Why You’ll Love Braised Chuck Roast Recipe
This classic comfort dish transforms a humble chuck roast into a melt-in-your-mouth centerpiece. The long braise builds rich flavor and makes the meat incredibly tender, while the blended gravy adds depth without extra thickeners. It’s perfect for a Sunday dinner or any cozy gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef & Seasoning
chuck roast (well-marbled for best results)
kosher salt
black pepper
garlic powder
all-purpose flour
For Searing
olive oil
butter
Flavor Base (Mirepoix + Aromatics)
onion
carrot
celery
minced garlic
tomato paste
Braising Liquid & Herbs
dry red wine
beef stock
water
beef base or bouillon
garlic head
fresh rosemary
fresh thyme
bay leaf
Worcestershire sauce
Showpiece Vegetables
onion wedges
carrot chunks
baby potatoes
cremini mushrooms
Directions
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Prep and season the roast: Pat the chuck roast dry and season it all over with salt, pepper, and garlic powder. Dredge lightly in flour.
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Sear the beef: Heat olive oil in a Dutch oven and brown the roast on all sides, about 3–4 minutes per side. Set aside.
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Build the flavor base: Add chopped onion, carrot, and celery to the pot. Cook until softened. Stir in minced garlic and tomato paste until fragrant.
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Deglaze and add liquids: Pour in the red wine, scraping up any browned bits from the bottom. Add beef stock, water, beef base or bouillon, Worcestershire sauce, whole garlic head, rosemary, thyme, and bay leaf.
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Braise the roast: Return the seared roast to the pot. Bring to a simmer, cover, and transfer to a preheated oven at 325°F. Cook for about 2 hours.
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Add vegetables: Nestle onion wedges, carrot chunks, baby potatoes, and mushrooms around the roast. Cover and continue braising for another 60–75 minutes or until the meat is fork tender.
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Finish and serve: Remove the roast and vegetables from the pot. Blend the softened aromatics in the braising liquid using an immersion blender until smooth. Simmer to thicken and adjust seasoning if needed.
Servings and timing
Servings: 6–8
Prep time: 20 minutes
Cook time: 3 hours 20 minutes
Total time: 3 hours 40 minutes
Variations
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Alcohol-free version: Replace red wine with extra beef stock or unsweetened grape juice.
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Slow cooker method: After searing and sautéing, transfer everything to a slow cooker and cook on low for 8–10 hours.
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Different herbs: Swap rosemary and thyme with oregano or marjoram for a Mediterranean twist.
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Add parsnips or turnips: For a deeper, earthy flavor.
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Spicy twist: Add a pinch of red pepper flakes or a chopped chili for subtle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered saucepan over medium-low heat, stirring occasionally. Add a splash of broth if the gravy thickens too much. To freeze, let the dish cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I pick the best chuck roast for braising?
Choose a well-marbled chuck roast with visible fat throughout. This fat breaks down during braising, making the meat tender and flavorful.
Can I skip the red wine?
Yes, you can substitute it with additional beef stock. The wine adds richness, but the dish remains delicious without it.
What temperature should I cook the roast at?
Bake the roast at 325°F for a slow braise that keeps the meat juicy and allows connective tissues to tenderize fully.
How do I know when the roast is done?
The roast is ready when it’s fork tender and pulls apart easily. The internal temperature should be between 195°F and 205°F.
Can I make this in a slow cooker?
Absolutely. After searing the beef and sautéing the aromatics, transfer all ingredients to a slow cooker. Cook on low for 8–10 hours.
Do I have to blend the gravy?
Blending the aromatics into the liquid creates a smooth, flavorful gravy without needing flour or cornstarch. However, you can skip this step if you prefer a chunkier texture.
Can I prepare this ahead of time?
Yes, and it’s often even better the next day. Cool completely, refrigerate overnight, and reheat gently before serving.
What sides go well with this roast?
Try mashed potatoes, buttered noodles, roasted Brussels sprouts, or crusty bread to soak up the delicious gravy.
Is it better to shred or slice the meat?
Either works! Sliced for a more traditional look, or shredded for a rustic presentation or to use in sandwiches.
Can I freeze leftovers?
Yes. Store in airtight containers with some gravy to keep the meat moist. Freeze for up to 3 months and thaw overnight before reheating.
Conclusion
Braised chuck roast is the ultimate comfort meal, delivering succulent, fork-tender beef and deeply flavored gravy all in one pot. Whether served fresh from the oven or reheated the next day, this dish promises a rich, hearty experience perfect for gatherings or cozy nights at home.
