Tender Chuck Roast
Indulge in the ultimate comfort food with this Tender Chuck Roast recipe, a melt-in-your-mouth dish perfect for cozy family dinners or special occasions. This hearty roast is seared to perfection, slow-cooked in a rich blend of beef broth and red wine, and infused with aromatic thyme and rosemary for unparalleled flavor. Accompanied by tender carrots, celery, and onions, each bite delivers a perfect balance of savory and succulent. Finished with a velvety homemade gravy, this dish requires minimal hands-on prep and bakes to fork-tender perfection in the oven. Whether you’re serving it with creamy mashed potatoes or crusty bread, this roast is a guaranteed showstopper for any table.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 large onion
- 4 medium carrots
- 3 medium celery stalks
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 2 tablespoons flour
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (165°C).
Season the chuck roast generously with salt, black pepper, garlic powder, and paprika on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the chuck roast for 3-4 minutes on each side until deeply browned, then remove it from the pot and set aside.
Peel and roughly chop the onion, carrots, and celery. Add them to the same pot and sauté for 5-7 minutes until softened.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon.
Pour in the beef broth and stir to combine. Add the fresh thyme and rosemary sprigs.
Return the seared chuck roast to the pot, ensuring it's partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 3.5 hours, or until the chuck roast is fork-tender and easily pulls apart.
Carefully remove the pot from the oven. Transfer the roast and vegetables to a serving platter and cover with foil to keep warm.
Strain the cooking liquid through a fine mesh sieve into a small pot, discarding the herb stems.
Bring the liquid to a simmer over medium heat. Mix the flour and water in a small bowl to create a slurry, then whisk it into the simmering liquid to thicken the gravy.
Serve the chuck roast warm, with the vegetables and gravy on the side. Enjoy your tender, flavorful meal!
Nutrition Facts
Calories |
3874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 9636 mg | 419% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 30.0 g | ||
| Protein | 369.8 g | 740% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 458 mg | 35% | |
| Iron | 51.0 mg | 283% | |
| Potassium | 6716 mg | 143% | |
*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.
