Name: Perfect Fork-Tender Chuck Roast
Prep time: 20 min
Cook time: PT-497611H36M33S
Total time: 56 min
Ingredients: 1 (3-4 pound) chuck roast, well-marbled; 2 tablespoons olive oil or vegetable oil; 1 large onion, roughly chopped; 2-3 carrots, peeled and roughly chopped; 2 celery stalks, roughly chopped; 4-5 cloves garlic, smashed; 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 bay leaf; 4 cups beef broth (or a mix of broth and red wine/dark beer); Salt and freshly ground black pepper, to taste

Description

Unlock the secret to an incredibly juicy and tender chuck roast every time by mastering the internal temperature. This recipe guides you to a flavorful, fall-apart beef dish.

Ingredients

1 (3-4 pound) chuck roast, well-marbled
2 tablespoons olive oil or vegetable oil
1 large onion, roughly chopped
2–3 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4–5 cloves garlic, smashed
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
4 cups beef broth (or a mix of broth and red wine/dark beer)
Salt and freshly ground black pepper, to taste

Instructions

Prepare the Roast: Pat the chuck roast thoroughly dry with paper towels. Season generously all over with salt and black pepper.
Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the chuck roast on all sides until deep golden brown and a rich crust has formed (about 3-5 minutes per side). Remove the roast and set aside.
Sauté Aromatics: Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add the smashed garlic, thyme, and bay leaf, cooking for another minute until fragrant.
Deglaze and Add Liquid: Pour in the beef broth (and wine/beer, if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.
Cook Low and Slow (Oven Method): Return the seared chuck roast to the pot, ensuring it’s partially submerged in the liquid. Cover tightly with a lid and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until an instant-read thermometer inserted into the thickest part reads between 195°F and 205°F (90°C and 96°C) and the roast is fork-tender. (Adjust time for slow cooker or Instant Pot according to your outline’s instructions).
Rest the Roast: Once the chuck roast reaches the target internal temperature, remove the pot from the oven. Carefully transfer the roast to a cutting board or platter. Tent loosely with foil and let it rest for at least 15-30 minutes. This is crucial for juiciness.
Serve: Shred or slice the tender chuck roast against the grain. Serve with the delicious pan juices, which can be strained and thickened into gravy if desired.

Prep Time: 20 mins
Cook Time: 3-8 hours (depending on method)