Print

Pioneer Woman Beef Chuck Roast

Pioneer Woman Beef Chuck Roast - recipe card
Print Recipe

This classic beef chuck roast is seared until deeply golden, then slow-braised in a rich, savory gravy with onions, garlic, and a touch of Worcestershire. The result is fork-tender meat that falls apart effortlessly, bathed in a silky, flavorful sauce that’s perfect over mashed potatoes.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tbsp olive oil
  • 1 large onion, thickly sliced
  • 4 cloves garlic, minced
  • 1/2 cup red wine (or unsalted beef broth)
  • 2 cups unsalted beef broth
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 30 minutes to ensure even cooking and better browning.
  2. Preheat oven to 325°F / 163°C. In a large heavy-bottomed Dutch oven (at least 5 quarts), heat olive oil over medium-high heat until shimmering. Carefully place the roast in the pot and sear undisturbed for 4–5 minutes, until a dark golden-brown crust forms. Flip and sear the other side, and use tongs to sear the edges, about 2–3 minutes per side. This caramelization creates deep flavor in the final gravy.
  3. Remove the roast to a plate. Reduce heat to medium, add sliced onions to the pot. Cook, stirring occasionally, for 5–7 minutes until the onions are soft and translucent, scraping up any browned bits from the bottom. Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in the red wine (or broth) and use a wooden spoon to stir and scrape the bottom of the pot, deglazing all the browned bits. Simmer for 2–3 minutes to reduce the wine by half, intensifying the flavor.
  5. Add the beef broth, Worcestershire sauce, rosemary, and thyme sprigs to the pot. Bring the liquid to a simmer over medium-high heat, then return the roast to the pot along with any accumulated juices. Make sure the roast is mostly submerged in the liquid; if needed, add additional water or broth.
  6. Cover the Dutch oven tightly with the lid and place in the preheated oven. Braise for 2.5 to 3 hours, turning the roast over halfway through cooking, until the meat is very tender and easily falls apart with a fork. The internal temperature of the roast should be at least 205°F / 96°C for shredding.
  7. Remove the pot from the oven and transfer the roast to a cutting board. Tent loosely with foil and let rest for 15 minutes.
  8. Strain the cooking liquid into a fat separator or a large glass measuring cup; discard the solids (herbs, onions). Let the liquid sit for a few minutes, then skim off any excess fat that rises to the surface, leaving about 1 cup of defatted liquid.
  9. In a small bowl, whisk the cornstarch with the cold water until smooth. Pour the defatted liquid into a small saucepan and bring to a simmer over medium-high heat, then whisk in the cornstarch slurry.
  10. Reduce the heat to medium-low and continue whisking gently until the gravy thickens and becomes slightly glossy, about 3–4 minutes. Season with additional salt and pepper to taste.
  11. Slice the rested roast against the grain into thick pieces, or shred with two forks. Serve immediately with the gravy poured over the top.

Notes

Storage: Keep leftover roast and gravy separate in airtight containers in the refrigerator for up to 4 days. Freezer: The roast and gravy can be frozen for up to 3 months—wrap in multiple layers of plastic wrap and foil for maximum freshness. Reheating: Thaw overnight in the fridge, then reheat in a covered pan on the stovetop over medium-low heat, adding a splash of broth or water to loosen the gravy, or in a 325°F (163°C) oven until warmed through (about 10-15 minutes).

Nutrition

Keywords: beef chuck roast, pot roast, pioneer woman roast, braised beef, Sunday dinner, comfort food, chuck roast recipe, oven braised, beef gravy, one pot dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-chuck-roast/