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
Scale
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.
