Description
A succulent chuck roast slow-cooked with hearty root vegetables in a rich red wine gravy, offering a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 cup onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Pat the chuck roast dry and season with salt and pepper. Sear the roast on all sides until browned, approximately 4–5 minutes per side. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until fragrant and soft, about 3–4 minutes.
- Add carrots and potatoes. Cook for another 2–3 minutes to lightly brown them.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Allow it to reduce for about 5 minutes.
- Stir in beef broth, tomato paste, thyme, rosemary, and return the chuck roast to the pot. Ensure the roast is partially submerged in liquid.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 to 3 hours until the meat is tender and easily shreds with a fork.
- If the roast isn’t tender enough, continue cooking, checking every 30 minutes until it reaches your desired level of tenderness.
- Once done, remove the pot from the oven and let the roast rest for 15-20 minutes.
- Slice the roast and serve it with the root vegetables and gravy from the pot.
Notes
- Choose a well-marbled chuck roast for optimal tenderness and flavor.
- Season generously with salt and pepper to enhance the natural flavors.
- Allow the roast to rest before slicing to ensure juiciness.
- Consider adding a splash of balsamic vinegar or Worcestershire sauce for extra richness in the gravy.
- Variations include adding different herbs, root vegetables like parsnips or turnips, mushrooms, or a pinch of red pepper flakes for heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze portions for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: 450 kcal
- Fat: 20g
- Protein: 48g