If you are craving a dish that delivers deep, comforting flavors with melt-in-your-mouth tenderness, then you are going to fall head over heels for this Braised Chuck Roast with Vegetables and Red Wine Recipe. This recipe transforms a humble chuck roast into an exquisite meal by slow-cooking it alongside hearty vegetables and a rich red wine-infused sauce. The result is a luscious blend of savory, aromatic notes and tender textures that feels like a warm hug on a plate—perfect for family dinners, special occasions, or any day you want to treat yourself to something truly satisfying.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but absolutely essential for building layers of flavor, texture, and color in this dish. Each component plays a role in creating the rustic and hearty character of the braised chuck roast.
- 3 lbs Chuck Roast: The star of the dish, known for its rich marbling which becomes irresistibly tender when braised.
- Kosher Salt and Pepper: Simple seasoning that enhances the natural flavors of the beef without overpowering it.
- 1 tbsp Olive Oil: Used for searing the meat to develop a beautiful golden crust, adding depth and texture.
- 2 Carrots: Roughly chopped for a sweet, earthy crunch and splash of vibrant color.
- 2 Celery Stalks: Adds subtle bitterness and complexity to balance the dish.
- 1 Yellow Onion: Provides natural sweetness and an aromatic base.
- 1-2 Heads of Garlic: Peeled and added whole to infuse mellow, roasted garlic flavors throughout.
- 2 tbsp Tomato Paste: Brings a concentrated umami punch and richness.
- 1 cup Red Wine: Infuses the dish with fruity acidity and intricate depth, making it a luxurious sensation.
- 2 cups Beef Stock: The braising liquid that keeps the meat moist and intensifies meaty savoriness.
- Fresh Herbs: A mix of rosemary, thyme, sage, bay leaf, and parsley for aromatic freshness and herbal balance.
- 1 lb New Potatoes: Added near the end for a comforting, tender side that absorbs all those rich braising flavors.
How to Make Braised Chuck Roast with Vegetables and Red Wine Recipe
Step 1: Season and Preheat
First, take your chuck roast and season it liberally with kosher salt and cracked black pepper on every side. This not only enhances the flavor but also helps form a delicious crust during searing. Preheat your oven to 325°F (160°C) to get ready for the slow braising ahead, which is where the magic really happens.
Step 2: Prepare the Vegetables
While the oven warms up, roughly chop your carrots, celery, and yellow onion into large chunks. Peel your garlic cloves or if you prefer a more rustic touch, slice a whole garlic head in half horizontally. These aromatics will mingle beautifully with the meat, lending layers of sweet, savory, and earthy flavors.
Step 3: Sear the Meat
Heat a large oven-safe pot on medium-high and add the olive oil. Once hot, place the chuck roast in the pot and sear each side until golden brown. This step seals in the juices and creates those wonderful browned bits full of flavor. After searing, remove the beef and set it aside.
Step 4: Fry the Aromatics
In the same pot, toss in the carrots, celery, onion, and garlic. Fry these on medium heat until they begin to pick up some color, about 2 to 3 minutes. This step brings out the natural sugars in the vegetables and builds the foundational flavor for the braise.
Step 5: Add Tomato Paste
Stir in the tomato paste, coating the vegetables evenly and letting it sauté for a few minutes until it caramelizes slightly. This concentrated tomato flavor adds a hint of sweetness and umami that compliments the richness of the beef and wine perfectly.
Step 6: Deglaze with Red Wine
Pour in the red wine, scraping up all the delicious browned bits stuck on the bottom of the pan with a wooden spoon. These bits are flavor gold, transforming your braising liquid into a lush, aromatic sauce. The wine also adds acidity and fruitiness that balances the richness flawlessly.
Step 7: Nestle the Meat Back
Return the seared chuck roast to the pot, nestling it down among the veggies and wine. This ensures that the meat will absorb all those wonderful flavors as it cooks slowly.
Step 8: Add Stock and Herbs, Then Braise
Pour in the beef stock to nearly cover the meat and add your bundle of fresh herbs—rosemary, thyme, sage, bay leaves, and parsley. Cover the pot and transfer it to your preheated oven. Allow the roast to braise gently for three hours, transforming the chuck into a tender masterpiece.
Step 9: Add Potatoes
An hour before the cooking time is up, carefully remove the lid and arrange the new potatoes around the roast. Replace the lid and continue braising for another hour. This timing lets the potatoes soak up the savory juices while cooking to a perfect softness.
Step 10: Serve and Enjoy
The Braised Chuck Roast with Vegetables and Red Wine Recipe is ready when the meat is fork-tender and the potatoes are cooked through. You can slice the meat or shred it to your preference, then plate it alongside the potatoes and remaining vegetables. The combination of rich sauce and tender ingredients is an absolute winner that you’ll want to savor.
How to Serve Braised Chuck Roast with Vegetables and Red Wine Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the top just before serving can add a fresh, vibrant contrast to the rich sauce. A light drizzle of good olive oil or a few grinds of black pepper also brighten up the presentation and flavor beautifully.
Side Dishes
This dish is quite hearty on its own, but if you want to add even more texture and variety, crisp green beans or a simple green salad with a zesty vinaigrette are perfect companions. Crusty bread is also fantastic for soaking up every last bit of the luscious sauce.
