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!
Braised Tomato Chuck Roast
©Eazy Peazy Mealz by EazyPeazyMealz.com
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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!
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 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!
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!
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
Braised Tomato Chuck Roast
- 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
- 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!
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.
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