Tender, flavorful, and perfectly seasoned, this braised chuck roast is the ultimate comfort food. Slow-cooked to perfection in a rich, savory broth, this hearty dish is easy to make and perfect for a cozy family dinner.
Perfect for Sunday suppers or family dinners.
Red wine braised beef roast
Braised chuck roast is the perfect dish for cold winter days. Slow-cooked in the oven for hours, it fills your home with warmth and incredible aromas.
The best part about braising is how easy it is. Once the roast is seared and in the oven, all you have to do is let it cook low and slow. The result is melt-in-your-mouth beef and a rich, flavorful gravy that’s perfect for pouring over mashed potatoes.
What is braising?
Braising is a great way to cook a tougher cut of meat. You'll first sear the meat to develop a beautiful brown crust that creates flavor, then slowly cook it in liquid at a lower temperature in the oven with a heavy-duty pot with a lid. This technique breaks down the meat making it tender and flavorful while creating a rich sauce or gravy.
Key ingredients
- Chuck Roast - I used a boneless chuck roast, but a bone-in works well too.
- Beef Broth - Used for braising the roast and creating a rich, savory gravy.
- Red Wine - Use a dry red wine that you enjoy drinking for the best flavor.
- Carrots - Use whole carrots that you peel and chop into big pieces. Avoid using precut baby carrots.
- Onion - Yellow or white onion works well. The onion provides a base flavor for the sauce and roast.
- Celery - Diced into small bits. The celery adds flavor to the sauce and roast.
- Garlic - Use finely minced garlic.
- Tomato Paste - Adds richness and depth to the sauce.
- Fresh herbs - Use fresh rosemary and fresh thyme. If using dried herbs, crush dried rosemary into smaller pieces before adding.
Making wine braised chuck roast
- Season both sides of the roast with salt and pepper.
- Heat a heavy dutch oven over medium heat. Add oil and roast. Brown each side, including the sides.
- Remove from pan and set on a plate.
- Add carrots, onions, and celery to the same pan. Saute for 3-4 minutes.
- Clear a section in the center of the pan. Add tomato paste. Cook for 1-2 minutes allowing the tomato paste to caramelize slightly.
- Add garlic and mix everything together. The tomato paste should coat the veggies.
- Deglaze the pan by adding the red wine and stirring. Be certain to scrape up any brown bits stuck to the bottom of the pan.
- Cook for 2-3 minutes until the wine has reduced by half.
- Add beef broth and place the browned chuck roast on top of the veggies.
- Place lid on dutch oven and place in a preheated 325°F oven.
- Bake for 3-3 ½ hours until the meat is fall-apart tender.
- Check dutch oven at least once halfway through cooking time to ensure the liquid hasn't evaporated. If dry, add more beef broth.
Braised chuck roast tips
To ensure the best results, here are a few helpful tips for making this braised chuck roast. These will help you achieve a perfectly tender roast with a rich, flavorful sauce every time!
- Let the Roast Rest Before Searing – Take the chuck roast out of the fridge 30 minutes before cooking to allow it to come to room temperature. This helps it sear more evenly and develop a better crust.
- Don’t Skip the Searing – Searing the roast on all sides creates a deep, rich flavor and helps lock in juices. Make sure the oil is hot before adding the meat to get a good, golden-brown crust.
- Layer the Flavors – Caramelizing the tomato paste before adding liquid intensifies its depth and richness. Don’t rush this step—it’s key to a flavorful sauce!
- Monitor the Liquid Level – Check the dutch oven about halfway through the cooking time to ensure there’s enough liquid. If it’s looking dry, add a bit more beef broth to keep the roast tender and juicy.
- Let the Roast Rest Before Serving – After removing the roast from the oven, let it rest for 10-15 minutes before breaking it into chunks. This allows the juices to be redistributed, keeping the meat moist and flavorful.
Frequently asked questions
Yes! You can substitute the red wine with additional beef broth or use a combination of beef broth and a splash of balsamic vinegar for added depth of flavor.
Store leftover roast and gravy in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave.
Recipe variations
While I love this chuck roast just as it is, there are several variations you can make to suit your style.
- Omit the red wine and use beef broth along with a splash of balsamic vinegar.
