This Southern-style braised chuck roast is the kind of no-fuss comfort food that’s been passed down for generations: tender beef slow-cooked until it practically falls apart in a rich, red wine-infused mushroom gravy. It’s one of those recipes that warms your kitchen and your soul.
As a lifelong Southern cook and food blogger with nearly a decade of experience developing and sharing trusted recipes, I’ve made this dish more times than I can count. It’s a go-to in my house whenever I want something cozy, impressive, and make-ahead friendly (hello, Sunday supper and leftovers for days!).
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe
- Ingredients and substitutions
- How to make braised chuck roast (step-by-step)
- Serving suggestions
- Variations to try
- How to store and reheat leftovers
- Recipe FAQs
- Tips to ensure this recipe turns out perfectly
- If you love cozy comfort food like this, check out these easy recipes
- Let me know what you think
- 📋 Recipe:
A quick look at the recipe
- ✅ Ready in: 2 hours, 45 minutes
- 🛒 Ingredients: 15, not counting salt and pepper, water or optional garnish
- 🍽️ Serves: 8
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: Yes
Why you’ll love this recipe
- It’s a true Southern comfort classic that’s simple yet elegant enough for guests.
- Searing the beef and deglazing it with wine imparts a deep, beefy flavor.
- Like my slow cooker pot roast with onion soup mix, you can cook it in the oven or use a slow cooker.
- It freezes like a dream, making it perfect for batch cooking and meal planning.
Ingredients and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Chuck roast – Choose a well-marbled boneless roast.
- Kosher salt and pepper – Season generously to bring out flavor.
- Garlic powder and fresh garlic – Adds depth and warmth.
- Flour – For dredging and creating a golden crust.
- Olive oil and butter – For searing and sautéing.
- Onion – Yellow or white, chopped for sweetness.
- Cremini mushrooms – Or use white button mushrooms if that’s what you’ve got.
- Carrots – Peeled and cut into chunks for natural sweetness.
- Tomato paste – A dollop boosts umami richness.
- Red wine – Choose a dry red like Cabernet, Pinot Noir, or Merlot.
- Fresh thyme and bay leaves – Adds herby flavor.
- Worcestershire sauce – Brings umami and complexity.
- Beef base (Better Than Bouillon) – Use this instead of regular broth for more concentrated flavor.
- Water – To create the braising liquid.
- Fresh parsley (optional) – For a pop of color and brightness at the end.
Substitution tip: No wine? Swap in more beef broth with a splash of balsamic vinegar for depth.
How to make braised chuck roast (step-by-step)
- Preheat your oven to 350°F and gather your ingredients.
- Cut and season the beef: Cube the chuck roast and coat it with salt, pepper, and garlic powder. Dredge in flour.
- Brown the beef: Heat olive oil in a Dutch oven. Sear the beef in batches until browned on all sides. Set aside.
- Sauté the vegetables: Melt butter in the same pot. Add onions, carrots, and mushrooms. Cook for 5 minutes, scraping up the browned bits.
- Add garlic and tomato paste: Stir in and cook for 1 minute to deepen the flavor. Deglaze with red wine: Scrape up even more flavor-packed bits from the bottom.
- Return the beef and add liquids: Add browned beef back to the pot with thyme, bay leaves, Worcestershire, beef base, and enough water to come two-thirds up the meat.
- Braise in the oven: Cover and cook for 2–2½ hours, until the beef is fork-tender.
- Garnish and serve: Sprinkle with fresh parsley and serve with mashed potatoes, rice, or crusty bread.
Serving suggestions
- Over creamy baked mashed potatoes without cream cheese or rustic mashed potatoes
- With a side of collard greens or pineapple cheese casserole
- Sop up that glorious gravy with buttermilk cornbread or Southern cheese biscuits
Variations to try
- Add potatoes: Toss in baby potatoes with the carrots and mushrooms for a one-pot meal.
- Switch the herbs: Rosemary or oregano work beautifully if you’re out of thyme.
