Beef Chuck Roast Recipe

My Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful beef dinner your family will devour!

Course Main

Cuisine American

Keyword beef chuck roast recipe, chuck roast, chuck roast recipe, chuck roast recipes

Prep Time 15

Cook Time 4 20

Total Time 4 35

Servings Servings

Calories 316kcal

Preheat oven to 350˚F. Season a 4 lb boneless beef chuck roast on all sides with salt and pepper to taste .
In a large Dutch oven, place 2 tablespoons butter and 1 tablespoon vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
Toss together 1 large yellow onion, 2 cloves garlic, 6 carrots, 2 celery stalks, 4 potatoes, and 2 sprigs fresh rosemary in the pan. Allow to cook, stirring occasionally, until browned.
Once browned, stir in 6 ounce tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with 1 cup red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
Place the seared beef back in the pan and top with the 2 cups beef stock and add 2 bay leaves.
Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 4 hours.
Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

Use whole carrots so they don't get mushy. Do not use carrot slices or baby carrots, as they will cook for too long and get super mushy!
Yukon Gold or Russet Potatoes work best for chuck roast because they hold up well to the low and slow cooking time without getting mushy.
Make sure to sear the beef on all sides. This will ensure a juicy pot roast.
All oven temperatures vary. Please check on your roast early to ensure it doesn't burn. Your oven might run hotter than mine!