Chuck Roast Recipes
Melt-in-your-mouth Chuck Roast Recipes that turn humble beef into unforgettable comfort food, whether you use a slow cooker, your oven, or a classic braising method.
Ingredients
- 3-4 lb Chuck roast trimmed of excess fat (choose USDA choice for best marbling)
- 2 tbsp Olive oil or avocado oil
- 1 large Onion sliced (Vidalia or yellow onion adds sweetness)
- 4 Garlic cloves smashed (feel free to use pre-minced for speed)
- 2 cups Beef broth low-sodium, or homemade if you’ve got it
- 1 cup Dry red wine Cabernet or Merlot—optional, but worth it
- 2 tbsp Tomato paste adds depth—use anchovy paste for umami twist
- 1 tsp Dried thyme
- 1 tsp Dried rosemary crushed between your fingers
- 2 Bay leaves
- 1 lb Carrots cut in large chunks (baby carrots work, too)
- 1 lb Red potatoes halved (or substitute Yukon gold)
- Salt and freshly ground black pepper to taste
- 1 tbsp Cornstarch mixed with 2 tbsp water (for gravy, optional tip)
Instructions
- Pat the chuck roast dry. Generously season all sides with salt and pepper. Heat oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Sear roast 3–4 minutes per side until a golden crust forms. This step locks in juices—don’t rush it.
- Transfer roast to slow cooker or oven-safe pot. In the same skillet, add onion and garlic; cook 2–3 minutes until fragrant and translucent. Scrape up browned bits with a wooden spoon—they’re flavor gold.
- Pour in red wine, letting it bubble and reduce by half (about 4 minutes). Stir in tomato paste, thyme, rosemary, and bay leaves. Slowly whisk in beef broth until smooth. Taste and adjust seasoning.
- Pour sauce over roast. Tuck carrots and potatoes around the meat. For a slow cooker: cover and cook on LOW for 8 hours or HIGH for 4–5 hours. For oven braise: preheat oven to 325°F, cover pot tightly, and bake 3–3½ hours until meat shreds easily with a fork.
- Carefully remove roast to a cutting board. Let it rest 10 minutes—this helps juices redistribute. Meanwhile, skim fat from sauce surface or use a fat separator. If you want gravy, stir in cornstarch slurry and simmer until thickened.
- Slice or shred the roast against the grain. Arrange on a platter with carrots and potatoes. Spoon luscious gravy over top and sprinkle fresh parsley. Honestly, it doesn’t get comfier than this.
Notes
Back in my early cooking days, I skipped searing once and ended up with a pale, bland roast—lesson learned! Browning adds Maillard flavor and gorgeous color. If you find the sauce too thin, that cornstarch slurry trick is your new best friend. Don’t overcrowd your pan; if you have a small Dutch oven, sear in batches. And hey, using a meat thermometer (target 195°F internal for pull-apart texture) can save you from under- or over-cooking.
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