Description
Unlock the secret to an incredibly tender, melt-in-your-mouth chuck roast with this foolproof recipe. It features deep, savory flavors and a rich pan sauce.
Ingredients
- 1 (3-5 pound) boneless chuck roast
- 2 tbsp olive oil or high smoke point oil
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (Cabernet Sauvignon or Merlot, optional)
- 3–4 cups beef broth, low sodium
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prep & Season Roast: Pat the chuck roast very dry with paper towels. Season generously all over with salt and black pepper.
- 2. Sear the Roast: Heat oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned. Remove and set aside.
- 3. Sauté Aromatics: Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in garlic and tomato paste; cook for 1-2 minutes.
- 4. Deglaze: Pour in red wine (if using), scraping up browned bits from the bottom of the pot. Simmer for 2-3 minutes.
- 5. Add Liquids & Herbs: Return roast to the pot. Add beef broth until the roast is about halfway submerged. Add rosemary and thyme. Bring to a gentle simmer.
- 6. Braise in Oven: Cover and transfer to a preheated 325°F (160°C) oven. Braise for 3.5-5 hours, or until fork-tender (internal temp 200-205°F).
- 7. Rest & Sauce: Remove roast, tent with foil, and rest for 15-20 minutes. Strain braising liquid, skim fat, and reduce in a saucepan to create a rich sauce.
- 8. Serve: Shred or slice the roast and serve with the pan sauce.
- Prep Time: 25 mins
- Cook Time: 3.5-5 hours