Chuck roast recipe

Chuck roast recipe


Salt and freshly ground black pepper

One particular three- to 5-pound chuck roast

2 or 3 tablespoons olive oil

two whole onions, peeled and halved

6 to eight entire carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

two or three sprigs fresh rosemary

two or three sprigs fresh thyme


  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in huge pot or Dutch oven above medium-substantial heat. Include the halved onions to the pot, browning them on each sides. Get rid of the onions to a plate.
  4. Throw the carrots into the same quite scorching pot and toss them about a bit right up until somewhat browned, about a minute or so. Reserve the carrots with the onions.
  5. If needed, include a bit far more olive oil to the really scorching pot. Spot the meat in the pot and sear it for about a minute on all sides until it is great and brown all in excess of. Eliminate the roast to a plate.
  6. With the burner nevertheless on substantial, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Area the roast back into the pot and add adequate beef stock to cover the meat halfway.
  7. Add in the onions and the carrots, along with the fresh herbs.
  8. Put the lid on, then roast for three hrs for a three-pound roast. For a four to 5-pound roast, plan on four hours. The roast is prepared when it’s fall-apart tender.

2011 Ree Drummond, All Rights Reserved

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