Hearty, tender, and deeply satisfying—braised chuck roast is the ultimate comfort food that transforms simple ingredients into extraordinary meals. Whether you’re craving classic pot roast or adventurous global flavors, these 20 savory recipes will warm your soul and fill your kitchen with incredible aromas. Get ready to discover your new favorite cozy dinner that’s perfect for chilly nights and family gatherings alike!
Classic Red Wine Braised Chuck Roast
Braising transforms tough cuts into something magical. You’ll love how this red wine chuck roast becomes fall-apart tender with rich, deep flavors. It’s the perfect cozy meal for a chilly evening.
Ingredients
Chuck roast – 3 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ¼ cup
Olive oil – 2 tbsp
Onion – 1 large, chopped
Carrots – 2, chopped
Garlic – 4 cloves, minced
Red wine – 1 cup
Beef broth – 2 cups
Tomato paste – 2 tbsp
Fresh thyme – 3 sprigs
Bay leaves – 2
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast dry with paper towels.
3. Season all sides of the roast evenly with salt and black pepper.
4. Dredge the seasoned roast in flour, shaking off any excess.
5. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the roast for 4-5 minutes per side until deeply browned.
7. Remove the roast from the pot and set aside on a plate.
8. Add chopped onion and carrots to the pot, cooking for 5 minutes until softened.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Pour in red wine, scraping the bottom of the pot to release browned bits.
11. Simmer the wine for 3 minutes until reduced by half.
12. Stir in beef broth and tomato paste until fully combined.
13. Return the seared roast to the pot, nestling it into the liquid.
14. Add fresh thyme sprigs and bay leaves to the pot.
15. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
16. Transfer the covered pot to the preheated oven.
17. Braise for 3 hours until the meat is fork-tender.
18. Remove the pot from the oven and let rest for 15 minutes before serving.
19. Discard thyme sprigs and bay leaves.
20. Shred the meat with two forks directly in the pot. Getting that deep brown crust on the meat first is key for building flavor. Letting the wine reduce properly ensures the alcohol cooks off and the flavor concentrates. Always let the roast rest before shredding so the juices redistribute evenly. Glorious, tender meat that practically melts apart with each bite. The rich wine sauce soaks into every fiber, creating an incredibly savory experience. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce.
Garlic and Herb Braised Chuck Roast
Kind of amazing how a simple chuck roast transforms into something so tender and flavorful, isn’t it? You’re going to love how this garlic and herb version fills your kitchen with the most incredible aroma. It’s the perfect cozy meal for these cooler evenings.
Ingredients
Chuck roast – 3 lbs
Olive oil – 2 tbsp
Garlic – 6 cloves
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Beef broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the roast evenly with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Remove the roast from the pot and set aside on a plate.
7. Add minced garlic to the pot and cook for 1 minute until fragrant.
8. Pour in beef broth and use a wooden spoon to scrape up all the browned bits from the bottom.
9. Return the seared chuck roast to the pot.
10. Arrange rosemary and thyme sprigs around the roast in the broth.
11. Cover the Dutch oven with a tight-fitting lid.
12. Transfer to the preheated oven and braise for 3 hours.
13. Check for doneness by inserting a fork – it should twist easily with no resistance.
14. Remove from oven and let rest for 15 minutes before slicing.
15. Slice the roast against the grain into ½-inch thick pieces.
16. Serve immediately with the braising liquid spooned over the top. Zesty garlic and earthy herbs really shine through in every bite of this fall-apart tender roast. The meat practically melts in your mouth after that long, slow braise. Try shredding any leftovers for incredible sandwiches or tossing with pasta the next day.
Slow Cooker Balsamic Braised Chuck Roast
Haven’t you wished for a dinner that basically cooks itself while you go about your day? This slow cooker chuck roast transforms tough meat into something incredibly tender with minimal effort. You just set it and forget it until your kitchen smells amazing.
