Classic Braised Chuck Roast by Flavorsnlife

Ingredients

• 1.8 kg (4 lb) chuck roast
• 1 tbsp vegetable oil (for searing)
• 1 large red onion, sliced
• 8 cloves garlic, sliced
• 1 tbsp tomato paste
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp italian seasoning
• 0.25 tsp chili powder
• 240 ml (1 cup) red wine
• 475 ml (2 cup) beef bone broth
• 450 g (1 lb) carrots, cut into chunks
• 450 g (1 lb) baby potatoes, cut into chunks
• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 tsp salt (divided, adjust to taste)
• 1 tsp black pepper (divided, adjust to taste)

Instructions

1. Preheat the oven to 150°C (300°F).
2. Season the roast generously with salt and pepper on all sides.
3. Heat oil in a large Dutch oven over medium-high heat and sear the roast until deeply browned, about 2–3 minutes per side; remove and set aside.
4. Add the sliced onions to the same pot and cook until softened and translucent, about 5 minutes.
5. Stir in the garlic, tomato paste, garlic powder, onion powder, Italian seasoning, chili powder, salt, and pepper; cook until fragrant, about 1 minute.
6. Pour in the red wine, scraping the bottom of the pot to release browned bits, then add the beef bone broth and return the roast to the pot.
7. Cover the Dutch oven with a lid and braise in the oven for 2 hours.
8. Uncover the pot, add the carrots, potatoes, bay leaves, and rosemary; return to the oven and cook for 1 more hour until the beef is fork-tender and vegetables are soft.