Slow-Braised Beef Chuck Roast

Directions

1. Preheat Oven: Preheat your oven to 325°F (165°C).
2. Season the Roast: Generously season the beef chuck roast with salt and pepper on all sides.
3. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides, about 4–5 minutes per side, until browned. Remove the beef and set aside.
4. Cook the Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
5. Add the Sauce Ingredients: Stir in beef broth, crushed tomatoes, oregano, basil, red pepper flakes, and bay leaves. Mix well to combine.
6. Return the Beef: Place the beef back into the pot, nestling it into the sauce and vegetables.
7. Braise in the Oven: Cover the pot and transfer to the preheated oven. Cook for 2½ to 3 hours, or until the beef is fork-tender.
8. Finish and Serve: Remove the bay leaves and discard. Shred the beef using two forks, mixing it with the sauce. Garnish with minced fresh parsley before serving.

Recipe Details

• Prep time: 15 minutes
• Cook time: 3 hours
• Total time: 3 hours 15 minutes
• Servings: 6
• Difficulty: Medium

Variations & Tips

• Add Veggies: Include potatoes or parsnips for a heartier dish.
• Spice Variation: Increase red pepper flakes for a slightly spicier sauce.
• Slow Cooker Option: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–7 hours.
• Make Ahead: Prepare the sauce and sear the beef the day before, refrigerate, then braise in the oven the next day.

Serving Suggestions