Beef Chuck Roast

Name: Beef Chuck Roast
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 35 min
Yield: 8 Servings
Ingredients: 4 lb Certified Angus Beef ® chuck roast; Salt and freshly ground black pepper; 2 tablespoons butter; 1 tablespoon vegetable oil; 1 large yellow onion; 2 cloves garlic; 4 carrots; 2 celery stalks; 2 yukon potatoes; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 8 black peppercorns; 6 ounces tomato paste; 1 cup red wine; 2 cups beef stock; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 35 mins
Servings
8 Servings
Course
Main Course
Cuisine
American

Beef Chuck Roast

Iris Warren

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This Beef Chuck Roast is braised slowly over 6 hours to create a wonderfully tender and flavorful meal!

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Ingredients

Servings

4 lb Certified Angus Beef ® chuck roast
Salt and freshly ground black pepper
2 tablespoons butter unsalted
1 tablespoon vegetable oil
1 large yellow onion peeled and cut into large wedges
2 cloves garlic peeled and minced
4 carrots peeled and cut into large chunks
2 celery stalks cut into large pieces
2 yukon potatoes cut into large pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
8 black peppercorns
6 ounces tomato paste
1 cup red wine
2 cups beef stock
salt and pepper to taste

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Instructions

Preheat oven to 300˚F. Season the roast on all sides with salt and pepper.
In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned roast and sear until golden brown on all sides. Remove to a plate and set aside.
Toss together the onion, garlic, carrots, celery, potatoes, thyme, rosemary, bay leaves, and black peppercorns in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
Deglaze the pan with the 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 roast back in the pan and top with the beef stock. Cover and transfer to the preheated oven. Cook until the roast is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Serve hot with desired sides.