📝 About This Recipe
This quintessential American comfort dish features a marbled chuck roast braised slowly in a rich, aromatic broth until it is melt-in-your-mouth tender. The deep flavors are built through a meticulous searing process and a deglazing of red wine, which creates a velvety gravy that coats every bite. It is a soul-warming centerpiece that transforms humble root vegetables into tender, flavor-packed gems, perfect for a cozy family gathering.
🥗 Ingredients
The Beef
- 3-4 pounds Boneless Beef Chuck Roast (well-marbled, tied with butcher's twine)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point)
Aromatics and Liquid
- 1 large Yellow Onion (peeled and cut into 1-inch wedges)
- 5-6 cloves Garlic (smashed)
- 2 tablespoons Tomato Paste (for richness and color)
- 1 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 2-3 cups Beef Stock (low-sodium)
- 1 tablespoon Worcestershire Sauce
Vegetables and Herbs
- 1 pound Carrots (peeled and cut into 2-inch chunks)
- 1.5 pounds Yukon Gold Potatoes (scrubbed and halved or quartered)
- 3 pieces Celery Stalks (cut into 1-inch pieces)
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position the rack in the lower third of the oven.
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2
Pat the beef chuck roast completely dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper, pressing the seasoning into the meat.
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3
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef for 5-7 minutes per side until a deep, dark brown crust forms. Do not rush this step! Transfer the beef to a plate.
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4
Reduce the heat to medium. Add the onion wedges and celery to the pot. Sauté for 4-5 minutes until the onions begin to soften and brown slightly at the edges.
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5
Add the smashed garlic and tomato paste. Stir constantly for 2 minutes until the tomato paste turns a deep brick red and smells fragrant.
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6
Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half.
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7
Return the beef and any accumulated juices to the pot. Pour in the beef stock and Worcestershire sauce until the liquid reaches about halfway up the side of the roast.
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8
Tuck the thyme, rosemary, and bay leaves into the liquid. Bring the liquid to a gentle simmer on the stovetop.
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9
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 2 hours.
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10
Remove the pot from the oven and carefully add the carrots and potatoes, submerging them as much as possible in the liquid. If the liquid has evaporated too much, add a splash more stock.
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11
Cover and return to the oven for another 60-90 minutes, or until the beef pulls apart easily with a fork and the vegetables are tender.
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12
Transfer the meat and vegetables to a warm platter. Discard the herb sprigs and bay leaves. If the sauce is too thin, simmer it on the stove for 5-10 minutes to reduce and thicken into a gravy.
💡 Chef's Tips
Always choose a 'Chuck Roast' for the best results; other lean cuts like Round will turn out dry and tough. Drying the meat with paper towels is the secret to a perfect sear; moisture creates steam instead of a crust. If you prefer a thicker gravy, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the boiling liquid at the end. Don't skip the red wine—the acidity is essential for breaking down the tough connective tissues in the beef. Let the meat rest for 10-15 minutes before slicing or shredding to ensure the juices redistribute.
🍽️ Serving Suggestions
Serve with a side of buttery horseradish mashed potatoes for an extra kick. Pair with a bold red wine like a Malbec or Zinfandel to complement the rich beef flavors. A side of crusty sourdough bread is essential for mopping up every drop of the savory gravy. Balance the richness with a simple green salad dressed in a bright lemon vinaigrette. Top with a sprinkle of fresh gremolata (parsley, lemon zest, and garlic) for a burst of freshness.