Beef Chuck Roast Recipe: Easy Sunday Dinner
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Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
I grew up with Sunday roasts, and it’s one of those traditions I really try to carry on with my own family. There’s just something about having a braised beef chuck roast recipe slowly cooking in the oven while everyone is hanging out together. You get all those amazing smells coming from the kitchen, but you’re not actually stuck in there cooking all afternoon.
That’s exactly why I love this chuck roast recipe. Everything goes into one Dutch oven, the lid goes on and then you basically leave it alone. There’s no searing, no standing over the stove and no separate gravy to make.
After a few hours at a low temperature, the beef gets incredibly tender while the onions and LOTS of garlic cloves soften into the braising juices underneath. I mash some of those onions and garlic right into the liquid before shredding the beef, which gives the sauce a little more body and means you get those flavour-packed bits in every bite.
Add creamy mashed potatoes and buttered peas and this is exactly the kind of dinner I want on a cool Sunday evening.
At a Glance
- Serves: 6–8
- Prep: 15 minutes
- Cook: 3½–4½ hours
- Cooking method: Covered Dutch oven at 325°F
- No searing required: Everything goes directly into the pot
- Why it stays tender: Chuck roast loves a long, slow braise with plenty of moisture
- Sauce: Red wine, beef broth, Dijon, Worcestershire, tomato paste, balsamic, onion and garlic
- Perfect with: Creamy mashed potatoes and buttered peas
Ingredients:
For the Beef
- 1 boneless beef chuck roast, 3–4 lb
- 2 tsp sea salt
- 1 tsp freshly ground pepper
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 large yellow onion, thinly sliced
- 2 whole heads garlic, cloves separated and peeled
For the Red Wine Sauce
- 1 1/2 cups beef broth
- 3/4 cup dry red wine
- 2 tbsp Dijon
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions:
- Preheat the oven to 325°F.
- Spread the sliced onion and whole peeled garlic cloves evenly over the bottom of a large Dutch oven.
- Pat the chuck roast dry with paper towel. Season it all over with the sea salt, black pepper, smoked paprika and garlic powder, gently pressing the seasonings into the meat.
- Place the seasoned chuck roast directly on top of the onions and garlic.
- In a bowl or large measuring cup, whisk together the beef broth, red wine, Dijon mustard, Worcestershire sauce, tomato paste and balsamic vinegar until well combined.
- Pour the sauce around and over the chuck roast.
- Tuck the fresh thyme and rosemary into the braising liquid around the beef.
- Cover with a tight-fitting lid and slow roast for 3½–4½ hours, or until the beef is fall-apart tender and a fork slides into it with very little resistance.
- Carefully remove the herb stems.
- Using the back of a fork, mash some of the softened onions and garlic directly into the braising liquid to give the sauce a slightly thicker consistency while still leaving some flavourful pieces throughout.
- Carefully shred the beef directly in the Dutch oven and toss it gently with all those braising juices.
- Adjust seasoning, adding more salt as needed.
- Serve with creamy mashed potatoes and buttered peas, spooning plenty of the onion and garlic sauce over everything.
- Don’t forget to rate this recipe and leave a comment!
Why This Beef Chuck Roast Recipe Works So Well for Slow Cooking
Beef chuck roast comes from the shoulder area, which means it has plenty of connective tissue. It isn’t a cut I’d choose for quick cooking, but give it several hours surrounded by liquid and aromatics and it completely transforms.
That’s the beauty of braised chuck roast. The long cooking time gives that connective tissue time to break down, leaving you with beef that can be pulled apart with a fork.
And here’s an important tip: if your beef chuck roast is still tough after 3½ hours, don’t panic. It probably doesn’t mean you’ve overcooked it. It usually means it needs more time. Put the tight-fitting lid back on and keep cooking until a fork slides into the meat with very little resistance.
For this recipe, tenderness is a much better indicator than the clock.
Why I Skip Searing the Beef In This Beef Chuck Roast Recipe
A lot of beef chuck roast recipes begin by heating olive oil in a pan over medium-high heat and browning the meat on every side.
I intentionally skip it.
Searing absolutely creates flavour, but I wanted this to be the kind of Sunday dinner I can put together quickly and then walk away from. Instead, I build rich flavor into the braise with red wine, Worcestershire sauce, tomato paste, Dijon mustard and balsamic vinegar.
The onions, garlic, rosemary and thyme add another layer as everything slowly cooks together.
Is there anything wrong with searing your roast first? Not at all. I just don’t think you need that extra step to make this particular recipe delicious.
The Sauce Might Be My Favourite Part
Don’t lose those juices at the bottom of your Dutch oven!
As the beef cooks, its juices mingle with the broth, red wine, aromatics and spices. Meanwhile, the onion and whole garlic cloves underneath become incredibly soft.
Before I shred the beef, I use the back of a fork to mash some of that onion and garlic directly into the braising liquid. It naturally gives the sauce a slightly thicker consistency without needing a cornstarch slurry or flour-based gravy.
