Tender Beef Chuck Roast Recipe Beef

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Of course! The beef chuck roast is the ultimate comfort food cut. It’s marbled with fat and full of connective tissue, which means when you cook it low and slow, it transforms from tough to incredibly tender, juicy, and flavorful.

This is a classic, foolproof recipe for a melt-in-your-mouth tender pot roast.

The Ultimate Melt-in-Your-Mouth Beef Chuck Roast

This method focuses on building deep flavor through searing and then braising in a rich, aromatic liquid.

Why This Recipe Works:

· Searing is Non-Negotiable: It creates a flavorful brown crust (the Maillard reaction) that forms the foundation of the entire dish.
· Low & Slow Cooking: Breaking down the tough collagen into gelatin requires time and gentle heat. This is what gives you that fall-apart texture.
· Aromatic Base: Vegetables and herbs infuse the meat and the braising liquid with incredible depth.

Ingredients

· 1 (3-4 pound) beef chuck roast
· 2 tablespoons olive oil or avocado oil
· Kosher salt and freshly ground black pepper
· 1 large yellow onion, roughly chopped
· 3-4 large carrots, cut into 2-inch chunks
· 3-4 celery stalks, cut into 2-inch chunks
· 4-5 cloves garlic, smashed
· 2 tablespoons tomato paste
· 1 cup dry red wine (like Cabernet Sauvignon or Merlot), optional but recommended
· 3-4 cups beef broth (low sodium preferred)
· 1 tablespoon Worcestershire sauce
· 2-3 sprigs fresh thyme (or 1 tsp dried)
· 2-3 sprigs fresh rosemary (or 1 tsp dried)
· 2 bay leaves
· 1.5 pounds Yukon Gold or red potatoes, halved or quartered

Instructions

Step 1: Prepare the Roast

  1. Take the chuck roast out of the refrigerator at least 1 hour before cooking. Letting it come to room temperature helps it cook more evenly.
  2. Pat the roast completely dry with paper towels. This is crucial for getting a good sear.
  3. Generously season all sides with kosher salt and black pepper.

Step 2: Sear to Perfection

  1. Preheat your oven to 300°F (150°C).
  2. In a large, heavy-bottomed pot or Dutch oven (like an enameled cast-iron one), heat the oil over medium-high heat until it shimmers.
  3. Carefully place the roast in the hot pot. Do not move it for 4-5 minutes, allowing a deep brown crust to form.
  4. Sear on all sides (including the edges if possible), about 4-5 minutes per side. Remove the roast to a plate and set aside.

Step 3: Build the Flavor Base

  1. Reduce the heat to medium. Add the onions, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until the onions are softened.
  2. Add the smashed garlic and tomato paste. Cook for 1 more minute until fragrant.
  3. If using wine: Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape all the flavorful browned bits from the bottom. Let it simmer and reduce by about half.
  4. If not using wine: Use about ½ cup of beef broth to deglaze the pot.

Step 4: The Braise

  1. Return the seared chuck roast to the pot, along with any accumulated juices.
  2. Pour in enough beef broth to come about 2/3 of the way up the sides of the roast. Add the Worcestershire sauce, thyme, rosemary, and bay leaves.
  3. Bring the liquid to a gentle simmer.
  4. Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven.

Step 5: Low & Slow Cooking

  1. Let the roast cook for 2 hours.
  2. After 2 hours, carefully remove the pot from the oven. Add the potatoes to the pot, submerging them in the braising liquid around the roast.
  3. Cover and return to the oven for another 1 to 1.5 hours.
  4. The roast is done when it is fork-tender. A fork should easily slide in and out, and you should be able to pull a piece of meat apart with little effort. The total cook time will be 3 to 3.5 hours.

Step 6: Rest and Serve

  1. Carefully remove the pot from the oven. Transfer the roast to a cutting board and the vegetables to a serving platter. Tent the roast with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute.
  2. While the roast rests, you can make a quick gravy. Skim off excess fat from the top of the braising liquid. For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Bring the liquid to a simmer on the stovetop and whisk in the cornstarch slurry until the gravy thickens.
  3. Slice or shred the beef against the grain. Serve over the vegetables, with plenty of gravy poured on top.

Pro Tips for the Best Chuck Roast

· Don’t Skip the Sear: A well-browned crust equals flavor.
· Low and Slow is the Law: A higher temperature will make the meat tough. 300°F is the sweet spot.
· Don’t Overcook the Veggies: Adding the potatoes halfway through prevents them from turning to mush.
· Resting is Crucial: Cutting into the roast immediately will cause all the precious juices to run out.
· Shred for Sandwiches: This recipe makes fantastic shredded beef for sandwiches, tacos, or over mashed potatoes.

Alternative: Slow Cooker Method

  1. Follow steps 1-3 on the stovetop to sear the roast and sauté the vegetables.
  2. Transfer the seared roast and vegetables to your slow cooker.
  3. Deglaze the pot with the wine or broth, then pour it into the slow cooker.
  4. Add the remaining broth, Worcestershire, and herbs.
  5. Cook on LOW for 8-9 hours or on HIGH for 5-6 hours.
  6. Add the potatoes during the last 2 hours on LOW or the last hour on HIGH.

Enjoy your incredibly tender and flavorful homemade beef chuck roast

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