Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Damn Chuck Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 56 reviews

  • Author: Sophia
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings

Description

This Best Damn Chuck Roast recipe offers a tender, flavorful beef roast slow-cooked to perfection with aromatic vegetables, herbs, and a rich, savory sauce. Seared first for a deep crust, then oven-braised in red wine and beef broth, this hearty dish features tender potatoes and mushrooms for a complete meal. Ideal for cozy family dinners or entertaining guests, the chuck roast melts in your mouth with comforting, robust flavors.

Ingredients

Meat and Oil

  • 2 Tbsp cooking oil
  • 4 pound chuck roast

Vegetables

  • 1 small onion, roughly chopped
  • 4 carrots, chopped
  • 4 garlic cloves, roughly chopped
  • 8oz mushrooms, halved
  • 1 pound Yukon gold potatoes, cut into chunks

Liquids and Seasonings

  • 1 cup red wine
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 8-10 sprigs fresh thyme
  • salt, to taste
  • pepper, to taste

Instructions

  1. Preheat Oven: Set your oven to 325°F to prepare for slow roasting the chuck roast.
  2. Sear the Chuck Roast: Heat oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the pot for 4-5 minutes per side to develop a brown crust. Remove and set aside.
  3. Sauté Aromatics: Add the chopped onion and carrots to the same pot. Cook, stirring occasionally, until the onion becomes translucent, releasing its sweetness.
  4. Deglaze the Pot: Pour in the red wine, stirring to scrape up any browned bits from the bottom. Then add beef broth, garlic, mushrooms, rosemary, thyme, and bay leaves. Bring everything to a gentle simmer.
  5. Combine and Bake: Return the seared chuck roast to the pot. Cover with the lid and place the Dutch oven in the preheated oven. Bake for 2½ hours to braise the meat until tender.
  6. Add Potatoes and Continue Roasting: Carefully remove the pot from the oven, add Yukon gold potatoes to the broth, cover again, and roast for an additional 30 minutes or until potatoes are tender.
  7. Rest and Serve: Take the Dutch oven out of the oven, transfer the roast to a platter, and let it rest for 15 minutes. Shred the meat with two forks, spoon some of the flavorful cooking liquid over it, and serve alongside the vegetables.

Notes

  • Adjust cooking time according to your chuck roast size. The roast is done when it reaches an internal temperature of 190°F.
  • Use a 6-7 quart Dutch oven to ensure enough room for meat and vegetables.
  • If the roast is not sufficiently submerged in liquid, add more beef broth to maintain moisture during cooking.
  • This recipe can be adapted for a slow cooker: sear the roast on the stovetop, then transfer all ingredients to the slow cooker and cook on low for 8-9 hours.
  • To thicken the sauce, remove the roast and stir in a slurry made from two parts cold water to one part flour gradually until the gravy reaches the desired consistency.
  • Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.
  • Prep Time: 5 minutes
  • Cook Time: 3 hours 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/best-damn-chuck-roast-recipe/