Braised Chuck Roast Recipe
Slow-braised chuck roast that’s fall-apart tender with rich, deep flavor! This easy beef recipe is perfect for Sundays or busy weeknights. Make it in a Dutch oven or crockpot for a stress-free meal!
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.
Notes
If you want to make this in a slow cooker, sear the beef first, then transfer everything to a crockpot. Cook on low for 8 hours or high for 4-5 hours.
Don’t rush the browning – A deep sear creates a 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.
Storage and Reheating: Refrigerate leftovers in an airtight container for up to 4 days. To freeze, portion leftovers into freezer-safe bags and store for up to 3 months. To reheat, warm on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed.
Nutrition
Calories: 502kcalCarbohydrates: 14gProtein: 41gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 144mgSodium: 1694mgPotassium: 1105mgFiber: 2gSugar: 3gVitamin A: 3972IUVitamin C: 3mgCalcium: 67mgIron: 5mg
Tried this recipe?Let us know how it was!