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!

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 s 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!than boiling in it.  My favorite

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!

Braised Tomato Chuck Roast

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

Prep Time : 25 min
Cook Time : 2 hr
Total Time : 2 hr, 25 min
Yields 8-10 servings

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