Ingredients
Chuck roast – 3 pounds
Balsamic vinegar – ½ cup
Beef broth – 1 cup
Garlic – 4 cloves
Onion – 1 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season all surfaces of the roast evenly with the salt and black pepper.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
4. Place the seasoned chuck roast in the hot skillet and sear for 4 minutes without moving it.
5. Flip the roast using tongs and sear the other side for another 4 minutes until deeply browned.
6. Transfer the seared roast to your slow cooker insert.
7. Thinly slice the onion and mince the garlic cloves.
8. Scatter the sliced onion and minced garlic around the roast in the slow cooker.
9. Pour the balsamic vinegar and beef broth directly over the roast.
10. Cover the slow cooker with the lid and cook on Low heat for 8 hours.
11. Check that the internal temperature of the roast reaches 195°F using an instant-read thermometer.
12. Carefully remove the roast from the slow cooker using two large forks.
13. Let the roast rest on a cutting board for 15 minutes before slicing against the grain.
14. Skim any excess fat from the surface of the cooking liquid with a spoon.
15. Serve the sliced roast with the reduced cooking liquid spooned over the top.
You’ll love how the balsamic vinegar creates a sweet-tangy glaze that caramelizes beautifully during the long cook. The meat becomes so fork-tender it practically falls apart when you slice it. Try shredding any leftovers for incredible sandwiches or tossing with pasta the next day.
Asian-Inspired Soy Ginger Braised Chuck Roast
Looking for a cozy meal that practically cooks itself? This Asian-inspired braised chuck roast transforms a humble cut into something truly special with just a few key ingredients. You’ll love how the soy and ginger create the most incredible savory-sweet sauce.
Ingredients
Chuck roast – 3 lbs
Vegetable oil – 2 tbsp
Soy sauce – ½ cup
Brown sugar – ¼ cup
Fresh ginger – 2 tbsp, grated
Garlic – 4 cloves, minced
Water – 1 cup
Instructions
1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season the chuck roast generously with salt on all surfaces.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned.
5. Remove the chuck roast from the pot and set aside on a plate.
6. Reduce heat to medium and add soy sauce, brown sugar, grated ginger, and minced garlic to the pot.
7. Scrape the bottom of the pot with a wooden spoon to release all the browned bits.
8. Return the chuck roast to the pot and pour water around it.
9. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
10. Transfer the covered pot to a preheated 325°F oven.
11. Braise for 3 hours without opening the lid.
12. Check for doneness by inserting a fork – it should slide in with no resistance.
13. Remove the pot from the oven and transfer the chuck roast to a cutting board.
14. Let the meat rest for 15 minutes before slicing against the grain.
15. Skim excess fat from the surface of the braising liquid with a spoon.
16. Serve the sliced meat with the reduced sauce spooned over the top.
Get ready for meat that falls apart at the slightest touch with a rich, savory-sweet sauce that’s perfect over rice. The ginger adds just enough zing to cut through the richness, making this one of those meals you’ll want to make again next week. Try shredding any leftovers for incredible tacos or sandwiches the next day.
Beer-Braised Chuck Roast with Root Vegetables
Just imagine coming home to the incredible aroma of tender beef and vegetables simmering away. You’ll love how this beer-braised chuck roast transforms simple ingredients into a cozy, satisfying meal. It’s the perfect hands-off dinner for busy weeknights or lazy weekends.
Ingredients
- Chuck roast – 3 lbs
- Salt – 1 tsp
- Black pepper – ½ tsp
- Flour – ¼ cup
- Olive oil – 2 tbsp
- Onion – 1 large, chopped
- Carrots – 4, cut into 2-inch pieces
- Potatoes – 4, quartered
- Beer – 12 oz
- Beef broth – 1 cup
Instructions
- Preheat your oven to 325°F.
- Pat the chuck roast dry with paper towels.
- Season all sides of the chuck roast evenly with salt and black pepper.
- Coat the seasoned chuck roast thoroughly with flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Sear the chuck roast for 4-5 minutes per side until deeply browned.
