Description
This classic Beef Chuck Roast recipe features a tender, flavorful roast cooked low and slow in a Dutch oven with hearty vegetables, rich tomato paste, and red wine, resulting in a delicious meal perfect for family gatherings or comforting dinners.
Ingredients
Scale
Beef and Seasoning
- 4 lb boneless beef chuck roast
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
Vegetables
- 1 large yellow onion, peeled and cut into large wedges
- 2 cloves garlic, peeled or 1 tablespoon garlic powder
- 6 whole carrots
- 2 celery stalks, cut into large pieces
- 4 potatoes, cut into large pieces
Herbs and Seasoning
- 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
- 2 bay leaves
Liquids and Enhancers
- 6 ounces tomato paste
- 1 cup red wine
- 2 cups beef stock
Instructions
- Preheat and Season: Preheat your oven to 350ËšF. Season the 4 lb boneless beef chuck roast on all sides generously with salt and pepper.
- Sear the Beef: Heat 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Once hot and the butter is melted, add the seasoned beef and sear it until golden brown on all sides, then remove and set aside on a plate.
- Sauté the Vegetables: In the same Dutch oven, add 1 large yellow onion (cut into large wedges), 2 cloves garlic (peeled), 6 whole carrots, 2 celery stalks (cut into large pieces), 4 potatoes (cut into large pieces), and 2 sprigs of fresh rosemary. Cook the vegetables, stirring occasionally, until they are browned.
- Add Tomato Paste: Stir in 6 ounces of tomato paste to the browned vegetables and continue to cook for another 2 to 3 minutes to deepen the flavor.
- Deglaze the Pan: Pour in 1 cup of red wine, scraping up the browned bits from the bottom of the pan. Let it cook for another 2 to 3 minutes to reduce slightly.
- Add Beef and Stock: Return the seared beef to the Dutch oven and pour in 2 cups of beef stock. Add 2 bay leaves for aroma.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about 4 hours, or until the beef is tender and easily shredded with a fork.
- Finish and Serve: Remove the bay leaves and season the roast with additional salt and pepper if needed. Serve hot with your choice of sides for a hearty and satisfying meal.
Notes
- You can substitute dried rosemary for fresh if needed, but adjust quantity carefully as dried herbs are more potent.
- For a thicker sauce, remove the roast and vegetables after cooking and simmer the cooking liquid on the stovetop to reduce.
- Let the roast rest for 10 minutes before slicing to retain juices.
- Make sure to brown the meat well for deeper flavor.
- Red wine can be substituted with extra beef stock if preferred.
