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Tender and flavorful chuck roast recipe with roasted potatoes and carrots

chuck roast recipe

Every great chuck roast recipe starts with the right ingredients. This hearty dish brings together rich flavors, tender beef, and perfectly cooked vegetables for a satisfying meal. Let’s break down the key players in this dish and what they bring to the table!
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 3 ½ to 4 pounds Beef chuck roast
  • 2 tbsp Olive oil
  • 1 Yellow onion peeled and julienned
  • 2 Leeks thinly sliced and rinsed, white and yellow parts only
  • 6 Garlic cloves thinly sliced
  • 1 cup Red grape juice + vinegar
  • 3 tbsp Tomato paste
  • 6 cups Beef stock
  • 2 Bay leaves
  • 8 sprigs Fresh thyme
  • 8 sprigs Fresh parsley stems with leaves
  • 2 pounds Baby Yukon potatoes
  • 6 Carrots peeled and cut into 2” pieces
  • 4 Celery ribs cut into 2” pieces
  • 2 Parsnips peeled and cut into 2” pieces
  • 1 Rutabaga peeled and cut into 1” cubes

Instructions
 

  • Sear the Chuck Roast for Maximum Flavor
    First, pat the chuck roast dry with a paper towel. This helps it sear properly. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, place the roast in the pot and sear each side for about 4-5 minutes until a deep golden-brown crust forms. Then, remove the roast and set it aside.
  • Sauté the Aromatics
    Lower the heat to medium and add the onions, leeks, and garlic to the same pot. Stir and cook for 3-4 minutes until softened and fragrant. Then, add the tomato paste and stir well, letting it cook for 1 minute to enhance its richness.
  • Deglaze and Build the Broth
    Pour in the red grape juice and vinegar mixture, scraping the bottom of the pot to lift all those flavorful browned bits. Let it simmer for 2 minutes before adding the beef stock, bay leaves, thyme, and parsley. Bring to a simmer.
  • Slow Cook to Perfection
    Return the seared chuck roast to the pot, ensuring it’s partially submerged in the broth. Cover with a lid and let it cook on low heat for 3 to 3 ½ hours, or until the meat is fork-tender.
  • Add the Vegetables for the Final Touch
    With 45 minutes left, add the potatoes, carrots, celery, parsnips, and rutabaga to the pot. Stir gently and continue cooking until the vegetables are tender. Remove bay leaves and herb stems before serving.

Notes

  • For extra depth of flavor, let the chuck roast marinate with salt, pepper, and garlic for an hour before cooking.
  • Want a thicker broth? Remove a cup of cooked vegetables, mash them, and stir them back into the broth.
  • Short on time? Use a pressure cooker to reduce cooking time to about 90 minutes.
  • Storage tip: This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
Keyword Best chuck roast recipe, Crockpot chuck roast, Easy chuck roast recipe, Slow-cooked chuck roast