You can mash as much or as little as you like. I actually love leaving a few small chunks because you get these little bites of super-soft onion and garlic throughout the beef.
Tips for Really Tender Braised Beef Chuck Roast Recipe
Pat the beef dry. Even though we aren’t searing it, I still use paper towels to dry the surface before seasoning. It helps the salt, black pepper, smoked paprika and garlic powder stick to the meat.
Season generously. A 3–4 pound piece of beef can handle a good amount of seasoning. I use sea salt, but kosher salt can also work; because crystal sizes vary, season thoughtfully if substituting.
Keep the lid on. This is a braise, so we want to keep that moisture trapped inside the pot. You don’t need to keep opening the Dutch oven to baste the beef.
Use whole garlic cloves. Two heads sounds like A LOT of garlic, but don’t worry. After hours in the braising liquid, the garlic loses that sharp bite and becomes soft and mellow.
Let it cook until it’s actually tender. Don’t pull the roast because the timer says it’s done. The meat tells you when it’s done.
Want This Beef Chuck Roast Recipe a Little Spicier?
You can easily take this roast in a slightly spicier direction without changing the basic recipe.
Try adding some crushed red pepper flakes or cayenne pepper to your dry seasoning before rubbing it over the beef. You could also serve the finished roast with your favourite hot sauce so everyone at the table can control their own heat.
I wouldn’t go too crazy with the spice because I still want the rosemary, red wine, garlic and beef to be the main flavours.
What to Serve with This Braised Beef Chuck Roast
Creamy mashed potatoes and buttered peas will probably always be my first choice. The mashed potatoes catch all that sauce, and the peas add a little sweetness and colour.
But this dish is super versatile. Roasted carrots would be delicious, especially during the cooler months. Sautéed green beans are another easy option when you want something fresh alongside the rich beef.
You could also serve the roast and its juices over rice. And if you want even more vegetables, roasted root vegetables would fit right in with the cozy Sunday-dinner vibe.
Basically, give me something that can soak up that sauce and I’m happy.
If you love the whole idea of putting something substantial in the oven and letting it slowly cook while you enjoy your afternoon, pork shoulder is another great option.
Jamie Oliver’s 6-Hour Slow-Roasted Pork Shoulder takes a different approach from this braised beef. It’s a completely different flavour profile, but it has that same Sunday-roast appeal: put in a little work up front, give the meat plenty of time and gather everyone around the table when it’s ready.
Beef Chuck Roast Recipe FAQ
Do I have to sear chuck roast before braising it?
No. Some recipes use searing to develop additional browned flavour, but this slow braised chuck roast recipe is intentionally made without it. The tomato paste, Worcestershire, red wine and long cooking time give the braising liquid plenty of savoury depth.
Why is my chuck roast still tough?
It probably needs more time. Chuck roast becomes tender as its connective tissue breaks down during slow cooking. Keep it covered and continue cooking, checking every 20–30 minutes, until a fork slides in easily.
Can I make this without a Dutch oven?
A heavy oven-safe pot with a tight-fitting lid is ideal because it holds heat and moisture so well. If you need to use another oven-safe vessel, make sure it can safely accommodate the roast and liquid and can be covered securely.
Can I make beef chuck roast without red wine?
The red wine is part of the flavour profile of this specific recipe. If you avoid alcohol, you could experiment with replacing it with additional beef broth, although the finished sauce won’t have quite the same flavour.
Is chuck roast the same as short ribs?
No. Both are excellent candidates for slow cooking, but they’re different cuts of beef. This recipe was developed specifically for a 3–4 pound boneless beef chuck roast.
Sunday Dinner Without Spending Sunday in the Kitchen
This is what I love about a good Sunday roast. It feels special enough to gather everyone around the table, but I don’t have to spend the entire day cooking it.
Once this roast is tucked into the Dutch oven with the onions, garlic, red wine, broth and herbs, the oven really does the heavy lifting. I can visit with my family, read a book, get things done around the house—or honestly, do absolutely nothing for a while.
Then you lift that lid and have fall-apart tender beef sitting in all those incredible juices.
For me, that’s comfort food. Nothing overly complicated, just nourishing, delicious food that brings everyone to the table.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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In Canada, a U.S.-style beef chuck roast is most commonly labeled and sold as a Blade Roast, Boneless Bottom Blade Pot Roast, or Shoulder Cross Rib Pot Roast.
Canadian Equivalent Names:
• Blade Roast / Bottom Blade Roast: The most direct and frequent retail equivalent of an American chuck roast.
• Shoulder Cross Rib Pot Roast: Another common front-shoulder cut used interchangeably for braising and slow cooking.
• Chuck Blade Roast: Some local and specialty butchers in Canada (such as in Alberta) do label the cut directly as a “Chuck Roast” or “Chuck Blade Roast”.
Would a crockpot work with this receipe?
You can totally make this in a crockpot! Enjoy!