Herb Braised Beef Chuck Roast (Print Version)
Slow-cooked beef chuck roast with aromatic herbs, vegetables, and red wine results in meltingly tender meat and rich, comforting flavors.
# What You Need:
→ Beef
01 - 1 beef chuck roast (3–4 lb)
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
→ Vegetables
04 - 2 large yellow onions, sliced
05 - 4 carrots, cut into chunks
06 - 3 stalks celery, cut into chunks
07 - 4 garlic cloves, minced
08 - 1 lb baby potatoes, halved (optional)
→ Braising Liquid & Herbs
09 - 2 tbsp olive oil
10 - 2 cups beef broth
11 - 1 cup dry red wine
12 - 2 tbsp tomato paste
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
# Directions:
01 - Preheat oven to 325°F. Pat the beef chuck roast dry and season all sides with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
03 - Add onions, carrots, and celery to the pot. Sauté for 6–8 minutes until softened and golden. Add garlic and cook for 1 minute.
04 - Stir in tomato paste and cook another minute. Pour in red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes.
05 - Add beef broth, bay leaves, thyme, rosemary, and return the roast with any juices to the pot. Arrange potatoes around roast if using. Bring to a simmer, cover, and transfer to oven.
06 - Braise for 3 hours, basting the meat once or twice during cooking.
07 - Remove herbs and bay leaves. Let roast rest 10 minutes before slicing or shredding. Serve with vegetables and braising sauce.
# Expert Tips:
01 -
- The meat becomes so tender you can cut it with a spoon, no joke
- Your house will smell like a fancy restaurant all day long
02 -
- Drying the meat thoroughly before searing makes the difference between golden brown and gray steamed meat
- Letting the roast rest before cutting keeps all those juices inside where they belong
03 -
- Take the time to really scrape up the browned bits after deglazing, that is pure flavor
- If the sauce seems too thin, simmer it on the stove while the meat rests