Tender, juicy, melt-in-your-mouth perfect chuck roast – slow roasted in beef stock and red wine with tons of vegetables – is a rich, hearty dish your whole family will love!
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Table of Contents
- Tender Braised Chuck Roast
- How to Make Perfect Chuck Roast
- Tips and Tricks For Perfect Chuck Roast
- What to Serve With Perfect Chuck Roast
- Perfect Chuck Roast Recipe
Tender Braised Chuck Roast
A perfect chuck roast is the result of slow-cooking a humble cut of beef until it transforms into a fork-tender, flavor-packed masterpiece. The chuck roast, sourced from the shoulder region of the cow, is known for its rich marbling and robust beefy flavor. What makes it exceptional is not just the meat itself but the meticulous preparation and cooking process.
To achieve a perfect chuck roast, one starts with a well-marbled cut, seasoned generously with salt and pepper, and then seared until a delectable crust forms. This initial searing locks in juices and infuses the meat with a depth of flavor that will unfold during the hours of slow cooking. The roast is nestled in a pot or slow cooker, often accompanied by aromatic vegetables like onions, carrots, and garlic, and bathed in a flavorful liquid such as beef broth, red wine, or a combination of both.
The magic happens as the chuck roast simmers low and slow, allowing time for collagen-rich connective tissues to break down and tenderize the meat. Hours later, what emerges is a fork-tender roast, infused with the essence of herbs, vegetables, and a savory broth. The cooking liquid can be reduced to create a sumptuous sauce that drapes over the slices of meat, enhancing every bite with a rich, silky finish.
Perfect chuck roast is not just a meal; it’s a testament to the art of patience and slow cooking. It’s a reminder that great things take time, and in the world of culinary delights, few things are more satisfying than a well-executed chuck roast, tender and bursting with flavor, ready to be shared with family and friends around the table.
How to Make Perfect Chuck Roast
To make this recipe, you need the following ingredients:
- Chuck Roast: This is the star of the dish. Chuck roast is a flavorful and well-marbled cut of beef. The marbling contributes to the richness and tenderness of the meat as it cooks slowly.
- Olive Oil: Olive oil is used to sear the chuck roast before slow-cooking. It adds a touch of fat and helps achieve a nice crust on the meat during searing.
- Salt and Pepper: These are essential seasonings that enhance the flavor of the roast. They create a balanced and savory profile for the dish.
- Onion, Celery, and Carrots: These aromatic vegetables form the base of the dish. They provide a mirepoix-like foundation that adds depth of flavor and complements the meat.
- Garlic: Garlic adds a rich and robust flavor to the dish. It infuses the cooking liquid and complements the other seasonings.
- Diced Tomatoes: Canned diced tomatoes bring acidity and a subtle sweetness to the dish. They also contribute some moisture to the cooking process.
- Red Wine: Red wine is used both for its flavor and as a braising liquid. It imparts complexity and depth to the sauce while tenderizing the meat.
- Beef Stock: Beef stock enhances the beefy flavor of the roast and forms the basis of the cooking liquid. It creates a savory broth that the chuck roast simmers in.
- Thyme and Sage: These herbs add aromatic and earthy notes to the dish. Thyme brings a subtle mint-like flavor, while sage contributes a slightly peppery and savory quality.
Once you’ve gathered your ingredients, we will use the following method:
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Season the Roast: Season the chuck roast generously with salt and pepper on all sides.
- Sear the Roast: In a large oven-safe Dutch oven or skillet, heat the olive oil over medium-high heat. Once hot, add the chuck roast and sear it until it’s well-browned on all sides. This step helps lock in the flavors and juices. Remove the roast from the pan and set it aside.
- Sauté the Vegetables: In the same pan, add the diced onion, celery, carrots, and minced garlic. Sauté them for about 5-7 minutes until they begin to soften and the onions turn translucent.
- Add Tomatoes and Wine: Stir in the diced tomatoes and red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to allow the alcohol to cook off and the flavors to meld.
- Return Roast to Pan: Place the seared chuck roast back into the pan on top of the vegetables.
