This chuck roast is the ultimate comfort meal, transforming a humble cut of beef into an incredibly tender and flavorful centerpiece through slow, gentle braising. Rich with the deep aromas of sautéed vegetables and herbs, this beef chuck roast is perfect for a cozy family Sunday supper or a special occasion dinner where you want effortless, impressive results. The aroma that fills your kitchen as it cooks is pure comfort, promising a truly memorable meal.

I have always believed that the best meals are those that bring people together without demanding all of your attention. This pot roast has been my go to for years when I need a dinner that feels both special and completely approachable. It’s the dish I make for comforting family gatherings or when I want my home to smell inviting all afternoon, much like the rich, savory scent of my classic beef stew. It pairs beautifully with simple sides but also stands as a hearty star on its own, making it as versatile as a satisfying breakfast casserole is for a weekend brunch.

What Makes This Chuck Roast Special

Incredibly Tender Results: Slow braising breaks down the connective tissue, yielding beef that melts in your mouth.
One Pot Wonder: From searing to serving, everything comes together in a single Dutch oven for easy cleanup.
Deep, Complex Flavor: Layers of seared beef, savory vegetables, and rich braising liquid create a truly memorable sauce.
Perfect for Gatherings: This recipe feeds a crowd and is ideal for a relaxed game day dinner or holiday meal.

What You’ll Need for Your Chuck Roast

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Beef Chuck Roast: Choose a well marbled 3 to 4 pound roast for the best flavor and tenderness.
Olive Oil: Used for searing to create a flavorful foundation.
Kosher Salt & Black Pepper: Essential for seasoning the meat and enhancing all the other flavors.
Yellow Onion, Carrots & Celery: This classic trio, or mirepoix, forms the aromatic base of the braise.
Garlic: Minced fresh garlic adds a pungent, aromatic depth.
Tomato Paste: A small amount lends a rich, savory undertone and beautiful color to the sauce.
Dry Red Wine: Optional, but highly recommended for deglazing and adding complexity.
Beef Broth: Use a good quality low sodium broth to control the salt level.
Bay Leaf & Thyme: These classic herbs provide an earthy, aromatic background note.
Yukon Gold Potatoes: Optional, but they cook beautifully in the braising liquid alongside the roast.

Perfect Chuck Roast

Tender, flavorful beef slow-cooked with vegetables in a rich red wine sauce for a comforting dinner.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 4 10

Total Time 4 50

Course Dinner

Cuisine American

Servings 6 servings

Calories 520 kcal

Equipment

Dutch oven
oven
cutting board
knife
tongs
wooden spoon
measuring spoons
measuring cups

Ingredients

Main Ingredients

3 pounds boneless beef chuck roast patted dry
2 tbsp olive oil
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper plus more to taste
1 large yellow onion roughly chopped
3 medium carrots peeled and cut into 1-inch chunks
2 stalks celery cut into 1-inch chunks
4 cloves garlic minced
2 cups beef broth low sodium
1 cup dry red wine such as Cabernet Sauvignon or Merlot, optional
2 tbsp tomato paste
1 bay leaf
1 tsp dried thyme or 1 tablespoon fresh thyme sprigs
1.5 pounds Yukon Gold potatoes peeled and quartered, optional

