Directions 11 steps | 200 Minutes
Preheat the oven to 325°F (163°C). Measure and prep all ingredients.
Season the chuck roast generously with cornstarch, salt and pepper. Use enough to coat all sides.
In a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat, add the vegetable oil. Once the oil is hot, add the chuck roast and sear it on all sides until it's browned. Remove the roast from the pot and set it aside. (See notes 1.)
Add the chopped onions, garlic, carrots, and celery to the same pot. Cook and stir until they start to soften and become fragrant, about 5 minutes.
Pour in the beef broth (or red wine) to deglaze the pot, scraping up any browned bits from the bottom. (See notes 2.)
Add the thyme, rosemary, tomato paste, bay leaves, and diced tomatoes to the pot. If you're using root vegetables, add them as well.
Return the seared chuck roast to the pot. Cover the pot and place it in the preheated oven. Allow the chuck roast to braise for about 2½-3 hours. Check the roast after about 2 hours. It should be fork-tender and easy to shred when it's ready.
Once the roast is done, remove it from the pot and let it rest for a few minutes.
If desired, strain the braising liquid to make a flavorful sauce to serve with the roast.
Simmer the strained sauce in a separate pot and adjust the seasoning with salt and pepper.
Slice or shred the chuck roast and serve it with the vegetables and sauce. It's great with mashed potatoes, rice, or crusty bread. Enjoy!
- This step helps lock in flavor and creates a nice crust on the meat.
- This adds a rich flavor to the braising liquid.