Succulent Chuck Roast with Root Vegetables in Savory Gravy
Delicious slow-braised chuck roast with root vegetables in rich red wine gravy, perfect for family gatherings.
Equipment
- Dutch oven
Ingredients
Meat
- 4 lb boneless chuck roast
Seasonings
- Kosher salt to taste
- Freshly ground black pepper to taste
Cooking Oil
- 2 tablespoon neutral oil
Vegetables
- 1 large yellow onion halved and cut into 1" wedges
- 3 tablespoon tomato paste
- ½ cup red wine
- 4 large carrots cut into 2" pieces on the bias, divided
- 1 ½ lb baby potatoes halved if large, divided
- 4 cups low-sodium beef broth
- 1 small bunch fresh thyme
Instructions
Cooking Steps
- Preheat oven to 325°F (165°C). Pat chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- In a large Dutch oven over medium-high heat, heat oil. Sear beef until golden brown on all sides, 5–7 minutes per side. Transfer to a plate.
- Reduce heat to medium-low. Add onion and tomato paste, stirring to coat. Deglaze with red wine, scraping up browned bits. Simmer until reduced by half, about 2 minutes.
- Add half of the carrots and potatoes to the pot, place beef on top, then arrange remaining vegetables around the beef. Pour in broth and add thyme.
- Cover and transfer to the oven. Bake 2 to 2 ½ hours, until beef is fork-tender. Remove beef to a cutting board and vegetables to a plate. Discard thyme.
- Simmer remaining broth on the stovetop until reduced by half, about 10 minutes.
- Shred beef with two forks, serve with vegetables, and drizzle with the rich gravy.
Notes
This dish is perfect for family gatherings, as it feeds a crowd and can be made ahead of time.
Nutrition
Serving: 1servingCalories: 480kcal
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