You’re in for a treat with these 20 Flavorful Braised Chuck Roast Recipes, each one a cozy hug in a bowl perfect for those chilly North American evenings. Whether you’re craving something classic with a twist or eager to explore bold new flavors, we’ve got your dinner plans covered. Dive in and discover your next family favorite that promises minimal fuss and maximum deliciousness!
Garlic and Onion Braised Chuck Roast
As the morning light filters through the kitchen window, there’s something deeply comforting about the thought of a slow-cooked meal waiting to fill the house with its aroma. Today, let’s embrace the simplicity and richness of a dish that feels like a warm hug on a cool day.
Ingredients
- a 3 to 4-pound chuck roast
- a couple of tablespoons of olive oil
- a whole head of garlic, cloves peeled and lightly smashed
- two large onions, sliced into half-moons
- a splash of red wine (about 1/2 cup)
- two cups of beef broth
- a few sprigs of fresh thyme
- a bay leaf or two
- salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper on all sides.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Tip: Don’t rush this step; a good sear builds flavor.
- Remove the roast and set aside. In the same pot, add the sliced onions and a pinch of salt, cooking until they’re soft and golden, about 8 minutes.
- Add the smashed garlic cloves, stirring for about a minute until fragrant.
- Pour in a splash of red wine, scraping up any browned bits from the bottom of the pot. Tip: Those bits are packed with flavor!
- Return the roast to the pot, adding the beef broth, thyme, and bay leaves. The liquid should come about halfway up the sides of the roast.
- Cover and transfer to the oven, braising for about 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
- Once done, let the roast rest in the juices for about 10 minutes before slicing.
Lusciously tender, the meat falls apart at the slightest touch, infused with the sweet depth of onions and the sharp kiss of garlic. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up the rich, savory juices.
Beer-Braised Chuck Roast with Root Vegetables
Yesterday, as the evening light faded, I found myself craving something hearty, something that would fill the kitchen with warmth and the air with the promise of comfort. This beer-braised chuck roast with root vegetables is just that—a slow-cooked embrace in the form of a meal.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few cloves of garlic, minced
- a couple of carrots, cut into chunks
- a couple of parsnips, cut into chunks
- a splash of beef broth
- a bottle of dark beer
- a sprinkle of salt and pepper
- a handful of fresh thyme
Instructions
- Preheat your oven to 325°F.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Season the chuck roast generously with salt and pepper, then sear it in the Dutch oven until it’s browned on all sides, about 4-5 minutes per side. Tip: Don’t rush the searing; it’s key for flavor.
- Remove the roast and set it aside. In the same pot, add the chopped onion and minced garlic, sautéing until they’re just soft, about 2 minutes.
- Add the carrots and parsnips, stirring them around to pick up all the flavorful bits left from the meat.
- Pour in a splash of beef broth and the bottle of dark beer, scraping the bottom of the pot to loosen any stuck-on pieces.
- Return the chuck roast to the pot, nestling it among the vegetables. Throw in a handful of fresh thyme.
- Cover the pot and transfer it to the oven. Let it braise for about 3 hours, or until the meat is fork-tender. Tip: Check it halfway through to ensure the liquid hasn’t reduced too much; add a bit more broth if needed.
- Once done, let it rest for 10 minutes before serving. Tip: This rest allows the juices to redistribute, making every bite succulent.
Lusciously tender, the meat falls apart at the slightest nudge, mingling with the sweetness of the root vegetables and the deep, malty undertones of the beer. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up all the rich, flavorful juices.
Asian-Inspired Soy Sauce Braised Chuck Roast
Venturing into the kitchen today feels like stepping into a quiet morning, where the slow braise of a chuck roast in soy sauce fills the air with warmth and nostalgia. This dish, with its deep flavors and tender texture, is a comforting embrace from the first bite.
Ingredients
- a 3-pound chuck roast
- a cup of soy sauce
- a couple of tablespoons of brown sugar
- a splash of rice vinegar
- a few cloves of garlic, minced
- a thumb-sized piece of ginger, sliced
- a cup of water
- a couple of star anise pods
- a cinnamon stick
Instructions
- Preheat your oven to 300°F, letting it warm up while you prepare the roast.
