and laundry, it takes just a few minutes to toss together — a quick sear on all sides, a handful of chopped carrots and onions, a little broth poured halfway up the roast, and then it’s tucked into the oven for the afternoon. That’s it.

By the time we walk in the door later, the whole house smells heavenly — the kind of scent that instantly makes everyone drop their backpacks and wander toward the kitchen. I mash up some quick potatoes while the kids tell me about their day, then shred the roast and whip up a simple gravy.

It’s one of those meals that just hits the spot. Especially on a cozy fall night.

🥩 Slow Oven-Braised Chuck Roast with Carrots & Onion Gravy

Serves

4–6 generous portions

Prep Time

15 minutes

Cook Time

4½ to 5½ hours (for a 3–4 lb roast at 225°F)

⏱️ At 225°F, a 3–4 lb chuck roast usually takes about 5 hours to become fork-tender and shred easily. You’re looking for an internal temperature around 190–200°F.

🧂 Ingredients

• 1 (3–4 lb) chuck roast

• Kosher salt and black pepper (generously for all sides)

• 2–3 tablespoons olive oil

• 1 large onion, peeled and sliced or quartered

• 3 carrots, peeled and cut into large chunks

• 2–3 cups beef broth (enough to come halfway up the roast)

• 1 tablespoon flour (for gravy)

Optional:

• 2 cloves garlic, smashed (adds richness)

• 1–2 sprigs fresh thyme or rosemary

• Mashed potatoes, for serving

🔪 Instructions

1. Preheat oven: to 225°F.

2. Season & prep:
   Pat the chuck roast dry and season generously with salt and pepper on all sides.

3. Brown the vegetables:
   Heat 2 tablespoons of olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat.
   Add the onions and carrots, browning them for 3–4 minutes until lightly caramelized. Remove and set aside.

4. Sear the roast:
   Add another drizzle of olive oil if needed. Place the roast in the pot and brown it well on all sides — about 4 minutes per side — until deep golden brown.

5. Deglaze & assemble:
   Pour in beef broth until it comes halfway up the roast, scraping up any browned bits from the bottom (that’s your flavor base!).
   Add the carrots and onions back to the pot, nestling them around the roast.
   Optionally add thyme or rosemary.

6. Slow-braise:
   Cover the pot tightly with a lid.
   Transfer to the oven and bake at 225°F for 4½–5½ hours, or until the meat is fork-tender and falling apart.
   (A fork should easily twist into the roast.)

7. Finish the roast:
   Remove the pot from the oven. Take out the roast and shred it into large chunks.

8. Make the gravy:

   • Scoop out ¾ cup of the hot liquid from the pot into a small bowl.

   • Whisk in 1 tablespoon flour until smooth.

   • Pour that mixture back into the pot, whisking it into the remaining juices.

   • Bring to a gentle boil on the stovetop until thickened (2–3 minutes).

   • Reduce heat and return the shredded roast, carrots, and onions to the pot.

9. Serve:
   Spoon the tender roast and vegetables over creamy mashed potatoes, then ladle on that rich onion-carrot gravy.