Description
Unlock the secret to an incredibly tender and flavorful chuck tender roast, slow-braised to perfection in an aromatic liquid. This recipe delivers a comforting, melt-in-your-mouth beef dish with a luscious homemade gravy.
Ingredients
- 2.5–3.5 lb chuck tender roast
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3–4 cloves garlic, minced
- 1 cup dry red wine (or extra beef broth)
- 3–4 cups beef broth, low sodium
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and black pepper to taste
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- 1. Prep and Sear Roast: Pat roast dry, season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until deep golden brown, 3-5 minutes per side. Remove and set aside.
- 2. Build Aromatic Base: Reduce heat to medium. Add onion, carrots, and celery to the pot; sauté 5-7 minutes until softened, scraping up browned bits. Stir in minced garlic and cook 1 minute.
- 3. Deglaze and Braise: Pour in red wine (or broth), deglazing the pot. Bring to a simmer and reduce for 2-3 minutes. Add beef broth, rosemary, thyme, and bay leaves. Return roast to pot, ensuring it’s mostly submerged.
- 4. Oven Cook: Preheat oven to 300°F (150°C). Cover Dutch oven tightly and braise in the oven for 2.5-3.5 hours, or until fork-tender.
- 5. Rest and Gravy: Remove roast to a cutting board, tent with foil, and rest for 15-20 minutes. Strain braising liquid into a saucepan, discarding solids. Bring to a simmer. Whisk cornstarch and cold water to form a slurry; gradually whisk into simmering liquid until gravy thickens. Season to taste. Slice or shred roast and serve with gravy.
- Prep Time: 25 mins
- Cook Time: 3 hours 30 mins