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Braised Beef - Chuck Roast

My family LOVES my braised beef short ribs so much that I thought I'd give it a try with a chuck roast. Chuck roasts are much more affordable than short ribs, and we have a few in the freezer from a Sam's run. This experiment did NOT disappoint! You totally have to try this recipe out...


1 Chuck Roast

2 tbsp Coarse Salt

2 tsp Black Pepper

2 tbsp Olive Oil

1 Yellow Onion, diced

3 MD Carrots, diced

2 Stalk of Celery, diced (I didn't have this for my recipe)

1 Garlic Bulb, tips cut off

750 ml Dry Red Wine (1 bottle)

3 Cups Beef Broth

3 Tbsp Tomato Paste

6 Thyme Sprigs, or 1 Tbsp of dried Thyme

6-8 Parsley Stems with leaves

2 tsp Dried Oregano

2 Bay Leaves

cracked black pepper

salt to taste


  1. Remove Chuck Roast from packaging and let sit at room temp for about 30 minutes before cooking. 

  2. Pat the meat with a paper towel and season generously with salt and pepper on all sides. 

  3. Preheat a large Dutch oven over medium-high heat. Add oil.

  4. Sear the roast on all 4 sides until golden brown. Remove from pot. 

  5. Preheat the oven to 325° and remove the middle rack if needed, to be able to fit the Dutch oven. 

  6. Sautee the onion, carrots, and celery in the same pot until softened and golden.

  7. Add garlic bulb cut side down and let it sear for a few seconds. 

  8. Pour in the bottle of wine while slowly stirring and scraping the bottom of the pot. 

  9. Add the roast back into the pot and lower the heat to medium. Let everything simmer in red wine for about 10 minutes. 

  10. Whisk together beef stock, tomato paste, and herbs and pour it into the pot. 

  11. Stir everything carefully and cover with a lid.

  12. Transfer the Dutch oven to the preheated oven and cook for 2 1/2-3 hours. 

  13. Take off the lid and cook another 30-40 minutes. 

  14. Carefully take the roast out of the pot and set it aside.

  15. Strain the sauce through a large fine mesh strainer.

  16. Add the roast back into the pot with the sauce. You can spoon the excess fat from the surface of the sauce or you can do it the next day while it's cold.

  17. Serve over mashed potatoes and garnish with fresh thyme or parsley.

Let me know if you try this out! Such a savory, delicious meal!

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