Braised Chuck Roast

This braised chuck roast is melt in your mouth good. This one pot dutch oven meal is the perfect winter comfort food or holiday show stopper. This beef chuck roast (pot roast) is braised slowly in red wine and beef stock with fresh herbs, vegetables and potatoes creating the perfect masterpiece.

Course dinner, lunch

Cuisine American, French

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 1044kcal

Author Aubrey

Cost $15

Equipment

1 dutch oven
1 silicone spoon

Ingredients

3 tablespoons oil Olive oil, vegetable oil, canola oil, grapeseed oil, peanut oil or any oil of choice.
3 pound boneless chuck roast
3 stalks celery, chopped
3 large carrots, chopped
1 large onion, chopped (sweet, white or yellow onion)
6 cloves fresh garlic, finely minced or pressed
3 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 pounds Yukon gold potatoes, cut in half
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 cups beef broth, bone broth or stock
2 cups dry red wine (cabernet, merlot or shiraz)

Instructions

Preheat oven to 350 ℉.
Evenly season chuck roast with salt and pepper.
On stovetop, over medium-high heat, add oil to a large dutch oven. Once the oil is heated, add seasoned chuck roast.
Hard sear the chuck roast on all sides for a dark brown crust (2-3 minutes per side). Set chuck roast aside on separate plate.
To dutch oven, add chopped celery, carrots and onion. Sauté vegetables until golden brown, stirring every few minutes. Reduce heat and add additional oil as needed.
Add garlic, thyme, rosemary, bay leaves and tomato paste. Cook for 2-3 additional minutes.
Add chuck roast, potatoes, beef broth and red wine to pot. Cover with lid or aluminum foil.
Bake in oven on 350 ℉ for approximately 3 hours or until fork tender. After 3 hours, check every 20-30 minutes for doneness.
Remove from oven and allow to rest for 15-20 minutes before serving. Strain and reduce pan sauce if desired.

Notes

Leftovers: Store in air-tight container in refrigerator for up to 4 days.

Reheat: Microwave, oven or air fryer (without sauce).

What meat to buy: Beef Chuck Roast may also go by different names or include cuts from the same region, such as chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast or seven-bone roast. Some butchers may also use the generic label "pot roast" for chuck.

Nutrition