Southern Braised Chuck Roast Recipe

Braised chuck roast with carrots and mushrooms cooked in a red wine sauce.

5 from 2 votes

Southern Braised Chuck Roast Recipe

Make this tender, Southern-style Braised Chuck Roast for a cozy, flavor-packed dinner. Simmered in red wine with carrots, mushrooms, and herbs, this comforting dish practically melts in your mouth. Whether you're hosting Sunday supper or meal prepping for the week, this one-pot wonder is a hit every time.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 504kcal

Author: Sharon Rigsby

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.

Notes

If you want to make this in a slow cooker, 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.

Don’t rush the browning; a deep sear creates a rich, caramelized flavor.

Use a heavy Dutch oven; it retains heat for even braising.

Taste and adjust: Check the seasoning and modify as necessary before serving.

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).

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, divide leftovers into freezer-safe bags and keep them for up to 3 months. To reheat, warm on low heat on the stove, adding a splash of broth or water to loosen the sauce if needed.

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