- In a large oven-proof pot, sear the chuck roast on all sides over medium-high heat until it’s beautifully browned, about 4 minutes per side.
- Lower the heat to medium, and add the soy sauce, brown sugar, rice vinegar, garlic, ginger, water, star anise, and cinnamon stick around the roast.
- Bring the liquid to a gentle simmer, then cover the pot with a lid.
- Transfer the pot to the oven and let it braise for about 3 hours, or until the meat is fork-tender.
- Halfway through, flip the roast to ensure even cooking and flavor absorption.
- Once done, remove the pot from the oven and let the roast rest in the liquid for 10 minutes before slicing.
Silky strands of meat pull apart effortlessly, soaked in a rich, umami-packed sauce that’s both sweet and deeply savory. Serve it over a bed of steamed rice, or shred it into noodles for a twist on the classic.
Tomato and Basil Braised Chuck Roast
Under the soft glow of the kitchen light, there’s something deeply comforting about the slow dance of tomatoes and basil melding with the rich, tender chuck roast, a dish that feels like a warm embrace on a quiet evening.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a splash of red wine
- a can (28 ounces) of crushed tomatoes
- a handful of fresh basil leaves
- a couple of cloves of garlic, minced
- a teaspoon of salt
- a half teaspoon of black pepper
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Season the chuck roast with a teaspoon of salt and a half teaspoon of black pepper, then sear it in the Dutch oven until it’s beautifully browned on all sides, about 4 minutes per side.
- Remove the roast and set it aside. In the same pot, add a splash of red wine to deglaze, scraping up all those tasty bits stuck to the bottom.
- Stir in the minced garlic and let it cook until fragrant, about 30 seconds, then add the crushed tomatoes and a handful of torn basil leaves.
- Return the chuck roast to the pot, nestling it into the tomato mixture. Cover and transfer to the oven.
- Braise for about 3 hours, or until the meat is fork-tender and falls apart with little resistance.
- Let the roast rest in the sauce for 10 minutes before serving to allow the flavors to meld even more.
When the roast is ready, the meat will be impossibly tender, soaking up the bright, herby tomato sauce. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the sauce.
Spicy Chipotle Braised Chuck Roast
On a quiet evening, when the air carries a hint of autumn’s approach, there’s something deeply comforting about preparing a dish that simmers slowly, filling the kitchen with warmth and spice. This Spicy Chipotle Braised Chuck Roast is just that—a tender, flavorful journey that invites patience and rewards with richness.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- 4 garlic cloves, minced
- a splash of red wine (about 1/2 cup)
- 2 cups of beef broth
- a can of chipotle peppers in adobo sauce (use 2 peppers and a spoonful of the sauce)
- a teaspoon of ground cumin
- a teaspoon of smoked paprika
- salt, just enough to season
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with salt.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
- Remove the roast and set aside. In the same pot, add the onion and garlic, cooking until soft, about 5 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 3 minutes.
- Add the beef broth, chipotle peppers, adobo sauce, cumin, and smoked paprika. Stir to combine.
- Return the roast to the pot. The liquid should come about halfway up the sides of the meat. If not, add a bit more broth.
- Cover and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
- Once done, let the roast rest in the liquid for 10 minutes before slicing. Tip: This allows the juices to redistribute.
Delightfully, the roast emerges succulent, with a smoky heat that lingers just enough. Serve it over creamy polenta or shred it into tacos for a twist that celebrates its depth.
Rosemary and Thyme Braised Chuck Roast
Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about the slow dance of braising meat, especially when it’s perfumed with the earthy whispers of rosemary and thyme. This chuck roast, tender and forgiving, becomes a canvas for these herbs, transforming into a dish that feels like a warm embrace.
Ingredients
- a 3 to 4-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few cloves of garlic, minced
- a couple of sprigs of fresh rosemary
- a few sprigs of fresh thyme
- a splash of red wine (about 1/2 cup)
- 2 cups of beef broth
- salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper on all sides.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Tip: Don’t rush this step; the browning adds incredible flavor.
