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–+ servings
pot roast boneless beef chuck on a white plate and two forks

Braised Beef Chuck Roast Recipe (Pot to Oven)

This Beef Chuck Roast is the ultimate crowd-pleaser recipe! The meat is melt-in-your-mouth tender, you use one pot and I've made a rich delicious gravy from the cooking liquid.
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Author: Miranda | My Anosmic Kitchen
Prep 15 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings :10 people

Ingredients
  

For The Beef Sear

  • 2.5 kilograms Beef chuck roast boneless (5.5 lb)
  • salt and ground black pepper to taste
  • 3 tablespoons olive oil

For the Sauce

  • 1 large yellow onion diced into large pieces
  • 8 fresh garlic cloves peeled and chopped
  • 6-8 baby carrots whole or 4-5 large peeled and cut into 1-inch pieces
  • 1/4 cup tomato paste
  • 4 medium potatoes peeled and cut into 4 piece chunks
  • 1-2 Parsnips peeled, ends removed and diced into 1-inch to 1/2-inch pieces
  • 1 1/2 cups dry red wine
  • 3 cups beef stock low sodium
  • 1 cups water
  • 2 bay leaves

Fresh Herbs

  • 10 sprigs bunch fresh thyme approxiamate
  • 3 fresh Parsley
  • 3 sprigs fresh rosemary
  • 2 celery leaves optional

Flavorings

  • Worcestershire sauce optional
  • HP sauce optional
  • Slurry - 1 tablespoon Maizena or flour with 2 tablespoons water.

Instructions 

  • Preheat the Oven: Set the oven to 160°C (320°F) while you're prepping. Once ready to roast, lower the heat to 150°C (300°F).
  • Prep the Beef Chuck: Remove the chuck roast from the fridge and any packaging an hour before cooking. Pat it dry with kitchen tissue paper and place the meat on a wire rack, over a sheet pan to collect any drippings. Just before you cook, dry it one more time before seasoning with salt and ground black pepper. 
  • Sear the Chuck Roast: Heat a large, heavy-bottomed pot (Dutch oven or other) over high heat and add oil. Once the pot is hot, carefully place the beef chuck in and sear on all sides. Ensure you hear that sizzle! If not, remove the meat and wait for the pot to heat up properly.
  • Use a pair of tongs to turn it around making sure to get the whole roast well seared. You may have to hold it with tongs for support when you sear the bottom and sides.
  • Set aside on a plate or roasting tray and make the sauce in the same pot and don't wash it or remove the oil, none of that.
  • Sauté the Onion and Deglaze with Red Wine: In the same pot (lower the heat) same oil, sauté the onion on medium-heat until golden brown (about 7 minutes) then add the garlic. Cook the garlic for a minute and then add a portion of the red wine (about ¼ cup) to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom.  Add the tomato paste, mix and let it cook for 2 minutes. 
  • Braise the Beef Chuck: Before returning the beef to the pot, add the tomatoes. 
  • Liquid: Add the remaining liquid (water, wine and beef stock) and bring it to a boil. Cover the pot, then transfer to the oven and braise for 3 hours.
  • Add Vegetables & Herbs: After 3 hours, add the potatoes, carrots, parsnips, celery, and fresh herbs. Stir in Worcestershire sauce for extra flavor. Continue braising for another 2 hours, or until the vegetables are fork-tender.
  • Finish the Sauce: Remove the beef chuck and set it aside. With the roast on a plate on the side, pour everything that's in the pot into a strainer and the strainer must be over a bowl to catch the precious liquid. Push it down with a strainer.
  • Thicken the Sauce: Pour the liquid back into the pot and bring it to a simmer. Create a slurry by mixing 1 tablespoon of corn starch (or flour) with 2 tablespoons of water. Add this paste to the sauce, stir, and simmer for 4-5 minutes to thicken.

Notes

5 Tips for Searing Beef Chuck

  1. Large Dutch Oven/Skillet: You'll need a large Dutch oven or a cast-iron skillet. Just be sure to have a covered pot for when it's time to transfer to the oven.
  2. Tongs: Use large tongs to keep a safe distance from the pot, especially if you're new to cooking!
  3. High Heat: Start with high heat to get that immediate meat-to-pot contact, then regulate the heat to avoid smoking up the kitchen.
  4. Rotate the Meat: Turn the roast around and wait for it to brown on all sides. Once browned, use the tongs to hold the meat upright so the top and bottom also get a sear.
  5. Be Patient: The most important tip: be patient! Don't rush the searing process.

Nutrition

Calories: 608kcalCarbohydrates: 26gProtein: 51gFat: 33gSaturated Fat: 13gCholesterol: 173mgSodium: 312mgFiber: 4gSugar: 4g
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