- Remove the chuck roast from the Dutch oven and set it aside on a plate.
- Add the chopped onion to the Dutch oven and cook for 3 minutes until softened.
- Pour in the beer, scraping the bottom with a wooden spoon to lift all the browned bits.
- Add the beef broth and stir to combine.
- Return the chuck roast to the Dutch oven, nestling it into the liquid.
- Arrange the carrots and potatoes around the chuck roast in the Dutch oven.
- Cover the Dutch oven with a tight-fitting lid.
- Transfer the Dutch oven to the preheated oven and braise for 3 hours.
- Check that the chuck roast shreds easily with a fork before removing from the oven.
That slow braising gives the chuck roast an incredibly tender, fall-apart texture that melts in your mouth. The rich beer-infused broth soaks into the root vegetables, making them savory and sweet. Try serving it over creamy mashed potatoes or with crusty bread to soak up every last drop of that delicious sauce.
Tomato-Braised Chuck Roast with Olives and Capers
Ever have one of those days where you just want something comforting that practically cooks itself? This tomato-braised chuck roast is exactly that kind of meal. It’s hearty, flavorful, and fills your kitchen with the most amazing aroma while it simmers away.
Ingredients
- Chuck roast – 3 lbs
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic – 4 cloves, minced
- Crushed tomatoes – 1 (28 oz) can
- Green olives – ½ cup, pitted
- Capers – 2 tbsp
Instructions
- Pat the chuck roast completely dry with paper towels.
- Season all sides of the chuck roast evenly with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Place the chuck roast in the hot oil and sear for 4-5 minutes without moving it.
- Flip the roast and sear the other side for another 4-5 minutes until deeply browned.
- Remove the roast from the pot and set it aside on a plate.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, scraping the bottom of the pot to lift any browned bits.
- Return the seared chuck roast to the pot, nestling it into the tomato sauce.
- Scatter the green olives and capers evenly around the roast.
- Bring the liquid to a gentle simmer, then reduce the heat to low.
- Cover the pot tightly and braise for 3 hours, checking occasionally that it maintains a bare simmer.
- Remove the lid and test for doneness—the meat should shred easily with a fork.
- Transfer the roast to a cutting board and let it rest for 10 minutes before shredding or slicing.
My favorite thing about this dish is how the chuck roast becomes incredibly tender, practically melting apart after the long braise. The briny olives and capers cut through the rich tomato sauce beautifully. Serve it over creamy polenta or with crusty bread to soak up every last bit of that delicious sauce.
Mexican-Style Braised Chuck Roast with Chipotle
Venturing into slow-cooked comfort food? This Mexican-style braised chuck roast with chipotle delivers incredible flavor with minimal effort. You’ll love how the rich, smoky sauce tenderizes the beef into fall-apart perfection. It’s the kind of meal that makes your kitchen smell amazing all afternoon.
Ingredients
Chuck roast – 3 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 large
Garlic – 4 cloves
Chipotle peppers in adobo – 3 peppers
Beef broth – 2 cups
Cumin – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the roast evenly with salt and black pepper.
4. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Remove the roast from the pot and set aside on a plate.
7. Chop the yellow onion into ½-inch pieces.
8. Add the chopped onion to the same pot and cook for 5 minutes until softened.
9. Mince the garlic cloves finely.
10. Add the minced garlic to the pot and cook for 1 minute until fragrant.
11. Chop the chipotle peppers and add them to the pot.
12. Pour in the beef broth, scraping the bottom to release any browned bits.
13. Stir in the cumin until well combined.
14. Return the seared chuck roast to the pot, nestling it into the liquid.
15. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
16. Braise for 3 hours until the meat shreds easily with a fork.
17. Remove the pot from the oven and let rest for 15 minutes before serving.
When the roast emerges from the oven, you’ll find the meat so tender it practically melts apart with gentle pressure. The chipotle creates a smoky heat that deepens throughout the braising process, while the onions break down into sweet, silky strands. Try shredding the beef directly into the sauce and serving over creamy polenta, or pile it high on warm corn tortillas with fresh cilantro and lime wedges for incredible tacos.
