Garlic Herb Braised Chuck Roast

Ingredients

  • 3–4 lb Oak & Barrel Meats chuck roast
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 3 carrots, cut into chunks
  • 2 cups beef broth
  • 1 cup red wine (or additional broth)
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 3 sprigs thyme (or 1 tsp dried)
  • 2 bay leaves

Instructions

  1. Preheat oven to 325°F.
  2. Season the chuck roast on all sides with salt and pepper.
  3. Sear: In a large Dutch oven, heat olive oil over medium-high heat. Brown roast on all sides (about 4–5 minutes per side). Remove and set aside.
  4. Sauté: Add onions, garlic, and carrots to the pot; cook 3–4 minutes until fragrant.
  5. Deglaze: Pour in red wine, scraping up any browned bits from the bottom.
  6. Add broth and herbs; return roast to the pot, making sure liquid comes about halfway up the meat.
  7. Cover and bake for 3–3½ hours, until the roast is fork-tender.
  8. Rest & Serve: Remove from the oven, discard bay leaves, and let rest 10 minutes before shredding or slicing.

Serving Ideas

  • Serve over mashed potatoes, buttered noodles, or roasted root vegetables.
  • Shred leftovers for sandwiches or tacos.