Ingredients
- 3–4 lb chuck roast
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3–4 garlic cloves, minced
- 2 Tbsp tomato paste
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 cup dry red wine (e.g. Merlot or Cabernet)
- 1–1½ cups beef broth
- 2 sprigs fresh rosemary or thyme (or 1 tsp dried herbs)
- 2 bay leaves
- Pinch of crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 325 °F (160 °C).
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium‑high heat. Sear roast on all sides until browned, then set aside.
- Add onion, carrots, and celery to the pot; sauté until softened, about 5–7 minutes. Stir in garlic and tomato paste, cooking until fragrant.
- Pour in red wine to deglaze, scraping up browned bits.
- Add crushed tomatoes, beef broth, herbs, bay leaves, and red pepper flakes if using. Return the roast to the pot.
- Bring the mixture to a simmer, cover, and transfer to the oven.
- Bake 3 to 3½ hours, until the meat is tender and easily shredded.
- Remove roast, shred or slice it, then stir the meat back into the sauce to absorb the flavors.
- Serve hot over polenta, mashed potatoes, egg noodles, or with crusty bread.
Notes
- Searing the meat first builds deep flavor and a rich base for the sauce.
- Use San Marzano tomatoes for a sweeter, smoother sauce.
- Add halved baby potatoes or mushrooms into the pot for a one‑dish meal.
- Alternatively, cook in a slow cooker: sear first, then cook on low for 8–10 hours or high for 5–6 hours.
- Remove bay leaves before serving.
- Prep Time: 20 minutes
- Cook Time: 3 to 3½ hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian American
Nutrition
- Serving Size: 1 cup meat with sauce
- Calories: 360
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
