Description
Master a delicious chuck roast with our detailed guide. Learn the ingredients, tools, tips, and step-by-step instructions for a perfect meal.
Ingredients
Scale
Ingredients List
- 1 (3-4 pound) chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, chopped
- 4 large potatoes, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
Step-by-Step Instructions
- Prepare the Chuck Roast:
- Trim any excess fat from the chuck roast using a sharp knife.
- Season the roast generously with salt and pepper on all sides.
- Sear the Roast:
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the chuck roast on all sides until browned, about 4-5 minutes per side.
- Remove the roast from the Dutch oven and set aside.
- Sauté the Aromatics:
- In the same Dutch oven, add the chopped onion and garlic.
- Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Deglaze the Pan:
- Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer.
- Add Vegetables and Herbs:
- Return the seared chuck roast to the Dutch oven.
- Add the chopped carrots and potatoes around the roast.
- Place the rosemary and thyme sprigs on top of the roast.
- Cook the Roast:
- Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (163°C).
- Cook for 3-4 hours, or until the roast is fork-tender.
- Rest and Serve:
- Remove the Dutch oven from the oven and let the roast rest for 15 minutes.
- Slice the roast against the grain and serve with the cooked vegetables and juices.
Notes
- ear the Meat Properly: Searing the roast on all sides locks in juices and enhances the flavor.
- Season Generously: Use a good amount of salt and pepper, and consider adding other spices to enhance the flavor.
- Monitor Cooking Time: Check the roast periodically to ensure it is cooking evenly and adjust the time as needed.
- Let it Rest: Allowing the roast to rest for at least 15 minutes before slicing ensures the juices redistribute throughout the meat.