Description
The Ultimate Beef Chuck Roast Recipe ensures perfectly tender, melt-in-your-mouth meat every time. By slow-cooking a seasoned chuck roast with onions, garlic, fresh herbs, and beef broth, you’ll create a flavorful, juicy roast that’s ideal for any family meal. Adding carrots and potatoes enriches the dish, making it a complete, comforting dinner.
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3–4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 2–3 sprigs fresh rosemary (or 1 tbsp dried rosemary)
- 2–3 sprigs fresh thyme (or 1 tbsp dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
- 3 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 tablespoons butter (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- Season the roast: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Sear the roast: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the beef roast for about 4-5 minutes per side until browned. Remove the roast and set it aside.
- Sauté the aromatics: In the same pot, add chopped onions and garlic. Cook for 2-3 minutes until softened and fragrant.
- Deglaze the pot: Add red wine (if using) and scrape up any browned bits from the bottom of the pot. Stir in tomato paste and cook for 1-2 minutes.
- Add liquids and herbs: Pour in beef broth, then add rosemary, thyme, and bay leaf. Stir to combine.
- Return the roast to the pot: Place the chuck roast back into the pot, ensuring it’s mostly submerged in the liquid. Bring to a simmer.
- Cover and cook: Cover the pot with a lid or aluminum foil and transfer to the preheated oven. Roast for 3-4 hours, or until the roast is fork-tender.
- Add vegetables: About 1 hour before the roast is done, add the carrots and potatoes to the pot.
- Finish: Once cooked, remove the roast and vegetables from the pot. Optionally, stir in butter to the sauce for extra richness.
- Serve: Slice the roast against the grain and serve with the vegetables and the flavorful sauce. Enjoy!
Notes
- Cooking Time: The chuck roast becomes more tender the longer it cooks. If you have time, you can cook it for up to 5 hours at a low temperature for an even more melt-in-your-mouth result.
- Wine Substitution: If you prefer not to use wine, you can substitute it with additional beef broth or a splash of balsamic vinegar for added depth of flavor.
- Resting the Meat: After removing the roast from the oven, let it rest for 10-15 minutes before slicing to allow the juices to redistribute, ensuring a juicy roast.
- Freezing: This recipe freezes well. Store any leftovers in an airtight container for up to 3 months. Reheat slowly in the oven or on the stovetop to preserve tenderness.
- Vegetable Variations: Feel free to add other vegetables, such as parsnips or celery, for a customized roast.
- Slow Cooker Option: You can adapt this recipe for a slow cooker by searing the roast and then cooking it on low for 7-8 hours, adding the vegetables for the last 2 hours.
- Prep Time: -20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1-2 slices
- Calories: 350-450 calories
- Sugar: 4-6 grams
- Sodium: 600-800 mg
- Fat: 20-30 grams
- Saturated Fat: 8-12 grams
- Unsaturated Fat: 8-12 grams
- Carbohydrates: 15-20 grams
- Fiber: 3-5 grams
- Protein: 30-40 grams
- Cholesterol: 80-100 mg
Keywords: Beef chuck roast, tender roast, slow-cooked beef, hearty meal, comfort food, easy beef recipe, roast dinner, fall-apart beef, savory roast, family dinner, homemade roast, beef stew, rustic cooking, oven-roasted beef, beef pot roast, Sunday roast, cooking with herbs.