If you’re looking for a hearty, melt-in-your-mouth dinner that practically cooks itself, braised chuck roast is your answer. This classic comfort dish transforms an affordable cut of beef into fork-tender perfection with rich, deep flavors.
Whether you’re craving a cozy Sunday supper or need a stress-free meal for entertaining, this recipe delivers big on both taste and ease. And a big plus: use your leftovers to make my easy Chuck Roast Chili.
I’ve been making variations of this recipe for braised chuck roast for years, and it never fails to impress.
It’s the kind of recipe that makes your house smell amazing while it simmers away in the oven and the best part? Most of the work is hands-off. Just a little searing, some simple aromatics, and a slow braise turn this humble cut into something magical.
Jump to:
- A quick look at the recipe
- Why you'll love this classic recipe
- Ingredients and substitutions
- How to make the best Braised Chuck Roast
- What to serve with Braised Chuck Roast
- Fun twists and tasty variations
- How to store and reheat leftovers
- Supper and then some (reimagining leftovers)
- Recipe FAQs (common questions answered)
- Pro tips for perfect Braised Chuck Roast
- Try this recipe and let me know what you think
- Braised Chuck Roast Recipe
A quick look at the recipe
- ✅ Ready in: 2 hours, 45 minutes
- 🛒 Ingredients: 17 simple ingredients
- 🍽️ Serves: 8
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you'll love this classic recipe
If you’re craving a hearty, melt-in-your-mouth beef dinner that practically cooks itself, this Braised Chuck Roast recipe is the answer.
- ✔ Super tender: Slow braising breaks down tough fibers for fall-apart beef perfection.
- ✔ Incredible flavor: A rich, savory sauce made with red wine, garlic, and aromatics. It's the Ultimate Comfort Food Recipe!
- ✔ Great for leftovers: The next day, turn it into beef stew, chuck roast chili, or stroganoff!
Ingredients and substitutions
This recipe keeps things simple with pantry staples and fresh ingredients that pack in tons of flavor.
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Chuck roast – Ideal for braising because of its marbling and deep beefy flavor. Swap with brisket or boneless short ribs.
- Red wine – A dry red like Cabernet Sauvignon or Merlot adds richness. Substitute with beef broth if you prefer.
- Cremini mushrooms—Also called baby bellas, they add a meaty depth. If preferred, swap them with white button mushrooms.
- Beef Better Than Bouillon – My secret weapon for an extra beefy boost! Swap with beef stock or broth.
- Worcestershire sauce – A little splash adds complexity and depth. Don’t skip it!
- Garlic – Four cloves mellow out beautifully as they braise.
👉 Looking for a gluten-free option? Skip the flour and use cornstarch to thicken the sauce!
How to make the best Braised Chuck Roast
- Season and dredge the beef in flour - Cut the chuck roast into large chunks. Season with salt, pepper, and garlic powder. Then, lightly coat in flour.
- Sear the meat and saute the vegetables. Heat olive oil in a Dutch oven over high heat. Brown the beef on all sides for a deep, caramelized crust. Remove and set aside. Melt butter in the same pot. Add onions, carrots, and mushrooms; cook until softened. Stir in garlic and tomato paste.
- Deglaze with wine and braise low and slow - Pour in red wine, scraping up flavorful browned bits from the pan. Return beef to the pot. Add thyme, bay leaves, Worcestershire sauce, and Better Than Bouillon mixed with water. Bring to a simmer, cover, and transfer to a 350°F oven. Cook for 2 to 2½ hours until fork-tender.
- Serve - Optional: garnish with fresh parsley.
🥩 Want to make this in a slow cooker? Sear the beef first, then transfer everything to a crock pot. Cook on low for 8 hours or high for 4-5 hours.
What to serve with Braised Chuck Roast
This dish pairs perfectly with these classic Southern side dishes:
- 🥔 Crock Pot Mashed Potatoes – Soaks up the rich sauce.
- 🥬 Spicy Coleslaw – A crunchy, tangy contrast to the tender beef.
- 🥖 Cornmeal Biscuits – Perfect for mopping up every last drop of sauce!
Fun twists and tasty variations
- 🔥 Make it spicy – Add red pepper flakes or a splash of hot sauce.
- 🥩 Use a different protein – Try this method with pork shoulder or lamb shanks.