- Add Beef Stock and Herbs: Pour in the beef stock and sprinkle thyme and sage over the roast. These herbs will infuse the roast with aromatic flavors.
- Cover and Roast: Cover the Dutch oven or skillet with a lid or foil and transfer it to the preheated oven. Roast for about 3-4 hours or until the roast is fork-tender and easily pulls apart. Baste the roast with the liquid occasionally during cooking.
- Rest and Serve: Once done, remove the roast from the oven and let it rest for a few minutes. Slice or shred the meat as desired.
- Serve: Serve the tender chuck roast slices with the flavorful vegetables and the rich pan juices as a gravy.
Tips and Tricks For Perfect Chuck Roast
Choose the Right Cut: Chuck roast is a flavorful but tougher cut of meat. Look for well-marbled chuck roast with good fat content. The intramuscular fat (marbling) will add moisture and flavor during cooking.
Season Generously: Season the chuck roast generously with salt and pepper before cooking. You can also use additional seasonings like garlic powder, onion powder, or dried herbs for extra flavor.
Sear for Flavor: Searing the meat in a hot skillet or oven-proof pot before slow-cooking is crucial. It caramelizes the surface, creating a flavorful crust and locking in juices. Use high heat and a bit of oil for this step.
Use Moisture: Cooking chuck roast low and slow with moisture is key to tenderizing the tough meat fibers. You can use beef broth, wine, or a combination of both for added flavor. Ensure the liquid covers about halfway up the roast.
Add Aromatics: Enhance the flavor by adding aromatics like onions, garlic, carrots, and celery to the pot. These vegetables infuse the meat and liquid with depth and fragrance.
Low and Slow Cooking: The ideal cooking method for chuck roast is braising or slow cooking. Use an oven set to a low temperature (around 300°F or 150°C) or a slow cooker. Cook until the meat is fork-tender, which can take several hours.
Don’t Rush: Patience is key. Cooking chuck roast too quickly at high temperatures will result in a tough and dry outcome. Allow the slow cooking process to work its magic.
Use a Meat Thermometer: For precision, use a meat thermometer to check the internal temperature. Chuck roast is typically done when it reaches around 195-205°F (90-96°C). At this point, the collagen in the meat has broken down, making it tender.
Rest Before Slicing: After cooking, let the chuck roast rest for about 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.
Skim Fat: If using a braising liquid, skim excess fat from the surface before serving for a cleaner and less greasy sauce.
Make a Sauce: The cooking liquid can be transformed into a delicious sauce. Strain out the solids, reduce the liquid on the stovetop, and season to taste with salt and pepper. You can also add a touch of butter or cream for richness.
Serve with Complementary Sides: Chuck roast pairs well with side dishes like mashed potatoes, roasted vegetables, or a hearty salad. These sides can balance the richness of the meat.
Chuck roast comes from the shoulder area of the cow and is known for its rich flavor and marbling. It’s a tough cut of meat, which makes it ideal for slow cooking methods like braising or roasting. The slow cooking process breaks down the tough connective tissues, resulting in tender and flavorful meat.
It’s generally a good idea to trim excess fat from the surface of the chuck roast. While some fat adds flavor, too much can make the dish greasy. Leave some fat for flavor but remove any large, thick pieces.
Yes, both slow cookers and instant pots are excellent tools for cooking chuck roast. Slow cookers offer low and slow cooking over several hours, while instant pots can achieve similar results in less time due to the pressure cooking function.
For slow roasting in an oven, a common recommendation is to cook the chuck roast at around 300°F (150°C) for several hours, usually 3-4 hours or until it’s fork-tender. In a slow cooker or instant pot, it can be done in 6-8 hours on the low setting or 3-4 hours on high.
Absolutely! Vegetables like peppers, parsnips, carrots, onions, celery, and potatoes work well with chuck roast. They add flavor and create a complete one-pot meal.
Searing the chuck roast before slow cooking is highly recommended. It adds a flavorful crust to the meat and enhances its overall taste. Heat a skillet or oven-proof pot, add some oil, and sear the roast on all sides until browned before transferring it to the slow cooker or roasting pan.
Chuck roast is typically done when it reaches an internal temperature of 195-205°F (90-96°C). At this point, the collagen in the meat has broken down, resulting in a tender roast.
