how to cook a beef boneless chuck roast

One popular method for cooking a beef chuck roast is to braise it. Sear the roast in a hot pan, then simmer it in a flavorful liquid (like broth or wine) in an oven-safe pot, covered, at a low temperature (around 300°F or 150°C) until it becomes tender.

I love this recipe. Full of rich, beefy flavor that tastes even better than it smells… and boy does it smell good. This simple boneless beef chuck roast recipe takes only minutes of prep time and will satisfy everyone at your table!

If you have close neighbors, expect them to come knocking when you start cooking this recipe. The rich beefy aroma will permeate the neighborhood, which is one of the reasons that I love cooking so much. I have an infatuation with the smells that come out of my kitchen. Quick question: Have you ever walked outside your house for the sole purpose of coming back inside with clear senses to inhale the goodness you are creating? I do it all the time. Sometimes it happens to me by accident. Ill head down to the basement for a minute and then come back into the kitchen to get blasted with wonderful smells. For some reason it is impossible not to smile in that moment when the richness fills your lungs.

Well, be prepared for all of these things to happen when you create this boneless beef chuck roast recipe. For some reason when beef and onions are cooked together, they release the most wonderful aromas. My whole family begins congregating in the kitchen as the aroma intensifies. Its what cooking is all about!

You will find that the preparation is simple, taking only a couple minutes to prepare the dish to be braised. Braising is simply the act of searing (or sautéing) food lightly and then cooking it in a closed pan with liquid. You can braise veggies or meats with relative ease. The most important part of braising is to ensure that there is a good seal when you have covered whatever you are braising. Otherwise, the braising liquid will evaporate too quickly.

At the cooking school I ran, there were so many questions from students about braising. Heres a couple of the most common:

QUICK COOKING TIP: For this recipe, we are not going to use any stock for the braising liquid. Typically I would add in a beef stock when braising beef, but the gravy we are going to create is already going to be rich with flavor and fat. Instead, we are going to deglaze the pan that we used to brown the beef before putting it in the oven.

Deglazing is just adding a cooler liquid to the pan and scraping up all the browned bits (fond) from the pan. When you deglaze, it is important to be prepared before you start. You can either have a small glass of water next to your stove or take your pan and pass it quickly under cold running water. I like having a glass next to the stove because I can control how much I am adding more easily. Typically no more than ½ a cup is needed. When you have added the water, you take a spatula and scrape everything up. The water will be bubbling like crazy, so be careful! After you have it all scraped up, pour it into your braising dish.

Ok. Thats was a lot about braising and deglazing. Lets get into the meat of this boneless beef chuck roast recipe.

Yield: 4 people

BONELESS BEEF CHUCK ROAST RECIPE

Super savory and packed full of richness, this boneless beef chuck roast recipe will have your guests coming back for more! Paleo, gluten free and low carb

Pan seared boneless beef chuck roast recipe has huge flavors and is ready to be braised within minutes! Paleo, gluten free and low carb. The No-Flour Onion Gravy is slightly sweet with hints of savory. I call it an optional item but you will be missing out! Same with the sautéed onions and mushrooms.

Prep Time 12 minutes Cook Time 2 hours Total Time 2 hours 12 minutes

Ingredients

For the boneless beef chuck roast

  • 2.5 LBS Boneless Chuck Roast
  • 2 Sprigs Thyme
  • 1 Sprig Rosemary
  • Salt & Fresh Cracked Pepper
  • 2 tablespoon Bacon Fat, (or lard ghee etc)
  • ½ Red Onion, peeled and sliced
  • 4 Cloves Fresh Garlic, peeled and smashed
  • 1 Cup water, split evenly

For the No-Flour Onion Gravy (optional)

  • Braising liquid, including the onions and garlic.
  • ½ Cup Coconut Milk, unsweetened
  • ¼ teaspoon Balsamic Vinegar

For the Onions & Mushrooms (optional)

  • 8 OZ Baby Bellas or Crimini mushrooms, cleaned and sliced
  • ½ Red Onion, sliced
  • 2 tablespoon Olive Oil, split
  • Salt & Fresh Cracked Pepper

Instructions

For the Boneless Beef Chuck Roast

  1. Preheat the oven to 300 degrees. Get out an oven safe pan that your roast will fit nicely in. Add in the ½ red onion, smashed garlic and ½ cup water. Make sure that the bottom of the pan is covered.
  2. Liberally salt and pepper the roast on both sides. Heat a heavy bottom pan over high heat. Add in the fat. Lay in the roast and allow to brown. Add in the thyme and rosemary sprigs.
  3. After about 3 minutes, flip the roast using tongs. Spoon up some of the fat over the top of the roast and allow to sear another 3 minutes. Reduce the heat if smoking occurs. When the roast is nicely browned, place it in your prepared roasting pan.
  4. Add in the ½ cup water to the hot pan. Deglaze and pour the liquid into the roasting pan, along with the thyme and rosemary. Cover the roasting pan tightly with a lid or aluminum foil and put in the oven for about 2 hours.
  5. While the meat is cooking, prepare the mushrooms and onions.

For the Mushrooms & Onions

  1. Heat a pan over medium-high heat. Add in the olive oil. When the oil shimmers, add in the onions and a pinch of salt. Allow to cook for a minute, then stir. Continue to cook, stirring occasionally, for another 10-12 minutes or until translucent. When the onions have finished cooking, remove from the pan and set aside.
  2. Reheat the pan. Add in the mushrooms. Allow to cook for 2 minutes, stirring occasionally. When the mushrooms start to brown a bit, add in the remaining tablespoon olive oil and a pinch of salt. Cook until the mushrooms are tender, about 5-6 more minutes.
  3. Combine with the onions and serve over the top of the meat when ready.

For the No-Flour Onion Gravy

  1. When the roast has reached it’s final temperature of 190 degrees, remove from the oven. Remove the beef from the pan and cover with foil. Allow to rest for 10 minutes.
  2. While the beef is resting, defat the pan drippings, reserving the braised onions and garlic. Using a blender or immersion blender, add in the pan juice and reserved onions with garlic. Blend together until liquified.
  3. Heat a non-stick pan over medium-high heat. Pour the mixture from the blender and add in the coconut milk. Mix together well. Add in the balsamic. Taste and adjust the seasonings. Set aside until the beef is ready.

To Finish the Beef

  1. After the beef has rested, cut off the visible fat. Then cut the beef into about 1″ pieces. Add the beef to a sheet pan and cover with heavy foil. Smash the beef pieces with a meat mallet. They will start to shred apart. Continue smashing until they are all starting to shred.
  2. When the beef is smashed well, add it into the non-stick pan over high heat to add some crisp to it (this step is optional, but adds such a nice dimension to the beef).
  3. Plate with the shredded beef, mushrooms and onions and the onion gravy for a delicious meal!

Notes

If you are going to make the mushrooms and onions to top the boneless beef chuck roast recipe, you can make them early, allow to cool and then reheat them.

Or, make them about 15 minutes before the roast will be ready. If you try to keep them warm for the full 2 hours while the roast is cooking, the onions will turn mushy.

Nutrition Information

Yield

4 Amount Per Serving Calories 644

Did you make this recipe?

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So there are a lot of steps in this recipe. I know. Most are pretty easy though and the combined dish is just so good!

Hopefully youll give this recipe a try. Its worth the time and I promise that your kitchen will smell fantastic!

Beef Chuck Roast Internal Temperature

Your pot roast should reach an internal temperature of at least 195°. I recommend cooking the beef until it is fall-apart tender.

How long to cook chuck roast in the oven at 350˚F: Cook a 4 lb. cut of beef low and slow for over 4 hours. This gives it plenty of time to soak in all the wonderful flavors and become completely moist and fork-tender.

Check out our Chart to cook this Sunday Roast to perfection.

how to cook a beef boneless chuck roast

Chuck roast is one of the most inexpensive cuts of beef, but braise it low and slow, and it melts in your mouth and is so tender.

This is what makes Angus chuck roast the best meat for pot roast. They’re budget-friendly and perfectly sized for feeding larger families with leftovers to spare.

Hopefully youll give this recipe a try. Its worth the time and I promise that your kitchen will smell fantastic!

You will find that the preparation is simple, taking only a couple minutes to prepare the dish to be braised. Braising is simply the act of searing (or sautéing) food lightly and then cooking it in a closed pan with liquid. You can braise veggies or meats with relative ease. The most important part of braising is to ensure that there is a good seal when you have covered whatever you are braising. Otherwise, the braising liquid will evaporate too quickly.

I love this recipe. Full of rich, beefy flavor that tastes even better than it smells… and boy does it smell good. This simple boneless beef chuck roast recipe takes only minutes of prep time and will satisfy everyone at your table!

Deglazing is just adding a cooler liquid to the pan and scraping up all the browned bits (fond) from the pan. When you deglaze, it is important to be prepared before you start. You can either have a small glass of water next to your stove or take your pan and pass it quickly under cold running water. I like having a glass next to the stove because I can control how much I am adding more easily. Typically no more than ½ a cup is needed. When you have added the water, you take a spatula and scrape everything up. The water will be bubbling like crazy, so be careful! After you have it all scraped up, pour it into your braising dish.

If you have close neighbors, expect them to come knocking when you start cooking this recipe. The rich beefy aroma will permeate the neighborhood, which is one of the reasons that I love cooking so much. I have an infatuation with the smells that come out of my kitchen. Quick question: Have you ever walked outside your house for the sole purpose of coming back inside with clear senses to inhale the goodness you are creating? I do it all the time. Sometimes it happens to me by accident. Ill head down to the basement for a minute and then come back into the kitchen to get blasted with wonderful smells. For some reason it is impossible not to smile in that moment when the richness fills your lungs.

Sunday Pot Roast Vegetables

You can add a whole variety of different veggies to this recipe! I like to add:

  • Potatoes
  • Onions (white or yellow work best)
  • Carrots
  • Celery

Not only do the vegetables taste amazing, but it’s a great way to make your side dishes at the same time as the main course. One-pot meals are so convenient.

If you want to elevate your dining experience, this beef tenderloin recipe is amazing!

One popular method for cooking a beef chuck roast is to braise it. Sear the roast in a hot pan, then simmer it in a flavorful liquid (like broth or wine) in an oven-safe pot, covered, at a low temperature (around 300°F or 150°C) until it becomes tender.

FAQ

Which cooking method is best for a chuck roast?

Whether you cook beef chuck roast using your stovetop, oven, slow cooker, or pressure cooker, low and slow is always the way to go. Check out these comfort food dinner ideas made with beef chuck roast.

How long do you cook a boneless chuck roast per pound?

With the oven at around 325 degrees, it’s best to cook a roast for about one hour per pound. The above recipe is written for a 3-pound chuck roast and cooks for about three hours, or until fork tender. Use the one hour per pound rule as a guideline, then trust your senses when checking for doneness.

Should I cover my chuck roast in the oven?

Do you cook a chuck roast covered or uncovered? You want to cook a chuck roast covered in the oven, then remove the lid and allow the braising liquid to thicken. Doing this gives you delicious pan juices to pour on top of the meat once it’s finished.

How long does it take for chuck roast to get tender?

Cover tightly with foil and roast for 30 minutes at 425 degrees F. Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.

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