- Remove the roast and set aside. In the same pot, add the chopped onion and minced garlic, sautéing until softened, about 3 minutes.
- Pour in a splash of red wine, scraping up any browned bits from the bottom of the pot. Tip: These bits are flavor gold.
- Return the roast to the pot, adding the rosemary, thyme, and beef broth. The liquid should come about halfway up the sides of the roast.
- Cover and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely; add a bit more broth if needed.
- Once done, remove the roast from the pot and let it rest for 10 minutes before slicing.
Carving into this roast reveals meat so tender it nearly falls apart, infused with the aromatic blend of rosemary and thyme. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as nourishing as it is delicious.
Balsamic Glazed Braised Chuck Roast
Evenings like these call for something that simmers slowly, filling the kitchen with warmth and the kind of aromas that make time stand still. This balsamic glazed braised chuck roast is just that—a tender, flavorful journey worth every minute.
Ingredients
- a 3 to 4-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few cloves of garlic, minced
- a cup of beef broth
- a splash of balsamic vinegar
- a tablespoon of brown sugar
- a teaspoon of dried thyme
- salt and pepper, just enough to season
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper on all sides.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Sear the roast for about 4-5 minutes on each side, until a deep brown crust forms. Tip: Don’t rush this step—the crust adds incredible flavor.
- Remove the roast and set aside. In the same pot, toss in the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Pour in a cup of beef broth, scraping up any browned bits from the bottom of the pot—those bits are gold.
- Stir in a splash of balsamic vinegar, a tablespoon of brown sugar, and a teaspoon of dried thyme.
- Return the roast to the pot, cover, and transfer to the oven. Braise for about 3 hours, or until the meat falls apart easily with a fork. Tip: Check halfway through to ensure there’s enough liquid; add a bit more broth if needed.
- Once done, let the roast rest for 10 minutes before slicing. Tip: This rest period lets the juices redistribute, making every bite succulent.
Rich and velvety, the balsamic glaze coats each slice with a sweet-tangy embrace, while the meat itself is fork-tender, melting into the savory depth of the braising liquid. Serve it over a heap of creamy mashed potatoes or alongside roasted vegetables for a meal that feels like a hug.
Caramelized Onion and Mushroom Braised Chuck Roast
Lingering in the kitchen as the early morning light filters through the window, there’s something deeply comforting about the slow transformation of simple ingredients into a meal that feels like a warm embrace. This dish, with its rich flavors and tender textures, is a testament to the beauty of patience and the magic of caramelization.
Ingredients
- A couple of tablespoons of olive oil
- 2 large onions, thinly sliced
- A splash of balsamic vinegar
- 1 pound of mushrooms, sliced
- 3 pounds of chuck roast
- A couple of cloves of garlic, minced
- 2 cups of beef broth
- A sprinkle of salt and pepper
Instructions
- Heat olive oil in a large Dutch oven over medium heat until shimmering.
- Add the onions and a pinch of salt, stirring occasionally, until they’re deeply golden and caramelized, about 30 minutes. Tip: Lower the heat if they’re browning too quickly.
- Stir in the balsamic vinegar and cook for another minute to deglaze the pan.
- Add the mushrooms and cook until they’ve released their moisture and are golden, about 10 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Push the vegetables to the side and add the chuck roast, searing on all sides until a crust forms, about 4 minutes per side.
- Stir in the garlic, then pour in the beef broth, scraping up any browned bits from the bottom of the pan.
- Cover and simmer on low heat for about 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a bit more broth if needed.
Gently pulling apart the meat reveals its succulence, a perfect contrast to the sweet, earthy onions and mushrooms. Serve it over a bed of creamy polenta or with crusty bread to soak up every last bit of the rich, flavorful sauce.
Lemon and Garlic Braised Chuck Roast
Perhaps there’s no better way to welcome the slow, golden hours of a weekend than with a dish that simmers patiently, filling the kitchen with aromas that promise comfort. This lemon and garlic braised chuck roast is just that—a tender, flavorful journey worth every minute.
