CHUCK ROAST WITH AU JUS

on Jul 22, 2024, Updated Aug 07, 2024

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This dish may sound fancy, but it’s quite simple and it only requires nine ingredients, including salt and pepper! This is the roast I make every Christmas for my family. It’s an upgrade on my Viral Chuck Roast — a recipe that many of you fell in love with instantly!

There’s a lot of anticipation and excitement around the holidays. You’re focused on what gifts to give and how to spend time with family and loved ones. You want to have the absolute perfect day, and you may feel anxious about what’s ahead and how to plan for it.

With all of these thoughts swirling around, the last thing you want is to wind up in the kitchen sweating over the stove for a complicated meal. Enter my Christmas Dinner Chuck Roast with Au Jus.

I’ve elevated the dish by roasting the beef alongside onions and garlic, baking them until deliciously sweet and caramelized. The addition of rosemary and thyme adds a herby note that is reminiscent of any wintertime meal. Oh, and to make this main course just a little fancier, we’re doing a quick au jus with the pan drippings, red wine, and Worcestershire sauce.

I like to serve this with my dairy-free mashed sweet potatoes and roasted vegetables. Both of these sides can be prepped and ready ahead of time so when the roast is finished, the meal is ready to be served.

The holidays are meant to be spent together, and I promise that when you bring this roast to the table, your entire guest list will be cheering for you. Give it a try and share your memories with me on Instagram, @olivia.adriance.

Ingredients for Christmas Pot Roast

You’ve never seen a holiday meal with so few ingredients. Here’s everything (yes, everything) you’re going to need!

Pot Roast with Au Jus Ingredients - Olivia Adriance

Boneless Beef Chuck Roast: I buy a 4-pound roast, which serves anywhere from six to eight people. If you by a smaller roast or a larger roast, you may need to adjust the cooking time. I shoot for about an hour per pound.
Salt and Pepper: Be generous here! The initial salt and pepper rub gives the meat all its flavor.
Onions: Is there anything better than a roasted, caramelized onion? Adding thick wedges to the pan with the beef helps flavor the meat itself and also adds a sweetness to the au jus. If you wanted to add additional root vegetables like carrots to the bottom of the dish, I’m sure that would only give the meat additional flavor.

Garlic: I know seven cloves of garlic sounds like a lot, but I promise it won’t be an overwhelming garlicky flavor! The garlic is roasted whole alongside the onions and then added in for the au jus.
Rosemary and Thyme: These woodsy herbs are added during the final hour to give the beef and sauce a nice herbaceous undertone. Fresh herbs are your best bet here.
Red Wine: I don’t often cook with wine, but this is a holiday roast after all! You always want to choose a wine that you’d like to drink. It doesn’t need to be top-shelf but if you can splurge a bit, the au jus will be just that more delicious. And always save a glass for the cook. Always.

Worcestershire: This condiment adds a savory umami flavor to the au jus. It’s that little bit of something that nobody will be able to point out specifically but rounds out the flavor profile.

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How to Make Christmas Dinner Chuck Roast

Let’s get the chuck roast in the oven. First, preheat the oven to 325°F.

Season the boneless chuck roast generously on both sides with salt and pepper. Add the roast to a baking dish along with the onions and garlic.

Cover the baking dish with a lid, or use foil if you don’t have a lid for your baking dish. Bake for four hours, approximately 1 hour per pound of meat.

During the last hour, add the rosemary and thyme, submerging in the liquid.

Pot Roast with Au Jus Step 2 - Olivia Adriance

Pot Roast with Au Jus Step 3 - Olivia Adriance

Raise the oven heat to 425°F. Remove the roast from the oven, coating it in the rendered juices. Place it back in the oven, uncovered, for 20 minutes. Remove from the oven once the roast is slightly caramelized on top.

Pot Roast with Au Jus Step 4 - Olivia Adriance

While the meat is resting, make the au jus. Add 1 cup of the rendered juices to a saucepan with the wine and Worcestershire. Bring to a slow simmer, stirring often, for 5 to 7 minutes until slightly reduced.

Season the au jus with salt and pepper and pour it into a serving vessel. Using a spoon, skim off some of the fat, if needed.

Pot Roast with Au Jus Step 5 - Olivia Adriance

Pot Roast with Au Jus Step 6 - Olivia Adriance

Serve the roast and onions over mashed dairy-free potatoes and a generous pour of au jus. Enjoy!

Frequently Asked Questions for Christmas Dinner Chuck Roast

So I really don’t need to add any water or broth to the pan?

Nope! I find that a nice fatty cut of mat renders down nicely so it keeps the meat juicy. It won’t stick to the baking pan either.

How many people does this serve?

A 4-pound roast will serve about 6 to 8 guests. I aim for about 1/2 pound per person.

Do you think this would work in a slow cooker?

I haven’t tried it because I find the baking pan method to be foolproof. If you do try it in a crock pot, let me know how it turns out!

What type of wine do you use and is there a substitute for it?

I chose a California cabernet for this recipe. It’s rich and bold and pairs well with the succulent roast. You can create the au jus using just beef broth if you prefer.

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