Dutch Oven Braised Chuck Roast with Red Wine
This fall-apart tender Dutch oven braised chuck roast with red wine is easy, hearty, and perfect to prep ahead.
Servings: 6 people
Ingredients
- 3-3.5 lb chuck roast cut into 4 inch cubes
- Kosher salt
- Freshly cracked black pepper
- 3 Tbsp. avocado or olive oil divided
- 1 large yellow onion sliced
- 5 garlic cloves smashed
- 1 cup red wine
- 3 cups beef broth
- 6 large carrots peeled and cut into chunks (3 in pieces)
- 3 thyme sprigs
- 1 bay leaf
- 1 Tbsp. minced chives optional
Instructions
- Preheat the oven to 300 degrees. Season the chuck roast pieces with salt and pepper all over.
- Heat a Dutch oven on medium high heat. Add 1 tablespoon of the oil. Working in batches, sear the chuck roast on all sides, about 5 minutes per batch. Remove from the pan and set aside.
- Reduce the heat to medium and add the sliced onions with a pinch of salt. Cook, stirring frequently, until slightly softened about 5-8 minutes. As the pan dries up, add the rest of the oil.
- Add the smashed garlic and cook until fragrant, about 30 seconds.
- Turn the heat back to medium-high. Add the red wine. Bring to a boil then scrape the bottom of pan with a wooden spoon to release the brown bits on the bottom.
- Add the broth, carrots, herbs and meat with it’s juices. Turn up the heat to bring it to a boil.
- Cover with the lid and bake for about 3 hours, or until the meat is fork tender.
- Disard the bay leaf and thyme twigs and serve over mashed potatoes and garnish with finely chopped chives (optional).
