Herb Braised Beef Chuck Roast (Printer-friendly)

Classic slow-cooked beef chuck with aromatic herbs, vegetables, and red wine broth for tender, comforting 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

# Method:

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 roast and set aside on a plate.
03 - Add onions, carrots, and celery to the same pot. Sauté for 6–8 minutes until softened and golden at the edges. 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 with a wooden spoon. Simmer for 2–3 minutes until slightly reduced.
05 - Add beef broth, bay leaves, fresh thyme, and rosemary sprigs to the pot. Return the roast and any accumulated juices back to the Dutch oven. Arrange baby potatoes around the roast if using.
06 - Bring the liquid to a simmer on the stovetop. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, basting the meat with pan juices once or twice during cooking.
07 - Remove and discard the herb sprigs and bay leaves. Transfer the roast to a cutting board and let rest for 10 minutes before slicing or shredding. Serve with the braised vegetables and spoon the cooking sauce over the top.

# Expert Tips:

01 -
  • The low and slow braise transforms a tough cut into something that literally melts in your mouth
  • It makes enough for dinner tonight, tomorrow's lunch, and probably still some for the freezer
  • The house smells incredible for hours, which is basically free aromatherapy
02 -
  • Don't rush the searing step, those browned bits are where all the deep flavor lives
  • The liquid should come about halfway up the meat, not fully submerge it, or you'll boil instead of braise
  • If the sauce seems too thin at the end, just simmer it on the stove while the meat rests
03 -
  • Letting the roast come to room temperature for an hour before cooking helps it sear more evenly
  • Tying the roast with kitchen twine keeps it in a neat shape for even cooking and prettier serving

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