Herb Braised Beef Chuck Roast (Printer-friendly)

Slow-cooked beef chuck roast with aromatic herbs, vegetables, and red wine delivers tender, savory comfort food

# What You'll Need:

→ Beef

01 - 1 (3–4 lb) beef chuck roast
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
08 - 1 lb baby potatoes, halved (optional)

→ Braising Liquid & Herbs

09 - 2 tablespoons olive oil
10 - 2 cups beef broth
11 - 1 cup dry red wine
12 - 2 tablespoons tomato paste
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - 2 sprigs fresh rosemary

# How to Prepare:

01 - Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove from pot and set aside.
03 - Add onions, carrots, and celery to the Dutch oven. Sauté for 6–8 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
05 - Add beef broth, bay leaves, thyme, rosemary, and return the roast with any accumulated juices to the pot. Arrange halved potatoes around the roast if using. Bring to a simmer, cover, and transfer to oven.
06 - Braise for 3 hours, uncovering once or twice to baste the meat with the cooking liquid. The beef is done when it's fork-tender and easily shreds.
07 - Remove and discard bay leaves and herb sprigs. Let the roast rest for 10 minutes before slicing or shredding. Serve with vegetables and ladle braising sauce over the top.

# Expert Advice:

01 -
  • Chuck roast transforms into buttery tender meat that practically falls apart under your fork
  • The braising liquid creates the most incredible sauce that tastes like it simmered all day
  • Make it ahead and it actually tastes better the next day
02 -
  • Dont rush the searing step because those browned bits are the foundation of your entire sauce
  • Letting the meat rest before cutting is non negotiable or all those delicious juices will run onto your cutting board
03 -
  • Dry your meat thoroughly with paper towels before searing for the best browning
  • Use a Dutch oven that's just big enough to hold everything snugly

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