Herb Braised Beef Chuck Roast (Printable)

Slow-cooked beef chuck roast with aromatic herbs, vegetables, and red wine for incredibly tender results.

# What You'll Need:

→ Beef

01 - 1 beef chuck roast (3–4 lb)
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

# Directions:

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 until shimmering. Sear the roast on all sides until deeply browned, approximately 3–4 minutes per side. Remove beef from pot and set aside on a plate.
03 - Add sliced onions, carrots, and celery to the same pot. Sauté for 6–8 minutes until vegetables begin to soften and develop golden color. 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 dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
05 - Add beef broth, bay leaves, fresh thyme, and rosemary sprigs. Return the roast along with any accumulated juices back to the pot. Arrange baby potatoes around the roast if using. Bring liquid to a simmer, cover tightly with lid, and transfer to preheated oven.
06 - Braise in the oven for 3 hours. Baste the meat with pan juices once or twice during cooking to keep it moist.
07 - Remove the pot from the oven and discard bay leaves and herb sprigs. Let the roast rest for 10 minutes before slicing or shredding. Serve alongside the vegetables with braising sauce spooned over the top.

# Expert Tips:

01 -
  • The meat becomes so tender you can cut it with a spoon
  • Everything cooks in one pot, leaving you with almost no cleanup
  • The sauce develops layers of flavor that make every bite feel like a special occasion
02 -
  • Drying the meat thoroughly before seasoning is what makes a proper sear possible
  • Letting the wine reduce after deglazing concentrates flavor and cooks off harsh alcohol
  • The meat is done when it pulls apart easily with a fork, not just when the timer goes off
03 -
  • Take your time with the sear because that browning equals flavor
  • Use a wine you would actually drink since it reduces down
  • Let the liquid reduce on the stove after cooking for an intensely flavorful sauce

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