🍲 My Recipes

Edit Recipe

Season Meal Type Nationality

Meal Prep Friendly Healthy

1. Preheat your oven to 325°F (165°C).
2. Pat the beef chuck roast completely dry with paper towels — this is key for a good sear. Season all sides generously with salt and pepper.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 3–4 minutes per side until deeply browned on all sides. Remove and set aside.
4. Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook 1 more minute.
5. Push the vegetables to the sides and add the tomato paste to the center of the pot. Cook for 2 minutes, stirring, until it darkens slightly. Pour in the red wine and scrape up any browned bits from the bottom. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves.
6. Nestle the seared roast back into the pot — the liquid should come about halfway up the meat. Bring to a gentle simmer, then cover tightly and transfer to the oven. Braise for 2 hours.
7. After 2 hours, add the potatoes around the roast. Cover and return to the oven for another 1 to 1.5 hours, until the beef is fork-tender and the potatoes are cooked through.
8. Remove the roast from the pot and let it rest for 10–15 minutes before slicing or pulling apart. Discard the thyme sprigs and bay leaves. Serve with the vegetables and spoon the braising liquid over everything as a sauce.