Chuck Roast

Chuck Roast in a Dutch Oven:


  • 3 to 4 pounds (1.4 to 1.8 kg) chuck roast
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves


  1. Preheat your oven to 325°F (165°C).
  2. Season the chuck roast generously with salt and pepper on all sides.
  3. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
  4. Place the chuck roast in the pot and sear it on all sides until browned. This helps to lock in the flavors.
  5. Remove the seared chuck roast from the pot and set it aside on a plate.
  6. In the same pot, add the sliced onion, minced garlic, carrots, and celery. Cook for about 5 minutes, until the vegetables are slightly softened.
  7. Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves to the pot. Stir to combine the ingredients.
  8. Return the chuck roast to the pot, nestling it among the vegetables and liquid.
  9. Cover the pot with a lid and transfer it to the preheated oven.
  10. Cook the chuck roast for about 3 to 4 hours, or until it is fork-tender and easily shreds.
  11. Once the chuck roast is done, remove it from the oven and let it rest for a few minutes.
  12. Remove the chuck roast from the pot and slice or shred it, as desired.
  13. Serve the chuck roast with the cooked vegetables and spoon some of the flavorful sauce over the top.

This chuck roast is excellent served with mashed potatoes, roasted vegetables, or crusty bread. Enjoy your tender and flavorful chuck roast!

Dutch Oven Roast