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Easy Beef Chuck Roast with Brown Gravy Recipe

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4.2 from 1 review

This Easy Beef Chuck Roast Recipe features a tender, flavorful 3-pound chuck roast braised in a savory brown gravy made from aromatic vegetables, fresh herbs, and beef broth. The roast is first browned to develop rich flavors, then slow-cooked in the oven until melt-in-your-mouth tender, making it a perfect comforting meal for the whole family.

  • Total Time: 3 hours 35 minutes
  • Yield: 8 servings

Ingredients

Meat and Seasoning

  • 3 lb beef chuck roast (aka bottom blade roast)
  • 2 tsp kosher salt
  • 1 tsp black pepper

Cooking Fat

  • 2 tbsp olive oil
  • 2 tbsp butter

Vegetables

  • 2 medium onions (thickly sliced)
  • 3 carrots (cut into chunks)
  • 3 celery stalks (cut into chunks)
  • 5 garlic cloves (smashed or 5 tsp minced)

Thickening and Liquids

  • 2 tbsp all-purpose flour
  • 3 cups beef broth or stock

Herbs and Seasonings

  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 2 sprigs rosemary (or 1 tsp dried)
  • 2 bay leaves
  • 1 tbsp soy sauce (plus more to taste)

Instructions

  1. Brown the roast: Pat the beef chuck roast dry and generously season all sides with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear the roast well on all sides, approximately 4–5 minutes per side, until a deep brown crust forms. Remove the roast and set aside on a plate.
  2. Build the flavor base: In the same Dutch oven, add 2 tbsp butter. Once melted, add the thickly sliced onions, carrot chunks, and celery chunks. Cook, stirring occasionally, until the vegetables are golden and softened, about 6–8 minutes. Add smashed or minced garlic and stir for 1 minute until fragrant. Sprinkle 2 tbsp all-purpose flour over the vegetables and continue stirring for another minute to cook the flour.
  3. Deglaze and simmer: Pour in 3 cups beef broth, scraping up the browned bits stuck to the bottom of the pot with a wooden spoon. Stir in 2 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves, and 1 tbsp soy sauce. Return the seared roast to the pot along with any juices that have accumulated on the plate. Bring the liquid to a gentle simmer on the stovetop.
  4. Oven braise: Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (163°C). Cook the roast for 2½ to 3 hours until very tender. At the halfway point (around 1½ hours), carefully flip the roast to ensure even cooking and tenderness on all sides. Use a fork to check tenderness; the roast should shred easily when done.
  5. Make the brown gravy: Remove the roast and vegetables to a serving platter and tent loosely with foil to keep warm. Discard the herb sprigs and bay leaves from the cooking liquid. Using an immersion blender or regular blender, blend the remaining sauce until smooth. Return the sauce to the stovetop over medium-high heat and simmer for a few minutes until slightly thickened. Taste and adjust seasoning with additional soy sauce, salt, or black pepper as needed.

Notes

  • Patting the roast dry before browning helps develop a rich crust and better flavor.
  • Flipping the roast halfway through baking ensures even tenderness and moisture.
  • If you prefer a thicker gravy, you can add a slurry of flour and water before simmering the sauce.
  • Leftover roast and gravy store well in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free flour or cornstarch and ensure your soy sauce is gluten-free.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 20 minutes
  • Category: Main Course
  • Method: Oven Braising
  • Cuisine: American

Find it online: https://recipeteach.com/easy-beef-chuck-roast-with-brown-gravy-recipe/