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–+ servings

Chuck Roast Recipe

This chuck roast recipe promises a flavorful and tender dish, perfect for family meals or special occasions. With a slow-cooking method that melds rich flavors and tenderizes the meat, it's sure to satisfy with every comforting bite.
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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings: 10 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 lb boneless beef chuck roast
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large yellow onion peeled and cut into large wedges
  • 2 cloves garlic peeled (or 1 tablespoon garlic powder)
  • 6 carrots whole
  • 2 celery stalks cut into large pieces
  • 4 potatoes cut into large pieces
  • 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
  • 2 bay leaves
  • 6 ounces tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350˚F. Generously season the beef with salt and pepper on all sides.
  2. In a large Dutch oven, melt the butter with the vegetable oil over medium-high heat.
  3. Once the mixture is hot and the butter has melted, place the seasoned beef in the pot and sear it until it achieves a golden-brown crust on all sides. Remove the beef and set it aside on a plate.
  4. Add the onion, garlic, carrots, celery, potatoes, and rosemary to the pan. Cook, stirring occasionally, until the vegetables are browned.
  5. Incorporate the tomato paste and cook for an additional 2-3 minutes.
  6. Deglaze the pan with the red wine, scraping up the browned bits from the bottom of the pan, and cook for another 2-3 minutes.
  7. Return the seared beef to the pan, pour in the beef stock, and add the bay leaves.
  8. Cover the Dutch oven and transfer it to the preheated oven. Cook until the beef is tender and easily shredded, approximately 4 hours.
  9. Adjust seasoning with additional salt and pepper if necessary. Remove the bay leaves before serving. Serve hot with your favorite sides.

Notes

We prefer using whole carrots to prevent them from becoming mushy. Avoid using carrot slices, as they tend to overcook and lose their texture.
While we enjoy all types of potatoes, Yukon Gold and Russet potatoes are our top choices for this beef chuck roast. Their hearty nature allows them to cook alongside the beef without turning mushy.
Be sure to sear the beef on all sides. This step is crucial for a juicy and flavorful pot roast.

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