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Ingredients
Scale
- 3–5 pounds well-marbled chuck roast
- Salt and pepper to taste
- 2 tablespoons oil
- 1 large onion, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, peeled and smashed
- 2 bay leaves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 6 medium carrots, peeled (optional)
- 2 pounds Yukon potatoes, peeled (optional)
Instructions
- Preheat the oven to 275°F and season the chuck roast with salt and pepper.
- Heat oil in a Dutch oven and sear the chuck roast for about 2 minutes per side.
- Sauté chopped onion in the same pot until golden brown.
- Deglaze the pan with red wine, scraping up browned bits.
- Add beef broth, Worcestershire sauce, garlic, bay leaves, rosemary, and thyme.
- Optional: Prepare and add chopped carrots and Yukon potatoes.
- Cover and roast in the oven until fork-tender, approximately 70 minutes per pound.
- An hour before serving, add vegetables and continue cooking.
- Remove herb sprigs and bay leaves before serving.
Notes
Select a well-marbled chuck roast for best flavor.
Take your time with searing to build flavor.
A meat thermometer ensures the roast reaches the desired doneness.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Main Dish
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg