1. Season the Chuck Roast

Start by seasoning the Chuck Roast generously with salt and freshly ground black pepper on all sides. The seasoning will help build flavor as the roast cooks. It’s important to season the roast evenly, as the meat will absorb the spices during cooking, enhancing its rich beef flavor.

2. Sear the Roast

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the Chuck Roast to the pot and sear it on all sides until it develops a deep brown crust. This should take about 4-5 minutes per side.

The searing step is crucial for flavor. The browned bits that form at the bottom of the pot, known as fond, will infuse the roast and the braising liquid with extra richness and depth.

Once the roast is seared on all sides, remove it from the pot and set it aside. Don’t worry if the pot looks a bit browned—that’s all the good stuff that will contribute to the flavor.

3. Prepare the Vegetables

In the same pot, add the quartered onion, smashed garlic, carrots, and potatoes. Cook the vegetables for about 4-5 minutes, stirring occasionally, until they start to soften and develop some color. This step helps build layers of flavor for the braising liquid.

4. Deglaze the Pot

Once the vegetables have softened slightly, pour in the red wine (if using) and stir to loosen any browned bits from the bottom of the pot. This is called deglazing, and it’s an important step to ensure all those flavorful bits are incorporated into the braising liquid.

Let the wine cook for about 2 minutes to reduce slightly. If you’re not using wine, you can skip this step and proceed with beef broth.

5. Add the Braising Liquid and Herbs

Once the wine has reduced, add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the pot. Stir to combine. The tomato paste will add richness to the sauce, while the Worcestershire sauce and herbs enhance the overall flavor profile.

Return the seared Chuck Roast to the pot, making sure it’s nestled in the braising liquid. The liquid should come about halfway up the side of the roast. If there’s not enough liquid, add a little more broth or water.

6. Braise the Chuck Roast

Cover the pot with a tight-fitting lid and transfer it to the oven preheated to 325°F (163°C). Braise the roast for about 2.5 to 3 hours, or until it’s fork-tender. Check the roast halfway through and add more broth if the liquid has reduced too much.

If you’re using a slow cooker, transfer the browned roast, vegetables, and braising liquid to the slow cooker, cover, and cook on low for 7-8 hours, or until the meat is tender.

For stovetop cooking, once the liquid comes to a simmer, reduce the heat to low and cover the pot. Let it braise for about 2.5 to 3 hours, checking occasionally to make sure the liquid remains at a simmer and not a boil.

7. Check for Tenderness

After the roasting time, check the roast for tenderness. The meat should easily shred with a fork, and the vegetables should be tender. If the roast isn’t quite done, cover it and return it to the oven or stovetop for an additional 30 minutes to 1 hour.

8. Rest the Roast

Once the roast is fully cooked and tender, remove it from the pot and let it rest for 10 minutes before slicing. Resting the meat allows the juices to redistribute, keeping it moist and flavorful.

While the roast rests, you can make a gravy from the braising liquid if desired.

9. Make the Gravy (Optional)

To make a simple gravy, remove the bay leaves from the braising liquid. If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the braising liquid and bring it to a boil. Let it cook for 2-3 minutes until thickened. Taste the gravy and adjust the seasoning if necessary.

10. Serve the Chuck Roast

Slice the Chuck Roast against the grain and serve with the roasted vegetables and gravy. This dish pairs perfectly with mashed potatoes, rice, or a simple green salad. You can also serve it with crusty bread to soak up the flavorful gravy.