Braised Chuck Roast

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This Braised Chuck Roast is tender and flavorful, with red wine, beef broth, onions, and garlic. An easy Dutch oven pot roast for Sunday dinner.

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 543.4kcal

Author: Taryn Scarfone

Ingredients

2 lb beef chuck roast
2 tablespoon olive oil
2 cloves garlic diced
1 onion sliced
2 cups beef broth
1 cup red wine
2 teaspoon salt
½ teaspoon pepper
2 sprigs fresh rosemary
2 bay leaves

US Customary - Metric

Instructions

Preheat the oven to 325.
Heat the oil in a dutch oven over medium heat.
Season the beef with salt and pepper.
Sear the beef on all sides, about 1-2 minutes per side.
Remove the beef.
In the Dutch oven, sauté the onions and garlic for 2-3 minutes or until softened.
Add the wine, bring to a boil, and let it reduce by ⅓.
Place the beef back into the pot.
Add the broth until it is halfway up the roast.
Add rosemary and bay leaves.
Bring to a boil.
Cover and place in the oven.
Bake for about 2.5-3 hours, flipping halfway through, or until the meat is fork-tender.

Notes

Optional Gravy - Pour braising liquid and any drippings into a gravy separator. Discard the fat. Add to a saucepan on the stove and cook it down. Add 1 tablespoon of cornstarch mixed with water to make a slurry. Cook until it thickens slightly. Season to taste.

Nutrition