📝 About This Recipe
This quintessential comfort dish transforms a humble cut of beef into a melt-in-your-mouth masterpiece through the magic of low-and-slow oven braising. Bathed in a rich reduction of red wine, aromatic aromatics, and beef bone broth, the meat becomes incredibly tender while the root vegetables absorb every ounce of savory flavor. It is a timeless Sunday supper staple that fills your home with a warm, inviting aroma that defines soul-warming home cooking.
🥗 Ingredients
The Beef & Aromatics
- 3-4 pounds Beef Chuck Roast (well-marbled, tied with butcher's twine if necessary)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil or Grapeseed Oil (high smoke point oil for searing)
- 1 large Yellow Onion (peeled and cut into thick wedges)
- 5-6 cloves Garlic (smashed)
The Braising Liquid
- 2 tablespoons Tomato Paste (for richness and color)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 2-3 cups Beef Bone Broth (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 pieces Bay Leaves (dried)
The Garden Vegetables
- 1 pound Carrots (peeled and cut into 2-inch chunks)
- 1.5 pounds Yukon Gold Potatoes (scrubbed and halved (or quartered if large))
- 3 stalks Celery (cut into 1-inch pieces)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position the rack in the lower third of the oven to accommodate a large Dutch oven.
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2
Pat the beef chuck roast completely dry with paper towels. Season aggressively on all sides with kosher salt and freshly cracked black pepper.
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3
Heat the oil in a large (6-quart or larger) Dutch oven over medium-high heat. Once the oil is shimmering, sear the beef for 5-7 minutes per side until a deep, dark brown crust forms. Do not rush this step; color equals flavor.
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4
Remove the beef from the pot and set it aside on a plate. Reduce the heat to medium.
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5
Add the onion wedges and celery to the pot. Cook for 4-5 minutes until the onions begin to soften and brown slightly at the edges.
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6
Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells toasted.
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7
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot. Let the wine simmer for 3 minutes until reduced by half.
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8
Place the seared roast back into the pot. Add the beef bone broth until the liquid reaches halfway up the side of the meat. Add the Worcestershire sauce, thyme, rosemary, and bay leaves.
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9
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid. Transfer the pot to the preheated oven.
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10
Bake for 2 hours. After 2 hours, carefully remove the pot from the oven and scatter the carrots and potatoes around the meat, submerging them in the liquid as much as possible.
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11
Cover and return to the oven for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft.
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12
Transfer the meat and vegetables to a warm serving platter. Discard the herb sprigs and bay leaves.
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13
If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce, or whisk in a small slurry of cornstarch and water for a thicker gravy.
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14
Slice the beef against the grain or pull into large chunks. Spoon the rich pan sauce over the meat and vegetables before serving.
💡 Chef's Tips
Always choose a Chuck Roast for the best results; the connective tissue breaks down into gelatin, creating a silky sauce and tender meat. Don't skip the searing process—that deep brown crust is where the majority of the savory 'umami' flavor comes from. If you don't want to use wine, substitute with an equal amount of beef broth plus a tablespoon of balsamic vinegar for acidity. Ensure your lid is tight-fitting; if it isn't, place a piece of parchment paper or foil over the pot before putting the lid on to prevent moisture loss. Let the roast rest for at least 10 minutes before slicing to ensure the juices stay within the meat.
🍽️ Serving Suggestions
Serve with a side of buttery, thick-cut sourdough bread to soak up the extra braising liquid. A crisp green salad with a sharp lemon vinaigrette provides a refreshing contrast to the rich meat. Pair with a full-bodied red wine like a Malbec or the same Cabernet used in the cooking process. For an extra decadent touch, serve the roast and vegetables over a bed of creamy polenta or horseradish mashed potatoes. Garnish with a sprinkle of fresh flat-leaf parsley to add a pop of color and brightness.