Braised Chuck Roast with Mushrooms and Thyme
You know those chilly evenings when you crave something deeply comforting? This braised chuck roast with mushrooms and thyme is exactly what you need—it fills your kitchen with the most incredible aroma while it slowly cooks to tender perfection. It’s the kind of meal that feels like a warm hug after a long day.
Ingredients
Chuck roast – 3 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ¼ cup
Yellow onion – 1, chopped
Garlic – 4 cloves, minced
Cremini mushrooms – 8 oz, sliced
Beef broth – 2 cups
Dry red wine – ½ cup
Fresh thyme – 2 tbsp
Butter – 2 tbsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Rub the chuck roast evenly with salt and black pepper on all sides.
4. Dredge the chuck roast in the flour, shaking off any excess.
5. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
6. Sear the chuck roast for 4–5 minutes per side until a deep brown crust forms.
7. Transfer the chuck roast to a plate and set it aside.
8. Add the chopped yellow onion to the Dutch oven and cook for 5 minutes until softened.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Add the sliced cremini mushrooms and cook for 6–8 minutes until they release their liquid and begin to brown.
11. Pour in the beef broth and dry red wine, scraping the bottom of the pot to lift any browned bits.
12. Return the chuck roast to the Dutch oven and sprinkle the fresh thyme over the top.
13. Cover the Dutch oven and transfer it to the preheated oven.
14. Braise for 3 hours until the meat is fork-tender and easily shreds.
15. Remove the Dutch oven from the oven and transfer the chuck roast to a cutting board.
16. Stir the butter into the mushroom sauce until melted and slightly thickened.
17. Slice or shred the chuck roast against the grain.
18. Serve the chuck roast topped with the mushroom sauce. Zesty and rich, this dish delivers fall-apart tender beef soaked in a savory mushroom-thyme gravy. Try serving it over creamy polenta or buttery mashed potatoes to soak up every last drop, or shred the leftovers for incredible sandwiches the next day.
Red Curry Braised Chuck Roast with Coconut Milk
Hearty comfort food doesn’t get much better than this. Imagine tender beef that falls apart with just a fork, swimming in a creamy, aromatic curry sauce that fills your kitchen with the most incredible smells. You’re going to love how simple this is to throw together for a seriously impressive meal.
Ingredients
Chuck roast – 3 lbs
Red curry paste – ¼ cup
Coconut milk – 2 (14 oz) cans
Beef broth – 1 cup
Fish sauce – 2 tbsp
Brown sugar – 1 tbsp
Lime juice – 2 tbsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the roast generously with salt and pepper.
4. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Transfer the seared roast to a plate.
7. Add the red curry paste to the Dutch oven and cook for 1 minute, stirring constantly.
8. Pour in the coconut milk and beef broth, scraping up any browned bits from the bottom.
9. Stir in the fish sauce and brown sugar until fully combined.
10. Return the seared chuck roast to the Dutch oven, spooning some sauce over the top.
11. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
12. Braise for 3-3½ hours until the beef is fork-tender.
13. Carefully remove the Dutch oven from the oven.
14. Transfer the beef to a cutting board and let rest for 10 minutes.
15. Skim excess fat from the surface of the sauce with a spoon.
16. Stir the lime juice into the sauce.
17. Shred the beef using two forks, discarding any large pieces of fat.
18. Return the shredded beef to the sauce and stir to combine.
You’ll be amazed by how the beef becomes meltingly tender while soaking up all those complex curry flavors. The creamy coconut milk balances the spice perfectly, making this incredible served over jasmine rice or piled into warm tortillas for a fun twist.
Braised Chuck Roast with Caramelized Onions
Very few dishes deliver that perfect cozy comfort quite like a slow-braised chuck roast. You get tender, fall-apart beef that’s packed with deep flavor, especially when paired with sweet caramelized onions. It’s the kind of meal that makes your whole house smell amazing and leaves everyone at the table completely satisfied.
