Braised Beef Chuck Roast
A slow-cooked, tender roast that brings comfort on even the toughest days, perfect for a hearty meal.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast Choose a roast with good marbling for better flavor.
- 2 tablespoons olive oil For searing the meat.
- 1 medium onion, chopped Adds sweetness to the dish.
- 3 cloves garlic, minced Enhances flavor.
- 2 cups beef broth Use low-sodium if preferred.
- 1 cup unsweetened pomegranate juice or extra beef broth Non-alcoholic substitute for acidity.
- 2 tablespoons tomato paste Adds depth of flavor.
- 2 teaspoons dried thyme For seasoning.
- 2 leaves bay leaves Adds aroma.
- Salt and pepper to taste Use to enhance flavors throughout.
Optional Ingredients
- splash Worcestershire sauce Check for weird ingredients if you're unsure.
- handful carrots Adds color and sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a large Dutch oven, heat olive oil over medium-high heat.
- Season the beef chuck roast with salt and pepper, and sear on all sides until browned.
- Remove the roast and set it aside.
- In the same pot, add onions and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
Cooking
- Add beef broth, pomegranate juice (or extra broth), tomato paste, thyme, and bay leaves. Stir to combine.
- Return the roast to the pot, cover, and braise in the oven for 3-4 hours, or until the beef is tender and easily shredded.
- Remove the roast from the pot and let it rest before shredding.
Serving
- Serve the shredded beef with mashed potatoes or roasted vegetables.
Notes
This dish benefits from resting in the refrigerator; flavors meld with time. If the sauce is too thick, add a spoonful of broth to adjust. Shred with a fork instead of fingers for easier handling.