Braised chuck roast recipe with red wine or broth baked in a Dutch Oven to fall-apart tender is here. Add carrots and potatoes for delicious vegetables with dinner for a one pot meal packed with protein. Make with fresh or Frozen Roast in the Oven.
We buy half of a cow every year so we have lots of different cuts to cook with! I will say this is one of our favorites with a bit of marbling, or fat, which means more flavor. Adding veggies makes it a simple one pot meal for dinner. (affiliate links present)
Table of Contents
- Red Wine Braised Chuck Roast Recipe
- How Long to Cook 3 Lb Roast in Dutch Oven
- Ingredients
- Needed Equipment
- Variations and Substitutions
- How to Braise Chuck Roast in the Oven
- Does chuck roast get more tender the longer it cooks?
- How do you save leftover braised beef?
- Frequently Asked Questions
- Braised Chuck Roast Recipe
Red Wine Braised Chuck Roast Recipe
To give this an even richer gravy you can swap out 1 cup of the broth with red wine! Just an option but a wonderful addition and with the long cook time most of the alcohol burns off, but the flavors just continue to deepen. Get out your cast iron pot and letโs get started. ๐
How Long to Cook 3 Lb Roast in Dutch Oven
Believe it or not, whether you braise a fresh/defrosted or frozen roast the cook time isnโt a lot different. You are looking at 3-4 hours total either way with a lower temp with it thawed is all. Pretty quick for a thick piece of beef to reach a tender result.
Ingredients
- 3 pounds chuck roast is the cut of beef we love for this method
- 1 teaspoon Kosher salt and pepper (to taste) before and after
- Some vegetable oil to brown the meat in first step
- Onion, chopped or sliced
- Beef broth, or can substitute up to 1 cup red wine for liquid
- Red wine vinegar if only using broth
- Tomato paste to thicken the sauce
- Thyme, rosemary and bay leaves
- Minced garlic cloves can be added
- Carrots peeled and cut into chunks as well as potatoes if you choose to add vegetables
Needed Equipment
You will want a large Dutch Oven to fit the thick piece of meat comfortably with a decent amount of liquid. If you add potatoes make sure there is plenty of size for those too. I like using wooden utensils like a spatula especially to deglaze at that step so I donโt scrape the ceramic or cast iron.
Variations and Substitutions
You really could use this same idea with other cuts of meat. We have made Braised Oxtail Recipe similarly. The seasonings are up to you but the ones posted below work quite well. If you want the sauce thicker you can do so with more tomato paste or a roux of cornstarch and a bit of water.
Fresh herbs are always better than dried for flavor but either will work. Beef stock is an option vs. broth which is made from bones instead of boiled meat. Bone-in or boneless chuck roast will really take the same timing since there is just one, or could be removed.
How to Braise Chuck Roast in the Oven
- Preheat oven to 325ยฐF. Season with salt and freshly ground black pepper on all sides.
- Heat the vegetable oil over medium-high heat.
- Add the roast and sear it on all sides
- Then add chopped onions and minced garlic.
- Cook until softened, about 3-4 minutes.
- Pour in the broth
- Deglaze your pot with a bit of your beef broth or wine. Add the red wine vinegar (only if using just broth).
- Stir in rest of ingredients; the tomato paste, dried thyme, dried rosemary, and bay leaves.
- Place roast back into the pot.
- Pour in the broth until the meat is partially submerged.
- Cover the pot with a lid and transfer it to preheated oven.
- Braise for about 2 hours before adding carrots and potatoes, or leave as is if not for another 1-1.5 additional hours.
This boiled meat is in a really flavorful sauce. That means it comes out as super duper moist and tender braised meat. If you choose to add carrots and potatoes you will do that later on in the process so the texture comes out ideal and donโt disintegrate.
What does it mean to deglaze?
This is a step that is important to scrape the brown bits off the bottom of the pot after sauteeing. That will add to the overall flavor and avoid burning as well which is important. Do this with some liquid and a wood spatula.
Does chuck roast get more tender the longer it cooks?
Fattier more marbled cuts do. If you like it to shred like our Mississippi Pork Roast in Oven you may want to add another 30 minutes or so. You can tell with just a fork or tongs whether it is getting closer to pulling apart easily with just a little tug. If it takes some effort, it needs more time.
How do you save leftover braised beef?
You do not want this to dry out, that is the key. As always, wait until it has cooled completely first before transferring into a sealed container (with the sauce) in the refrigerator for up to 3 days. To keep it moist pour your braising liquid over the top and if you have excess, keep that in a separate container for warming up later on.
Frequently Asked Questions
Yes you can but not at the same time. Instead you just want to cook the thick cut of meat about 2/3 of the cook time. Then you can add your chosen vegetables to get tender while your one pot meal is finishing.
For the best results, you can combine bothโusing red wine for depth and broth for balance. A good ratio is about half wine, half broth for a braise that has complexity without being too tangy. Adding red wine gives a depth, acidity, and a rich, slightly fruity complexity to the roast. It works especially well with beef pot roast, lamb, or game meats, creating a deep, well-rounded sauce.
Both braising and slow cooking produce a tender, flavorful roast, but they offer slightly different results depending on what youโre looking for. Oven or stovetop pros: Better browning, richer sauce, and a slightly firmer texture that holds together. Slow cooking pros: Set-it-and-forget-it ease, consistently tender results.
Yes, you can occasionally find a bottle at the grocery store or online however homemade is always better. Bottled may not be specific to cooking beef, chicken or pork and will include preservatives as well. When you make it from scratch you can adjust the flavors to your liking and is healthier too.
Typically a bed of mashed potatoes will be paired with braised chuck roast. With the rich sauce poured over the top it is the perfect duo for dinner. For a low carb option you could go with more vegetables, a salad or quinoa.
Other easy braised recipes youโll love
- Hot Braised Chicken Thighs is cheap to make with this dark meat. You can make it as spicy as you like or tame it down with less spice.
- My friendsโ braised short ribs uses this same basic method with a huge pop of flavor.
- Braised Beef Tips served over a bed of mashed potatoes is fabulous. Easy to eat and quicker to cook since it is sliced into bite size pieces to begin with.
Braised Chuck Roast
Equipment
- 1 dutch oven
Ingredients
- 3 pounds chuck roast, 3-4 pounds works
- 1 pinch salt and pepper
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 c beef broth, or can substitute up to 1 cup red wine for liquid
- 2 tbsp red wine vinegar, only add if not using wine
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
Instructions
- Preheat your oven to 325ยฐF. Season the chuck roast generously with salt and freshly ground black pepper on all sides.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the roast and sear it on all sides until it's nicely browned. Once browned, remove the roast and set it aside.
- In the same pot, add chopped onions and minced garlic. Cook until the onions are translucent and aromatic, about 3-4 minutes. Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the red wine vinegar.
- Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves. Place the seared chuck roast back into the pot. Pour in the beef broth until the roast is partially submerged.
- Cover the pot with a lid and transfer it to the preheated oven. Let the roast braise for about 2 hours. After 2 hours, add the carrots and potatoes to the pot. Cover and continue cooking for another 1 to 1.5 hours or until the roast is tender and the vegetables are cooked through.
- The roast is done when it's fork-tender and easily falls apart. Taste the sauce and adjust the seasoning with salt and pepper if desired.
- Remove the bay leaves and discard. Slice against the grain into thick slices. Serve with the vegetables. Spoon some of the sauce over the top and garnish with fresh chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
