Ingredients
Scale
- 3–5 pounds (1.5-2.5kg) chuck roast
- salt and pepper to taste (¾-1 teaspoon each per pound of meat)
- 1 tablespoon (10g) creole seasoning
- ¼ cup (30g) all-purpose flour plus more if needed for dredging the roast
- 2 tablespoons (30g) oil
- 2 medium onions, sliced
- 1 tablespoon (15g) minced garlic
- 1 stalk celery, sliced into medium chunks
- 1–2 sprigs rosemary
- 2 sprigs thyme
- 2 tablespoons (30g) tomato paste
- 1 cup (240ml) red wine
- 2 cups (480ml) beef broth
- 6 carrots, peeled and cut into medium chunks
- 1 pound (450g) potatoes, cut into medium chunks
- 1 tablespoon (15ml) worcestershire sauce
- 1–2 teaspoons (5-10g) beef bouillon or 1 cube (optional)
Instructions
- Preheat the oven to 275℉ (135℃).
- Trim away any visible fat from the chuck roast, rinse it, and pat it dry with a paper towel.
- Tie the chuck with twine if desired to maintain its shape.
- Season the roast all over with salt and pepper, pressing it into the meat.
- Rub the roast with creole seasoning and coat it in flour, shaking off the excess.
- Heat oil in a Dutch oven or cast iron pot over medium-high heat, then sear the roast on both sides until browned, about 2-3 minutes per side. Set the roast aside.
- Lower heat to medium and add more oil, then sauté onions, garlic, celery, rosemary, and thyme until fragrant, about 2-3 minutes. Stir in tomato paste.
- Deglaze the pan with red wine, scraping the bottom to release browned bits. Add beef broth, Worcestershire sauce, and beef bouillon. Bring to a boil and adjust seasoning if needed.
- Return the roast to the pot, along with any collected juices. Add carrots and potatoes to the mixture.
- Cover and transfer to the oven, cooking until the meat is tender (approximately one hour per pound).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, you can sear the roast longer until deeply browned.
Feel free to use your favorite vegetables for added variety.
This dish can be prepared ahead and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 260 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg