Herb Braised Beef Chuck Roast (Printable)

Slow-cooked beef chuck with herbs and vegetables until meltingly tender

# What You'll Need:

→ Beef

01 - 1 (3–4 lb) beef chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 2 large yellow onions, sliced
05 - 4 carrots, cut into chunks
06 - 3 stalks celery, cut into chunks
07 - 4 garlic cloves, minced

→ Braising Liquid & Herbs

08 - 2 tbsp olive oil
09 - 2 cups beef broth
10 - 1 cup dry red wine
11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Optional

15 - 1 lb baby potatoes, halved

# How To Make:

01 - Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside on a plate.
03 - Add onions, carrots, and celery to the same pot. Sauté for 6–8 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in red wine, using a wooden spoon to scrape up any browned bits from the bottom. Simmer for 2–3 minutes until slightly reduced.
05 - Add beef broth, bay leaves, thyme, and rosemary. Return the roast along with any accumulated juices to the pot. Arrange halved potatoes around the roast if using. Bring to a simmer, cover tightly, and transfer to the oven.
06 - Braise for 3 hours until fork-tender. Baste the meat with pan juices once or twice during cooking for extra moisture and flavor development.
07 - Remove and discard herb sprigs and bay leaves. Let the roast rest for 10 minutes before slicing or shredding. Serve with vegetables and ladle the braising sauce over each portion.

# Expert Tips:

01 -
  • The meat becomes so tender you can cut it with a spoon, literally falling apart at the slightest touch
  • It makes the entire house smell incredible for hours, which is basically free aromatherapy
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Pat the meat absolutely dry before searing or you'll end up steaming instead of browning, which defeats the whole purpose
  • Don't rush the sear, that brown crust is where all the deep flavor develops
  • If your Dutch oven is too crowded, the vegetables will steam instead of caramelize, so give them room
03 -
  • If your Dutch oven has a tight seal, you might need to crack the lid slightly during the last hour to let some liquid evaporate
  • Letting the meat rest before serving is crucial or all those juices will run out onto your cutting board

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