Slow-Braised Chuck Roast with Red Wine Gravy

Transform an affordable chuck roast into a comforting, melt-in-your-mouth meal by slowly braising it in a flavorful red wine sauce. As it cooks low and slow, the beef becomes incredibly tender while the vegetables and herbs create a rich, savory gravy that’s perfect served over mashed potatoes, egg noodles, or crusty bread.

Ingredients

• 3 lb beef chuck roast
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, cut into large pieces
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup dry red wine
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)

Instructions

1. Heat the oven to 325°F (163°C).
2. Pat the chuck roast dry with paper towels, then season all sides evenly with the kosher salt and black pepper.
3. Warm the olive oil in a large Dutch oven over medium-high heat. Sear the roast until a deep brown crust forms on every side, about 4 to 5 minutes per side. Transfer the meat to a plate.
4. Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant.
6. Pour in the red wine, scraping the bottom of the pot to loosen all the flavorful browned bits.
7. Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves, stirring to combine.
8. Return the roast to the pot, making sure it sits partially submerged in the braising liquid.
9. Cover with the lid and place the Dutch oven in the preheated oven. Cook for 3½ to 4 hours, or until the beef is exceptionally tender and pulls apart easily with a fork.
10. Remove the roast and discard the rosemary, thyme stems, and bay leaves.
11. For a thicker gravy, mix the cornstarch with the water until smooth, then whisk it into the simmering braising liquid. Cook for a few minutes until the sauce reaches your desired consistency.
12. Slice or shred the beef and spoon the rich red wine gravy over the top before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Yield: 6 servings
Approximate Calories: 485 per serving