Herb Braised Beef Chuck Roast (Printable)

Slow-braised beef chuck roast with aromatic herbs, vegetables, and red wine for fork-tender results.

# What You Need:

→ Beef

01 - 1 (3–4 lb) beef chuck roast
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Vegetables

04 - 2 large yellow onions, sliced
05 - 4 carrots, cut into chunks
06 - 3 stalks celery, cut into chunks
07 - 4 garlic cloves, minced

→ Braising Liquid & Herbs

08 - 2 tbsp olive oil
09 - 2 cups beef broth
10 - 1 cup dry red wine
11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary

→ Optional

15 - 1 lb baby potatoes, halved

# How To Make It:

01 - Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, approximately 3–4 minutes per side. Remove roast from pot and set aside on a plate.
03 - Add onions, carrots, and celery to the same pot. Sauté for 6–8 minutes until vegetables begin to soften and develop golden edges. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in red wine while stirring, using a wooden spoon to scrape up any browned bits from the bottom. Allow mixture to simmer for 2–3 minutes until slightly reduced.
05 - Add beef broth, bay leaves, thyme sprigs, and rosemary sprigs to the pot. Return the roast along with any accumulated juices. Arrange baby potatoes around the roast if using. Bring to a gentle simmer, cover tightly with lid, and transfer to preheated oven.
06 - Braise for 3 hours. Open oven once or twice during cooking to baste the meat with the braising liquid, ensuring even moisture distribution.
07 - Remove pot from oven and discard herb sprigs and bay leaves. Transfer roast to a cutting board and let rest for 10 minutes before slicing or shredding. Serve with braised vegetables and sauce spooned over the top.

# Expert Suggestions:

01 -
  • The meat becomes so tender you can cut it with nothing more than a spoon
  • Leftovers somehow taste even better the next day
  • Most of the cooking happens hands-free in the oven
02 -
  • Rushing the searing step is the biggest mistake you can make here
  • Using a cheap wine will make the whole dish taste cheap
  • The meat is done when it pulls apart easily with a fork
03 -
  • Pat the meat completely dry before searing for the best crust
  • Let the Dutch oven get properly hot before adding the oil
  • Don't rush the browning step

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