Braised Beef Chuck Roast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
2.5 pound beef chuck roast
03 -
1 yellow onion, roughly chopped into 2.5 cm pieces
04 -
1 cup carrot, roughly chopped into 2.5 cm pieces
05 -
1 cup celery, roughly chopped into 2.5 cm pieces
06 -
8 cloves garlic, smashed
→ Seasonings & Flavorings
07 -
1 tablespoon Italian seasoning
08 -
2 tablespoons brown sugar
09 -
2 tablespoons tomato paste
10 -
2 tablespoons Worcestershire sauce
11 -
425 ml beef stock (14.5 oz can)
12 -
2 bay leaves
13 -
Kosher salt, to taste
14 -
Fresh cracked pepper, to taste
→ For Serving
15 -
Fresh parsley, chopped, for garnish
16 -
Mashed potatoes
# Instructions:
01 -
Preheat oven to 162°C (325°F).
02 -
Heat olive oil in a large sauté pan over medium-high heat. Pat chuck roast dry and season generously with salt and pepper on all sides. Sear until a dark golden-brown crust forms. Remove from pan and set aside.
03 -
Without wiping the pan, add onion, carrot, celery, and a large pinch of salt and pepper. Cook, stirring occasionally, for 6 minutes.
04 -
Reduce heat to medium and add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
05 -
Push vegetables to the outside of the pan and return the seared beef chuck roast to the center, adding any accumulated juices, beef stock, and bay leaves. Season with more salt and pepper.
06 -
Cover and transfer to the oven. Cook for approximately 3 hours or until the meat is fork-tender and shreds easily. This is an ideal time to prepare mashed potatoes as a side dish.
07 -
Remove from oven and let the roast rest for 10 minutes. Serve chuck roast on top of garlic mashed potatoes and garnish with fresh parsley.
# Notes:
01 -
The long, slow braising process breaks down the tough connective tissues in the chuck roast, resulting in incredibly tender meat.
02 -
For extra flavor, deglaze the pan with a splash of red wine before adding the beef stock.