This braised chuck roast is seared and then slow-cooked in a savory blend of red wine, beef broth, onions, and aromatics. The result is a melt-in-your-mouth fork-tender meat that's perfect for family dinners. Serve this beef chuck roast recipe with mashed potatoes, over rice or pasta, or with a simple green salad for a well-rounded, comforting meal.
Looking for more cozy, slow-cooked, nutrient-dense recipes?
Check out slow cooker duck, aspic, and beef bone broth recipe.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 4 hours to cook
- Cooking Method: Stove-top and oven-baked
- Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: large Dutch oven
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Let this braised chuck roast do the heavy lifting, so your wallet can take a break!
Let's be real - grocery prices aren't exactly giving us warm fuzzies these days. But this braised chuck roast?
It's the MVP of budget-friendly comfort food. Chuck roast is one of those humble cuts that doesn't look like much, but when you treat it to a long, slow cook, it transforms into fork-tender, melt-in-your-mouth magic.
It's proof that you can eat well without splurging on a ribeye.
This meal also goes the distance. Serve it over mashed potatoes, tuck it into tacos, stuff it in sandwiches, or toss it with pasta. You know what they say: one roast, many dinners. (Does anyone actually say that?)
It's a flavor-packed, nourishing way to stretch your dollar and your leftovers. Because, yes, we're eating like kings...on a pauper's budget. And we gonna be proud of it!
Ingredients for Beef Chuck Roast Recipe
- Chuck roast: I used a 5-pound bone-in chuck roast here. Bone-in roast has more connective tissue and marrow, which melt into the braising liquid, creating a deeper, richer flavor and more gelatinous texture in the sauce. A boneless chuck roast is easier to slice and cooks slightly faster but may not be as flavorful. If using boneless, consider adding extra broth to mimic the richness that the bone provides.
- Vegetables: I like to keep my roast simple with just yellow onions. They add a natural sweetness and help build a flavorful sauce as they cook down. If you so desire, you can add other veggies like carrots, potatoes, and parsnips in the last hour of cooking so they don't get mushy.
- Liquids: Beef bone broth provides moisture and richness while helping to tenderize the meat during slow cook. After searing the roast and sauteeing the onions, a dry red wine deglazes the pot, lifting all those delicious browned bits for extra depth. It also adds nice acidity. If you prefer you can swap it out with more beef bone broth.
- Aromatics: Just a simple mix of fresh garlic, bay leaves, fresh thyme, sea salt, and black pepper infuses the meat as it cooks low and slow.
- Pantry staples: In addition to the ingredients above, you'll also need a little bit of avocado oil (or another cooking fat like beef tallow) to sear the chuck roast and arrowroot starch (or all-purpose flour if not gluten-free) as a thickening agent.
Make it Ancestral
To make this braised chuck roast even more nutrient-dense, try using grass-fed beef for a higher quality of fat and omega-3s. I bought this one from a local beef rancher. And make sure to use homemade beef bone broth. For a richer, more traditional flavor, sear the roast in tallow or pasture-raised butter instead of avocado oil. These simple swaps will enhance the roast’s nutritional value while staying true to ancestral cooking practices.
How to Make Beef Chuck Roast
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sear
In a large Dutch oven, heat avocado oil over medium-high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast on all sides until it is browned. Remove the roast from the pot and set aside.
Step 2. Saute
In the same pot, add the sliced onions and cook until softened, scraping up the burnt pieces from the bottom. Add the minced garlic and thyme leaves and cook until fragrant.
Step 3. Deglaze
Add the red wine (or broth) to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for a few minutes to reduce slightly.
Step 4. Pour
Add the beef broth and bay leaves. Gently stir to combine.
Step 5. Stir
Make sure everything is mixed together well before returning the chuck roast, along with its juices, back to the pot.
Step 6. Braise
Cover the pot with a lid and transfer to the preheated oven. Braise until the roast is fork-tender and easily shreds. If the liquid reduces too much during cooking, add a bit more broth as needed.
Step 7. Rest
Once the chuck roast is tender, remove from the oven and let it rest for a few minutes. Remove the meat from the bones and shred or cut to the desired size.
Step 8. Thicken
Strain the cooking liquid from the onions and return it to the pot over medium-high heat. In a small bowl, whisk arrowroot starch with equal water until smooth. Slowly pour the slurry into the simmering juices, whisking constantly to prevent clumps.
Helpful Tips
- Get a good sear. Browning the roast deeply on all sides before braising enhances the flavor and creates a rich, caramelized crust. Don't skip this step! And be sure you start with very dry chuck roast - pat it dry with paper towels to remove excess moisture.
- Deglaze well. Scraping up the browned bits from the bottom of the pot after adding wine or broth infuses the dish with deep flavor and avoids burnt food later.
- Low and slow is the way to go. Chuck roast is a tough cut of meat, but slow braising breaks down the connective tissue, making it melt-in-your-mouth tender.
- Let the meat rest before shredding. After braising, allow the roast to sit for 10-15 minutes before shredding or cutting. This helps the juices distribute, keeping the meat moist.
