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Beef Chuck Roast

A hearty beef chuck roast recipe that turns tough cuts of meat into a mouthwatering, fall-apart dish with a secret coffee splash for added flavor.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole beef chuck roast, bone-in or boneless
  • 2 tablespoons olive oil For searing the roast
  • 1 tablespoon balsamic vinegar Adds depth to the flavor
  • 4 cups broth (beef or chicken) Keep enough to cover the roast
  • 4 cloves garlic, minced For seasoning
  • 2 large onions, quartered To add flavor
  • 3 cups carrots, chopped Classic vegetable addition
Seasonings
  • 1 teaspoon salt To taste
  • 1 teaspoon black pepper To taste
  • 1 teaspoon dried herbs (thyme, rosemary, etc.) For added flavor

Method
 

Preparation
  1. Remove the beef chuck roast from the refrigerator and let it sit at room temperature for 30 minutes.
  2. Pat the roast dry with paper towels, then season generously with salt and pepper on all sides.
Searing
  1. In a large cast iron pot, heat the olive oil over medium-high heat.
  2. Sear the roast on all sides until browned, about 3-4 minutes per side.
Cooking
  1. Remove the roast from the pot and set aside.
  2. Add the garlic, onions, and carrots to the pot and sauté briefly.
  3. Return the roast to the pot, add the broth and balsamic vinegar, ensuring the roast is partly submerged.
  4. Cover and bake in a preheated oven at 300°F for about 8 hours, or until fork-tender.
Serving
  1. Let the roast rest for 10 minutes before slicing.
  2. Serve with the cooked vegetables and some of the liquid from the pot.

Notes

Experiment with vegetable add-ins like sweet potatoes or mushrooms, but add delicate veggies like peas towards the end of cooking to maintain freshness.