Chuck Roast Recipe
This chuck roast recipe promises a flavorful and tender dish, perfect for family meals or special occasions. With a slow-cooking method that melds rich flavors and tenderizes the meat, it's sure to satisfy with every comforting bite.
Ingredients
- 4 lb boneless beef chuck roast
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion (peeled and cut into large wedges)
- 2 cloves garlic (peeled (or 1 tablespoon garlic powder))
- 6 carrots (whole)
- 2 celery stalks (cut into large pieces)
- 4 potatoes (cut into large pieces)
- 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
- 2 bay leaves
- 6 ounces tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
Directions
- 1
Preheat your oven to 350˚F. Generously season the beef with salt and pepper on all sides.
- 2
In a large Dutch oven, melt the butter with the vegetable oil over medium-high heat.
- 3
Once the mixture is hot and the butter has melted, place the seasoned beef in the pot and sear it until it achieves a golden-brown crust on all sides. Remove the beef and set it aside on a plate.
- 4
Add the onion, garlic, carrots, celery, potatoes, and rosemary to the pan. Cook, stirring occasionally, until the vegetables are browned.
- 5
Incorporate the tomato paste and cook for an additional 2-3 minutes.
- 6
Deglaze the pan with the red wine, scraping up the browned bits from the bottom of the pan, and cook for another 2-3 minutes.
- 7
Return the seared beef to the pan, pour in the beef stock, and add the bay leaves.
- 8
Cover the Dutch oven and transfer it to the preheated oven. Cook until the beef is tender and easily shredded, approximately 4 hours.
- 9
Adjust seasoning with additional salt and pepper if necessary. Remove the bay leaves before serving. Serve hot with your favorite sides.