📝 About This Recipe
This quintessential American comfort classic features a marbleized chuck roast slow-braised until it yields to the mere suggestion of a fork. Infused with aromatic herbs, dry red wine, and a rich beef bone broth, the meat transforms into a tender masterpiece while creating its own luscious, silk-smooth gravy. It is the ultimate cold-weather meal that fills the home with a nostalgic, savory aroma that defines home cooking.
🥗 Ingredients
The Roast
- 3-4 pounds Beef Chuck Roast (well-marbled, tied with twine if loose)
- 2 teaspoons Kosher Salt (more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point)
Aromatics and Braising Liquid
- 1 large Yellow Onion (cut into thick wedges)
- 5 cloves Garlic (smashed and peeled)
- 2 tablespoons Tomato Paste (for depth and color)
- 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
- 3 cups Beef Bone Broth (low sodium preferred)
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 pieces Bay Leaves (dried)
The Vegetables
- 1 pound Carrots (peeled and cut into 2-inch chunks)
- 1.5 pounds Yukon Gold Potatoes (halved or quartered)
- 3 stalks Celery (cut into 1-inch pieces)
For the Gravy Finish
- 2 tablespoons Unsalted Butter (softened)
- 2 tablespoons All-Purpose Flour (to create a thickening roux)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef chuck roast completely dry with paper towels; moisture is the enemy of a good sear.
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2
Generously season all sides of the beef with kosher salt and freshly 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. Once the oil shimmers, sear the roast for 5-7 minutes per side until a deep, dark brown crust forms.
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4
Remove the meat to a plate. Lower the heat to medium and add the onion and celery to the pot. Sauté for 5 minutes until softened and slightly browned.
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5
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick-red color and smells toasted.
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6
Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom.
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7
Return the roast and any accumulated juices to the pot. Pour in the beef broth until it reaches halfway up the side of the meat. Add the thyme, rosemary, and bay leaves.
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8
Bring the liquid to a gentle simmer on the stove, then cover with a tight-fitting lid and transfer to the oven for 2 hours.
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9
Carefully remove the pot from the oven and tuck the carrots and potatoes into the liquid around the beef. Cover and return to the oven for another 60-90 minutes.
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10
The roast is done when a fork slides in and out with zero resistance. Transfer the meat and vegetables to a warm platter and tent loosely with foil.
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11
Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the spent herbs and onion wedges. Skim off excess fat from the top.
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12
In a small bowl, mash the butter and flour together to form a paste (beurre manié). Bring the strained liquid to a boil in the Dutch oven over medium heat.
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13
Whisk the flour-butter paste into the boiling liquid. Simmer for 3-5 minutes until the gravy is thickened and glossy. Taste and adjust salt/pepper.
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14
Slice the beef against the grain or pull into large chunks. Serve drizzled generously with the hot gravy and a sprinkle of fresh parsley.
💡 Chef's Tips
Always choose a Chuck Roast; it has the necessary connective tissue that breaks down into gelatin for a moist result. Don't rush the searing process; that brown crust is where the deep 'umami' flavor of the gravy comes from. If you don't want to use wine, substitute with an equal amount of beef broth and a tablespoon of balsamic vinegar for acidity. Resting the meat for at least 15 minutes before slicing ensures the juices redistribute, keeping the beef tender. For the smoothest gravy, use a fat separator to remove the oil from the braising liquid before thickening.
🍽️ Serving Suggestions
Serve alongside a pile of buttery, garlic mashed potatoes to soak up the extra gravy. A side of honey-glazed roasted Brussels sprouts adds a nice sweet-and-bitter contrast. Pair with a bold red wine like a Malbec or the same Cabernet used in the cooking. Warm, crusty sourdough bread is essential for mopping up the last drops of sauce. A simple arugula salad with a lemon vinaigrette provides a bright, acidic counterpoint to the rich meat.