Braised Chuck Roast

Braised Chuck Roast, Step by Step

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1. Heat the oven to 160°C / 320°F (140°C / 285°F fan). Pat the beef dry and season with the salt and pepper.

   Mark done

2. Heat the oil in a heavy casserole over medium-high heat. Sear the beef for 4 minutes per side until deeply browned, then lift it out.

   Mark done Start 4 min timer

3. Add the onions, carrots and garlic and cook for 5 minutes. Stir in the purée, then the stock, Worcestershire sauce and bay leaves.

   Mark done Start 5 min timer

4. Return the beef to the pot, cover tightly and cook in the oven for 2 hours 30 minutes, until a fork twists easily in the meat.

   Mark done Start 2 hr timer

5. Rest the beef for 15 minutes. Skim the fat from the liquid and spoon it over the sliced meat and vegetables.

   Mark done Start 15 min timer

Notes for Getting It Right

• Pat the beef dry before searing, because a wet surface steams instead of browning.
• If the meat is not tender at 2 hours 30 minutes, give it another 20 minutes.
• For a thicker gravy, lift out the meat and boil the liquid for 5 minutes.
• Rest the meat before slicing so the juices stay in.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Suggestions

• Mashed potato
• Buttered noodles
• Green beans
• Crusty bread

Storing & Reheating Braised Chuck Roast

Keeps in the fridge for up to 4 days in its liquid. Freezes for up to 3 months. Reheat gently, covered, so the meat stays moist.

Questions About Braised Chuck Roast

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.