Ingredients
- a 3 to 4-pound chuck roast
- a couple of tablespoons of olive oil
- a whole head of garlic, cloves peeled and lightly smashed
- a splash of dry white wine
- 2 cups of beef broth
- a handful of fresh thyme sprigs
- 2 lemons, thinly sliced
- a pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 325°F. Pat the chuck roast dry with paper towels—this helps it brown better.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear until deeply browned on all sides, about 4-5 minutes per side. Tip: Don’t rush the searing; it builds the flavor foundation.
- Remove the roast and set aside. In the same pot, toss in the garlic cloves, stirring until fragrant, about 1 minute.
- Pour in a splash of white wine, scraping up any browned bits from the bottom of the pot—those bits are gold.
- Return the roast to the pot. Add 2 cups of beef broth, enough to come halfway up the sides of the meat. Tuck in the thyme sprigs and lemon slices around the roast. Season with a pinch of salt and pepper.
- Cover and braise in the oven for about 3 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure the liquid hasn’t reduced too much; add a bit more broth if needed.
- Once done, let the roast rest in the pot for 10 minutes before slicing. Tip: This rest period allows the juices to redistribute, ensuring every slice is moist.
Tender doesn’t begin to describe the melt-in-your-mouth texture of this roast, with the bright lemon and mellow garlic weaving through each bite. Serve it over a heap of creamy polenta or alongside roasted vegetables for a meal that feels like a hug.
Slow-Cooker Braised Chuck Roast with Potatoes
Sometimes, the most comforting meals are the ones that simmer quietly, filling the house with warmth and anticipation. This slow-cooker braised chuck roast with potatoes is one of those dishes, tender and flavorful, perfect for a lazy Sunday or any day you crave something hearty.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few cloves of garlic, minced
- a splash of red wine (about 1/2 cup)
- a cup of beef broth
- a tablespoon of tomato paste
- a teaspoon of dried thyme
- a couple of bay leaves
- salt and freshly ground black pepper, to your liking
- about 2 pounds of baby potatoes, halved
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Season the chuck roast generously with salt and pepper, then sear it in the skillet until deeply browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
- Transfer the roast to your slow cooker, then add the onion and garlic to the skillet. Cook until just softened, about 2 minutes.
- Pour in the red wine to deglaze the skillet, scraping up any browned bits, then add the beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
- Pour this mixture over the roast in the slow cooker, then scatter the potatoes around it. Tip: The potatoes will soak up all the delicious juices as they cook.
- Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- Once done, remove the bay leaves and skim any excess fat from the surface if desired.
Kindly savor the melt-in-your-mouth tenderness of the beef, paired with the soft, flavorful potatoes. For a twist, shred the meat and serve it over creamy polenta or alongside a crisp green salad for contrast.
BBQ-Style Braised Chuck Roast
Sometimes, the most comforting meals come from the simplest ingredients, slowly transformed by time and heat into something deeply satisfying. This BBQ-style braised chuck roast is one of those dishes, where patience rewards you with tender, flavorful meat that falls apart at the slightest touch.
Ingredients
- a 3 to 4-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- 3 cloves of garlic, minced
- a cup of beef broth
- a splash of apple cider vinegar
- a quarter cup of your favorite BBQ sauce
- a teaspoon of smoked paprika
- a pinch of salt and black pepper
Instructions
- Preheat your oven to 300°F (150°C). This low and slow temperature is key to breaking down the tough fibers in the chuck roast.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the chuck roast on all sides until deeply browned, about 4-5 minutes per side. This step is crucial for building flavor.
- Remove the roast and set aside. In the same pot, add the roughly chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Pour in a cup of beef broth and a splash of apple cider vinegar, scraping up any browned bits from the bottom of the pot. These bits are flavor gold.
- Stir in a quarter cup of BBQ sauce and a teaspoon of smoked paprika, then return the chuck roast to the pot.
- Cover and transfer to the oven. Braise for about 3 to 4 hours, or until the meat is fork-tender. Check occasionally to ensure there’s enough liquid; add a bit more broth if needed.
- Once done, let the roast rest for 10 minutes before shredding or slicing. This allows the juices to redistribute, ensuring every bite is moist.
