Is there anything better than chuck roast with some root vegetables? Honestly, it is one of those standby, never fails, hearty and sticks to your bones meals that I love. I have fond memories of my mom getting out the big cast iron dutch oven and cooking the chuck roast for hours on a Sunday. I am always looking for a good chuck roast recipe to deviate from my ole standby. And I think this one is it. I found this recipe from the Wicked Noodle and decided to give it a go, with a few changes.
Because I believe no meat should ever cook without a little booze, I added some red wine to the recipe. And because I also believe that no slow-cooked meat juices should ever go unused. I used a little cornstarch and water to thicken the juices for gravy… Can you say, best idea ever!?
During the week, I like to cook my chuck roast in the crock pot. I can put it in at lunch or in the morning and it’s ready in the evening when I get home. Feel free to either utilize a crock pot or the oven for this recipe! I’ve included the instructions for both below.
- 2-3 tablespoons of oil
- 3-4 pound chuck roast
- your favorite season-all
- 1/3 cup balsamic vinegar
- 3 tablespoons dijon mustard
- 2 cups beef broth
- 3 carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 4-5 red potatoes, coarsely chopped
- 1 teaspoon dried thyme
- 3/4 cup red wine
- 1-2 tablespoons cornstarch
- Heat oil in a large pan (or dutch oven if cooking in oven) over high heat. Season chuck roast well with your favorite season-all. Brown the chuck roast on all sides. Remove roast and set aside.
- Reduce heat to medium. Add the chopped carrots and onion to pan. Saute onions and carrots until slightly browned about 5 minutes. Add the thyme and the wine. Scrape the browned bits from the bottom of the pan. Let wine reduce about 2-3 minutes. Add the balsamic vinegar, dijon, and beef broth. Stir well to combine and remove from heat.
- Place the roast in the crock pot or dutch oven, add onion and carrot mixture and the chopped potatoes to the top in the crock pot.
- Set crock pot on low and cook 4-6 hours or until the chuck roast is tender. If using the oven, cover and place in a 325 degree oven for 2 1/2 - 3 hours.
- Once chuck roast is cooked and tender, carefully remove from cooking liquid. Either strain liquid or use a slotted spoon to remove vegetables. Set aside.
- Reduce cooking liquid in a saucepan over medium heat for 10-15 minutes or until juices begin to thicken. Add 1 tablespoon of cornstarch + water to the mixture. Whisk the slurry into the reduced juices. Repeat with more cornstarch, if necessary. Once thickened, remove from heat.
- Serve reduced "gravy" over the top of the chuck roast and vegetables. Enjoy!
- If you're in a rush, feel free to add all ingredients to the crock pot without browning. However, the browning of the roast and veggies adds much more flavor!