Most Tender Beef Roast Ever

Sink your teeth into the "Most Tender Beef Roast Ever," a mouthwatering masterpiece that delivers comfort and sophistication in every bite. This recipe features a slow-braised 3-pound beef chuck roast that transforms into fall-apart perfection after hours of gentle roasting alongside hearty vegetables like carrots, celery, and onions. A robust seasoning blend of garlic powder, smoked paprika, kosher salt, and pepper infuses the meat with savory flavor, while the addition of beef broth and optional red wine creates a luscious, richly flavored base. The low-and-slow cooking method, paired with fresh thyme and bay leaves, ensures unparalleled tenderness, making this dish a standout for family dinners or special occasions. Don't forget the silky homemade gravy—crafted from the pot's sumptuous drippings—for the ultimate finishing touch. Perfect for meal prep or a stunning centerpiece, this timeless recipe satisfies every craving for classic, hearty comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 2 tablespoons Olive oil
• 1 large Yellow onion, sliced
• 4 large Carrots, peeled and cut into chunks
• 3 Celery stalks, cut into chunks
• 2 cups Beef broth
• 0.5 cups Red wine (optional)
• 4 Fresh thyme, sprigs
• 2 Bay leaves
• 2 tablespoons Cornstarch
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef roast dry with paper towels. Season it generously with kosher salt, black pepper, garlic powder, and smoked paprika on all sides.

Step 3

Heat the olive oil in a large Dutch oven or an oven-safe heavy-bottomed pot over medium-high heat.

Step 4

Sear the beef roast in the hot oil for 3-4 minutes on each side until it's deeply browned. Remove the roast and set it aside on a plate.

Step 5

Lower the heat to medium. Add the sliced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and slightly browned.

Step 6

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 7

Return the beef roast to the pot, nestling it among the vegetables. Add the thyme sprigs and bay leaves.

Step 8

Cover the pot with a tight lid and place it in the preheated oven. Let it cook for 3.5 to 4 hours, or until the beef is fork-tender.

Step 9

Once done, carefully remove the roast and vegetables from the pot, placing them on a serving platter. Discard the thyme sprigs and bay leaves.

Step 10

To make a gravy, strain the liquid in the pot and skim off any excess fat. In a small bowl, mix the cornstarch with water to make a slurry.

Step 11

Bring the strained liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry, cooking until the gravy thickens, about 2-3 minutes.

Step 12

Slice the beef roast against the grain and serve with the cooked vegetables and the rich gravy on the side.

Nutrition Facts

Serving size	(2786.5g)

Amount per serving	% Daily Value*
Calories	4100.7

Total Fat 303.0g	0%
Saturated Fat 114.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 4240.1mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 17.4g	0%
Total Sugars 26.4g
Protein 258.0g	0%

Vitamin D 0IU	0%
Calcium 459.0mg	0%
Iron 40.1mg	0%
Potassium 6126.4mg	0%

*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.

Source of Calories

Fat: 67.2%

Protein: 25.4%

Carbs: 7.4%