- 🍷 Swap the wine – No wine? Use balsamic vinegar mixed with beef broth for richness.
How to store and reheat leftovers
- 🍽 Refrigerate – Store in an airtight container for up to 4 days.
- ❄ Freeze – Portion into freezer-safe bags for up to 3 months.
- 🔥 Reheat – Warm on the stove over low heat, adding a splash of broth or water to loosen the sauce.
Supper and then some (reimagining leftovers)
- Roast beef hash - Cube the beef and cook it with diced potatoes, onions, and bell peppers in a skillet until crisp and golden.
- Braised beef grilled cheese or panini - Shred the leftover roast and layer it with melty cheese (think provolone, fontina, or white cheddar) and caramelized onions between slices of crusty bread. Press it in a panini press or cook in a skillet with butter until golden brown and gooey.
- Chuck roast stroganoff - Stir chopped or shredded beef into a skillet of creamy mushroom stroganoff sauce and serve over egg noodles or mashed potatoes. You’ve already got those winey, mushroomy flavors—this is a natural fit!
- Beef pot pie - Chop up the beef and leftover vegetables, toss with some of the braising sauce or gravy, and pour into a pie dish. Top with puff pastry or a biscuit crust and bake until golden. Individual ramekins make adorable (and freezable!) single servings.
- Loaded baked potatoes or mashed potato bowls - Pile shredded beef onto a fluffy baked potato or mashed potatoes, drizzle with warmed sauce, and top with shredded cheese, green onions, or even a dollop of sour cream for a cozy, budget-friendly dinner.
Recipe FAQs (common questions answered)
Yes! Braised dishes taste even better the next day. Store in the fridge and reheat before serving.
Absolutely! After searing, transfer everything to a crock pot and cook on low for 8 hours.
No! You can substitute beef broth plus a tablespoon of balsamic vinegar for depth.
Pro tips for perfect Braised Chuck Roast
- 👨🍳 Don’t rush the browning – A deep sear creates rich, caramelized flavor.
- 🔥 Use a heavy Dutch oven – It retains heat for even braising.
- 🧂 Taste and adjust – Check the seasoning and adjust as needed before serving.
Try this recipe and let me know what you think
⭐ ⭐ ⭐⭐⭐
Did you try this recipe? I’d love to know how it turned out!
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).
Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.
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Braised Chuck Roast Recipe
Equipment
- Dutch oven or large heavy bottom pan with lid.
Ingredients
- 3 ½ pounds chuck roast
- 5 teaspoons kosher salt divided
- 2 ½ teaspoons ground black pepper divided
- 2 teaspoons garlic powder
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 1 pound cremini mushrooms cut in half
- 3 medium carrots cut into 2-3 pieces,
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons worcestershire sauce
- 1 tablespoon Better Than Bouillon, beef base
- 2 cups wáter
- 2 tablespoons chopped fresh parsley, optional, garnish
Instructions
- Gather all of your ingredients and preheat your oven to 350°F.
- Cut roast into large chunks and season evenly on all sides with 3 ½ teaspoons of salt, 2 teaspoons of pepper, and garlic powder. Dredge in flour.
- Heat the oil in a large Dutch oven over high heat. Add the beef, cook, undisturbed until it releases easily from the bottom and a crust forms, which takes about four minutes. Flip the pieces over and continue to cook until all sides are browned. Remove from the pan. Do not crowd your beef. Depending on the size of your pan, you may have to brown the beef in 2-3 batches.
- When all of the beef is browned, return the skillet to medium-high heat and add the butter to the drippings in the pan. When the butter has melted, add the onion, carrots, and mushrooms. Cook 5 minutes, stirring often, and scrape the bottom of the pan to release any browned bits. Add the garlic, and tomato paste and cook for 1 minute.
- Stir in the wine and scrape the bottom again to release more browned bits. Return the beef to the pan, along with any accumulated juices and add thyme, bay leaves and Worcestershire sauce.
- Mix Better than Bouillon with water and add enough to the pan so that it comes up about ⅔ of the way on the meat. Bring the mixture to a simmer, cover and place the Dutch oven in a preheated oven and let it cook until the beef is very tender and shreds easily or for about 2-2 ½ hours.
- Optional: garnish with chopped parsley. Serve and enjoy.
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