Beef Chuck Roast

A recipe for Beef Chuck Roast! Chuck roast is slowly braised with root vegetables in a red wine sauce until tender for an easy and comforting meal.

Course Main

Cuisine American

Keyword beef, carrot, chuck roast, meat, pot roast, potato, red wine, roasted vegetables

Prep Time 15

Cook Time 3 20

Total Time 3 35

Servings 8 Servings

2 tablespoons (16 grams) all-purpose flour
2 teaspoons fine salt plus more as needed
1/2 teaspoon freshly ground black pepper plus more as needed
3 pounds (1.4 kilograms) beef chuck roast set aside at room temperature for 30 minutes to 1 hour before using
2 tablespoons (30 grams) unsalted butter
1 tablespoon (15 milliliters) vegetable oil
1 large yellow onion peeled and cut into large wedges
2 cloves garlic peeled
1.5 pounds (680 grams) Yukon gold potatoes cut into 1 1/2 inch (4 centimeter) pieces, about 3-4 potatoes
12 ounces (340 grams) carrots peeled and cut into 1 1/2 inch (4 centimeter) pieces, about 5 carrots
3 tablespoons tomato paste
1 cup (240 milliliters) red wine
2 1/2 cups (600 milliliters) beef stock
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
8 black peppercorns

Place the oven rack low enough to fit a large Dutch oven and preheat to 325˚F (165˚C).
In a small bowl, evenly combine the flour, salt, and black pepper.
Pat the chuck roast dry with a paper towel, then rub the salted flour mixture into all sides.
Place a large Dutch oven over medium high heat and add the butter and oil.
Once thoroughly heated and the butter has melted, add the seasoned chuck roast. Sear until golden brown on all sides. Remove to a plate and set aside.
Add the onion, garlic, potatoes, and carrots to the pan and cook, stirring occasionally, until starting to brown.
Stir in the tomato paste until the vegetables are coated and continue to cook for 1-2 minutes.
Slowly pour in the red wine, scraping the bottom and sides of the Dutch oven to remove any browned bits, and cook for another 3 minutes.
Nestle the seared chuck roast back into the center of the Dutch oven.
Add the beef stock, pinch of salt, thyme, rosemary, bay leaves, and peppercorns.
Bring the mixture to a boil, then remove from the heat, cover, and transfer to the preheated oven.
Cook until the roast is tender and shreds easily with two forks, about 3-4 hours, with an interior temperature of 200-210˚F (93-100˚C).
Discard the woody stems of the herbs and the bay leaves. Season with more salt and pepper, if needed, and serve hot with desired accompaniments.