Melt in your mouth tender meat, along with carrots, potatoes and onions, braise low and slow in a perfectly seasoned wine infused broth. My chuck roast is a super easy one pot meal, with minimal hands on time and simple ingredients. But the end result is just too good! Chuck roast that cooks low and slow is hard to beat. I’ve sampled it in many flavors from around the world. Some of my favorite recipes using this cut include Cuba’s Ropa Vieja, Moroccan Beef Tagine, and Mexico’s famous Beef Birria. Today’s recipe shines because of its simplicity. No heavy handed seasoning here. Just a few fresh herbs added into the broth, and then that succulent, tender chuck roast gets to shine. You just need to be patient. This one takes time to cook low and slow in the oven…
How to Choose the Best Chuck Roast
Chuck roast comes from the neck and upper shoulder, and is naturally a tougher cut of meat. It becomes tender when the fats and connective tissues break down during long cooking time, at lower temperatures than you would cook a steak. So, I always look for a well-marbled cut of chuck roast. It’s not diet food, so don’t look for leaner pieces. As it refrigerates and freezes very well, and leftovers can be used in a variety of ways, I also look for a larger cut, around 4 pounds. If you don’t see what you’re looking for in the meat department, ask the butcher to cut it to your specifications.
Ingredients Needed
Chuck roast Oil – To sear the meat. Veggies and aromatics – Onion, carrots, potatoes, mushrooms and garlic. Red wine – Any good quality red such as merlot, cabernet sauvignon, pinot noir or shiraz. Beef broth – I like Better than Bouillon. Fresh herbs – Rosemary and thyme. Salt and pepper
Chuck Roast Recipe
First thing I do is sear the meat. I heat some oil in my large Dutch oven over medium-high heat. While it’s warming up, I season the chuck roast with a bit of salt and pepper. Then, I pop the meat into the pot and let it sear for about 4-5 minutes on each side, until it gets that nice, browned crust. Once it’s done, I take it out and set it aside on a plate. Next, I toss some onion and carrots into the same pot. I let them sauté for a few minutes, just until the onion starts turning translucent and soft. After that, I pour in some red wine and give the pot a good stir to deglaze it, scraping up all those flavorful bits stuck to the bottom. Then, I add beef broth, garlic, mushrooms, rosemary, thyme, and bay leaves. I bring everything to a nice simmer before gently placing the chuck roast back into the pot. Next, I cover the Dutch oven with the lid and pop it into the oven, which I’ve preheated to 325°F. I let it roast for about 2½ hours, letting all those flavors come together and the meat get nice and tender. Then, I carefully take the pot out of the oven and add the potatoes into the broth. I cover it back up and return it to the oven. I let it roast for another 30 minutes, or until the potatoes are cooked just the way I like them. Once everything’s done, I take the Dutch oven out of the oven and place the chuck roast on a platter. I let it rest for about 15 minutes, then shred it up with two forks. To finish, I spoon some of the rich, flavorful broth over the shredded meat and serve it alongside the vegetables. It’s always a hearty, comforting meal!
Jason’s Tips
Choose the right cut: I always go for a nice, thick, fatty chuck roast. It’s ideal for this recipe. Use a large enough Dutch oven: Mine is 7 quarts, and I wouldn’t recommend anything smaller than 6 quarts. Use waxy potatoes: I prefer Yukon gold, and avoid starchy potatoes like Russet. Don’t skip the initial sear: This adds to the flavor and helps seal in the liquids. Use decent wine: I’m not saying buy a $30 bottle, but I avoid the $3.99 ones too. Be generous with the herbs: They add so much flavor to the broth. Cook to an internal temperature of 200°F: This ensures tender, melt-in-your-mouth meat.
Serving Suggestions
This recipe includes potatoes and veggies, so it makes a hearty one pot meal the whole family will enjoy. That being said, our easy No Knead Bread is a great option. I love using it to sop up the tasty broth. If you wish to have something green on the side, my Caesar Salad, Roasted Asparagus, Creamed Peas, and Green Beans Almondine all pair wonderfully with chuck roast. For more inspiration, check out our roundup of the best sides for pot roast.
Variations
Swap out, or add to, the vegetables: Sometimes, I like to try celery, turnips, or acorn squash for variety. If you prefer not to use wine: If you’re not into cooking with wine, replace it with equal amounts of additional beef broth. Make a gravy: After cooking, I often make a thick slurry out of flour and water. After removing the roast from the pot, I gradually stir in the slurry until the gravy has thickened to my liking. If you don’t have fresh herbs on hand: You can always replace them with 1 teaspoon each of dried rosemary and thyme.
How to Use Leftovers
Leftover chuck roast can be used in a variety of ways. These are some of my favorites:
In sandwiches Tacos Bowl meals Nachos Cottage pie Atop baked potatoes With any short pasta shape
Cook up this amazingly flavorful chuck roast for your Sunday supper, or the next time you have company. It’s a classic comfort food for good reason. Just give it a quick sear, mix up a broth, and then let the oven do the work, while you relax with family and friends. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Chuck Roast, on our Gypsy Plate… enjoy!
Craving more great chuck roast dishes? Try these!Hungarian GoulashPuerto Rican SancochoCarbonnade FlamandeJapanese Beef CurryMassaman CurryBeef CalderetaCarne GuisadaYakameinBorscht