Instructions

Pat the 3 to 4 pounds boneless beef chuck roast thoroughly dry with paper towels. Season all sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned chuck roast in the hot oil and sear for 5 to 7 minutes per side, turning with tongs, until a deep, rich brown crust forms on all surfaces. Remove the roast from the pot and set it aside on a plate.
Reduce the heat to medium. Add the 1 large yellow onion, 3 medium carrots, and 2 stalks celery to the same pot. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, for 8 to 10 minutes, until the vegetables begin to soften and lightly brown. Add the 4 cloves of minced garlic and 2 tablespoons of tomato paste, and cook for another 1 to 2 minutes, stirring constantly, until fragrant.
Pour in 1 cup of dry red wine (if using), scraping the bottom of the pot vigorously with a wooden spoon to release any remaining browned bits. Let the wine simmer for 2 to 3 minutes, allowing most of the alcohol to evaporate. Stir in 2 cups of low-sodium beef broth, 1 bay leaf, and 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme sprigs). Bring the mixture to a gentle simmer.
Carefully return the seared chuck roast to the Dutch oven, nestling it into the braising liquid and vegetables. If using, arrange the 1 1/2 pounds of quartered Yukon Gold potatoes around the roast. The liquid should come up about halfway to two-thirds of the way up the sides of the roast.
Cover the Dutch oven tightly with its lid and transfer it to a preheated 325°F (160°C) oven. Braise for 3 to 4 hours, or until the chuck roast is incredibly tender and easily pulls apart with a fork. The exact time will depend on the size and thickness of your roast.
Carefully remove the Dutch oven from the oven. Using tongs or two forks, transfer the chuck roast and vegetables to a large serving platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes before serving. This resting period allows the juices to redistribute, ensuring a moist and tender result.
While the roast rests, skim off any excess fat from the surface of the pan juices. If desired, you can thicken the pan juices into a gravy by simmering them on the stovetop over medium heat until slightly reduced, or by whisking in a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water, then simmering until thickened. Slice or shred the rested chuck roast and serve with the braising vegetables and gravy.

Notes

Letting the roast rest ensures a moist and tender result. The red wine is optional but recommended for deeper flavor.

Keyword beef, chuck roast, comfort food, pot roast

Ways to Customize Your Pot Roast

Red Wine Substitute: If you prefer not to use wine, replace it with an additional cup of beef broth.
Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño with the vegetables for a subtle heat.
Root Vegetable Mix: Swap or add parsnips, turnips, or sweet potatoes with the carrots for a different flavor profile.

My Favorite Tips for Perfect Results

Pat the Roast Dry: Thoroughly drying the surface before searing is crucial for achieving a deep, brown crust, not steaming it.
Don’t Rush the Sear: Allow a full 5 to 7 minutes per side for a proper sear, which builds the foundational flavor for the entire dish.
Deglaze Thoroughly: After sautéing the vegetables, be sure to scrape all the flavorful browned bits from the pot when you add the liquid.
Let It Rest: Allowing the roast to rest for 15 to 20 minutes after braising ensures the juices redistribute, just as you would with a perfect hibachi steak, for maximum tenderness.

Cozy Serving of Braised Beef Chuck Roast

Keeping Your Leftover Chuck Roast Fresh

Store: Allow the roast and vegetables to cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
Freeze: For longer storage, place cooled portions in freezer safe bags or containers. It freezes beautifully for up to 3 months.
Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently in a covered Dutch oven at 300°F until warmed through, about 20-30 minutes, to prevent drying out.
Make Ahead Tip: You can sear the roast and sauté the vegetables a day in advance. Store them separately in the fridge, then proceed with braising the next day.

Frequently Asked Questions

What is the best way to tenderize a chuck roast?

The best way to tenderize a chuck roast is through low and slow, moist heat cooking like braising. The long, gentle cooking time in liquid breaks down the tough connective tissues in the meat, resulting in a fork tender texture. Searing the roast first also helps develop flavor that contributes to the overall tenderness.

Can I cook a chuck roast in a slow cooker?

Yes, you can absolutely cook a chuck roast in a slow cooker. Follow the same steps of searing the roast and sautéing the vegetables in a skillet first for maximum flavor. Then transfer everything to your slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender.

How do I know when my pot roast is done?

Your pot roast is done when the meat is fork tender and easily pulls apart. You should be able to insert a fork into the meat and twist it with very little resistance. The internal temperature will typically read between 195°F and 205°F when it’s perfectly braised and ready to rest.

What is the difference between a chuck roast and a pot roast?

Chuck roast refers to the specific cut of beef from the shoulder, known for its rich flavor and marbling. Pot roast is actually a cooking method, not a cut of meat. It describes braising a larger cut of beef, like a chuck roast, with liquid and aromatics. So, a chuck roast is often the cut used to make a pot roast.

More Comforting Beef Recipes You’ll Love

Why This Chuck Roast Is a Family Favorite

With its fall apart tenderness and richly developed flavors, this beef chuck roast is the epitome of home cooked comfort. It’s a remarkably simple recipe that yields incredibly impressive results, perfect for both weeknight dinners and festive gatherings. I hope this pot roast becomes a cherished, slow cooked favorite in your home, filling it with warmth and wonderful aromas for years to come.

Braised Beef Chuck