How to Cook a Chuck Roast

Recipe by
© 2011 Life's a Lasagna. All rights reserved.

  • 2-3 lb Chuck Roast
  • 1" slice of an onion (i used a yellow onion)
  • 3 cloves of garlic, minced
  • Big handful of herbs:  oregano, thyme, rosemary
  • 2 cups of water
  • Rendered fat (I used leftover bacon fat) or oil with a high smoke point such as coconut oil

Preheat oven to 350 degrees.

Roughly chop onion.

Strip leaves from herbs and roughly chop. [photo is pre-chop]

In a small bowl mix water, garlic, onion and herbs just to break everything up. Set aside.

Heat a dollop (like a spoonful) of fat or oil in a cast iron pan on medium high heat.

Season roast with salt and pepper on both sides.

Sear first side until browned then flip and sear other side, about 5-7 minutes on each side.

Transfer to a deep baking dish or pan (I use well-seasoned stoneware) or if you have a large enough dutch oven that would be perfect.

Pour herb mixture over and distribute herbs/onion/garlic evenly on and around the roast.

Cover tightly.

Bake at 350 degrees for 2.5-3 hours covered, or until meat is tender and easily pulls apart with fork or impatient fingers that don't mind getting burnt.

Remove from oven and let rest for about 20 minutes while you prepare your side dishes.

Strain the broth and either keep it to make a small serving of soup or turn it into gravy.


Heat it up in a small saucepan to boiling.

Mix 1 Tbsp Organic Corn Starch with 1/4 cup cold water and add to boiling broth, stirring with whisk until thickened.

I served this up with gravy, roasted garlic and parsley green beans [from our driveway planters] and roasted honey and spice delicata squash.

Recipe printed from Life's a Lasagna:
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