Step 1: Prepare the Beef
Season the Meat: Pat the beef chuck roast dry with paper towels. Season generously with 3 teaspoons of kosher salt, 2 teaspoons of black pepper, and 2 teaspoons of garlic powder. Ensure the seasoning covers all sides of the roast for maximum flavor.
Sear the Roast: In a large, heavy-bottomed Dutch oven or pot, heat 4 teaspoons of olive oil over medium-high heat. Once hot, carefully add the beef roast. Sear on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor to the final dish.
Remove the Roast: Once seared, remove the roast from the pot and set aside. Lower the heat to medium.
Step 2: Sauté the Vegetables
Cook Onions and Garlic: In the same pot, add 2 tablespoons of butter and allow it to melt. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the halved head of garlic (cut side down) and cook for an additional 2 minutes until fragrant.
Add Mushrooms and Carrots: Stir in the cremini mushrooms and carrots. Cook for 5-7 minutes until the mushrooms have browned and released their moisture.
Step 3: Deglaze and Braise
Deglaze with Wine: Pour in 1 cup of red wine and use a wooden spoon to scrape any brown bits from the bottom of the pot. This step is crucial for adding flavor to your dish.
Add Remaining Ingredients: Return the beef roast to the pot. Add the thyme sprigs, bay leaves, 2 teaspoons of Worcestershire sauce, and 2 cups of beef broth. Ensure the liquid comes about halfway up the roast; add more broth if necessary.
Bring to a Simmer: Bring the mixture to a gentle simmer, then cover the pot with a lid.
Step 4: Slow Cook
Transfer to Oven: Preheat your oven to 300°F (150°C). Transfer the covered pot to the oven and cook for 3-4 hours, or until the beef is fork-tender. Check occasionally to ensure there is enough liquid, adding more broth if needed.
Step 5: Serve
Rest and Slice: Once cooked, remove the pot from the oven and let the roast rest for about 15 minutes. Remove the thyme sprigs and bay leaves.
Slice the Roast: Slice the beef against the grain and serve it with the vegetables and braising liquid. Garnish with 2 tablespoons of chopped fresh parsley for a pop of color and flavor.
Nutrition Facts (Per Serving – Approximate):
Calories: 450 kcal
Protein: 40 g
Fat: 24 g
Carbohydrates: 12 g
Fiber: 2 g
Sugar: 2 g
Sodium: 800 mg
This dish is a good source of protein and essential vitamins from the vegetables, making it a well-rounded meal.
Frequently Asked Questions (FAQs):
1. Can I use a different cut of beef?
Yes! You can substitute the chuck roast with other cuts such as brisket, round roast, or even a bolar blade. Just ensure the cut has enough marbling for tenderness during the slow cooking process.
2. Can I make this recipe in a slow cooker?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
3. What type of red wine is best for braising?
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works best for braising. Avoid sweet wines, as they can alter the flavor profile of the dish.
4. Can I add other vegetables?
Yes! Feel free to add potatoes, parsnips, or green beans to the mix. Just keep in mind that different vegetables may have different cooking times.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the beef and vegetables in portions for up to 3 months.
Tips for Making the Perfect Beef Chuck Roast:
Don’t Rush the Searing: Ensure the beef is well-seared to build rich flavors in the final dish. A good sear also helps to lock in moisture.
Use Fresh Herbs: Fresh herbs like thyme can greatly enhance the flavor of the dish. If fresh isn’t available, dried herbs will work in a pinch.
Check for Doneness: The key to a successful roast is cooking it until tender. Use a fork to test; it should easily shred apart when done.
Adjust Liquid Levels: The amount of broth you need may vary depending on the pot you use and how much liquid evaporates during cooking. Always keep an eye on it.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.
Freezing: For longer storage, freeze the beef and vegetables in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This Classic Beef Chuck Roast with Vegetables is a beloved dish that embodies the essence of home-cooked meals. Its deep, rich flavors and tender texture make it a go-to recipe for family dinners and gatherings. With its relatively simple preparation and cooking method, it’s an approachable dish that yields impressive results. Serve this hearty roast with a side of crusty bread or over creamy mashed potatoes for a truly satisfying meal. Enjoy the process, and relish the delightful flavors that will fill your home and heart!