Ingredients
Chuck roast – 3 lbs
Olive oil – 2 tbsp
Yellow onions – 2 large
Beef broth – 2 cups
Red wine – ½ cup
Flour – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the chuck roast evenly with the salt and black pepper.
4. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers.
5. Sear the chuck roast for 4–5 minutes per side until a dark brown crust forms.
6. Remove the chuck roast from the Dutch oven and set it aside on a plate.
7. Slice the yellow onions into ¼-inch thick half-moons.
8. Add the sliced onions to the hot Dutch oven and cook for 15 minutes, stirring occasionally.
9. Sprinkle the flour over the onions and cook for 1 minute while stirring constantly.
10. Pour in the beef broth and red wine, scraping the bottom of the pot to lift any browned bits.
11. Return the seared chuck roast to the Dutch oven, nestling it into the onion and liquid mixture.
12. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 3 hours until the beef is fork-tender and easily shreds.
14. Remove the Dutch oven from the oven and let the roast rest for 15 minutes before slicing.
This braised chuck roast turns incredibly tender, pulling apart with just a gentle tug of your fork. The caramelized onions melt into a rich, savory-sweet sauce that’s perfect for spooning over mashed potatoes or creamy polenta. Try shredding the leftovers for amazing sandwiches or tacos the next day—it’s even better on day two.
Bourbon-Braised Chuck Roast with Brown Sugar Glaze
Kitchen adventures don’t get much cozier than this bourbon-braised chuck roast. You’ll love how the brown sugar glaze caramelizes into something magical. It’s the kind of hearty meal that makes your whole house smell incredible.
Ingredients
Chuck roast – 3 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Bourbon – ½ cup
Beef broth – 2 cups
Brown sugar – ¼ cup
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the roast evenly with salt and black pepper.
4. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Remove the roast from the pot and set aside on a plate.
7. Chop the onion into ½-inch pieces.
8. Add the chopped onion to the same pot and cook for 3 minutes until softened.
9. Mince the garlic cloves.
10. Add the minced garlic to the pot and cook for 1 minute until fragrant.
11. Pour the bourbon into the pot to deglaze, scraping up all the browned bits from the bottom.
12. Simmer the bourbon for 2 minutes to cook off the alcohol.
13. Add the beef broth and bring to a gentle simmer.
14. Return the seared chuck roast to the pot, nestling it into the liquid.
15. Cover the Dutch oven with a tight-fitting lid.
16. Transfer the pot to the preheated oven and braise for 3 hours.
17. Remove the pot from the oven and carefully transfer the roast to a cutting board.
18. Sprinkle the brown sugar evenly over the top of the roast.
19. Return the roast to the oven uncovered and cook for 15 minutes until the sugar forms a glossy glaze.
20. Let the roast rest for 15 minutes before slicing against the grain.
Just imagine pulling apart that tender, fall-apart beef with your fork. The bourbon gives it this incredible depth while the brown sugar glaze adds the perfect sweet contrast. Serve it over creamy mashed potatoes or shred it for the most amazing sandwiches you’ve ever tasted.
Braised Chuck Roast with Red Potatoes and Carrots
Haven’t you been craving that perfect comfort meal that fills your kitchen with incredible aromas? This braised chuck roast with red potatoes and carrots delivers exactly that cozy satisfaction you’re looking for. It’s the kind of hearty dish that makes your whole house smell amazing while it cooks.
Ingredients
Chuck roast – 3 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic – 4 cloves
Beef broth – 2 cups
Red potatoes – 1.5 lbs
Carrots – 1 lb
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the roast evenly with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned.
