Description
This classic Beef Chuck Roast recipe delivers tender, flavorful meat that’s perfectly braised with aromatic vegetables, red wine, and herbs. Slow-cooked in the oven until the beef is melt-in-your-mouth tender, this hearty dish is ideal for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 4 lb boneless beef chuck roast
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
Vegetables
- 1 large yellow onion, peeled and cut into large wedges
- 2 cloves garlic, peeled (or 1 tablespoon garlic powder)
- 6 whole carrots
- 2 celery stalks, cut into large pieces
- 4 potatoes, cut into large pieces
Herbs and Flavorings
- 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
- 2 bay leaves
- 6 ounces tomato paste
Liquids
- 1 cup red wine
- 2 cups beef stock
Instructions
- Preheat Oven and Season Meat: Preheat your oven to 350ËšF. Generously season the 4 lb boneless beef chuck roast on all sides with salt and pepper to bring out the flavors.
- Sear the Beef: In a large Dutch oven, heat 2 tablespoons of unsalted butter together with 1 tablespoon of vegetable oil over medium-high heat. Once hot and the butter has melted, add the seasoned beef. Sear it until golden brown on all sides to lock in juices, then remove it to a plate and set aside.
- Sauté Vegetables: In the same pan, add 1 large yellow onion cut into wedges, 2 peeled garlic cloves, 6 whole carrots, 2 celery stalks cut into large pieces, 4 potatoes also chopped, and 2 sprigs of fresh rosemary. Cook the mixture, stirring occasionally, until the vegetables brown slightly, intensifying their flavor.
- Add Tomato Paste: Stir in 6 ounces of tomato paste, cooking for an additional 2-3 minutes to allow the paste to caramelize and enhance depth in the sauce.
- Deglaze with Red Wine: Pour in 1 cup of red wine to deglaze the pan, scraping the brown bits off the bottom. Continue cooking for 2-3 minutes so the wine reduces slightly and melds with the vegetables.
- Add Beef and Liquids: Return the seared beef roast back into the Dutch oven. Pour over 2 cups of beef stock and add 2 bay leaves to infuse the dish with aromatic notes.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about 4 hours or until the beef is extremely tender and shreds easily with a fork.
- Final Seasoning and Serve: Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Serve the beef hot alongside your favorite sides for a comforting meal.
Notes
- For a gluten-free version, ensure the beef stock and tomato paste do not contain gluten.
- Using fresh rosemary will give the best flavor, but dried rosemary works as a convenient alternative.
- Red wine can be substituted with additional beef stock or grape juice if preferred or to reduce alcohol content.
- Rest the roast after cooking for 10 minutes before slicing to retain moisture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
