Name: Braised Beef Chuck Roast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 to 3 pounds beef chuck roast; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 large yellow onion, sliced; 4 garlic cloves, minced; 3 carrots, peeled and cut into large chunks; 2 celery ribs, cut into large chunks; 2 cups apple cider (not apple cider vinegar); 1 cup beef broth; 2 tablespoons tomato paste; 2 teaspoons Dijon mustard; 2 bay leaves; 4 sprigs fresh thyme (or 1 teaspoon dried thyme); 2 pounds baby Yukon Gold potatoes, halved; 3 tablespoons unsalted butter; 12 fresh sage leaves; Chopped fresh parsley (for garnish)

Description

This flavorful braised beef chuck roast is cooked low and slow for tender, juicy meat that pairs perfectly with crispy sage potatoes. A comforting classic for any occasion!

Ingredients

Scale

3 to 3 pounds beef chuck roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, sliced
4 garlic cloves, minced
3 carrots, peeled and cut into large chunks
2 celery ribs, cut into large chunks
2 cups apple cider (not apple cider vinegar)
1 cup beef broth
2 tablespoons tomato paste
2 teaspoons Dijon mustard
2 bay leaves
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 pounds baby Yukon Gold potatoes, halved
3 tablespoons unsalted butter
12 fresh sage leaves
Chopped fresh parsley (for garnish)

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Instructions

Preheat your oven to 325°F (165°C). Pat the chuck roast dry using paper towels. Generously season all sides with the kosher salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until evenly browned, about 4–5 minutes per side. Transfer the roast to a plate and set aside.
Add the sliced onion and a pinch of salt to the Dutch oven. Sauté for about 3 minutes until softened. Stir in the garlic, carrots, and celery, cooking for 2 more minutes.
Whisk in the tomato paste and Dijon mustard, coating the vegetables. Pour in the apple cider and beef broth, scraping up any browned bits from the bottom. Add bay leaves and thyme.
Return the seared roast (and any juices) to the pot. Spoon some liquid and vegetables over the top. Cover with the lid and place in the oven. Braise for 2 to 3 hours, or until the beef is extremely tender.
About 40 minutes before the roast is done, place halved potatoes in a large pot with salted water. Bring to a boil and simmer for 10–12 minutes, until just fork-tender. Drain thoroughly.
In a large skillet, melt the butter over medium-high heat. Add sage leaves and cook until butter foams, sizzles, and the sage is crispy and fragrant, about 2–3 minutes.
Add the drained potatoes to the skillet. Cook, tossing occasionally, until golden brown and crispy on all sides—about 10–12 minutes. Remove crispy sage leaves before serving and set aside for garnish.
Transfer the pot roast to a large serving platter and shred into big, juicy chunks. Nestle the crispy sage potatoes around the roast.
Spoon the luscious cider braising liquid and vegetables over the top. Garnish with fresh parsley and the reserved crispy sage. Serve hot!

Notes

This recipe is perfect for an impressive family dinner.
Use a meat thermometer to ensure the roast reaches an internal temperature of 195°F for optimal tenderness.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 45g
Cholesterol: 150mg