6. Remove the roast from the pot and set it aside on a plate.
7. Mince the garlic cloves and add them to the hot pot.
8. Cook the garlic for 1 minute until fragrant.
9. Pour in the beef broth and scrape up all the browned bits from the bottom.
10. Return the seared chuck roast to the pot.
11. Cover the Dutch oven with a tight-fitting lid.
12. Transfer the pot to the preheated oven and braise for 2 hours.
13. While the roast cooks, scrub the red potatoes and cut them into 2-inch chunks.
14. Peel the carrots and cut them into 2-inch pieces.
15. After 2 hours, carefully remove the pot from the oven.
16. Add the potato chunks and carrot pieces around the roast.
17. Return the covered pot to the oven and continue braising for 1 more hour.
18. Check for doneness by inserting a fork into the roast—it should pull apart easily.
19. Let the roast rest in the pot for 15 minutes before serving.
Velvety tender meat practically melts at the touch of your fork, while the potatoes soak up all that rich braising liquid. The carrots become sweet and tender, creating the perfect balance against the savory beef. Serve this over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.
Italian-Style Braised Chuck Roast with Rosemary
Just imagine coming home to the incredible aroma of slow-braised beef filling your kitchen. You’ll love how this Italian-style chuck roast transforms tough meat into fork-tender perfection with minimal effort. It’s the kind of comforting meal that makes everyone gather around the table.
Ingredients
Chuck roast – 3 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ¼ cup
Yellow onion – 1 large
Garlic – 4 cloves
Crushed tomatoes – 28 oz can
Beef broth – 1 cup
Fresh rosemary – 2 sprigs
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Rub all sides of the roast with salt and black pepper.
4. Dredge the seasoned roast in flour, shaking off any excess.
5. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the roast for 4-5 minutes per side until deeply browned.
7. Transfer the seared roast to a plate.
8. Chop the yellow onion into ½-inch pieces.
9. Mince the garlic cloves.
10. Add chopped onion to the Dutch oven and cook for 5 minutes until softened.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Pour in crushed tomatoes and beef broth, scraping up any browned bits from the bottom.
13. Return the seared roast to the Dutch oven.
14. Place fresh rosemary sprigs around the roast.
15. Cover the Dutch oven and transfer to the preheated oven.
16. Braise for 3 hours until the meat shreds easily with a fork.
17. Remove rosemary sprigs before serving. Keep those browned bits—they add incredible depth to your sauce. Don’t rush the searing step; that golden crust creates amazing flavor. Always let the roast rest for 10 minutes before slicing for juicier results. Kind of magical how this simple method turns affordable chuck roast into something so luxurious. The meat becomes incredibly tender while the rosemary infuses the rich tomato sauce with earthy notes. Try serving it over creamy polenta or shredding it for incredible sandwiches the next day.
Braised Chuck Roast with Dried Fruits and Spices
Diving into comfort food season? This braised chuck roast with dried fruits and spices is exactly what you need for a cozy, impressive dinner. It’s hearty, sweet, and savory all at once—perfect for chilly evenings when you want something special without too much fuss. You’ll love how the flavors meld together into something truly magical.
Ingredients
Chuck roast – 3 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Beef broth – 2 cups
Dried apricots – ½ cup
Dried prunes – ½ cup
Cinnamon stick – 1
Bay leaf – 1
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast dry with paper towels.
3. Season the chuck roast evenly on all sides with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the chuck roast for 4–5 minutes per side until deeply browned.
6. Remove the chuck roast from the pot and set it aside on a plate.
7. Add the chopped onion to the pot and cook for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth, scraping the bottom of the pot to lift any browned bits.
10. Return the chuck roast to the pot.
11. Add the dried apricots, dried prunes, cinnamon stick, and bay leaf around the roast.
12. Bring the liquid to a simmer.
13. Cover the pot with a tight-fitting lid.
14. Transfer the pot to the preheated oven.
15. Braise for 3 hours until the meat is fork-tender.
16. Remove the pot from the oven and let it rest for 10 minutes.
17. Discard the cinnamon stick and bay leaf.
18. Shred the meat with two forks directly in the pot.
19. Stir the shredded meat into the braising liquid and fruit.
20. Serve hot.Velvety and rich, the chuck roast falls apart effortlessly, while the dried fruits soften into a sweet, spiced sauce that clings to every bite. Try serving it over creamy polenta or with crusty bread to soak up every last drop—it’s a meal that feels both rustic and elegant.
