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Braised beef chuck roast with mashed potatoes on a plate, and braised beef chuck in a baking tray with sauce.
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Braised Chuck Roast

Tender, slow-cooked Braised Chuck Roast with onions, garlic, and red wine creates a melt-in-your-mouth meal, perfect with mashed potatoes or roasted veggies.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Author Anya @ Prepare & Nourish

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

Storage: Allow the chuck roast to cool completely before transferring to an airtight container. Remove all bones (save them for broth making). Store in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. 
Reheating: For best results, reheat on the stovetop over low heat with a splash of broth to thin out the gravy and maintain moisture. 
Helpful Tips: 
  1. 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!
  2. 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. 
  3. 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. 
  4. 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.

Nutrition

Calories: 613kcal | Carbohydrates: 7g | Protein: 56g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 2199mg | Potassium: 1033mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 6mg
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.
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