Absolutely! Chuck roast is versatile and can be used in various recipes, including sandwiches, tacos, stews, and more. Shred or slice the cooked meat as needed for your desired dish.
The cooking liquid, often called au jus, can be strained, reduced on the stovetop, and seasoned to make a flavorful sauce to serve with the chuck roast. It’s a delicious addition to the dish.
Yes, chuck roast can be made in advance and reheated. Store it in an airtight container in the refrigerator. When reheating, use a microwave or stovetop on low heat, adding a bit of additional liquid to maintain moisture.
What to Serve With Perfect Chuck Roast
Mashed Potatoes: Creamy mashed potatoes are a classic choice. They provide a smooth and buttery contrast to the hearty chuck roast.
Roasted Vegetables: Roasted vegetables like carrots, potatoes, and Brussels sprouts add a lovely depth of flavor and texture to the meal. The caramelization from roasting enhances their sweetness.
Green Beans: Steamed or sautéed green beans are a simple and vibrant side that balances the richness of the roast.
Creamed Spinach: Creamed spinach offers a creamy and slightly tangy side with a hint of earthy flavor.
Coleslaw: A crisp and tangy coleslaw can provide a refreshing contrast to the richness of the roast. It’s particularly great if you’re making sandwiches with the leftover chuck roast.
Yorkshire Pudding: This traditional British side dish is like a savory popover. It’s light and fluffy, making it a delightful accompaniment to a hearty roast.
Buttered Noodles: Simple buttered noodles or pasta with a sprinkle of Parmesan cheese can be a comforting side dish.
Gravy: Serve the roast with a rich, homemade gravy made from the cooking liquid. Drizzle it over the meat and side dishes for extra flavor.
Horseradish Sauce: A dollop of horseradish sauce adds a zesty kick to each bite of roast. It pairs particularly well with beef.
Dinner Rolls or Bread: A crusty baguette or soft dinner rolls are great for soaking up the delicious juices from the roast.
Cranberry Sauce: If you’re preparing the roast for a holiday meal, cranberry sauce adds a sweet and tart contrast to the savory flavors.
Salad: A fresh green salad with a light vinaigrette can provide a refreshing element to balance the richness of the roast.
Perfect Chuck Roast Recipe
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- Chuck roast
- 2 tbsp Olive oil
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 onion, diced
- 2 stalks celery, diced
- 3 carrots, peeled and sliced
- 6-8 cloves garlic
- 15 oz can diced tomatoes
- 1 cup red wine
- 1 cup beef stock
- 1 tsp dry thyme, or 2 tsp fresh
- 1/4 tsp dry sage or 1/2 tsp fresh
- Preheat your oven to 325°F (160°C).
- Season the chuck roast generously with salt and pepper on all sides.
- In a large oven-safe Dutch oven or skillet, heat the olive oil over medium-high heat. Once hot, add the chuck roast and sear it until it’s well-browned on all sides. This step helps lock in the flavors and juices. Remove the roast from the pan and set it aside.
- In the same pan, add the diced onion, celery, carrots, and minced garlic. Sauté them for about 5-7 minutes until they begin to soften and the onions turn translucent.
- Stir in the diced tomatoes and red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to allow the alcohol to cook off and the flavors to meld.
- Place the seared chuck roast back into the pan on top of the vegetables.
- Pour in the beef stock and sprinkle thyme and sage over the roast. These herbs will infuse the roast with aromatic flavors.
- Cover the Dutch oven or skillet with a lid or foil and transfer it to the preheated oven. Roast for about 3-4 hours or until the roast is fork-tender and easily pulls apart. Baste the roast with the liquid occasionally during cooking.
- Once done, remove the roast from the oven and let it rest for a few minutes. Slice or shred the meat as desired.
- Serve the tender chuck roast slices with the flavorful vegetables and the rich pan juices as a gravy.
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Serving Size about 1 cup
Amount Per Serving
Calories 221Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 18mgSodium 879mgCarbohydrates 14gFiber 4gSugar 6gProtein 8g
Nutrition is automatically calculated by Nutritionix – please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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