Braised Chuck Roast (One-Pot)

4.80 from 5 votes

Braised Chuck Roast (One-Pot)

This Braised Chuck Roast is a restaurant-quality recipe that is easy to make for a weeknight family meal or weekend entertaining. With minimal hands-on prep time, the stove does most of the cooking for you.

Course: Main Course

Cuisine: American

Keyword: beef, holiday, holidays

Servings: servings

Calories: 394kcal

Ingredients

3 tablespoons olive oil
2 1/2-3 pounds beef chuck roast
salt and black pepper amount as desired
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onion
6-8 minced garlic cloves
1/4 cup tomato paste
2 cups beef stock
2 cups dry red wine or additional beef stock
2 tablespoons Worcestershire sauce
1 tablespoon dijon mustard
8 sprigs fresh thyme
4 sprigs fresh rosemary
3 bay leaves
3 tablespoons cornstarch

Instructions

In a Dutch oven or heavy pot, heat oil over medium-high heat. Season the roast with salt and pepper on all sides. Sear until browned on all sides, about 4-5 minutes per side. Remove from the pot and set aside.
Reduce the heat to medium. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
Add garlic and cook for 1 minute. Stir in tomato paste and cook an additional minute. Season with salt and pepper.
Stir in beef stock, red wine (or additional beef stock), Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the bottom of the pot.
Place the roast back into the pot, making sure it's submerged in the liquid. Top with thyme, rosemary, and bay leaves.
Bring the mixture to a gentle simmer. Cover and braise for 3-4 hours, or until the meat is fork-tender.
Transfer the roast from the pot to plate. Return the mixture to a boil. In a bowl, mix cornstarch with 2 tablespoons water. Stir it into the pot, lower the heat, and simmer 3-4 minutes. Adjust seasoning as needed.
Add the beef back to the pan whole or in large chunks. Serve over mashed potatoes, noodles, or rice.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can also freeze the chuck roast for up to 2 months. Thaw overnight in the fridge then reheat until warmed through.

Tips:

Sear the chuck roast until deeply golden brown to start. This is key to adding lots of depth of flavor to the recipe.
Make sure you let the chuck roast simmer until fork tender, this will take between 3 to 4 hours. Don't rush the process, it's so worth it in the end. This beef truly melts in your mouth.
To thicken the sauce we make something called a slurry. This is a mixture of a little big of cornstarch and water that we stir into the sauce at the end and let it simmer to thicken. If your sauce is still to thin, you can make and add more slurry until a little thicker in consistency.
If you're using red wine, be sure to deglaze the bottom of the pot. There will be browned bits on the bottom thanks to searing the chuck roast well to start. The browned bits add so much flavor to the braise itself, so don't skip this step.

Nutrition

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