Description
Unlock the secret to an incredibly tender and flavorful chuck roast that melts in your mouth. This recipe uses simple techniques to transform an inexpensive cut into a culinary masterpiece.
Ingredients
- 3–4 lb boneless chuck roast
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4–6 cloves garlic, minced
- 3–4 cups beef broth (or dry red wine/dark beer)
- 1 tsp dried rosemary (or 2 sprigs fresh)
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 bay leaf (optional)
- Salt and freshly cracked black pepper, to taste
- Optional: 2-3 carrots, cut into large chunks
- Optional: 2-3 potatoes, cut into large chunks
Instructions
- 1. Prep & Season: Pat roast dry. Trim excess fat. Season generously with salt and pepper.
- 2. Sear: Heat oil in a Dutch oven over medium-high. Sear roast 4-5 mins per side until deep golden. Remove.
- 3. Build Braising Liquid: Sauté onion until soft. Add garlic, cook 1 min. Deglaze with liquid, scraping up browned bits. Add herbs.
- 4. Cook (Oven): Return roast to pot. Cover. Bake at 300°F (150°C) for 3-4 hours, or until fork-tender. Add optional veggies during last 1.5-2 hours.
- 5. Rest & Serve: Remove roast, tent with foil, rest 15-20 mins. Shred or slice. Skim fat from liquid, thicken into gravy if desired. Serve with gravy and veggies.
- Prep Time: 20 mins
- Cook Time: 3-4 hours (oven)