Best 4 Naked Unashamed Oven Roasted Chuck Roast Recipes

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Look no further than the succulent "Naked Unabashed Oven Roasted Chuck Roast," a dish that exudes pure, unadulterated flavor. This delectable recipe showcases the beauty of simplicity, allowing the natural flavors of the chuck roast to shine through. With its tender and juicy texture, this roast will melt in your mouth, leaving you utterly satisfied. Prepare to indulge in a feast that will transport you to a realm of culinary bliss.

Here are our top 4 tried and tested recipes!

ULTIMATE POT ROAST

Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

EASY OVEN ROAST

Easy Oven Roast image

Make and share this Easy Oven Roast recipe from Food.com.

Provided by LonghornMama

Categories Roast Beef

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 lb) chuck roast
2 tablespoons steak sauce
2 tablespoons dry onion soup mix
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted

Steps:

Place roast on heavy-duty aluminum foil; brush with steak sauce and sprinkle with onion soup mix.
Spoon mushroom soup on top; wrap loosely with foil.
Place in a 13x9 pan.
Bake at 350 degrees for 2 hours.

Nutrition Facts : Calories 616.6, Fat 46.2, SaturatedFat 18.7, Cholesterol 159.9, Sodium 568.3, Carbohydrate 4.2, Fiber 0.1, Sugar 1.3, Protein 43.1

OVEN BAKED CHUCK ROAST RECIPE

Oven Baked Chuck Roast Recipe image

Make a tender chuck roast in the oven with potatoes and carrots

Provided by Madeline

Number Of Ingredients 9

Ingredients

3lb boneless chuck roast
3 large carrots
1lb baby potatoes
2 tbsp olive oil
1 cup beef broth
1/2 cup dry red wine
2 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme

Steps:

Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
Skim the excess fat off the juice from the pan and serve with the sliced roast.

Nutrition Facts : Calories 412 calories, Sugar 3.3 g, Sodium 1432.2 mg, Fat 16.3 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 3.2 g, Protein 46.9 g, Cholesterol 134 mg

OVEN CHUCK ROAST

Oven Chuck Roast image

Simple lil recipe that I came up with in college. Get home for lunch, quick prep, throw in oven, and ready when you get home from work/school. The meat will fall apart when you bring it out of the pan, so use tongs. Moist enough to eat "dry", but you can always throw your favorite BBQ or Meat Sauce on it.

Provided by Trfic1

Categories Roast Beef

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chuck roast
2 tablespoons creole seasoning (Cajun or Herb or Salt Medley Mix will work fine too)
8 medium red potatoes, quartered (or 2 Russets)
1 large onion, quartered
6 ounces beer (Pilsner preferred. Drink other half of beer.)
8 ounces baby carrots, peeled
1 teaspoon garlic, minced

Steps:

Preheat Oven 275°F.
Sprinkle 1 tbsp Seasoning Mix on bottom of 9 x 13 glass casserole dish.
Rub minced garlic into roast. ( I usually randomly lightly stab the meat and rub the minced garlic into the holes.).
Put roast in middle of pan, surround with potatoes, onion, and carrots. (Make sure potatoes stay on the sides of the roast.).
Pour beer over everything, sprinkle other tbsp of Seasoning Mix over everything.
Cover with Aluminum Foil, put in center rack for 5-6 hours.

Nutrition Facts : Calories 627.2, Fat 30.1, SaturatedFat 12.1, Cholesterol 104.3, Sodium 137.8, Carbohydrate 52, Fiber 5.9, Sugar 5.7, Protein 33.8

Tips:

Sear the chuck roast in a hot skillet before roasting it in the oven. This will help to create a flavorful crust and lock in the juices.
Use a variety of seasonings to flavor the chuck roast. Some good options include garlic powder, onion powder, paprika, cumin, and chili powder.
Roast the chuck roast at a low temperature for a long period of time. This will help to tenderize the meat and make it fall apart easily.
Let the chuck roast rest for at least 10 minutes before slicing and serving. This will help the juices to redistribute throughout the meat.
Serve the chuck roast with your favorite sides. Some good options include mashed potatoes, roasted vegetables, and a simple salad.

Conclusion:

Naked and unashamed oven-roasted chuck roast is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up any leftover chuck roast. With just a few simple ingredients and a little bit of time, you can create a meal that your whole family will love.