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Oven braised beef chuck roast shredded in braising liquid with carrots and herbs

Oven Braised Beef Chuck Roast

A comforting slow-braised chuck roast with deep, rich flavor from a quick sear and hands-off oven braise. Melt-in-your-mouth shredded beef perfect for family dinners and meal prep.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 349
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2.5 lb beef chuck roast well-marbled
  • 1 yellow onion roughly chopped into 1-inch pieces
  • 1 cup carrots roughly chopped into 1-inch pieces
  • 1 cup celery roughly chopped into 1-inch pieces
  • 8 cloves garlic smashed
  • 1 tbsp Italian seasoning
  • 2 tbsp brown sugar
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 14.5 oz beef stock one can
  • 2 bay leaves
  • kosher salt and fresh cracked pepper to taste
  • fresh parsley for garnish
  • garlic mashed potatoes for serving

Equipment

  • 5-quart braising pan or large heavy-bottom saute pan with lid

Method
 

  1. Preheat oven to 325 degrees F.
  2. Heat olive oil in braising pan over medium-high heat. Pat chuck roast dry and season all sides generously with salt and pepper. Sear until a deep golden-brown crust forms on all sides, about 3 to 4 minutes per side. Remove and set aside.
  3. Without cleaning the pan, add onion, carrot, celery, and a large pinch of salt and pepper. Cook over medium-high heat for 6 minutes, stirring occasionally.
  4. Reduce heat to medium. Add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce with a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
  5. Push vegetables to the outer edges. Return seared chuck roast to the center with any accumulated juices. Pour in beef stock and add bay leaves. Season with another large pinch of salt and pepper.
  6. Cover tightly and transfer to oven. Braise for about 3 hours until roast is fall-apart tender and shreds easily with two forks.
  7. Remove from oven and rest uncovered for 10 minutes. Discard bay leaves. Shred beef in the braising liquid and serve over garlic mashed potatoes garnished with fresh parsley.

Notes

Do not skip the sear. Always store leftover shredded beef with its braising liquid. Reheat covered at 325F for 20 minutes. Freezes well for up to 3 months. Leftover beef works great in tacos, sandwiches, or rice bowls.