An inexpensive cut of beef gets upgraded to gourmet status with ease thanks to this Braised Beef Chuck Roast recipe.
Perfectly seasoned boneless beef chuck roast cooked until it's fall-apart tender and packed with flavor. It's all thanks to a low and slow braise in a magnificent beefy gravy infused with red wine, herbs, and our secret ingredient: Dijon mustard.
The Dijon cuts through the heavy, savory notes of chuck roast with a welcomed note of acidity and creates a flavor profile you'd expect to find at a gourmet restaurant. And, the best part? Even a novice home cook can nail this recipe on the first try.
This braised beef recipe is rounded out with tender carrots and hearty mushrooms, served over mashed potatoes.
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Why This Chuck Roast Recipe Works
We are no strangers to the beef chuck roast. We use it in all kinds of recipes and cuisines here at TAK from Beef Birra to beef stew to beef and noodles.
And honestly, I didn't think pot roast would get any better than our Dutch oven pot roast recipe. It was the first recipe I ever submitted for newspaper print publication, and it has one stellar review after another to back up its valid claim as a prized pot roast recipe. But one bite of this braised beef chuck roast and every one of those reviewers might be tempted to switch teams.
This pot roast feels slightly more elevated but requires no extra skill set. Just like with our braised chicken thighs, red wine, Dijon mustard, and fresh herbs like rosemary and thyme are flavor powerhouses. The gravy is the just right consistency, a bit thicker than your standard beef gravy, and clings to the shreds of beef, mushrooms, and carrots in all the right ways.
This is a Sunday supper recipe you'll crave all week long.
Ingredients
Chuck Roast | This cut of meat is the top choice for a slow cook, not to be confused with brisket or rump roast, two other solid choices for slow cooking. It has a good amount of marbling, which means it has fat throughout the meat. The fat slowly melts during cooking, keeping the meat moist and adding rich flavor. Because of this, it's flavorful on its own, and slow cooking allows the flavors to develop and intensify, making it perfect for this hearty braise dish.
Oil | Part of what makes this Dutch oven recipe jam-packed with flavor is the sear before the braise. You need a flavorless oil with a high smoke point--avocado or canola oil work best.
Seasoning | The only spices you need are Kosher salt and black pepper. We highly recommend fresh herbs like thyme and rosemary to add a savory depth of flavor to the roast. Dried bay leaves also make a world of difference in this roast.
Vegetables | Onions and lots of garlic for aromatics -- check! The sweetness of the carrots in combination with the umami the mushrooms bring to the roast round out the dish and makes it extra hearty.
All-Purpose Flour | This serves as the thickener for the gravy and helps get it to the perfect consistency.
Beef Broth | Broth enhances the beef flavor of the beef chuck roast and serves as braising liquid.
Red Wine + Dijon Mustard | These two ingredients are major flavor contributors. They aid in balancing out the fatty, savory notes of chuck roast. Wine also helps tenderize the meat during the cooking process. Use a bold red wine like Chianti, Cabernet Sauvignon, or Merlot like we do in our braised short ribs.
How to Make Braised Beef Chuck Roast
Preheat the oven to 325°F and have ready a 4-6 quart Dutch oven or braiser.
Ready the Roast | Prior to the start of your cooking process, allow the beef to sit out for about 30 minutes at room temperature. Place the chuck roast on a work surface and pat excess moisture away with a paper towel.
Season | Combine the Kosher salt and black pepper in a small bowl. Drizzle the beef with oil, sprinkle over the spices, and rub all over to adhere.
Sear | Add the oil to a Dutch oven over medium-high heat. Once the oil has come to temperature, place the beef in the Dutch oven and sear for about 3-4 minutes, then flip and sear for 3 minutes more. Remove the roast from the Dutch oven and set aside on a plate. Pro-tip: You don't want to sear meat ice cold; otherwise, it won't get a proper sear.
Add Vegetables | Add carrots and onion to the Dutch oven and stir to coat in oil and pan juices. (Be sure to cut those carrots nice and thick so they don't end up mushy!) Cover and cook for about 4-5 minutes. Remove lid, add garlic, and stir for about 1 minute more.
Add Flour, Wine, + Broth | Add the flour and stir to coat. Add the red wine and stir until completely incorporated. Add the broth about a ½ cup at a time, stirring well after each addition.
