Ole School Oven Baked Chuck Roast
A comforting, slow-cooked chuck roast baked in the oven until fork-tender. This classic dish features savory baby potatoes, carrots, mushrooms, onions, and celery, all smothered in a rich, flavorful beef gravy. Chef's tips: (1) Using a marbled chuck roast will ensure a more tender and juicy result after slow baking. (2) Dredging the beef in flour before searing helps create a rich gravy base later in the baking process. (3) Keep the baking dish tightly sealed with foil to prevent the liquid from evaporating, which keeps the roast incredibly moist.
- Time: 240 min
- Servings: 4
Source: ChefChef
Ingredients
- medium to large piece Chuck Roast
- tablespoons Olive Oil
- stick Butter
- + 1 tablespoon All-Purpose Flour
- small bag Baby Potatoes
- medium Red Onion
- stalks Celery
- ounce package Fresh Mushrooms
- bag Baby Carrots
- teaspoon Onion Powder
- teaspoon Garlic Powder
- tablespoon Seasoning Salt
- teaspoon Black Pepper
- teaspoon Paprika
- packet Lipton Onion Soup Mix
- tablespoon + 1 teaspoon Better Than Bouillon Beef Base
- + 1/4 cup Water