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sliced reverse sear chuck roast on a white platter with a fall table setting
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Reverse Seared Chuck Roast

This reverse sear chuck roast bakes low and slow on a wire rack, then gets a quick, smoking-hot sear for a dark, peppery crust and slices that stay rosy all the way through. If your family loves prime rib but not the price tag, this is the budget version, and it's a high protein dinner the kids will happily eat too.
Prep Time45 minutes
Cook Time3 hours 30 minutes
Rest15 minutes
Total Time4 hours 30 minutes
Servings: 6 servings
Author: Rachel Oostdyk

Ingredients

For the roast

  • 3.25 pounds boneless beef chuck roast
  • 1 1/2 tablespoons avocado oil or another high-heat oil for searing

For the seasoning

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon ground rosemary

Instructions

  • Take the chuck roast out of the refrigerator and leave it on the counter for 30 minutes.
  • Heat the oven to 225°F. Set a wire rack inside a large rimmed baking sheet. Lining the pan with foil first makes cleanup easier.
  • Dry the roast all over with paper towels. Mix the salt, garlic powder, black pepper, cayenne, thyme, sage, and rosemary in a small bowl, then rub the mixture over every side and edge of the roast.
  • Set the roast on the rack and bake at 225°F for about 3½ hours, until a meat thermometer in the thickest part reads your target temperature (see Notes). Start checking at about 2½ hours.
  • When the roast has about 10 minutes left, pour the 1½ tablespoons avocado oil into your biggest skillet and heat it on medium-high.
  • As soon as the oil starts to smoke lightly, move the roast from the oven to the skillet. Sear each side for about 1 minute, until deep brown.
  • Move the roast to a cutting board, cover it loosely with foil, and let it rest for 15 minutes. Slice thin against the grain and serve.

Notes

Doneness: Pull the roast at 120°F for rare, 130°F for medium rare, 140°F for medium, or 150°F for medium well. It rises a few degrees while it sears and rests.
Timing: Figure about 1 hour per pound at 225°F, but go by the thermometer, not the clock.
Storage: Keep leftover slices in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm slices in a covered skillet with a splash of beef broth over low heat, just until heated through, so they don't dry out.