Chuck Roast Recipe

L. L. Sofia

This melt-in-your-mouth chuck roast recipe is the ultimate comfort food! Slow-braised to perfection with a rich, savory gravy, tender vegetables, and deep flavors, this one-pot meal is perfect for family dinners, special occasions, or meal prep. Follow this easy step-by-step guide to make the most flavorful, fall-apart chuck roast you'll ever try!

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Comfort Foods

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

For the Roast:

4 lb boneless beef chuck roast
2 tbsp unsalted butter
1 tbsp vegetable oil canola or avocado oil recommended
2 tsp kosher salt
1 tsp black pepper

For the Vegetables & Aromatics:

1 large yellow onion cut into wedges
4 cloves garlic smashed
6 whole carrots peeled and cut into large chunks
2 celery stalks cut into large pieces
4 Yukon Gold potatoes quartered

For the Braising Liquid:

2 sprigs fresh rosemary or 1 tsp dried
2 bay leaves
6 oz tomato paste
1 cup red wine Merlot or Cabernet preferred
2 cups beef broth low sodium

Instructions

1️⃣ Preparation: Prepping the Ingredients
Preheat your oven to 325°F (163°C).
Season the chuck roast generously with salt and black pepper on all sides.
2️⃣ Searing the Beef (Essential for Deep Flavor!)
Heat butter and oil in a large Dutch oven over medium-high heat.
Once hot, add the seasoned roast and sear for 4-5 minutes per side until golden brown.
Remove the beef and set aside.
3️⃣ Cooking the Vegetables
In the same pot, add onions, garlic, carrots, and celery.
Sauté for 5 minutes, stirring occasionally, until slightly caramelized.
Stir in tomato paste and cook for 2-3 minutes.
4️⃣ Deglazing & Building the Braising Liquid
Pour in red wine and use a wooden spoon to scrape up any brown bits from the bottom.
Let the wine simmer for 3 minutes to cook off alcohol.
5️⃣ Slow Braising for Fall-Apart Tenderness
Return the seared chuck roast to the pot.
Add potatoes, rosemary, bay leaves, and beef broth.
Cover the Dutch oven with a lid and transfer to the oven.
Cook for 3.5 to 4 hours, checking at the 3-hour mark.
The beef is ready when it easily shreds apart with a fork.
6️⃣ Final Touches & Serving
Remove the bay leaves and rosemary sprigs.
Let the roast rest for 10-15 minutes before shredding.
Serve hot with the rich gravy and tender vegetables.

Notes

✅ Sear the beef well – This step adds incredible depth of flavor.
✅ Use whole carrots & potatoes – They hold up better in slow cooking.
✅ Check for doneness at 3 hours – If not fork-tender, let it cook longer.
✅ Thicker gravy? – Mix 1 tbsp cornstarch + 2 tbsp cold water, then stir into the braising liquid and simmer until thickened.