angus beef chuck roast recipe

The Best angus beef chuck roast recipe

Slow-Cooked Angus Beef Chuck Roast with Vegetables

4.7 from 863 votes

A tender and flavorful Angus beef chuck roast slow-cooked with hearty vegetables and aromatic herbs. This comforting dish is perfect for a family dinner and pairs beautifully with mashed potatoes or crusty bread.

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Prep Time20 mins

Cook Time4 hours

Resting Time0 mins

Total Time4 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Beef and Marinade

• 1 (3-4 lb) Angus beef chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Vegetables and Broth

• 2 large carrots, peeled and chopped into 2-inch pieces
• 2 celery stalks, chopped into 2-inch pieces
• 1 large yellow onion, quartered
• 3 garlic cloves, minced
• 2 cups beef broth (low-sodium preferred)
• 1 cup red wine (optional, substitute with extra broth)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tbsp Worcestershire sauce

👨‍🍳Directions

1. 1
   Preheat your oven to 325°F (165°C). Pat the beef chuck roast dry with paper towels and season generously with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary on all sides.
2. 2
   Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 4-5 minutes per side. Remove the beef and set it aside on a plate.
3. 3
   In the same pot, add the chopped carrots, celery, and onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute.
4. 4
   Stir in the tomato paste, Worcestershire sauce, and red wine (if using), scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes until slightly reduced.
5. 5
   Pour in the beef broth and add the bay leaves. Return the seared beef to the pot, along with any accumulated juices. The liquid should come about halfway up the roast.
6. 6
   Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds with a fork.
7. 7
   Carefully remove the beef from the pot and let it rest for 10 minutes before slicing or shredding. Skim excess fat from the cooking liquid if desired, then adjust seasoning with salt and pepper to taste.
8. 8
   Serve the beef with the cooked vegetables and a generous ladle of the rich cooking liquid. Garnish with fresh parsley if desired.

🔧Equipment

• Large Dutch oven or heavy pot with lid
• Cutting board
• Chef’s knife
• Tongs
• Measuring spoons
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 38g

📝Notes

Tips: For extra tenderness, let the beef marinate in the dry rub for up to 24 hours before cooking. If you prefer a thicker gravy, remove the beef and vegetables after cooking, then reduce the liquid on the stovetop over medium heat. This dish also freezes well—store leftovers in an airtight container for up to 3 months.

❓ Frequently Asked Questions About Slow-Cooked Angus Beef Chuck Roast with Vegetables

1. What is the best way to cook an angus beef chuck roast for maximum tenderness?

The best way to cook an Angus beef chuck roast for maximum tenderness is to use a slow-cooking method, such as braising or roasting at a low temperature. Start by searing the roast on all sides in a hot pan to lock in flavors, then transfer it to a slow cooker, Dutch oven, or oven-safe dish. Add liquid (like beef broth, wine, or water) and aromatics (garlic, onions, herbs), then cook at a low temperature (around 275–325°F or 135–163°C) for several hours until the meat is fork-tender. This breaks down the connective tissue, resulting in a melt-in-your-mouth texture.

2. How long should I cook a 3–4 lb angus beef chuck roast?

For a 3–4 lb (1.4–1.8 kg) Angus beef chuck roast, the cooking time depends on the method:
– Oven (braised): 3–4 hours at 300–325°F (150–163°C).
– Slow cooker: 8–10 hours on low or 5–6 hours on high.
– Instant Pot/Pressure Cooker: 60–90 minutes on high pressure, followed by a natural release.
Always check for tenderness with a fork—it should shred easily when done.

3. Do I need to marinate an angus beef chuck roast before cooking?

Marinating is optional but can enhance flavor and tenderness. A simple marinade of olive oil, soy sauce, garlic, Worcestershire sauce, and herbs (like rosemary or thyme) works well. Marinate the roast for at least 4 hours (or overnight) in the refrigerator before cooking. However, if you’re short on time, a dry rub with salt, pepper, and spices can also add great flavor. The slow-cooking process will still tenderize the meat effectively.

4. What are the best side dishes to serve with angus beef chuck roast?

Classic sides that pair well with Angus beef chuck roast include:
– Mashed potatoes (to soak up the rich gravy).
– Roasted vegetables (carrots, potatoes, Brussels sprouts, or parsnips).
– Creamy polenta or grits (for a hearty, comforting dish).
– Buttered egg noodles or crusty bread (to complement the savory flavors).
– A fresh green salad or steamed greens (to balance the richness).

5. Can I freeze leftover cooked angus beef chuck roast?

Yes, you can freeze leftover cooked Angus beef chuck roast. Let it cool completely, then store it in an airtight container or freezer bag with some of the cooking liquid to prevent drying out. It will keep for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently in a pot with broth or gravy, or in the microwave. For best texture, avoid overcooking when reheating.