Slow-Cooked Herb-Infused Chuck Roast

Name: Slow-Cooked Herb-Infused Chuck Roast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 3 lbs chuck roast; 2 tbsp olive oil; 1 large onion, sliced; 3 cloves garlic, minced; 2 cups beef broth; 1 cup red wine; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 tsp dried thyme; 1 tsp dried rosemary; 1 tsp salt; 1/2 tsp black pepper; 2 bay leaves; 4 large carrots, cut into chunks; 3 potatoes, cut into chunks

🕒 Prep: 15 min

🔥 Cook: 4 hours

🍽 Serves: 6

★★★★★

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This slow-cooked herb-infused chuck roast is your answer to a cozy, satisfying meal that's as comforting as it is flavorful. With a blend of herbs and a rich broth, it's perfect for those chilly days when you want something hearty yet elegant.

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Ingredients for Slow-Cooked Herb-Infused Chuck Roast

Chuck roast is the star of this dish, bringing a robust flavor and perfect texture when cooked slowly. Olive oil helps sear the meat to lock in juices. Onion and garlic add aromatic depth, while beef broth and red wine create a rich, savory base. Tomato paste enhances the umami, and Worcestershire sauce adds a subtle tang. Thyme and rosemary infuse the roast with earthy notes, while salt and black pepper balance the flavors. Bay leaves provide a hint of herbaceousness. Finally, carrots and potatoes round out the meal with their hearty presence.

Tips & Tricks

Sear the roast thoroughly to lock in flavor and juices.
Use a good quality red wine — it makes a difference in depth of flavor.
Let the roast rest for a few minutes after cooking to redistribute juices.

Serving Suggestions

This dish pairs beautifully with a side of crusty bread to soak up the rich sauce. A fresh green salad with a tangy vinaigrette can balance the richness. If you're feeling indulgent, a side of creamy mashed potatoes would also complement the meal wonderfully.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, a brisket or a bottom round roast can work, but the texture may vary slightly.
What if I don't have a Dutch oven?: A heavy oven-safe pot with a tight-fitting lid will do the trick.
Is there a non-alcoholic substitute for red wine?: You can use additional beef broth with a splash of balsamic vinegar for acidity.

Slow-Cooked Herb-Infused Chuck Roast Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). You'll want a large Dutch oven for this recipe, as it will help evenly distribute heat. Warm up the olive oil over medium-high heat. Once it's shimmering, sear your chuck roast on all sides. This will take about 5 minutes per side, and it's crucial for locking in flavor. Once browned, remove the roast and set it aside momentarily.

In the same pot, toss in your sliced onion and minced garlic. Let them sauté for about 3 minutes until they're soft and fragrant. Now, pour in the beef broth and red wine, stirring in the tomato paste and Worcestershire sauce. Sprinkle in the thyme, rosemary, salt, and pepper. Bring this mixture to a gentle simmer before placing the roast back into the pot.

Add the bay leaves, then cover the pot with a lid. Transfer the whole setup to your preheated oven. Let it cook for 3 hours, but don't forget to add the carrots and potatoes during the last hour. This way, they'll be perfectly tender without turning to mush. Once done, remove the bay leaves before serving.

Why You'll Love This Recipe

Rich, deep flavors that develop over slow cooking.
Simple ingredients, big impact.
Perfect for meal prep — leftovers taste even better.
Minimal hands-on time for a dish that impresses.

Ingredients

3 lbs chuck roast

2 tbsp olive oil

1 large onion, sliced

3 cloves garlic, minced

2 cups beef broth

1 cup red wine

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tsp dried thyme

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

2 bay leaves

4 large carrots, cut into chunks

3 potatoes, cut into chunks

Step-by-step Instructions

1. Preheat the oven to 325°F (165°C).

2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 5 minutes per side.

3. Remove roast and set aside. In the same pot, add onion and garlic, sauté until soft, about 3 minutes.

4. Stir in beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer and return the roast to the pot.

5. Add bay leaves, cover the pot with a lid, and transfer to the preheated oven.