Herb Braised Beef Chuck Roast (Printable version)

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

# What You'll Need:

→ Beef

01 - 1 (3–4 lb) beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon 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 tablespoons olive oil
09 - 2 cups beef broth
10 - 1 cup dry red wine
11 - 2 tablespoons tomato paste
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Optional Additions

15 - 1 lb baby potatoes, halved

# Directions:

01 - Preheat oven to 325°F. Pat the beef chuck roast completely dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
02 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove from pot and set aside on a plate.
03 - Add onions, carrots, and celery to the Dutch oven. Sauté for 6–8 minutes until softened and golden brown. 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. Simmer for 2–3 minutes until slightly reduced.
05 - Add beef broth, bay leaves, thyme sprigs, and rosemary sprigs. Return the roast and any accumulated juices to the pot. Arrange baby potatoes around the roast if using. Bring to a simmer, cover tightly, and transfer to oven.
06 - Braise for 3 hours, uncovering once or twice to baste the meat with the cooking liquids. The roast is done when it shreds easily with a fork.
07 - Remove and discard herb sprigs and bay leaves. Transfer the roast to a cutting board and let rest for 10 minutes. Slice or shred the meat, then serve with vegetables and braising sauce.

# Expert advice:

01 -
  • The meat becomes impossibly tender without any fancy techniques or expensive cuts
  • Your entire house will smell incredible for hours, which is basically free aromatherapy
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Rushing the sear step is the biggest mistake—really take your time getting that dark crust on every side
  • Keep the braising liquid at a bare simmer, not a rolling boil, or the meat will turn tough instead of tender
03 -
  • Start this in the morning so it fills your house with wonderful smells all day long
  • Use a probe thermometer to check doneness—190°F to 205°F means it's fork-tender

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