Troubleshooting
- Not enough liquid in the pot. Check the pot halfway through cooking to make sure there’s still enough liquid to keep the roast moist. If it's evaporating too much, add more beef broth or wine to prevent it from drying out.
- The roast is too tough. Make sure you're cooking it long enough at a low temperature. Braising should be done at 325°F for about 3-4 hours, but depending on the size and thickness of the roast, it may need a little longer. If it isn't fork-tender after 4 hours, continue cooking, checking every 30 minutes.
Product Highlight!
Large Dutch Oven with Lid
You’ll need a sturdy, at least 7-quart Dutch oven with a heavy bottom that can go from stove to oven and retains heat well. I’ve been using my affordable Lodge Dutch oven for years, and it’s been a reliable workhorse.
💭Meal Prep Suggestion!
This beef chuck roast recipe makes a lot of shredded meat. That's why I generally don't like to cook the veggies with it as I prefer to re-purpose and meal prep this for other recipes. For easy meal prep, shred the leftover braised chuck roast and store it with or without the gravy for quick meals. It's also great in tacos, wraps, and sandwiches. Just portion out leftovers for the week or freeze them for future meals.
Serving Suggestions
The most classic serving option is serving this braised chuck roast along with the gravy over Yukon gold mashed potatoes or another creamy, buttery mash for a hearty meal. Here are more ideas to consider:
Side dish: Serve this over bone broth rice, Instant Pot millet, or crusty sourdough bread to soak up the rich sauce.
Roast veggies: Roasted vegetables are some of the easiest sides you can prepare. Try roasted whole carrots, spaghetti squash strands, or roasted broccolini.
Fresh salads: A crisp, refreshing salad helps balance the richness of the roast. Try a simple romaine salad, classic Caesar salad, or a regular house salad. A refreshing cabbage and cucumber salad also adds a nice contrast.
Condiments: Don't forget to round out your meal with a ferment like a small side of red cabbage sauerkraut or pickled green tomatoes.
Shredded Chuck Roast Beef: The possibilities for using leftover shredded beef chuck roast are endless! My personal favorite is beef chuck tacos, but it's also great in sandwiches, salads, pastas, wraps, with breakfast eggs, and more!
Frequently Asked Questions
Allow the braised chuck roast to cool completely before storing. Transfer the meat (bones removed if using bone-in) and any leftover gravy into an airtight container and store for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, warm gently on the stovetop over low heat with a splash of broth to loosen the sauce and keep the meat juicy.
Yes! Braised chuck roast freezes beautifully. Once cooled completely, transfer the meat and any sauce to a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
After searing the roast and sauteeing the onions and garlic, transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours, until fork tender.
Looking for more related recipes? Here are some ideas:
Did you make this beef chuck roast recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Braised Chuck Roast
Equipment
Ingredients
- 5 pounds bone-in chuck roast
- 2 tablespoons sea salt
- 2 teaspoons black pepper
- 3 tablespoons avocado oil
- 2 large yellow onions
- 6 garlic cloves minced
- 4 fresh thyme sprigs
- 1 cup dry red wine
- 2 cups beef broth
- 2 bay leaves
- 3 tablespoons arrowroot starch or all-purpose flour
Instructions
- Preheat oven to 325°F. Pat the chuck roast dry with paper towels to remove excess moisture.
- In a large Dutch oven, heat avocado oil over medium-high heat. Season the chuck roast generously with salt and pepper on both sides. Sear the roast on all sides until it is browned (about 4-5 minutes per side). Remove the roast from the pot and set aside.
- In the same pot, add the sliced onions and cook until softened, about 8-10 minutes, scraping up the burnt pieces from the bottom. Add the minced garlic and thyme leaves and cook for another 30 seconds, until fragrant.
- Add the red wine (or broth) to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for 5 minutes to reduce slightly.
- Pour in the beef broth and add the bay leaves. Gently stir to combine. Place the seared chuck roast back into the pot.
- Cover the pot with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the roast is fork-tender and easily shreds. If the liquid reduces too much during cooking, add a bit more broth as needed.
- Once the chuck roast is tender, remove from the oven and let it rest for a few minutes. Remove the meat off the bones and shred or cut to desired size.
- Strain the cooking liquid from the onions and return it to the pot over medium-high heat. In a small bowl, whisk arrowroot starch with an equal amount of water until smooth. Slowly pour the slurry into the simmering juices, whisking constantly to prevent clumps.
Notes
- Get a good sear. Browning the roast deeply on all sides before braising enhances the flavor and creates a rich, caramelized crust. Don't skip this step!
- Deglaze well. Scraping up the browned bits from the bottom of the pot after adding wine or broth infuses the dish with deep flavor and avoids burnt food later.
- Low and slow is the way to go. Chuck roast is a tough cut of meat, but slow braising breaks down the connective tissue, making it melt-in-your-mouth tender.
- Let the meat rest before shredding. After braising, allow the roast to sit for 10-15 minutes before shredding or cutting. This helps the juices distribute, keeping the meat moist.
Gretchen says
Thank you for sharing this recipe.