Velvety and rich, the meat carries a subtle smokiness from the paprika, balanced by the tangy sweetness of the BBQ sauce. Serve it piled high on toasted buns with a side of crisp coleslaw, or alongside roasted vegetables for a hearty, comforting meal.
Smoky Paprika Braised Chuck Roast
Evenings like these call for something that simmers slowly, filling the kitchen with warmth and a hint of smokiness. This braised chuck roast, kissed with paprika, is just the kind of dish that turns a simple meal into a moment to savor.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- 4 garlic cloves, minced
- a splash of red wine (about 1/2 cup)
- 2 cups of beef broth
- 2 tablespoons of smoked paprika
- a teaspoon of salt
- a few cracks of black pepper
- a handful of fresh thyme
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Season the chuck roast with salt and pepper, then sear it in the hot oil until it’s browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
- Remove the roast and set it aside. In the same pot, toss in the chopped onion and minced garlic, cooking until they’re soft and fragrant, about 3 minutes.
- Pour in a splash of red wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Tip: Those bits are gold—don’t let them go to waste!
- Stir in the smoked paprika, then return the roast to the pot. Add the beef broth and fresh thyme, ensuring the liquid comes about halfway up the sides of the meat.
- Cover the pot and transfer it to the oven. Let it braise for about 3 hours, or until the meat is fork-tender. Tip: Resist the urge to peek; keeping the lid on traps the moisture.
- Once done, remove the pot from the oven and let the roast rest in the juices for 10 minutes before slicing.
Silky strands of beef pull apart effortlessly, infused with the deep, smoky notes of paprika. Serve it over a bed of creamy polenta or alongside roasted root vegetables for a meal that feels like a hug.
Maple and Mustard Braised Chuck Roast
Comfort comes in many forms, and today, it’s found in the slow, deliberate process of braising a chuck roast, where maple syrup and mustard blend into something unexpectedly harmonious. This dish is a quiet celebration of patience, where each ingredient plays its part to create a meal that feels like a warm embrace.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few cloves of garlic, minced
- a cup of beef broth
- a splash of apple cider vinegar
- a quarter cup of maple syrup
- a couple of tablespoons of whole grain mustard
- a teaspoon of smoked paprika
- a pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, then sear the roast until it’s deeply browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing; it builds the flavor foundation.
- Remove the roast and set it aside. In the same pot, add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
- Stir in the beef broth, apple cider vinegar, maple syrup, mustard, and smoked paprika, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot, cover, and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure there’s enough liquid; add a splash of broth if needed.
- Once done, let the roast rest in the pot for 10 minutes before slicing. Tip: This rest period lets the juices redistribute, making every slice succulent.
Fork-tender and richly flavored, this roast pairs beautifully with creamy mashed potatoes or a crisp green salad. The maple and mustard create a glaze that’s both sweet and tangy, a perfect contrast to the savory depth of the beef.
Coconut Curry Braised Chuck Roast
Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something warm, comforting, and a little exotic. That’s when the idea of a coconut curry braised chuck roast came to mind, a dish that promises to wrap you in its aromatic embrace with every bite.
Ingredients
- a couple of pounds of chuck roast
- a splash of olive oil
- a handful of chopped onions
- a few cloves of garlic, minced
- a tablespoon of fresh ginger, grated
- a couple of tablespoons of curry powder
- a can of coconut milk
- a cup of beef broth
- a pinch of salt
- a sprinkle of black pepper
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper, ensuring every side is covered for maximum flavor.
- Heat a splash of olive oil in a large, oven-proof pot over medium-high heat. Once hot, sear the roast on all sides until it’s beautifully browned, about 4 minutes per side. Tip: Don’t rush the searing; it’s key for depth of flavor.
- Remove the roast and set aside. In the same pot, add the chopped onions, minced garlic, and grated ginger, sautéing until they’re soft and fragrant, about 3 minutes.
- Stir in the curry powder, cooking for another minute to awaken the spices.
- Pour in the coconut milk and beef broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
- Return the roast to the pot, cover, and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid is simmering gently, not boiling.
- Once done, remove the roast from the pot and let it rest for 10 minutes before slicing.
