Slow-Braised Sunday Chuck Roast
August 12, 2026 • 0 comments
Fork-tender beef, carrots, potatoes, onions, and rich pan gravy make this the kind of Sunday dinner that brings everyone back to the table.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1) Prime Bone-In Chuck Roast
- Salt and Pepper
- (2 tbsp) Oil
- (1) Onion
- (4) Whole Carrots
- (1.5lb) Baby Redskin Potatoes
- (4) Garlic Cloves
- (2 cups) Beef Broth
- (1 tbsp) Worcestershire Sauce
- (2 tbsp) Tomato paste
- Rosemary and Thyme
Directions
- Preheat oven to 300°F.
- Season roast generously.
- Heat oil in a Dutch oven and brown roast on all sides.
- Remove roast.
- Sauté onion and garlic.
- Stir in tomato paste.
- Add broth and Worcestershire.
- Return roast to pot.
- Add herbs and cover.
- Braise until the beef becomes fork tender, adding carrots and potatoes during the latter portion of cooking.
- Verify doneness and serve with the braising juices.
Recipe Notes:
Chuck contains connective tissue that becomes incredibly tender during a long, slow braise. Don't rush it.
Featured Product: Fossil Rock Farms Bone-In Chuck Roast
