angus chuck roast recipe
The Best angus chuck roast recipe
What I love most about this chuck roast is how versatile it is. It’s perfect for a cozy Sunday dinner when we have time to let it simmer all afternoon, but it’s also easy enough to prep in the morning and let the slow cooker do the work while I’m running errands or helping the kids with homework. Plus, it’s packed with protein and iron, which is always a win in my book. The leftovers are just as good the next day, too—whether I shred it for tacos or serve it over mashed potatoes, it never disappoints. If you’re looking for a recipe that’s both satisfying and practical, this one’s a keeper.
Slow-Cooked Angus Chuck Roast with Vegetables
A tender and flavorful Angus chuck roast slow-cooked with hearty vegetables and aromatic herbs. This comforting dish is perfect for a family dinner and pairs beautifully with mashed potatoes or crusty bread.
🥘Ingredients
- 3 lbs Angus chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large onion, quartered
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, substitute with extra broth)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
Preheat your oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season generously with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary on all sides. -
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside on a plate. -
3
In the same pot, add the quartered onion, carrots, celery, and minced garlic. Cook for 3-4 minutes until the vegetables begin to soften. -
4
Stir in the tomato paste and cook for 1 minute. Deglaze the pot with red wine (or beef broth), scraping up any browned bits from the bottom. Let it simmer for 2 minutes. -
5
Pour in the beef broth and Worcestershire sauce. Add the bay leaves and return the seared roast to the pot. The liquid should come about halfway up the roast. -
6
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the roast is fork-tender and easily shreds with a fork. -
7
Remove the roast from the pot and let it rest for 10 minutes before slicing or shredding. Skim excess fat from the cooking liquid if desired, then adjust seasoning with salt and pepper to taste. -
8
Serve the roast with the cooked vegetables and a generous ladle of the flavorful broth. Garnish with fresh parsley if desired.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Cutting board
- Chef’s knife
- Tongs
- Measuring spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Angus Chuck Roast with Vegetables Works
❓ Frequently Asked Questions About Slow-Cooked Angus Chuck Roast with Vegetables
1. What is the best way to cook an Angus chuck roast for maximum tenderness?
The best way to cook an Angus chuck roast for maximum tenderness is to use a slow-cooking method, such as braising or roasting at a low temperature. Sear the roast on all sides in a hot pan to lock in juices, then transfer it to a Dutch oven or slow cooker with liquid (like broth, wine, or a marinade) and aromatics. Cook at 300–325°F (150–160°C) for 3–4 hours until fork-tender. Alternatively, pressure cooking (Instant Pot) can achieve similar results in about 60–90 minutes.
2. Should I marinate an Angus chuck roast before cooking?
Marinating is optional but can enhance flavor, especially if you use acidic ingredients like vinegar, wine, or citrus juice, which help tenderize the meat. A simple marinade of olive oil, garlic, herbs, and soy sauce works well. Marinate for at least 4 hours or overnight for deeper flavor. However, if you’re short on time, dry rubs or a simple salt-and-pepper seasoning can still yield delicious results.
3. How do I know when my chuck roast is done cooking?
An Angus chuck roast is done when it reaches an internal temperature of 195–205°F (90–96°C) and shreds easily with a fork. Use a meat thermometer to check doneness, as overcooking can make it dry. If braising, the meat should pull apart effortlessly. For oven-roasted chuck roast, let it rest for 15–20 minutes before slicing to retain juices.
4. Can I cook an Angus chuck roast in the oven without liquid?
Yes, you can cook a chuck roast in the oven without liquid, but it requires careful monitoring to prevent drying out. Roast at a low temperature (300°F/150°C) for 2.5–3.5 hours, basting occasionally with its own juices or a fat like butter or oil. Adding a small amount of broth or wine to the pan can help create steam and keep the meat moist. For best results, sear the roast first and use a meat thermometer to avoid overcooking.
5. What are the best side dishes to serve with Angus chuck roast?
Classic sides that pair well with Angus chuck roast include creamy mashed potatoes, roasted root vegetables (carrots, parsnips, or potatoes), buttered green beans, or a crisp salad. For a heartier meal, try mac and cheese, crusty bread to soak up the juices, or a tangy coleslaw. If serving with gravy, consider Yorkshire pudding or buttered egg noodles for a comforting touch.
