Oven Braised Chuck Roast
Chuck roast seared, then braised in the oven with carrots, onions, garlic, tomato paste, and herbs until fork tender.
Equipment
- Dutch oven with lid
- Tongs
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 4 lb boneless beef chuck roast well marbled
- 2 tbsp vegetable oil
- 2 large onions chopped
- 4 medium carrots peeled and chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 4 cup low sodium beef stock
- 1 cup red wine optional, replace with stock
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tsp salt
- 1 tsp black pepper
- 3 medium potatoes optional, cut into chunks
Instructions
Cooking
- Heat. Heat the oven to 300 degrees F and season the dried roast with salt and pepper.
- Sear. Brown the roast four minutes per side in hot oil and set it aside.
- Build. Cook the onions, carrots, and garlic, then the tomato paste, and pour in the stock and wine.
- Braise. Return the roast, add the herbs, cover, and cook about three and a half hours until fork tender.
- Rest. Rest ten minutes, then slice and serve with the pan juices.
Notes
Substitutions: Extra stock replaces the wine, and chicken or vegetable stock works if beef stock is not on hand.
Tips: Keep the oven low and add thirty minutes if the roast is not tender.
Storage: Refrigerate in the juices for three to four days or freeze for up to three months.
Nutrition does not include the optional wine and potatoes.