- Try a tomato twist: Add a can of diced tomatoes for a rustic, Italian-style braise or a can of Rotel for a spicy kick.
How to store and reheat leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Portion into freezer bags and store for up to 3 months.
- To reheat: Warm gently on the stove with a splash of broth or water to loosen the sauce.
Recipe FAQs
Chuck roast is ideal because it’s well-marbled and becomes tender when slow-cooked.
Yes! Just replace the wine with more beef broth and add a splash of balsamic vinegar or Worcestershire sauce for depth.
It should shred easily with a fork and be tender throughout. For truly tender, fall-apart chuck roast, the internal temperature should reach 195–205°F. Unlike steak, which can be overcooked, chuck roast needs time and heat to break down the tough connective tissue. Use a meat thermometer to check the thickest part of the roast (avoid touching fat or bone).
Yes! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4–5 hours.
Tips to ensure this recipe turns out perfectly
- Don’t skip the sear: It’s where all that deep, caramelized flavor begins.
- Use a good beef base: Better Than Bouillon adds a richness that store-bought broth can’t touch; it’s the next best thing to homemade.
- Check liquid level: The broth should come up about ⅔ of the way on the meat. Add more if it gets too low during braising.
- Doneness tip: For a truly tender, fall-apart chuck roast, the internal temperature should reach 195–205°F. Use a meat thermometer to check the thickest part of the roast (avoid touching fat or bone).
- Let the meat rest in the braising liquid for 10–15 minutes before serving to soak up all that flavor.
If you love cozy comfort food like this, check out these easy recipes
Let me know what you think
Craving comfort? Leave a comment below and let me know how your roast turned out—or what Southern classic you’d like to see next!
⭐ ⭐ ⭐⭐⭐ Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.
📋 Recipe:
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Southern Braised Chuck Roast Recipe
Equipment
- Dutch oven or a large, heavy-bottomed pan with a lid.
Ingredients
- 3 ½ pounds chuck roast
- 5 teaspoons kosher salt, divided
- 2 ½ teaspoons ground black pepper, divided
- 2 teaspoons garlic powder
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 1 pound cremini mushrooms, cut in half
- 3 medium carrots, cut into 2-3 pieces
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Better Than Bouillon Beef Base
- 2 cups water
- 2 tablespoons chopped fresh parsley optional, garnish
Instructions
- Gather all your ingredients and preheat your oven to 350°F.
- Cut the roast into large chunks and season evenly on all sides with 3 ½ teaspoons of salt, two teaspoons of pepper, and garlic powder. Dredge in flour.
- Heat the oil in a large Dutch oven over high heat. Add the beef and cook undisturbed until it releases easily from the bottom and a crust forms, which takes about four minutes. Flip the pieces over and continue to cook until all sides are browned. Remove from the pan. Avoid crowding the beef; depending on the size of your pan, you may need to brown the beef in 2-3 batches.
- When all the beef is browned, return the skillet to medium-high heat and add the butter to the drippings in the pan. Once the butter has melted, add the onion, carrots, and mushrooms. Cook for 5 minutes, stirring frequently, and scrape the bottom of the pan to release any browned bits. Add the garlic and tomato paste and cook for 1 minute.
- Stir in the wine, scraping the bottom again to release more browned bits. Return the beef to the pan along with any accumulated juices, and add thyme, bay leaves, and Worcestershire sauce.
- Mix Better than Bouillon with water, adding enough to the pan so that it covers about two-thirds of the meat. Bring the mixture to a simmer, cover it, and place the Dutch oven in a preheated oven. Let it cook until the beef is very tender and shreds easily, about 2 to 2 and half hours.
- Optional: garnish with chopped parsley. Serve and enjoy.
Angie
This looks yummy, but I don’t have red wine. Is there a substitute?
Sharon Rigsby
Yes! Just replace the wine with more beef broth and add a splash of balsamic vinegar or Worcestershire sauce for depth. I hope you enjoy it!
Sharon