cook chuck roast
Learn how to cook chuck roast to tender perfection with this easy recipe. A cozy, flavorful meal that's perfect for family dinners and special occasions
Ingredients
Main Ingredients
- 3 –4 lbs chuck roast – Look for well-marbled beef for maximum tenderness.
- 2 tbsp olive oil – Helps create a beautifully seared crust.
- 1 large onion sliced – Adds depth and natural sweetness.
- 4 cloves garlic minced – Infuses the roast with rich, aromatic flavor.
- 3 large carrots cut into chunks – A classic pairing that absorbs the savory juices.
- 3 –4 Yukon Gold potatoes quartered – Perfect for a hearty, complete meal.
For the Flavorful Braising Liquid
- 2 cups beef broth – Provides a rich savory base.
- 1 cup red wine optional – Enhances depth of flavor (can substitute with more broth).
- 2 tbsp tomato paste – Adds a touch of acidity and richness.
- 2 tsp Worcestershire sauce – Boosts umami and enhances the beefy taste.
- 1 tsp balsamic vinegar – Balances flavors with a slight tang.
Seasonings & Herbs
- 1 tsp salt – Enhances all the flavors.
- ½ tsp black pepper – Adds mild heat and depth.
- 1 tsp smoked paprika – Gives a subtle smoky undertone.
- 1 tsp dried thyme or 2 sprigs fresh thyme – Classic herb for roasts.
- 1 tsp dried rosemary or 1 sprig fresh rosemary – Complements the richness of the beef.
Optional Additions
- Mushrooms – Add an earthy umami flavor.
- Celery – Enhances the broth’s complexity.
- Bay leaves – Infuse a delicate herbal aroma.
- Now that you have everything prepped let’s move on to the simple steps to cook a perfect chuck roast that’s tender, juicy, and packed with flavor!
Instructions
Step 1: Sear the Roast
- Start by heating 2 tablespoons of olive oil over medium-high heat in your pot. Searing the roast before slow cooking helps lock in the flavors, creating a delicious, caramelized crust.
- Season your chuck roast generously with salt, pepper, and smoked paprika.
- Once the oil is hot, carefully place the roast in the pot and sear all sides until golden brown, about 4-5 minutes per side.
Step 2: Sauté the Vegetables
- In the same pot, add sliced onions and minced garlic. Sauté them until the onions are softened and golden, about 3-4 minutes. The goal is to develop a rich flavor base that will infuse the roast during cooking.
- Optional: If you're adding mushrooms or celery, toss them in at this stage for extra flavor.
Step 3: Deglaze the Pot
- Add red wine (or additional broth if you prefer) to the pot to deglaze it, scraping up any flavorful browned bits stuck to the bottom. This step is crucial for enhancing the depth of flavor in your roast.
- Stir in tomato paste, Worcestershire sauce, and balsamic vinegar. These ingredients combine to create a rich, savory sauce that will keep the chuck roast moist and flavorful.
Step 4: Slow Cook the Roast
- Place the seared chuck roast back into the pot, then add the beef broth, carrots, and potatoes around the roast. Add your herbs (rosemary, thyme) and a couple of bay leaves for that classic roast flavor.
- If using a slow cooker, transfer everything to the cooker and set it on low for 6-8 hours.
- For a Dutch oven, cover it and place it in a preheated oven at 300°F (150°C) for 3-4 hours.
- Using an Instant Pot? Set it on high pressure for 60-70 minutes, then allow the pressure to naturally release.
Step 5: Rest and Serve
- Once your roast is done cooking, remove it from the pot and let it rest for 10-15 minutes before slicing. This ensures the juices redistribute, keeping the meat tender and juicy.
- Serve the roast with the carrots, potatoes, and pan juices for a hearty, comforting meal.
- Tip: For an even richer flavor, shred the chuck roast after resting and serve it with the veggies and juices as a sandwich filling, taco meat, or over rice for a versatile second meal!
- Cooking a chuck roast may take time, but the results are so worth it. Trust the process, and you’ll end up with a comforting, melt-in-your-mouth dinner that’s sure to please everyone at the table!
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Protein: 35g
- Total Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg