Tender Chuck Roast

Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 Tbsp vegetable oil
• 1 large onion, cut into wedges
• 3 carrots, peeled and cut into 2" pieces
• 2 celery stalks, cut into 2" pieces
• 4 garlic cloves, smashed
• 2 Tbsp tomato paste
• 1 cup (240 ml) dry red wine (optional; can substitute with extra broth)
• 2 cups (480 ml) beef broth
• 2 sprigs fresh rosemary or 1 tsp dried rosemary
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1 bay leaf

Equipment

• Dutch oven or heavy, oven-safe pot with lid
• Tongs
• Wooden spoon or spatula

Instructions

1. Preheat & Prep
   • Preheat oven to 325 °F (163 °C).
   • Pat roast dry; season all over with salt and pepper.
2. Sear the Meat
   • Heat oil in Dutch oven over medium-high. When shimmering, add roast. Sear 4 minutes per side, until a deep brown crust forms. Remove roast to a plate.
3. Sauté Aromatics
   • Reduce heat to medium. Add onions, carrots & celery; cook 5 minutes, stirring occasionally, until edges begin to brown.
   • Add garlic and tomato paste; cook 1 minute, stirring to coat veggies and bloom the paste.
4. Deglaze & Build Sauce
   • Pour in wine (if using); simmer 2 minutes, scraping up browned bits from bottom. Add beef broth, rosemary, thyme and bay leaf; stir to combine.
5. Braise
   • Return roast (and any accumulated juices) to pot, nestling it into the liquid. Bring to a gentle simmer on stovetop. Cover with lid and transfer pot to preheated oven.
   • Braise 2½–3 hours, or until meat is fork-tender and pulls apart easily.
6. Rest & Serve
   • Remove pot from oven. Transfer roast to a cutting board; tent with foil and rest 10 minutes.
   • Meanwhile, strain cooking liquid into a saucepan, discarding solids. Skim off excess fat. Bring liquid to a simmer and reduce 5–10 minutes to thicken lightly, if desired.
   • Slice or shred roast against the grain. Spoon sauce over the meat and serve.

Serving Suggestions

• Mashed potatoes or creamy polenta
• Roasted root vegetables
• Buttery egg noodles
• Crusty bread to mop up sauce

Variations & Tips

• Slow Cooker Method: After searing and sautéing, transfer everything to a slow cooker. Cook on Low 7–8 hours or High 4–5 hours.
• Spice Boost: Add 1 tsp smoked paprika or a pinch of cayenne for warmth.
• Make-Ahead: Cook up to a day in advance. Refrigerate; skim solidified fat before reheating gently on stovetop.
• Gravy Option: Stir 1 Tbsp flour or cornstarch slurry into simmering sauce and whisk until thickened.