Herb Braised Beef Chuck Roast (Printable)
Classic savory beef chuck roast slowly braised with fresh herbs and vegetables for meltingly tender meat and deeply comforting flavors.
# What's Needed:
→ Beef
01 - 1 (3–4 lb) beef chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
→ Vegetables
04 - 2 large yellow onions, sliced
05 - 4 carrots, cut into chunks
06 - 3 stalks celery, cut into chunks
07 - 4 garlic cloves, minced
08 - 1 lb baby potatoes, halved (optional)
→ Braising Liquid & Herbs
09 - 2 tbsp olive oil
10 - 2 cups beef broth
11 - 1 cup dry red wine
12 - 2 tbsp tomato paste
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
# How to Make It:
01 - Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3–4 minutes per side. Remove from pot and set aside.
03 - Add onions, carrots, and celery to the same pot. Sauté for 6–8 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes until slightly reduced.
05 - Add beef broth, bay leaves, thyme, rosemary, and return the roast with any accumulated juices to the pot. Arrange halved potatoes around the roast if using. Bring to a simmer, cover tightly, and transfer to oven.
06 - Braise for 3 hours, basting the meat with pan juices once or twice during cooking. The meat is done when it offers no resistance and shreds easily with a fork.
07 - Remove and discard herb sprigs and bay leaves. Let the roast rest for 10 minutes before slicing against the grain or shredding. Serve with vegetables and braising sauce spooned over the top.
# Tips for Success:
01 -
- The meat becomes so tender you can cut it with nothing more than a spoon
- Your kitchen will smell like a cozy restaurant on a rainy afternoon
02 -
- Patting the meat completely dry before searing makes the difference between gray beef and beautifully caramelized crust
- Letting the wine simmer after deglazing burns off the harsh alcohol so only the deep flavor remains
03 -
- The beef is done when it pulls apart easily with a fork, not by the clock exactly
- This tastes even better the next day, so consider making it ahead