Rich and tender, the chuck roast melts in your mouth, infused with the creamy, spicy notes of coconut curry. Serve it over a bed of fluffy jasmine rice or with a side of roasted vegetables for a meal that’s as nourishing as it is delicious.
Classic Herb-Crusted Braised Chuck Roast
Now, as the evening light fades, there’s something deeply comforting about the idea of a herb-crusted braised chuck roast slowly cooking to perfection. It’s a dish that whispers of home, of patience, and of the simple joy found in flavors that have melded together over hours.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a splash of red wine
- 2 cups of beef broth
- a handful of fresh rosemary
- a handful of fresh thyme
- 3 cloves of garlic, minced
- a teaspoon of salt
- a half teaspoon of black pepper
- a cup of breadcrumbs
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast evenly with salt and pepper, ensuring every side is covered.
- Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, then sear the roast on all sides until deeply browned, about 4 minutes per side.
- Remove the roast and set aside, then deglaze the pot with a splash of red wine, scraping up all those flavorful bits.
- Add the beef broth, rosemary, thyme, and minced garlic to the pot, stirring to combine.
- Return the roast to the pot, cover, and braise in the oven for 3 hours, until the meat is fork-tender.
- Mix breadcrumbs with a bit of olive oil and the remaining herbs, then press onto the top of the roast.
- Increase the oven temperature to 400°F and cook uncovered for another 15 minutes, until the crust is golden and crispy.
The roast emerges with a crust that crackles under the fork, giving way to meat so tender it nearly melts. Serve it over a bed of creamy mashed potatoes, letting the juices mingle for a dish that feels like a hug.
Bourbon and Brown Sugar Braised Chuck Roast
Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about the slow transformation of simple ingredients into a meal that feels like a warm embrace. This dish, with its rich layers of flavor, is a testament to the beauty of patience and the magic of bourbon’s sweet, smoky notes melding with the deep caramel of brown sugar.
Ingredients
- a good-sized chuck roast, about 3 to 4 pounds
- a couple of tablespoons of olive oil
- a large onion, roughly chopped
- a few cloves of garlic, minced
- a cup of bourbon
- a half cup of brown sugar
- a splash of apple cider vinegar
- a couple of cups of beef broth
- a few sprigs of fresh thyme
- a bay leaf or two
- salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper on all sides.
- Heat a couple of tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Tip: Don’t rush this step; the browning adds incredible flavor.
- Remove the roast and set aside. In the same pot, add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
- Pour in the bourbon to deglaze the pot, scraping up any browned bits. Let it simmer for a minute to cook off the alcohol.
- Stir in the brown sugar and apple cider vinegar, then return the roast to the pot.
- Add the beef broth, thyme, and bay leaves, ensuring the liquid comes about halfway up the sides of the roast.
- Cover and transfer to the oven. Braise for about 3 hours, or until the meat is fork-tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely; add a bit more broth if needed.
- Once done, let the roast rest in the juices for about 10 minutes before slicing. Tip: Skimming off any excess fat from the surface will give you a cleaner, more refined sauce.
Zesty and rich, the meat falls apart at the slightest touch, its fibers soaked with the sweet and smoky braising liquid. Serve it over a bed of creamy mashed potatoes or alongside roasted root vegetables for a meal that’s as hearty as it is elegant.
Pineapple Teriyaki Braised Chuck Roast
Wandering through the flavors of summer, I found myself drawn to the sweet and savory dance of pineapple and teriyaki, a combination that promises to turn the humble chuck roast into something extraordinary. It’s a dish that feels like a warm embrace, perfect for those evenings when the kitchen becomes a sanctuary.
Ingredients
- a good-sized chuck roast, about 3 pounds
- a cup of pineapple juice
- a half cup of soy sauce
- a quarter cup of brown sugar
- a couple of garlic cloves, minced
- a tablespoon of grated ginger
- a splash of sesame oil
- a tablespoon of cornstarch
- a couple of green onions, sliced for garnish
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil to create your teriyaki marinade.
- Place the chuck roast in a large oven-safe pot or Dutch oven, then pour the marinade over it, ensuring the meat is well-coated.
