Simple Chuck Roast Recipe

Ingredients:

  • 3-4 lb boneless chuck roast
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, peeled and cut into chunks
  • 2 cups beef broth (or stock)
  • 1 cup red wine (optional, or substitute with more broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme (or 2 sprigs fresh thyme)
  • 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)

Instructions:

  1. Preheat the oven to 325°F (163°C).

  2. Sear the chuck roast:

    • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
    • Season the chuck roast generously with salt and pepper.
    • Sear the roast in the hot oil for about 3-4 minutes on each side, until it's browned. This step adds depth of flavor.

  3. Sauté the aromatics:

    • Remove the roast from the pot and set it aside.
    • In the same pot, add the sliced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

  4. Deglaze the pot:

    • Stir in the tomato paste and cook for another minute.
    • Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for 3-4 minutes.

  5. Add the vegetables and broth:

    • Return the chuck roast to the pot.
    • Add the carrots, potatoes, thyme, rosemary, and beef broth (plus any additional broth if you’re not using wine).
    • Season everything with a pinch of salt and pepper.

  6. Roast in the oven:

    • Cover the pot with a lid and place it in the preheated oven.
    • Cook for about 3 to 3.5 hours, or until the roast is fork-tender and the vegetables are cooked through. You can check the roast by inserting a fork—it should shred easily.

  7. Make the gravy (optional):

    • Once the roast is done, remove it from the pot and set it aside to rest.
    • If you want to thicken the sauce, use a small bowl to mix the flour with a little bit of cold water to make a slurry.
    • Bring the remaining sauce to a simmer over medium heat. Stir in the flour mixture, and cook for 3-5 minutes until the sauce thickens into a gravy.

  8. Serve:

    • Slice or shred the chuck roast, and serve it with the cooked vegetables and gravy.

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