Pat the roast dry and sprinkle with salt and black pepper. In a large pot, sear the chuck roast in hot oil. Remove it to a plate or cutting board.
Add the onions, celery, and carrots and cook over medium heat until the onions and celery are soft. Reduce the heat and add the garlic, cooking for a minute. Use a slotted spoon to remove the vegetables to a plate and cover.
Stir in the wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot with a spoon to remove the delicious brown bits.
Add the roast and fresh rosemary, thyme, and bay leaves to the pot. Cover and place in the oven for about 1 1/2-2 hours.
Remove the pot from the oven and add the cooked vegetables. Cover and return the pot to the oven for 1 1/2-2 hours or until the roast is fork-tender.
Preparation Tips:
Use good quality dry red wine. A good rule of thumb is if you won’t drink it, don’t cook with it.
Chuck roast always requires a little trimming work after cooking. A sharp knife removes cartilage and large portions of fat.
If desired, thicken the pan juices by placing the Dutch oven uncovered over low heat and simmering for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Then, whisk that mixture into the pan juices and bring it to a low boil. Cook until thickened.
Remember to remove the stems from the rosemary and thyme sprigs as well as the bay leaves. The rosemary and thyme leaves will cook in the pan juices. They are perfectly fine to eat and delicious.
Frequently Asked Questions
How can I make this recipe without a Dutch Oven?
I love my Dutch Oven. It is one of my favorite cooking methods because you can sear, braise, and roast in the same pan. However, if you do not have one or want to invest in one, you can cook this recipe using a couple of pans. Simple sear in a heavy skillet and bake in a covered casserole dish.
What cuts of beef can I use for this recipe?
Chuck roast works best with this recipe because the fat and cartilage in the meat help make it tender and give it plenty of flavor. Other choice cuts include beef brisket and short ribs.
What red wine is best for this recipe?
Use a dry red wine, such as Pinot Noir or Cabernet Sauvignon. Make sure it is a quality wine that you would enjoy a glass of.
Braised Beef
Chuck roast is seared first and then slow cooked with onions, carrots, celery and fresh herbs in red wine and beef broth. The end result is fork tender flavorful beef and vegetables. Serve over mashed potatoes, egg noodles or rice.
Course: main meal beef
Cuisine: American
Prep Time: 15minutes minutes
Total Time: 3hours hours 45minutes minutes
Servings: 4 servings
Calories: 788kcal
Ingredients
3 tablespoons canola or vegetable oil
salt
black pepper
3-4 lb chuck roast
1 medium onion diced
2 ribs celery chopped
3-4 large carrots peeled and cut in 1 inch chunks
3 cloves garlic minced
1 cup dry red wine good quality
2 cups low sodium beef broth or beef stock
2 tablespoons Worcestershire Sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Instructions
Pat the chuck roast dry and sprinkle with salt and black pepper. Heat 1 1/2 tablespoons oil over medium in a Dutch oven or large pot. Sear the chuck roast on both sides. Remove it to a plate or cutting board.
Heat 1 1/2 tablespoons oil in Dutch Oven over medium heat. Add onions, celery, and carrots. Cook for 5-6 minutes or until the onions and celery are soft. Reduce the heat to low. Add the garlic, cooking for 1 minute; stirring constantly. Remove the vegetables to a plate;, scraping the pan well to get all the garlic out.
Stir in the wine, beef broth, and Worcestershire sauce. Scrape the bottom of the pot with a spoon to remove the brown bits.
Add the roast and fresh rosemary, thyme, and bay leaves to the pot. Cover and place in the oven at 325 degrees for 1 1/2-2 hours.
Remove the pot from the oven and add the cooked vegetables to the pot. Cover and return the pot to the oven for 1 1/2-2 hours or until the roast is fork-tender.
Shred the roast with two forks, removing the fat and cartilage as you go. Remove rosemary and thyme stems and bay leaves from the pan juices
If desired, thicken the pan juices by placing the Dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Whisk the mixture into the pan juices and bring the mixture to a low boil. Cook until thickened. This will only take a couple of minutes.
Notes
Use good quality dry red wine. A good rule of thumb is if you won’t drink it don’t cook with it.
Chuck roast always requires a little trimming work after cooking. A sharp knife removes cartilage and large portions of fat.
If desired, thicken the pan juices by placing the Dutch oven uncovered over a burner and simmer for 15-30 minutes to reduce. Or add 2 tablespoons cornstarch to 2 tablespoons of water and whisk to combine. Then simply whisk that into the liquid and simmer until thickened.
Don’t forget to remove the stems from the rosemary and thyme sprigs, and the bay leaves. The rosemary and thyme leaves will cook in the pan juices. They are perfectly fine to eat and delicious.
Nutrition
Calories: 788kcal | Carbohydrates: 12g | Protein: 67g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 553mg | Potassium: 1593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7845IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 8mg