180 minutes
A comforting and flavorful dish featuring a tender beef chuck roast cooked with a medley of root vegetables and a rich sauce.
Boneless Beef Chuck Roast
0 lb
to taste
Black Pepper, ground
to taste
tablespoons
tablespoons
Red Onion, quartered
each
Carrot, peeled and cut into 2-inch pieces
each
Celery, cut into 2-inch pieces
stalks
Rutabaga, peeled and cut into 12 to 16 pieces
0 lb
Cremini Mushrooms, halved
each
Parsnip, peeled and cut into 2-inch pieces
each
Garlic, top cut off to expose cloves
0 heads
cups
each
sprigs
cups
cups
1. Preheat Oven and Sear Beef
Preheat your oven to 350 degrees Fahrenheit. Generously season the beef chuck roast with kosher salt and black pepper. Heat the canola oil in a large Dutch oven or a heavy roasting pan with a lid over medium-high heat. Once the oil is hot, sear the roast on all sides until a dark crust forms, about 3 to 4 minutes per side.
2. Caramelize Vegetables
Once the roast is seared, remove it from the pot and set it aside on a plate. Reduce the heat to medium and add the unsalted butter to the same pot. Allow the butter to melt completely before adding the red onions, carrots, celery, rutabaga, cremini mushrooms, parsnips, and the head of garlic. Cook these vegetables, stirring occasionally, until they start to caramelize and develop a bit of color, about 8 to 10 minutes.
3. Add Tomato Paste and Wine
Add the tomato paste to the pot, stirring frequently for about 5 minutes. The tomato paste will darken slightly, deepening its rich flavor. Next, toss in the bay leaves and rosemary sprigs, then pour in the red wine. Cook for about 5 to 7 minutes, giving the wine time to reduce to a thick gravy consistency.
4. Cook the Roast
Return the seared beef chuck roast to the pot, nestling it among the vegetables. Pour in the beef broth, ensuring the liquid covers at least half of the roast. Cover the pot with its lid and transfer it to the preheated oven. Allow the roast to cook for approximately 2 hours and 20 minutes, or until the meat is tender and easily pulls apart with a fork.
5. Rest and Serve
Once the roast is done, remove the pot from the oven and let it sit at room temperature for at least 10 minutes. This resting period helps the juices redistribute throughout the meat, making it more succulent. Transfer the roast to a cutting board. Discard the bay leaves and rosemary stems from the pot. Squeeze the garlic cloves out of their skins into the stew and discard the skins. Slice the meat and serve it in shallow bowls along with the vegetables and the rich cooking liquid.
Transform the core recipe into an Italian classic with veal shanks, tomato-based sauce, and gremolata.
Replace beef chuck roast with brisket, short ribs, lamb shoulder, chicken thighs, or plant-based options like portobellos, tofu, or seitan.
Create a classic pot roast by using red wine as the liquid and adding aromatic vegetables like onions and garlic.
Apply the core recipe principles but use chicken, red wine, and traditional vegetables for a French braise.
Master the technique of braising and apply it to various proteins and vegetables with excellent results.
Select a well-marbled chuck roast for tenderness and flavor. The marbling will melt during cooking, enhancing the dish.
Cook the roast at a low temperature to break down connective tissue without drying out the meat.
Sear the roast on all sides until deeply browned for a rich flavor foundation.
Season the roast with kosher salt at least an hour before cooking, or overnight, to season deeply and retain moisture.
Allow the roast to rest tented with foil for at least 20 minutes before slicing or shredding.
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