Sure! Here’s a detailed, tender chuck roast recipe along with FAQs to help you make it perfectly every time.
🍖 Tender Chuck Roast Recipe (Oven-Braised)
🕰️ Prep Time: 20 mins
🍳 Cook Time: 3–4 hours
🍽️ Servings: 6–8
🧂 Ingredients:
- 3–4 lb chuck roast (boneless or bone-in)
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 carrots, peeled & chopped
- 3 celery stalks, chopped
- 3 cups beef broth (low sodium)
- 1 cup red wine (optional, or use more broth)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs rosemary (or 1 tsp dried)
- 2 bay leaves
🍳 Instructions:
1. Prep and Sear the Roast:
- Pat the roast dry with paper towels.
- Season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
- Sear the roast for 4–5 minutes per side, until a dark brown crust forms. Remove and set aside.
2. Sauté the Aromatics:
- In the same pot, add onions and sauté 3–4 mins.
- Add garlic, carrots, and celery. Cook for another 3 mins.
- Stir in tomato paste and cook for 1 minute.
3. Deglaze the Pot:
- Pour in red wine (if using) and scrape up browned bits from the bottom.
- Simmer for 2–3 minutes to cook off alcohol.
4. Add Broth & Herbs:
- Return the roast to the pot.
- Pour in beef broth (enough to come halfway up the roast).
- Add thyme, rosemary, and bay leaves.
5. Braise:
- Cover the pot tightly with a lid or foil.
- Bake in a preheated oven at 300°F (150°C) for 3.5–4 hours, or until the meat is fall-apart tender.
6. Rest & Serve:
- Remove roast and veggies from the pot.
- Let the roast rest for 10–15 mins before shredding or slicing.
- Skim fat from the top of the braising liquid. Optional: reduce it on the stove for a richer sauce.
📝 FAQs – Chuck Roast Recipe
❓ What cut of meat is best for this recipe?
Chuck roast is ideal because of its marbling and connective tissue, which break down during slow cooking and make it incredibly tender. Shoulder roast or brisket can also work.
❓ Can I make this in a slow cooker or Instant Pot?
- Slow Cooker: Sear the meat first, then cook on LOW for 8–10 hours or HIGH for 4–6 hours.
- Instant Pot: Use sauté mode to sear, then pressure cook on HIGH for 60–70 minutes with a natural release for 15 minutes.
❓ Do I have to use wine?
No. You can substitute the wine with more beef broth, or even use balsamic vinegar (2 tbsp) for depth.
❓ How do I know it’s done?
When you can easily shred the roast with a fork and it pulls apart with no resistance, it’s done. Internal temp will typically be 190–205°F (88–96°C) for pull-apart tenderness.
❓ Can I add potatoes?
Yes, add halved baby potatoes during the last 1–1.5 hours of cooking so they don’t get mushy.
❓ How do I store and reheat leftovers?
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in sauce for up to 3 months.
- Reheat: Warm gently in the oven or stovetop with a bit of the sauce to keep it moist.
❓ What can I serve this with?
- Mashed potatoes
- Crusty bread
- Egg noodles
- Roasted vegetables
- Polenta
Would you like a printable version of this recipe or a version adapted for a slow cooker, pressure cooker, or stovetop?