A slow-braised chuck roast infused with deep, savory flavors, paired with tender root vegetables for the ultimate comfort meal. Perfect for a cozy Sunday dinner or a special gathering.
In the world of traditional cooking, if you’re looking for a dish that combines rich flavor and cozy comfort, Rustic Braised Chuck Roast with Root Vegetables is the perfect choice. Through slow braising, the beef becomes irresistibly tender, while the root vegetables add a natural sweetness and depth of flavor. This elegant yet hearty dish, inspired by rustic home cooking, offers a truly satisfying dining experience—ideal for a cozy Sunday dinner or a special gathering. Join us as we explore the secrets to creating this comforting and flavor-packed meal!
Ingredients
- For the Roast:
- 3 lbs chuck roast
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil
- For the Aromatics & Vegetables:
- 1 large onion, thinly sliced
- 4 cloves garlic, finely minced
- 2 large carrots, peeled and cut into rounds
- 2 celery stalks, chopped
- For the Braising Liquid:
- 2 cups beef broth
- 1 cup dry red wine (optional, but recommended)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- For Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the Roast:
Generously season the chuck roast on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast for 3–4 minutes per side, until a deep golden-brown crust forms. Remove and set aside.
- Sauté the Vegetables:
Add onions, garlic, carrots, and celery in the same pot.
Cook, stirring occasionally, until the vegetables soften slightly (about 5 minutes).
- Deglaze & Build Flavor:
Pour in red wine (if using), scraping up the browned bits at the bottom—this adds richness and depth.
Allow the wine to reduce by half (about 5 minutes).
- Braise the Roast:
Stir in beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a gentle simmer.
Return the seared chuck roast to the pot, nestling it into the broth.
Cover and transfer the pot to a preheated 325°F (163°C) oven.
- Slow Cook to Perfection:
Braise for 2.5 to 3 hours, or until the meat is fork-tender and easily pulled apart.
Remove from the oven, discard the bay leaves, and let the roast rest for a few minutes.
- Serve & Enjoy:
Slice or shred the roast, spooning the rich, flavorful sauce over the top.
Garnish with fresh parsley and serve with mashed potatoes, crusty bread, or buttered egg noodles.
✨ Want extra depth? Add a splash of Worcestershire sauce or balsamic vinegar to the broth.
🥕 More veggies? Try adding parsnips or potatoes for heartiness.
🍷 No wine? Swap with an equal amount of broth for a non-alcoholic version.
In conclusion, this Rustic Braised Chuck Roast with Root Vegetables is a true celebration of comfort food. Slow-cooked to tender perfection, the roast absorbs rich flavors from seared aromatics and a savory blend of broth and red wine, creating a dish that’s both hearty and deeply satisfying. Whether you’re enjoying it with mashed potatoes, crusty bread, or buttered egg noodles, every bite promises warmth and a touch of home. Experiment with extra ingredients like parsnips or a splash of Worcestershire sauce for even more depth, and relish in a meal that’s perfect for a cozy Sunday dinner or a special gathering. Enjoy
