Braised Chuck Roast Recipe

Braised chuck roast with carrots and gravy over mashed potatoes.

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5 from 1 vote

A delicious slow-cooked chuck roast that's fall-apart tender.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings people

Calories 548kcal

Author Kathy Berget

Equipment

Dutch Oven

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 tablespoons 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

US Customary - Metric

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 tablespoons 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.

Nutrition