Description
A succulent chuck roast slow-cooked with hearty root vegetables and braised in a rich red wine gravy. This comforting dish is perfect for family dinners or special occasions.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 cup onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Pat the chuck roast dry and season with salt and pepper. Sear the roast on all sides until browned, approximately 4–5 minutes per side. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until fragrant and soft, about 3–4 minutes.
- Add the chopped carrots and diced potatoes, cooking for another 2–3 minutes to lightly brown them.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Allow it to reduce for about 5 minutes.
- Stir in beef broth, tomato paste, thyme, and rosemary. Return the chuck roast to the pot, ensuring it is partially submerged in liquid.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 to 3 hours, or until the meat is tender and easily shreds with a fork.
- If the roast isn’t tender enough, continue cooking, checking every 30 minutes until it reaches your desired tenderness.
- Once done, remove the pot from the oven and let the roast rest for 15-20 minutes to allow juices to redistribute.
- Slice the chuck roast and serve with the root vegetables and gravy from the pot. Garnish with fresh parsley if desired.
Notes
- For best results, use a well-marbled chuck roast.
- Season the meat generously with salt and pepper before searing.
- Allowing the roast to rest after cooking is crucial for a succulent result.
- For extra richness, add a splash of balsamic vinegar or Worcestershire sauce to the gravy.
- You can substitute or add other root vegetables like parsnips, sweet potatoes, or turnips.
- For a spicy kick, add sliced jalapeños or red pepper flakes during cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Braising, Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: 450 kcal
- Sugar: Unspecified
- Sodium: Unspecified
- Fat: 20g
- Saturated Fat: Unspecified
- Unsaturated Fat: Unspecified
- Trans Fat: Unspecified
- Carbohydrates: Unspecified
- Fiber: Unspecified
- Protein: 48g
- Cholesterol: Unspecified