- Cover the pot with a lid and braise in the oven for about 3 hours, or until the meat is fork-tender. Tip: Resist the urge to peek too often; keeping the lid on ensures moist, tender meat.
- Once done, remove the roast from the pot and let it rest on a cutting board. Meanwhile, skim any excess fat from the braising liquid.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the braising liquid to thicken it into a glossy sauce. Tip: For a smoother sauce, strain it before adding the slurry.
- Slice the roast against the grain, then drizzle with the thickened teriyaki sauce and garnish with sliced green onions. Tip: Slicing against the grain ensures each piece is melt-in-your-mouth tender.
Gently, the roast falls apart under the fork, its fibers soaked with the sweet and tangy teriyaki, while the pineapple adds a bright note that cuts through the richness. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that’s as balanced as it is comforting.
Jalapeño and Lime Braised Chuck Roast
Zestful moments in the kitchen often lead to the most memorable meals, and today, I found myself lost in the quiet joy of preparing something truly special. The blend of spicy jalapeños and tangy lime promised a dish that would warm the soul as much as it would tantalize the taste buds.
Ingredients
- a 3-pound chuck roast
- a couple of jalapeños, sliced
- the juice of 2 limes
- a splash of olive oil
- a cup of beef broth
- a tablespoon of cumin
- a teaspoon of salt
- a handful of cilantro, chopped
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Heat a splash of olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Season the chuck roast with salt and sear it on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
- Remove the roast and toss in the sliced jalapeños, sautéing until just softened, about 2 minutes.
- Pour in the lime juice and beef broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are gold for flavor.
- Stir in the cumin, then return the roast to the pot, nestling it into the liquid.
- Cover and braise in the oven for about 3 hours, or until the meat falls apart easily with a fork. Tip: Check at the 2.5-hour mark to avoid overcooking.
- Once done, sprinkle with chopped cilantro before serving.
Now, the roast emerges tender, its edges fraying at the slightest touch, while the broth, now rich with the melded flavors of jalapeño and lime, begs to be sopped up with a piece of crusty bread. Imagine shredding the leftovers into tacos tomorrow, the flavors even more pronounced after a night’s rest.
Carrot and Parsnip Braised Chuck Roast
Lately, I’ve found myself drawn to the comforting embrace of slow-cooked meals, especially as the evenings begin to cool. There’s something profoundly satisfying about a dish that simmers patiently, filling the kitchen with its promise.
Ingredients
- a 3-pound chuck roast
- a couple of carrots, peeled and chopped into 2-inch pieces
- a couple of parsnips, peeled and chopped into 2-inch pieces
- a splash of olive oil
- a cup of beef broth
- a tablespoon of tomato paste
- a teaspoon of dried thyme
- salt and pepper, just enough to season
Instructions
- Preheat your oven to 325°F, letting it warm up while you prepare the roast.
- Season the chuck roast generously with salt and pepper on all sides.
- Heat a splash of olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Sear the roast for about 4-5 minutes on each side, until a deep brown crust forms. Tip: Don’t rush this step; the crust adds incredible flavor.
- Remove the roast and set it aside. In the same pot, add the carrots and parsnips, sautéing them for a couple of minutes until they start to soften.
- Stir in the tomato paste and thyme, cooking for another minute to blend the flavors.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are gold for flavor.
- Return the roast to the pot, nestling it among the vegetables. Cover and transfer to the oven.
- Braise for about 3 hours, or until the meat is fork-tender. Tip: Check halfway through to ensure the liquid hasn’t evaporated too much; add a bit more broth if needed.
- Once done, let it rest for 10 minutes before slicing. This allows the juices to redistribute, making every bite succulent.
Every bite of this braised chuck roast is a tender, flavorful journey, with the carrots and parsnips melting into the rich broth. Serve it over a bed of creamy mashed potatoes or alongside a crusty loaf to soak up every last drop of the sauce.
Summary
Just like that, you’ve got 20 mouthwatering braised chuck roast recipes to spice up your dinner routine! Each one promises comfort, flavor, and the kind of meal that brings everyone to the table. We’d love to hear which recipes you try and adore—drop a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these delicious ideas handy!
