Braised Chuck Roast

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Braised chuck roast recipe with red wine or broth and vegetables baked in a Dutch Oven to fall-apart tender for dinner packed with protein.

Prep Time15

Cook Time3 30

Course: Entree

Cuisine: American

Keyword: chuck roast, dutch oven, red wine, vegetables

Servings:

Author: Justine

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 325°F. 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

Braised pot roast is even better if made a day in advance. Store it in the refrigerator overnight, and the flavors will meld together, creating an even more delicious dish.

Nutrition