Smoky Paprika Braised Chuck Roast
Wondering what to make for a cozy dinner that practically cooks itself? This smoky paprika braised chuck roast is your answer. It’s hearty, hands-off, and fills your kitchen with the most incredible aroma.
Ingredients
Chuck roast – 3 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Smoked paprika – 2 tbsp
Olive oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Beef broth – 2 cups
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Rub the salt, black pepper, and smoked paprika evenly over all sides of the roast.
4. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the chuck roast for 4-5 minutes per side until a deep brown crust forms.
6. Remove the roast from the pot and set it aside on a plate.
7. Add the chopped onion to the pot and cook for 5 minutes until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth, scraping the bottom of the pot to lift all the browned bits.
10. Return the seared chuck roast to the pot, nestling it into the liquid and onions.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
12. Braise for 3 hours until the meat is fork-tender and easily shreds.
13. Remove the pot from the oven and let the roast rest in the juices for 15 minutes before serving.
For the best flavor, don’t skip the searing step—it creates a rich foundation. Feel free to shred the meat right in the pot juices for extra tenderness. This roast becomes incredibly tender, falling apart with just a gentle pull of a fork. The smoked paprika gives it a deep, warm flavor that pairs perfectly with creamy mashed potatoes or stuffed into warm tortillas for a twist on tacos.
Braised Chuck Roast with Green Chile and Lime
Let’s talk about a dish that transforms tough beef into something incredibly tender and flavorful. You’ll love how the green chile adds just enough heat while the lime brightens everything up. This is one of those meals that feels fancy but is actually super simple to make.
Ingredients
- Chuck roast – 3 lbs
- Vegetable oil – 2 tbsp
- Onion – 1 large, chopped
- Garlic – 4 cloves, minced
- Green chiles – 2 (4 oz) cans, diced
- Beef broth – 2 cups
- Lime juice – 3 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat the chuck roast completely dry with paper towels.
- Season all sides of the roast evenly with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the chuck roast for 4-5 minutes per side until deeply browned.
- Transfer the seared roast to a clean plate.
- Add chopped onion to the same pot and cook for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth, scraping the bottom to release all the browned bits.
- Return the seared chuck roast to the pot along with any accumulated juices.
- Add diced green chiles and lime juice, stirring to combine.
- Bring the liquid to a simmer, then immediately reduce heat to low.
- Cover the pot tightly and braise for 3 hours at 300°F.
- Check the roast after 3 hours – it should shred easily with a fork.
- Remove the roast from the pot and shred using two forks.
- Return the shredded meat to the braising liquid and stir to combine.
Rich, fork-tender beef practically melts in your mouth with each bite. The green chile provides a subtle warmth that builds slowly, while the lime keeps everything feeling fresh and bright. Serve it over rice for a complete meal, or pile it high on warm tortillas for incredible tacos.
Braised Chuck Roast with Red Wine and Shallots
Tired of complicated recipes that take all day? This braised chuck roast is your new best friend. You get that fall-apart tender meat with minimal effort, and the red wine and shallots create the most incredible rich sauce.
Ingredients
Chuck roast – 3 lbs
Salt – 1 tbsp
Black pepper – 1 tsp
Flour – ¼ cup
Olive oil – 2 tbsp
Shallots – 8, peeled and halved
Red wine – 1 cup
Beef broth – 2 cups
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Rub the salt and black pepper evenly over all sides of the roast.
4. Dredge the seasoned roast in the flour, shaking off any excess.
5. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the roast for 4-5 minutes per side until deeply browned.
