Tender Braised

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Tender Braised Chuck Roast

Tender Braised Chuck Roast

A classic chuck roast is one of the most comforting meals you can prepare. This recipe combines simple ingredients like beef, onions, garlic, and broth with the option of red wine to create a tender, flavorful dish perfect for family dinners or gatherings. With slow cooking, the meat becomes melt-in-your-mouth delicious and pairs well with mashed potatoes, rice, or roasted vegetables.

Ingredients

  • 1 (3 lb) boneless chuck roast
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can beef broth
  • 3/4 cup dry red wine (optional)
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
  • 2 bay leaves
  • 3 large carrots, cut into chunks (optional)
  • 2 large potatoes, cut into chunks (optional)

Instructions

  1. Preheat the oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chuck roast for about 3 to 4 minutes per side until browned. Remove the roast and set aside.
  3. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
  4. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits for extra flavor.
  5. Return the roast to the pot, then add thyme and bay leaves. If desired, add carrots and potatoes around the roast for a complete one-pot meal.
  6. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is fork-tender.
  7. Remove the roast from the oven, discard the bay leaves and thyme stems, and let the meat rest for 10 minutes before slicing or shredding.
  8. Serve the roast with its flavorful pan juices spooned over the top.

Why this recipe works

Braising the chuck roast low and slow breaks down the connective tissue, making the beef incredibly tender. The combination of beef broth and red wine infuses the dish with rich, layered flavors, while onions and garlic provide a savory base. Adding carrots and potatoes turns this into a hearty, complete meal.

Tips

For best results, use a heavy Dutch oven to retain heat evenly. If you prefer a thicker sauce, remove the roast after cooking and simmer the liquid on the stovetop until it reduces slightly. Leftovers taste even better the next day as the flavors meld together.

Serving suggestions

This braised chuck roast pairs wonderfully with creamy mashed potatoes, buttered noodles, or a side of crusty bread to soak up the juices. Add a simple green salad or roasted vegetables for balance. A glass of red wine on the side complements the meal perfectly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the roast in its juices over low heat on the stovetop or in the oven. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Final thoughts

This tender braised chuck roast is a timeless comfort food recipe that’s simple to make and satisfying to enjoy. With minimal ingredients and a little patience, you’ll have a dish that brings warmth and flavor to the table every time.


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