Description
A straightforward recipe for a tender and flavorful chuck roast.
Ingredients
Scale
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove the roast and set aside.
- Add the chopped onion, carrots, and celery to the Dutch oven. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the chuck roast to the Dutch oven. Add the rosemary and thyme sprigs.
- Bring the liquid to a simmer, then cover the Dutch oven tightly with a lid.
- Transfer the Dutch oven to the preheated oven and cook for 3-4 hours, or until the roast is fork-tender.
- Remove the roast from the Dutch oven and let it rest for 10 minutes before slicing.
- Serve the roast with the vegetables and cooking liquid.
Notes
- For a thicker sauce, you can remove the vegetables and reduce the liquid on the stovetop after removing the roast.
- You can substitute potatoes for some of the carrots if desired.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: chuck roast, pot roast, slow cooker, braised beef, comfort food, beef recipe