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Beef Chuck Roast

This unique beef chuck roast recipe features a blend of garlic, coffee, and balsamic vinegar, promising a fall-apart tender roast that's perfect for family dinners and leftovers.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 pounds beef chuck roast Bone-in for more flavor or boneless for easier carving
  • 2 tablespoons olive oil For searing the roast
  • 4 cloves garlic Minced or whole
  • 1 cup beef broth Enough to cover the roast partially
  • 1 tablespoon balsamic vinegar For added depth of flavor
  • 2 medium onions Quartered
  • 4 medium carrots Cut into chunks
  • 1 teaspoon salt To season the roast
  • 1 teaspoon black pepper To season the roast
Optional vegetable add-ins
  • 2 cups potatoes Diced, for a classic addition
  • 2 cups mushrooms Sliced, adding a savory element
  • 1 cup green beans Added towards the end of cooking for freshness

Method
 

Preparation
  1. Pat the chuck roast dry with a paper towel and season generously with salt and pepper. Let rest for 10 minutes to enhance flavor.
  2. Heat olive oil in a large cast iron pot over medium-high heat. Sear the roast on all sides until browned, about 5-7 minutes per side.
  3. Remove the roast and set aside.
  4. In the same pot, add garlic and onions, sautéing until fragrant and translucent.
  5. Pour in beef broth and add balsamic vinegar. Mix to combine.
Cooking
  1. Place the roast back in the pot, adding carrots, potatoes, and any additional vegetables around it.
  2. Cover the pot and reduce the heat to low. Cook for at least 8 hours, or until the roast can easily be shredded with a fork.
Serving
  1. Let the roast rest for 10 minutes before slicing or shredding. Serve with the cooked vegetables and broth.

Notes

Feel free to experiment with different vegetables based on what's in your fridge. Leftovers can be used for sandwiches, beef stroganoff, or beef pot pie.