chuck roast recipe dutch oven
- The Best chuck roast recipe dutch oven
- Slow-Cooked Chuck Roast with Garlic and Herb Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow-Cooked Chuck Roast with Garlic and Herb Sauce Works
- ❓ Frequently Asked Questions About Slow-Cooked Chuck Roast with Garlic and Herb Sauce
The Best chuck roast recipe dutch oven
What I love most about this recipe is how it’s both an occasion dish and a go-to for everyday meals. It’s hearty enough to feel special but simple enough to make without stress. And the health benefits? Well, chuck roast is leaner than you’d think when cooked right, especially if you trim off any visible fat. It’s packed with protein and iron, and the slow cooking process breaks down the connective tissue into gelatin, making it incredibly tender. My husband and kids swear by it after a long day—they’ll eat it straight from the pot, and it’s always a hit. It’s the kind of meal that doesn’t feel like effort, but it leaves everyone satisfied and happy. Plus, it’s got that restaurant-quality depth of flavor without needing fancy ingredients.
Slow-Cooked Chuck Roast with Garlic and Herb Sauce
A tender, flavorful chuck roast braised in a rich tomato sauce until fall-apart tender. Perfect for a hearty family dinner.
🥘Ingredients
- 2 lbs chuck roast
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 cups low-sodium beef broth
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Salt and black pepper to taste
👨🍳Directions
-
1
Pat the chuck roast dry with paper towels and season generously with salt and black pepper. Sear the roast in a large Dutch oven over medium-high heat until browned on all sides, about 5 minutes per side. Remove and set aside. -
2
In the same Dutch oven, add olive oil and cook the onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. -
3
Return the roast to the Dutch oven. Add Worcestershire sauce, thyme, rosemary, bay leaf, beef broth, crushed tomatoes, tomato sauce, and tomato paste. Stir to combine. -
4
Bring to a simmer, then reduce heat to low. Cover and transfer the Dutch oven to a preheated 325°F oven. Braise for 2 hours, or until the meat is fork-tender. -
5
Remove the roast and discard the bay leaf. Shred or slice the meat against the grain. Return the meat to the Dutch oven, add balsamic vinegar, and simmer uncovered for another 30 minutes to thicken the sauce.
🔧Equipment
- Dutch oven
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Chuck Roast with Garlic and Herb Sauce Works
❓ Frequently Asked Questions About Slow-Cooked Chuck Roast with Garlic and Herb Sauce
How long should I cook a chuck roast in a Dutch oven?
Cook the chuck roast in a Dutch oven for about 3 to 3.5 hours at 300°F (150°C) for tender, fall-apart meat. If you prefer a thicker crust, increase the temperature to 325°F (165°C) for the first hour, then reduce to 275°F (135°C) for the remainder. Always check doneness with a meat thermometer—it’s done when it reaches 165°F (74°C) internally.
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Can I use a Dutch oven for reverse-searing chuck roast?
Yes! Reverse-searing is ideal for chuck roast. First, cook the roast slowly at 225°F (107°C) for 6 to 8 hours until it reaches 130–135°F (54–57°C) internally. Remove it, then sear the outside in a hot Dutch oven for 5–7 minutes per side until caramelized. This method keeps the meat juicy while building flavor.
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What’s the best cut of beef for chuck roast?
Chuck roast is cut from the shoulder of the cow, known for its marbling and collagen, which breaks down during slow cooking. Look for a 1.5–2-inch-thick roast (about 4–6 pounds) for the best balance of tenderness and flavor. Avoid overly lean cuts—you’ll need fat to keep the meat moist.
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How do I prevent the Dutch oven from sticking while cooking?
To avoid sticking, pat the chuck roast dry with paper towels, then season generously with salt and pepper before adding. Place the Dutch oven on a preheated stovetop (medium-low) and add a thin layer of oil (like canola or vegetable) before adding the roast. If the lid is needed, ensure it’s slightly ajar to let steam escape.
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Can I make chuck roast ahead of time and reheat?
Absolutely! Store cooked chuck roast in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a 350°F (175°C) oven for 20–30 minutes, stirring occasionally, until warmed through. Avoid microwaving to prevent drying out.
