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