Herb Braised Beef Chuck Roast (Print Version)

Slow-cooked beef chuck roast with fresh herbs and vegetables creates meltingly tender meat with deeply savory flavors.

# What You 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 Prepare:

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. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast from pot 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, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
05 - Add beef broth, bay leaves, thyme sprigs, and rosemary sprigs. Return the roast and any accumulated juices to the pot. Arrange baby potatoes around the roast if using. Bring to a simmer, cover tightly, and transfer to the preheated oven.
06 - Braise for 3 hours, basting the meat with pan juices once or twice during cooking. The meat is done when it fork-tender and easily pulls apart.
07 - Remove and discard the herb sprigs and bay leaves. Let the roast rest for 10 minutes before slicing or shredding. Serve with the braised vegetables and spoon the braising sauce over the top.

# Expert Advice:

01 -
  • The meat becomes so tender you can cut it with a spoon, and the sauce develops this incredible depth that only low-and-slow cooking can achieve
  • Most of the work happens hands-off in the oven, leaving you free to relax while your kitchen fills with the kind of aroma that makes people feel immediately at home
02 -
  • Dont rush the searing step—those browned bits on the bottom of the pot are what give the sauce its deep, rich flavor
  • Let the meat rest before slicing or you'll lose all those precious juices that keep it moist
03 -
  • Cut your vegetables into large chunks—they'll hold up better during hours of cooking than small pieces would
  • If your sauce seems too thin after braising, remove the meat and vegetables and simmer the liquid on the stove until it reaches your desired consistency

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