Braised Chuck Roast with Vegetables

 

Ingredients:

3–4 lb chuck roast
2 tbsp olive oil
Salt and black pepper (to taste)
1 large onion (sliced)
4 cloves garlic (minced)
3 cups beef broth
1 cup red wine (optional, or use additional beef broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
3 large carrots (cut into chunks)
4 medium potatoes (quartered)
2 celery stalks (sliced)
2 tbsp all-purpose flour (optional, for thickening)

Instructions:

1. Preheat and Prep:

Preheat your oven to 325°F (160°C).
Pat the chuck roast dry with paper towels and season generously with salt and black pepper.
2. Sear the Roast:

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side, until browned. Remove from the pot and set aside.
3. Sauté Aromatics:

Lower the heat to medium and add the sliced onions. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute.
4. Build the Braising Liquid:

Stir in the tomato paste, cooking for 1–2 minutes. Deglaze the pot with red wine (if using), scraping up any browned bits. Add the beef broth, thyme, and rosemary, stirring to combine.
5. Add Vegetables and Roast:

Return the roast to the pot and surround it with carrots, potatoes, and celery. Ensure the liquid comes about halfway up the roast (add more broth or water if needed).
6. Braise in the Oven:

Cover the pot with a lid and transfer it to the oven. Braise for 2.5–3 hours, or until the meat is tender and easily pulls apart with a fork.
7. Optional Gravy:

To thicken the braising liquid, remove the roast and vegetables. Whisk 2 tbsp of flour with 1/4 cup water to make a slurry, then stir it into the pot over medium heat until the sauce thickens.
8. Serve:

Slice or shred the chuck roast and serve with the vegetables and gravy. Garnish with fresh parsley if desired.
This Braised Chuck Roast with Vegetables is a comforting, hearty meal perfect for any occasion. The slow braise makes the meat incredibly tender, while the vegetables soak up all the rich flavors.