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Home » Main Dish » Braised Tomato Chuck Roast
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Main Dish

Braised Tomato Chuck Roast

By Sam | Updated on May 18, 2020

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Braised Tomato Chuck Roast

This decadent Braised Tomato Chuck Roast is so easy to throw together and full of flavor! It makes the house smell incredible with the herb filled sauce! Serve with mashed potatoes or rice pilaf and roasted asparagus or carrots for a complete meal.

This Braised Tomato Chuck Roast is a decadent, but easy dinner - perfect for Sunday dinners!

Braised Tomato Chuck Roast

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This Braised Tomato Chuck Roast is a decadent, but easy dinner - perfect for Sunday dinners!

Hey guys! Sam back from The Culinary Compass. I’m excited to bring you this Braised Tomato Chuck Roast! The sauce the chuck roast braises in is perfectly decadent for these cooler fall nights. The best part is that it’s just a little work and allowing the slow braise to develop the great flavors!

This Braised Tomato Chuck Roast is a decadent, but easy dinner - perfect for Sunday dinners!

Tips for braising meat:

  • Low and slow! If you have more time, consider lowering the temperature and cooking it for longer. Think 200F and 3 hours for 2 lb
  • Only fill the dutch oven to cover about half the meat. This will ensure that the meat is braising in the liquid rather than boiling in it.  My favorite
    dutch oven Buy Now!
    is made by Staub.  It has a tight fitting lid that allows the meat to soak in all the juices, a non-stick surface, and a smooth bottom so I can use it in my oven and on my stove top.
  • Brown the meat first! This locks in the juices and helps ensure the meat doesn’t lose water while cooking. You also want to remember to dry off your meat before adding it to a hot, oiled pan. This develops an even better crust!

This Braised Tomato Chuck Roast is a decadent, but easy dinner - perfect for Sunday dinners!

I love to cut the meat very thin and cover it in the sauce that it cooks it. I know it can be hit or miss with having tough meat especially with chuck roast. The key is to allow all of those connective tissues to melt before the meat actually cooks and the best way to do that is with low and slow. Feel free to use beef broth if you don’t like to cook with alcohol too!

Looking for some sides to go with this Braised Tomato Chuck Roast? Try out this Green Bean and Bacon Casserole, these Creamy Garlic Mashed Potatoes, or these Honey Braised Carrots!

 

More delicious recipes you might enjoy:

  • Slow Cooker Roast Lamb with Lemon, Rosemary, and Garlic
  • Slow Cooker Pineapple Chipotle Ribs
  • Sweet and Sour Grilled Pork Chops with Grilled Tropical Fruit Salsa
  • Smoked Hickory Meatball Skewers with Mozzarella
  • One Pot Beefy Tomato Tortellini Soup
This Braised Tomato Chuck Roast is a decadent, but easy dinner - perfect for Sunday dinners!

Braised Tomato Chuck Roast

This Braised Tomato Chuck Roast is a decadent, but easy dinner - perfect for Sunday dinners!
5 from 3 votes
Print Pin Rate
Course: Meat
Cuisine: American
Keyword: braised tomato, chuck roast
Prep Time: 25 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 25 minutes minutes
Servings: 8 -10 servings
Calories: 306kcal
Author: Sam

Ingredients

  • 2 Tbs olive oil
  • 2 lb chuck roast
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 1/2 onion roughly chopped approx: 1 cup
  • 1 cup baby carrots
  • 3 stalks celery roughly chopped approx: 1 cup
  • 1 cup red wine
  • 2 Tbs tomato paste
  • 2 Tbs parsley
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 2 bay leaves
  • 28 oz crushed tomatoes

Instructions

  • Preheat oven to 275F.
  • In a large dutch over, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper and brown on all sides, about 8-10 minutes. Remove from heat and set aside.
  • Add garlic, onion, baby carrots, and celery and allow to brown, about 6-8 minutes. Add wine and tomato paste. Use a wooden spoon to mix together and scrape any browned pieces stuck to the pan. Allow to boil down to half the amount, about 5 minutes. Add parsley, rosemary, thyme, and bay leaves. Place chuck roast back into pan and pour crushed tomatoes around it mixing ingredients together.
  • Cover and place in the oven for 1.5 - 2 hours. Remove bay leaves and stems of herbs. Slice thin and serve warm with the sauce!

Notes

Oven times may vary - start checking temperature at 1.5 hours with an internal thermometer! 160F will be a medium roast.

Nutrition

Calories: 306kcal | Carbohydrates: 11g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 270mg | Potassium: 799mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2620IU | Vitamin C: 13.4mg | Calcium: 69mg | Iron: 4.2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
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Braised Tomato Chuck Roast

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Braised tomato chuck roast

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Related categories:
Beef Main Dishbay leaves celery chuck roast crushed tomatoes onion parsley roast rosemary tomato tomato paste

Reader Interactions

Comments

  1. Evelyn Matzke says

    October 4, 2017 at 2:57 pm

    About 70 years ago my mother made what was then called a crown roast. That cut hasn’t been available for many years. What would it be called today? It was the most tender roast I have ever eaten and I would love to find the cut again.

    Reply
  2. Peggy Bell says

    October 19, 2017 at 4:04 pm

    I followed a link from Facebook for your Braised Red Wine Chuck Roset. The link took me to the Braised Tomoto. Could you please post the correct link for the recipe for the Red Wine Roast. Thanks so much.

    Reply
    • Rachael says

      October 21, 2017 at 9:04 am

      Oh shoot, thanks for the heads up! I will have to fix it.

      Reply
5 from 3 votes (3 ratings without comment)

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