A deep, layered flavor recipe using seared beef chuck roast braised in a moist environment to break down connective tissue, resulting in melt-in-your-mouth meat and a delicious broth.
Equipment
- Dutch oven or oven-safe pot
- skillet
- slow cooker
- immersion blender
Ingredients
- 1 (3-4 pound) Beef Chuck Roast
- 1.5 tablespoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 tablespoons Vegetable or Canola Oil
- 1 large Yellow Onion, sliced into ½-inch thick rounds
- 4 cloves Garlic, smashed
- 1 cup Beef Broth (low-sodium recommended)
- ½ cup Dry Red Wine (like Merlot, Cabernet Sauvignon, or a dry Shiraz)
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 2-3 sprigs fresh Rosemary (or 1 teaspoon dried)
- 3-4 sprigs fresh Thyme (or ½ teaspoon dried)
Instructions
- Preheat oven to 300°F (150°C) and position a rack in the lower third.
- Pat the beef chuck roast completely dry with paper towels.
- Combine salt and pepper in a small bowl and rub the mixture all over every surface of the roast.
- Place a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat and add vegetable oil.
- When the oil is shimmering, carefully place the roast in the pot.
- Sear for 3-4 minutes per side without moving it until a deep, brown crust forms, turning to sear all sides including the ends (12-15 minutes total).
- Transfer the roast to a large plate and set aside.
- Reduce heat to medium and add sliced onions; cook for 3-4 minutes, stirring occasionally and scraping up browned bits.
- Add smashed garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine and scrape up remaining browned bits; let simmer for 2-3 minutes until reduced slightly.
- Add beef broth and Worcestershire sauce, and stir to combine.
- Place the seared beef roast back into the pot, nestling it into the liquid and onions so the liquid comes about halfway up the sides.
- Tuck bay leaves, rosemary, and thyme sprigs around the roast.
- Bring the liquid to a gentle simmer on the stovetop.
- Place the tight-fitting lid on the pot and transfer to the preheated oven.
- Braise in the oven for approximately 3.5 to 4 hours until fall-apart tender.
- Remove the hot pot from the oven and transfer the roast to a cutting board or platter.
- Tent loosely with foil and let rest for at least 10-15 minutes.
- Skim off excess fat from the braising liquid and remove bay leaves and herb stems.
- Optional: Blend onions and liquid with an immersion blender for a smoother sauce.
- Place the pot over medium-high heat and simmer the liquid for 5-10 minutes to reduce and concentrate flavors.
- Taste and adjust seasoning with salt and pepper.
- Using two forks, shred the beef into bite-sized pieces, discarding large pieces of fat.
- Place shredded beef in a bowl and pour over a generous amount of the finished jus.
- Serve immediately.
Notes
Slow Cooker Variation: Follow steps 1-4 using a skillet. Transfer onion mixture and liquid to slow cooker. Place seared roast on top, add herbs. Cook on LOW for 8-9 hours or HIGH for 5-6 hours. No Wine Substitution: Substitute red wine with ½ cup beef broth mixed with 1 tablespoon balsamic vinegar. Spicy Chipotle Variation: Add 2-3 minced chipotle peppers in adobo sauce with the garlic. Balsamic & Herb Variation: Replace red wine with ½ cup beef broth and add ¼ cup balsamic vinegar. Storage: Refrigerate submerged in liquid for up to 4 days. Freeze for up to 3 months. Reheat gently on stovetop or in microwave.
Nutrition
Calories: 420 · Total Fat: 24g · Saturated Fat: 9g · Cholesterol: 140mg · Sodium: 720mg · Total Carbohydrates: 6g · Dietary Fiber: 1g · Total Sugars: 3g · Protein: 42g
