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Sliced Braised Chuck Roast on a platter with potatoes, carrots and green beans.
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5 from 6 votes

Braised Chuck Roast

This Braised Chick Roast is a great recipe for a weekend meal or a special occasion. It’s very hands-off, with most of the cooking time taking place unattended in the oven. The end result is a tender piece of meat and a luscious gravy that everyone will love. Serve with steamed vegetables, a refreshing and tangy salad or one of my seasoned rice recipes.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Luay Ghafari
Cost: $20

Equipment

  • Large Dutch Oven

Ingredients

  • 3 lbs Chuck Roast - See note
  • Kosher salt and Pepper
  • 1 tbsp Olive oil - or vegetable oil
  • 2 Carrots - Roughly chopped
  • 2 Celery stalks - Roughly chopped
  • 1 Yellow onion - Roughly chopped
  • 1-2 Heads of garlic - Peeled
  • 2 tbsp Tomato Paste
  • 1 cup Red wine
  • 2 cups Beef stock
  • Fresh Herbs - Rosemary, thyme, sage, bay and parsley
  • 1 lb New potatoes

Instructions

  • Season the meat and preheat oven. Liberally season the meat with kosher salt and cracked black pepper on all sides. Preheat your oven to 325F (160C).
  • Prepare the vegetables. Cut the onions, carrots and celery into large chunks. Peel the garlic cloves You can also use a whole garlic head cut in half horizontally.
  • Sear the meat. Place a large oven-safe pot on your burner set on medium-high heat. Add the olive oil and sear the meat on all sides until you have a lovely golden brown crust on the meat. Once seared, take the meat out and place it on a plate or tray.
  • Fry the aromatics. To the same pot, add the chopped carrots, celery, onions and garlic. Fry on medium heat, for 2-3 minutes, until the aromatics take on some color.
  • Add tomato paste. Add the tomato paste to your pot, and stir to coat. Continue to sauté for 2-3 minutes so that the tomato paste gets a little caramelized.
  • Deglaze. Pour the wine and deglaze by scraping all the browned bits on the bottom of the pan with a wooden spoon. This is where a lot of the flavor is!
  • Place meat back. Nestle the seared chuck roast back into the pot.
  • Add stock and aromatics. Pour the beef stock into the pot and add the herbs. Cover the pot and place it into the oven to braise for 3 hours.
  • Add potatoes one hour before the meat is finished cooking. Carefully remove the covered pot from the oven and take off the lid. Place the potatoes around the chuck roast, cover the pot, and place back in the oven to braise for another hour.
  • Serve. The chuck roast is ready when it is fork tender and the potatoes are cooked through. You should be able to easily insert a knife into the meat. Slice or shred the meat and serve it with the potatoes. You can also serve it with the carrots which should still be intact.

Notes

Refer to the post above for step-by-step recipe photos. 
Ingredient Notes:
  • Meat: This recipe calls for a 3lb boneless chuck roast. Chuck roast is cooked whole and then sliced (or shredded). You can also follow this exact recipe with other tough cuts of meat like short ribs. If you only have access to bone-in chuck roast, you can follow the same recipe instructions but you may want to add an extra hour of braising time. 
  • Tomato Paste: A little tomato paste goes a very long way in adding depth of flavor to the sauce. Don’t skip this!
  • Fresh Herbs: Because the meat is going to braise for a long time, woody herbs like fresh rosemary, fresh thyme, bay leaves and fresh sage work really well here. I also like to add a small bunch of parsley to the braise for added freshness.
  • Stock: As this is a beef recipe, beef stock or beef broth is ideal. However, you can use chicken stock if that’s what you have. I like using boxed ready-to-use stock, but you can use concentrate or powdered stock. The choice is yours.
  • Potatoes: It’s not necessary to cook the potatoes in the braise, but I find they take on so much of the gorgeous flavor from the broth. I like throwing in small new potatoes about an hour before the meat is cooked. But feel free to not include the potatoes and prepare other sides to go along with your braised chuck roast.
Other Important Notes:
  • Use a good quality oven-safe braiser. Using a good quality large Dutch oven makes all the difference. It helps keep the moisture in and keeps the temperature even.
  • Don’t forget the gravy! The braising juice is liquid gold! After 4 hours of braising, it should be thickened and ready to use as is. You can strain it out and use it as gravy. You can also let it rest and spoon away any fat that rises to the top if you prefer. If by any chance the liquid is still not thickened, you can thicken it by cooking it down further in a pot or saucepan or using a cornstarch slurry (mixture of 1 tablespoon of cornstarch with 1 tablespoon of cold water). The slurry will thicken the braising liquid right away. Make sure to bring the gravy to a boil once you add the slurry to activate the starch.
Serve with: 
    • Steamed vegetables (example: green beans, broccoli)
    • Garlic confit mashed potatoes

Nutrition

Calories: 526kcal | Carbohydrates: 19g | Protein: 47g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 408mg | Potassium: 1386mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3516IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 6mg