- If you like chunks of onion, slice the onion into long strips rather than dicing. You could also add pearl onions to the pot.
- Add baby potatoes for the final 45 - 60 minutes of cooking.
Serving suggestions
Red wine braised chuck roast goes well with so many side dishes. Some of our favorites include:
Braised recipes
If you enjoy the slow-cooked flavor and goodness from braising, you'll also want to try Braised Short Ribs and Elk Osso Bucco.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Braised Chuck Roast Recipe
Equipment
Ingredients
- 2-3 tablespoons olive oil
- 3-4 pound chuck roast (boneless or bone-in)
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 carrots (cut into 2-inch rounds)
- 2 celery stalks (diced)
- 1 large onion (diced)
- 2 tabelspoons tomato paste
- 4 cloves garlic (minced)
- 2 cups dry red wine
- 2 cups beef broth (low-sodium or salt-free)
- 3-4 sprigs fresh rosemary (or 1 tablespoon dried)
- 3-4 sprigs fresh thyme (or 2 teaspoons dried)
- 1 bay leaf
Instructions
- Remove the roast from the refrigerator about 30 minutes before starting.
- Preheat oven to 325°F.
- Season both sides of the roast with salt and pepper.3-4 pound chuck roast, 2 teaspoons salt, 1 teaspoon pepper
- Heat a heavy dutch oven over medium heat. Add 2 tablespoons of oil and once the oil is simmering add the roast. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove and place on a plate.2-3 tablespoons olive oil
- Add another tablespoon of oil to the pot and then add carrots, onions, and celery to the same pan. Saute for 3-4 minutes.3 carrots, 2 celery stalks, 1 large onion
- Clear a section in the center of the pan. Add tomato paste. Cook for 1-2 minutes allowing the tomato paste to caramelize slightly.2 tabelspoons tomato paste
- Add garlic and mix everything together. The tomato paste should coat the veggies.4 cloves garlic
- Deglaze the pan by adding the red wine and stirring. Be certain to scrape up any brown bits stuck to the bottom of the pan. Cook for 2-3 minutes until the wine has reduced by half.2 cups dry red wine
- Add beef broth and add herbs. Place the browned chuck roast on top of the veggies. Place lid on dutch oven and place in a preheated 325°F oven.2 cups beef broth, 3-4 sprigs fresh rosemary, 3-4 sprigs fresh thyme, 1 bay leaf
- Bake for 3-3 ½ hours until the meat is fall-apart tender. Check dutch oven at least once halfway through cooking time to ensure the liquid hasn't evaporated. If dry, add more beef broth.
- Remove the bay leaf and rosemary and thyme stems.
- Use a fork to break meat into large chunks. If you used a bone-in roast, remove the bone. Place meat on a platter with the carrots around the outside.
- The rich gravy or sauce can be spooned over the roast or you can serve it on the side. If you want a smooth gravy, strain before serving. If needed, you can add additional broth to the gravy.
- Top with fresh chopped parsley and serve hot.
Notes
-
- Let the Roast Rest Before Searing – Take the chuck roast out of the fridge 30 minutes before cooking to allow it to come to room temperature. This helps it sear more evenly and develop a better crust.
-
- Don’t Skip the Searing – Searing the roast on all sides creates deep, rich flavor and helps lock in juices. Make sure the oil is hot before adding the meat to get a good, golden-brown crust.
-
- Layer the Flavors – Caramelizing the tomato paste before adding liquid intensifies its depth and richness. Don’t rush this step—it’s key to a flavorful sauce!
-
- Monitor the Liquid Level – Check the roast about halfway through the cooking time to ensure there’s enough liquid. If it’s looking dry, add a bit more beef broth to keep the roast tender and juicy.
-
- Let the Roast Rest Before Serving – After removing the roast from the oven, let it rest for 10-15 minutes before breaking it into chunks. This allows the juices to redistribute, keeping the meat moist and flavorful.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Suzanne B. says
I've made many pot roasts, but, this recipe was by far, the BEST. Lots of flavor, easy, hubby loved it. I did add small potatoes and sliced cabbage at the last hour of cooking. It's a keeper.
Kathy says
Thanks so much! I'm so glad you enjoyed it! I appreciate you taking the time to leave a comment. It means so much to me! 🙂