Braised Chuck Roast
This Dutch oven braised chuck roast cooks low and slow in red wine and beef broth until fork-tender, with perfectly cooked potatoes and carrots. Cozy, classic, and family-approved.
Servings: 6
Calories: 589kcal
Ingredients
- 3 pounds chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil divided
- 1 medium onion chopped
- 6-7 medium carrots peeled and chopped, divided
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1½ pounds red potatoes
Instructions
- Preheat your oven to 325℉.
- Heat 1 Tablespoon of olive oil in a large 5-7 Qt. Dutch oven over medium heat. Season the beef with salt and pepper on all sides, then add it to the pot. Sear for around 3-4 minutes on each side until deeply browned. Transfer to a plate to rest.
- Add the remaining tablespoon of olive oil to the pot, then add the chopped onion and 1 chopped carrot. Cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and cook for another minute, stirring constantly to avoid burning.
- Deglaze the pan with the red wine and scrape up any brown bits from the bottom and sides of the pot. Add the beef broth and stir to combine.
- Return the beef to the pot along with any juices from the plate, then bring to a low simmer.
- Cover the pot and transfer to the oven. Cook for around 2 to 2½ hours, then carefully remove the lid and nestle the potatoes and carrots around the beef and return the pot to the oven. Cook for another hour or until the potatoes are cooked through and the meat shreds easily with a fork.
- Let the beef rest for around 10 minutes, then transfer it to a platter with the veggies. Spoon some of the cooking liquids over the top before serving.
Notes
Optional Gravy: After removing the meat and veggies, skim any remaining fat and bring the braising liquid to a simmer. Mix together 2 teaspoons of cornstarch and 1 tablespoon of water, then stir into the cooking liquids. Stir constantly for 1-2 minutes until thickened. Then remove from the heat and whisk in 1 tablespoon cold butter to finish the sauce.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers gently on the stovetop, covered, over low heat with a splash of broth or water until warmed through.
Nutrition
Calories: 589kcal | Carbohydrates: 48g | Protein: 38g | Fat: 28g | Fiber: 6g | Sugar: 6g