Herb Braised Beef Chuck Roast (Print Version)

Slow-cooked beef chuck roast with fresh herbs and vegetables creates tender, savory comfort food with deeply rich flavors.

# What You'll 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 Steps:

01 - Preheat oven to 325°F. Pat the beef chuck roast dry and season all sides with salt and 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 and set aside.
03 - Add onions, carrots, and celery to the pot. Sauté for 6–8 minutes until softened and golden. Add garlic and cook for 1 minute.
04 - Stir in tomato paste and cook another minute. Pour in red wine, scraping up any browned bits. Simmer for 2–3 minutes.
05 - Add beef broth, bay leaves, thyme, rosemary, and return the roast (plus any juices) to the pot. Arrange potatoes around roast if using. Bring to a simmer, cover, and transfer to oven. Braise for 3 hours, basting the meat once or twice.
06 - Remove herbs and bay leaves. Let roast rest 10 minutes before slicing or shredding. Serve with vegetables and braising sauce.

# Expert Tips:

01 -
  • This braising technique transforms tough chuck roast into meat you can cut with a spoon
  • The house smells incredible for hours, which is basically free aromatherapy
02 -
  • Patting the meat completely dry before searing is non negotiable for getting that proper brown crust
  • Letting the wine simmer after deglazing cooks off the harsh alcohol and concentrates the flavor
03 -
  • Basting the meat once or twice during braising keeps the top from drying out
  • The roast is done when a fork slides in and out with zero resistance

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