Description
This Braised Beef Chuck Roast recipe delivers tender, flavorful beef that melts in your mouth, slow-cooked in a rich blend of aromatics, tomato paste, and beef stock. Perfect for a comforting family dinner, it pairs wonderfully with creamy mashed potatoes and is garnished with fresh parsley for a touch of freshness.
Ingredients
Beef and Seasoning
- 2 tablespoons olive oil
- 2.5 pound beef chuck roast
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Vegetables and Aromatics
- 1 yellow onion, roughly chopped into 1″ pieces
- 1 cup carrot, roughly chopped into 1″ pieces
- 1 cup celery, roughly chopped into 1″ pieces
- 8 cloves garlic, smashed
Seasonings and Liquids
- 1 tablespoon Italian seasoning
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 14.5 ounce can beef stock
- 2 bay leaves
Garnish and Serving
- Fresh parsley for garnish
- Mashed potatoes for serving
Instructions
- Preheat Oven: Heat your oven to 325 degrees Fahrenheit to prepare it for slow braising the beef.
- Sear the Beef: Heat olive oil in a large sauté pan over medium-high heat. Pat the chuck roast dry and season generously with salt and pepper on all sides. Sear the roast in the hot oil until a dark golden-brown crust forms, then remove it from the pan and set aside.
- Sauté Vegetables: Without wiping out the pan, add chopped onion, carrot, celery, and a pinch of salt and pepper. Cook, stirring occasionally, for about 6 minutes until softened.
- Add Aromatics and Flavorings: Reduce heat to medium and add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce to the vegetables. Season with additional salt and pepper and cook for 2 minutes, stirring frequently to combine flavors.
- Combine Ingredients for Braising: Push the vegetables to the side of the pan. Place the seared chuck roast back into the center with any juices that collected on the plate. Add beef stock, bay leaves, and season with more salt and pepper.
- Braise in Oven: Cover the pan and transfer it to the preheated oven. Cook for about 3 hours or until the beef is fall-apart tender and shreds easily. This is a great time to prepare mashed potatoes or mac and cheese to serve alongside.
- Rest and Serve: Remove roast from oven and let it rest for 10 minutes. Slice or shred the beef, serve it atop garlic mashed potatoes, and garnish with fresh parsley for an elegant presentation.
- Enjoy and Share: Relish your delicious braised beef chuck roast and be sure to leave a 5-star rating and review if you loved this recipe!
Notes
- Make sure to pat the beef dry before searing to develop a better crust.
- Don’t skip the resting step—this helps the juices redistribute and makes the meat more tender.
- The recipe pairs perfectly with creamy garlic mashed potatoes, but mac and cheese or roasted vegetables are great alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
- For a thicker sauce, remove the beef after cooking and reduce the braising liquid on the stovetop before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
