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Chuck Roast Recipe

A traditional pot roast featuring a seared chuck roast slowly braised in a savory red wine and beef broth, enriched with aromatic vegetables and thickened to a hearty finish. Perfect for an inviting, comforting meal.
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Ingredients

  • 1 peeled rutabaga diced into 1-inch cubes
  • 6 cloves garlic thinly sliced
  • 1 tablespoon red wine vinegar
  • 6 peeled carrots or 10 baby tri-colored carrots chopped into 2-inch segments
  • 2 tablespoons olive oil
  • 2 peeled parsnips cut into 2-inch pieces
  • 6 cups beef stock
  • 3 tablespoons tomato paste
  • 2 pounds baby Yukon gold potatoes
  • 8 –10 sprigs fresh thyme
  • 4 celery stalks chopped into 2-inch pieces
  • Coarse salt and freshly cracked pepper to taste
  • ½ beurre manié recipe
  • 8 –10 stems fresh parsley including leaves
  • 2 bay leaves
  • Optional: finely minced parsley for garnish
  • 2 leeks white and yellow parts only, thinly sliced and rinsed
  • 1 yellow onion peeled and julienned
  • 3½ to 4 pounds beef chuck roast
  • Worcestershire sauce to taste
  • 1 cup red wine

Instructions

  • Season the chuck roast liberally with salt on all sides and set it on a wire rack over a sheet pan. Refrigerate uncovered for 12 to 48 hours.
  • After refrigeration, remove the beef and apply freshly cracked pepper evenly over its surface.
  • Heat olive oil in a large Dutch oven over high heat until lightly smoking. Reduce heat to medium, add the beef, and sear thoroughly on each side until uniformly browned, about 3–4 minutes per side. Set the meat aside.
  • Into the same pot, add the onion and leeks. Sprinkle lightly with salt and sauté for 4–6 minutes. Lower heat to medium-low and continue to caramelize for an additional 10 minutes until deeply browned.
  • Incorporate the garlic and cook briefly until aromatic, about 30–45 seconds. Deglaze the pot with ¼ cup of red wine, stirring until absorbed.
  • Add the tomato paste and stir for 2–3 minutes until blended into the vegetable mixture.
  • Pour in the remaining ¾ cup of red wine along with the beef stock. Stir in the bay leaves, thyme, parsley stems, salt, and pepper.
  • Return the seared beef to the pot. Bring the mixture to a boil, then cover and transfer to a 325°F oven, placing the pot on a rack in the lower third. Cook for 3½ to 4 hours, or until the roast is fork-tender and registers between 200°F to 210°F internally.
  • With 70 minutes remaining, introduce the potatoes, carrots, celery, rutabaga, and parsnips into the pot alongside the roast.
  • Once finished, remove the pot from the oven and set the beef aside. Prepare a beurre manié by combining softened butter and flour.
  • Stir the beurre manié into the pot and simmer over low to medium heat for 3–5 minutes until the liquid thickens to a gravy consistency.
  • To finish, stir in red wine vinegar and Worcestershire sauce as desired. Return the roast to the pot and serve warm, optionally garnished with chopped parsley.

Notes

Make Ahead: This dish can be prepared up to 1 hour in advance and kept warm, covered, over very low heat.
Storage: Refrigerate covered for up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.
Reheating: Heat desired portions gently in a small pot over low heat, stirring occasionally.
Use a large Dutch oven (approx. 2½ gallon capacity) or any similarly sized pot.
Vegetables need not be fully submerged as they cook.
Adding the vegetables later in the process helps retain their texture, making this a Yankee-style pot roast.