7. Remove the roast from the pot and set it aside on a plate.
8. Add the shallots to the pot and cook for 3 minutes until lightly browned.
9. Pour in the red wine, scraping the bottom of the pot to release all the browned bits.
10. Let the wine simmer for 2 minutes until reduced by half.
11. Return the seared roast to the pot.
12. Pour the beef broth over the roast until it comes about halfway up the sides.
13. Cover the pot tightly with a lid and transfer it to the preheated oven.
14. Braise for 3 hours until the meat is fork-tender.
15. Remove the pot from the oven and let it rest for 15 minutes before serving.
Keep in mind that the meat becomes incredibly tender and shreds easily with a fork. The red wine creates a rich, deep sauce that pairs perfectly with the sweet shallots. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that amazing sauce.
Braised Chuck Roast with Guinness and Bacon
Nothing beats coming home to the incredible aroma of a slow-cooked roast filling your kitchen. This braised chuck roast with Guinness and bacon transforms a humble cut into something truly special with minimal effort. You’ll love how the rich flavors develop while you go about your day.
Ingredients
Chuck roast – 3 lbs
Bacon – 6 slices
Yellow onion – 1 large
Carrots – 3 medium
Guinness – 12 oz
Beef broth – 2 cups
Flour – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels.
3. Season all sides of the roast evenly with salt and black pepper.
4. Heat a large Dutch oven over medium-high heat for 2 minutes.
5. Cook the bacon slices until crispy, about 6-8 minutes, then transfer to a plate.
6. Sear the chuck roast in the bacon fat for 4 minutes per side until deeply browned.
7. Remove the roast and sprinkle flour into the pot, whisking constantly for 1 minute.
8. Pour in the Guinness, scraping up all the browned bits from the bottom.
9. Add the beef broth and bring to a simmer.
10. Return the roast to the pot along with any accumulated juices.
11. Chop the onion into 1-inch pieces and scatter around the roast.
12. Peel and cut the carrots into 2-inch chunks and add to the pot.
13. Crumble the cooked bacon over everything.
14. Cover the pot tightly and transfer to the preheated oven.
15. Braise for 3 hours without opening the lid.
16. Check for doneness – the meat should pull apart easily with a fork.
17. Let rest for 15 minutes before slicing against the grain.
My favorite thing about this roast is how the meat becomes incredibly tender while the Guinness creates a rich, complex sauce. The bacon adds a smoky depth that pairs perfectly with the sweet carrots. Try serving it over creamy mashed potatoes to soak up every bit of that amazing sauce.
Braised Chuck Roast with Pomegranate Molasses
Fancy something cozy but impressive for dinner? You’re in luck—this braised chuck roast with pomegranate molasses is hearty, tangy, and perfect for a chilly evening. It’s the kind of dish that fills your kitchen with amazing smells and leaves everyone asking for seconds.
Ingredients
Chuck roast – 3 lbs
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Yellow onion – 1 large, chopped
Garlic – 4 cloves, minced
Beef broth – 2 cups
Pomegranate molasses – ¼ cup
Bay leaves – 2
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast dry with paper towels.
3. Season the chuck roast evenly on all sides with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the chuck roast for 4–5 minutes per side until deeply browned.
6. Transfer the chuck roast to a plate.
7. Add the chopped onion to the Dutch oven and cook for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Pour in the beef broth and pomegranate molasses, scraping the bottom to lift any browned bits.
10. Return the chuck roast to the Dutch oven and add the bay leaves.
11. Cover the Dutch oven and transfer it to the preheated oven.
12. Braise for 3 hours until the meat is fork-tender.
13. Remove the bay leaves before serving.
14. Let the roast rest for 10 minutes before slicing.
You’ll love how the pomegranate molasses gives the rich, tender beef a sweet-tart kick that cuts through the richness. Serve it over creamy polenta or with crusty bread to soak up every bit of the glossy sauce—it’s a showstopper that tastes even better the next day.
Summary
Hearty, comforting, and endlessly versatile—these braised chuck roast recipes are perfect for cozy family dinners. We hope you find new favorites to warm your kitchen and satisfy your cravings. Try one this week, leave a comment with your top pick, and share this roundup on Pinterest to spread the comfort!
