Classic Chuck Roast

A tender and flavorful slow-cooked chuck roast, perfect for a comforting family meal. This recipe focuses on simple seasonings to let the beef shine.

By RecipeBoss

Servings

Time Required

4 hr

Ingredients

3 lbs beef chuck roast

2 tbsp olive oil

1 large yellow onion

3 medium carrots

3 medium celery stalks

4 cloves garlic cloves

2 cups beef broth

2 tbsp tomato paste

2 tbsp Worcestershire sauce

3 sprigs thyme sprigs

2 sprigs rosemary sprigs

1 leaf bay leaf

1.5 tsp salt

1 tsp black pepper

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1
Preheat your oven to 325°F. Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
3 min
3
Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5 min
4
Stir in the tomato paste and cook for 1 minute. Deglaze the pot by pouring in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Bring to a simmer.
5
Return the chuck roast to the pot. Add the thyme sprigs, rosemary sprigs, and bay leaf. The liquid should come about halfway up the sides of the roast. Add more beef broth or water if needed.
6
Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the roast is fork-tender.
3 min
7
Remove the pot from the oven. Carefully remove the chuck roast to a cutting board. Discard the herb sprigs and bay leaf from the liquid. Skim off any excess fat from the surface of the liquid.
8
You can shred or slice the roast. Serve with the braising liquid spooned over the top.
9
Let the roast rest for 10 minutes before slicing or shredding.
10 min

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