Creative Ways to Present
For a special occasion, serve the roast sliced atop a bed of creamy mashed potatoes or polenta, spoon the vegetables and sauce generously over, and garnish with a sprig of rosemary. You can even transfer leftovers into small ramekins and reheat for elegant individual servings.
Make Ahead and Storage
Storing Leftovers
Keep leftover Braised Chuck Roast with Vegetables and Red Wine Recipe in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to develop further, making it taste even better the next day.
Freezing
If you want to save it for longer, freeze leftovers in a freezer-safe container for up to 3 months. Make sure to cool the roast completely before freezing to maintain quality.
Reheating
Reheat gently on the stovetop over low heat or in the oven with a splash of beef stock or water to keep the meat moist. Avoid microwaving if possible, as slower reheating better preserves the tender texture of the chuck roast.
FAQs
Can I use a different cut of beef for this recipe?
Chuck roast is ideal for braising thanks to its marbling and connective tissue that breaks down into tender, flavorful meat. However, you could substitute with brisket or short ribs if desired, but cooking times may vary.
What type of red wine should I use?
Choose a dry red wine you enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid cooking wines or anything too sweet, as the wine should add depth and acidity without overpowering the dish.
Is it okay to prepare this recipe in a slow cooker?
Absolutely! You can follow the same steps up to deglazing, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the potatoes in the last hour as well for best results.
Can I use other vegetables in the braise?
Yes! Root vegetables like parsnips, turnips, or even mushrooms can be added for extra earthiness. Just be mindful of cooking times so everything becomes tender together.
How do I know when the roast is done?
The chuck roast is done when it is fork-tender and the meat easily pulls apart or slices without resistance. A knife should slide in easily, and the meat will feel soft when pressed gently.
Final Thoughts
This Braised Chuck Roast with Vegetables and Red Wine Recipe is truly a labor of love that rewards you with a deeply satisfying and flavorful dish every single time. It’s the kind of meal that brings people together and creates lasting memories around the dinner table. I can’t wait for you to try it and enjoy all the comforting goodness it has to offer—you’ll find yourself coming back to this classic time and again!
Print
Braised Chuck Roast with Vegetables and Red Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic Braised Chuck Roast recipe features a tender, flavorful beef roast slow-cooked in a rich blend of red wine, beef stock, and fresh herbs, accompanied by hearty vegetables and new potatoes. Perfectly seared and then oven-braised to fork-tender perfection, this comforting dish is ideal for family dinners or special occasions.
Ingredients
Meat
- 3 lbs Chuck Roast
- Kosher salt and pepper, to taste
Vegetables and Aromatics
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, roughly chopped
- 1–2 heads of garlic, peeled (or one whole garlic head cut in half horizontally)
- 1 lb new potatoes
Liquids and Seasonings
- 1 tbsp olive oil (or vegetable oil)
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- Fresh herbs: rosemary, thyme, sage, bay, and parsley (amount: about 1-2 sprigs each)
Instructions
- Season the meat and preheat oven: Liberally season the chuck roast on all sides with kosher salt and cracked black pepper. Preheat your oven to 325°F (160°C).
- Prepare the vegetables: Roughly chop the carrots, celery, and yellow onion. Peel the garlic cloves or cut a whole garlic head in half horizontally to prepare for braising.
- Sear the meat: Heat a large oven-safe pot on medium-high heat and add the olive oil. Sear the chuck roast on all sides until a golden-brown crust forms. Remove the meat and set aside.
- Fry the aromatics: In the same pot, add the chopped carrots, celery, onions, and garlic. Cook over medium heat for 2-3 minutes until the vegetables soften and take on some color.
- Add tomato paste: Stir in the tomato paste, coating the vegetables thoroughly. Continue to sauté for another 2-3 minutes to caramelize the paste and deepen the flavor.
- Deglaze: Pour in the red wine and scrape the browned bits from the bottom of the pot with a wooden spoon to release concentrated flavors.
- Place meat back: Nestle the seared chuck roast back into the pot with the vegetables and liquid.
- Add stock and aromatics: Pour in the beef stock and add the fresh herbs (rosemary, thyme, sage, bay leaf, and parsley). Cover the pot with a lid and place it in the preheated oven to braise for 2 hours.
- Add potatoes: After 2 hours, carefully remove the pot from the oven and remove the lid. Arrange the new potatoes around the roast. Cover the pot again and return to the oven for another hour of braising.
- Serve: The chuck roast should be fork-tender and the potatoes cooked through. Test tenderness by inserting a knife. Slice or shred the meat and serve alongside the potatoes and softened carrots, enjoying the rich, savory braising liquid as a sauce.
Notes
- Use a well-marbled chuck roast to ensure tenderness and flavor after braising.
- If you prefer, substitute red wine with additional beef stock for a non-alcoholic version.
- This dish improves in flavor when reheated, making excellent leftovers.
- Ensure the pot you use is oven-safe and has a tight-fitting lid to maintain moisture during braising.
- Feel free to add additional root vegetables such as parsnips or turnips for variety.
- For thicker sauce, remove the meat and vegetables after braising and simmer the leftover liquid on the stove until reduced to desired consistency.