Add Dijon + Seasoning + Beef | Next, add the Dijon mustard and Kosher salt, black pepper, and herbs, followed by the beef and any juices accumulated on the plate into the Dutch oven.
Cook | Cover and place in the oven for 2 hours.
Add Mushrooms | After 2 hours, remove from the oven, add the mushrooms, and push down with a cooking utensil to submerge under the liquid. Return to the oven and cook 1 hour more.
Garnish, Serve, + Enjoy! | After the cooking time is up, garnish with parsley or fresh herbs, if desired. Allow to cool slightly and enjoy!
How Long to Cook Beef Chuck Roast
How long it takes for your beef chuck roast to become meltingly tender depends on the size and grade of the chuck roast. On average, most roasts will cook between 3-and-3-½ hours at 325°F. The smaller, prime-grade chuck roasts might be ready closer to 2-½ hours.
How to Store Braised Beef
Store | Keep in an airtight container in the fridge for 3-4 days. You can also store in the Dutch oven in the fridge; just be sure that the Dutch oven is not hot going into the fridge.
Freeze | Allow to cool and place in a freezer-safe airtight container with little headspace and freeze for 2-3 months.
Reheat | You can reheat in the microwave or oven.
- Microwave: Using a microwave-safe dish, cover and heat in 30-second intervals to avoid overcooking, checking, and stirrings in between to ensure even heating.
- Oven: You can also reheat in the oven at 350°F in the same Dutch oven your roast cooked in or in a ceramic baking dish covered with aluminum foil. How long will depend on how much you're reheating. Check after 10 minutes and add time from there if needed. If reheating from frozen, it's best to allow to thaw overnight in fridge before reheating.
What to Serve with Braised Beef Chuck Roast
Of course, you want to serve over a starch such as mashed potatoes or creamy polenta. And you can't go wrong with a toasted baguette, a French loaf, rolls, cornbread, or garlic bread on the side.
Fresh greens are a great accompaniment since this is such a rich, savory dish, so think of a side salad like a house salad, wedge, or Caesar.
4 More Chuck Roast Recipes You'll Love
Braised Beef Chuck Roast
Ingredients
- 3 pound chuck roast
- 3 teaspoons Kosher salt separated
- 2 teaspoons black pepper separated
- 3 tablespoons avocado or canola oil separated
- 4 carrots sliced at a ½” bias
- 1 large onion chopped
- 6 cloves garlic minced
- ¼ cup all-purpose flour
- 1 ½ cup unsalted or low-sodium beef broth
- 2 cups bold red wine
- 2 tablespoons Dijon mustard preferably coarse ground
- 3 fresh sprigs each of both rosemary and thyme
- 2 bay leaves
- 8 ounces cremini or baby bella mushrooms wiped clean and halved
- 3 tablespoons fresh chopped parsley for garnish, if desired
Instructions
- Preheat the oven to 325°F and have ready a 4-6 quart Dutch oven or braiser. Place beef on a work surface and pat excess moisture away with paper towel. Mix 2 teaspoons Kosher salt, 1 teaspoon black pepper in a small bowl. Drizzle beef with 1 tablespoon of oil, sprinkle over the spices, and rub all over to adhere.
- Add 2 tablespoons of oil to a Dutch oven over medium-high heat. Once the oil has come to temperature, place beef in the Dutch oven and sear for about 3-4 minutes, then flip and sear 3 minutes more. Remove the roast from the Dutch oven and set aside on plate.
- Add carrots and onion to the Dutch oven and stir to coat in oil and pan juices. Cover and cook for about 4-5 minutes. Remove lid, add garlic, and stir for about 1 minute more.
- Add the flour and stir to coat. Add the red wine and stir until completely incorporated. Add the broth about a ½ cup at a time, stirring well after each addition. Next, add the Dijon mustard, followed by 1 teaspoon Kosher salt and 1 teaspoon black pepper. Add the herbs, followed by the beef and any juices accumulated in the plate.
- Cover and place in the oven for 2 hours. Remove from the oven, add the mushrooms, and push down with a cooking utensil to submerge under liquid. Return to the oven and cook 1 hour more.
- After the cooking time is up, garnish with parsley or fresh herbs, if desired. Allow to cool slightly and enjoy!
Nutrition
Kelly says
We loved this recipe!!
Jane says
We loved this recipe!! I will be making this again. I served it with creamy polenta, and what a hit for a cold evening