Day 1 Beef Chuck Roast
Sink your teeth into the ultimate comfort food with this Day 1 Beef Chuck Roast recipe—a hearty, slow-cooked masterpiece perfect for family dinners or special occasions. Featuring a melt-in-your-mouth, tender beef chuck roast seared to perfection, this recipe is brimming with deep, savory flavors thanks to aromatic garlic, fresh herbs like rosemary and thyme, and a rich combination of red wine and beef broth. Nestled alongside perfectly cooked carrots, celery, potatoes, and onions, this one-pot recipe delivers a complete, rustic meal with minimal cleanup. With just 20 minutes of prep time and a low-and-slow roasting technique in the oven, this dish is as satisfying to make as it is to eat. Serve it alongside the flavorful, wine-infused cooking liquid for the perfect finishing touch. Whether you're hosting guests or craving a cozy homestyle dinner, this beef chuck roast recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 4 medium Carrots
- 3 Celery stalks
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 4 medium Potatoes
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season both sides generously with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Peel and slice the onion into thick wedges, mince the garlic, and peel and cut the carrots, celery, and potatoes into bite-sized pieces.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the tomato paste and cook for another minute to bring out its flavor.
Pour in the red wine and deglaze the pot by scraping any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to slightly reduce.
Add the beef broth, bay leaves, thyme, and rosemary to the pot and stir to combine.
Return the beef chuck roast to the pot, nestling it in the liquid.
Scatter the carrots, celery, and potatoes around the roast, ensuring they are partially submerged in the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for approximately 4 hours, or until the beef is tender and easily pulls apart with a fork.
Remove the pot from the oven and let the roast rest for 10 minutes before serving.
Serve the roast with the vegetables and strained cooking liquid as a sauce, if desired. Enjoy!
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
