Herb Braised Beef Chuck Roast (Print version)

Slow-cooked beef chuck roast with aromatic herbs, vegetables, and red wine for tender, flavorful comfort food.

# What goes in:

→ Beef

01 - 1 beef chuck roast (3-4 pounds)
02 - 2 teaspoons kosher salt
03 - 1 teaspoon 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

→ Braising Liquid & Herbs

08 - 2 tablespoons olive oil
09 - 2 cups beef broth
10 - 1 cup dry red wine
11 - 2 tablespoons tomato paste
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Optional

15 - 1 pound baby potatoes, halved

# Cooking steps:

01 - Preheat oven to 325°F. Pat the beef chuck roast thoroughly dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
02 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, approximately 3-4 minutes per side. Remove beef from pot and set aside on a plate.
03 - Add sliced onions, carrots, and celery to the same pot. Sauté for 6-8 minutes until vegetables are softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2-3 minutes to reduce slightly.
05 - Add beef broth, bay leaves, fresh thyme, and rosemary. Return the roast along with any accumulated juices back to the pot. Arrange baby potatoes around the roast if using. Bring liquid to a simmer.
06 - Cover the Dutch oven with a tight-fitting lid. Transfer to preheated oven and braise for 3 hours. Baste the meat with pan juices once or twice during cooking time.
07 - Remove herb sprigs and bay leaves from the pot. Let the roast rest for 10 minutes before slicing or shredding. Serve with braised vegetables and spoon sauce generously over the meat.

# Tips from flavorandfeast:

01 -
  • The meat becomes so tender you can cut it with a spoon, no joke
  • Everything cooks in one pot, including the vegetables
  • Leftovers somehow taste even better the next day
02 -
  • Patting the meat completely dry before searing is the difference between a nice brown crust and steaming grey meat
  • Letting the wine reduce after scraping up the browned bits concentrates the flavor
  • The roast is done when a fork slides in and out with zero resistance
03 -
  • This actually tastes better made a day ahead, the flavors have time to meld
  • Freezes beautifully for up to three months if you want to meal prep

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