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Braised chuck roast with carrots and potatoes on a white plate with a green towel behind it.

Braised Chuck Roast

This rich yet easy traditional oven Braised Chuck Roast with potatoes and carrots is fall-apart tender and oh-so-juicy.
Servings: 8 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours

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Ingredients
 

  • 3 pound boneless beef chuck roast, unpackaged and rested on the counter for 1 hour prior to cooking
  • 2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons all-purpose flour divided use
  • 2 tablespoons olive oil
  • 2 large onions thinly sliced
  • 1 cup semi-dry red wine such as Cabernet or Malbec, or whatever red wine you are currently enjoying by the glass
  • 2 cups beef broth
  • 3 large cloves garlic smashed
  • 3 fresh thyme sprigs
  • 2 dried bay leaves
  • 1 fresh rosemary sprig
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 6 medium carrots cut into 2-inch pieces
  • 6 medium Yukon Gold potatoes unpeeled and cut into 1 1/2-inch chunks
  • 2 tablespoons unsalted butter room temperature
  • 2 tablespoons all-purpose flour

Instructions
 

  • Preheat the oven. Place the oven rack into the center of the oven and heat to 325°F.
  • Season the roast. In a small bowl, combine 1 1/2 teaspoons of the kosher salt with the black pepper; season the roast well on all sides. Sprinkle 2 tablespoons of the flour all over the seasoned roast until it is evenly, well-coated.
    3 pound boneless beef chuck roast, unpackaged and rested on the counter for 1 hour prior to cooking
  • Sear the roast. Place a large Dutch oven over medium-high heat; add the olive oil. When the oil is hot and shimmering, gently add the prepared roast. Brown the roast on all sides, including the sides and ends, until it is deep-golden brown in color, approximately 5 minutes per side; transfer the roast to a large platter and reserve.
    2 tablespoons olive oil
  • Sauté the onion. Reduce the heat to medium and add the sliced onions and remaining 1/2 teaspoon kosher salt to the drippings that remain in the pot. Sauté the onions until they are softened and just beginning to caramelize a bit around the edges, 6-8 minutes.
    2 large onions
  • Deglaze. Add the red wine to the onions, deglazing the pan and scraping up all the beautiful browned bits attached to the bottom.
    1 cup semi-dry red wine
  • Add the aromatics and roast to the pot. Stir in beef broth, smashed garlic, thyme sprigs, bay leaves, rosemary sprig, tomato paste, and Worcestershire sauce. Return the reserved roast to the pot, along with any meat juices that have accumulated on the platter.
    2 cups beef broth, 3 large cloves garlic, 3 fresh thyme sprigs, 2 dried bay leaves, 1 fresh rosemary sprig, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce
  • Cover and braise. Bring the contents of the pot to a simmer, then cover the pot with a tight-fitting lid and place into the oven on the center rack. Braise the roast for 1 hour and 45 minutes. At this point, the beef will be starting to get tender, but will not be falling apart yet.
  • Add the root vegetables. Uncover the pot and gently place the carrots and potatoes into the braising liquid around the roast. Cover the pot once more, return to the oven, continuing to braise until the roast falls apart easily when tested with a fork, and the vegetables are tender but not mushy, 1 1/2 to 2 hours longer.
    6 medium carrots, 6 medium Yukon Gold potatoes
  • Transfer the meat. Remove the pot from the oven and set over low heat. Using a large slotted spoon, transfer the beef to a large bowl and section into large pieces; reserve. Remove and discard the thyme and rosemary stems along with both bay leaves.
  • Prepare the roux (butter and flour paste). In a small bowl, combine the remaining 2 tablespoons flour with the 2 tablespoons butter until it forms a thick paste.
  • Thicken the gravy. Stir the prepared flour/butter paste into the liquids in the pot and cook for 3 minutes, whisking constantly, making sure the liquids do not boil.
  • Serve the pot roast. Return the pieces of meat to the pot and gently stir to coat in the gravy. Serve the pot roast with potatoes and carrots on the side, drizzled with gravy, as desired, topped with minced fresh thyme.

Notes

  1. Always let the roast rest, uncovered, at room temperature for a good hour before you sear it. Yes, you do have to plan ahead a bit for this recipe, but this resting time is very important. Resting at room temperature allows some of the chill from refrigeration to leave the meat, allowing the roast to sear and then braise much more evenly since the protein fibers are relaxed and expanded.
  2. Before searing a roast (or any meat, truly) it's a good idea to make sure there's no moisture on the exterior of the meat. Patting it extra dry with paper towels helps a ton and this ensures you'll get a very nice sear on the roast. The better the sear (browning), the more flavor you end up with.

Nutrition

Calories: 551kcalCarbohydrates: 37gProtein: 38gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 125mgSodium: 1029mgPotassium: 1430mgFiber: 5gSugar: 5gVitamin A: 7827IUVitamin C: 32mgCalcium: 86mgIron: 6mg
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