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American-Style Chuck Roast Recipe
Michelle Barnard

The Ultimate American Style Chuck Roast Recipe: A One-Pot Delight

5 from 2 votes
This definitive American-style chuck roast recipe combines elements from three top-rated recipes to deliver unparalleled flavor and tenderness. Perfect for family gatherings, this dish is a hearty and satisfying meal that's easy to prepare and a joy to eat.
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Prep Time 20 minutes
Cook Time 4 hours 35 minutes
Total Time 4 hours 55 minutes
Servings: 7
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 boneless beef chuck roast about 4 lbs
  • 2 tsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup red wine optional
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 lbs baby potatoes halved
  • 1 lb carrots peeled and cut into 2-inch pieces
  • 1 lb celery cut into 2-inch pieces

Method
 

  1. Preheat oven to 325°F.
  2. Season the chuck roast generously on all sides with salt and pepper.
  3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until well-browned, about 8-10 minutes total. Transfer the roast to a plate.
  4. Add the onions and garlic to the pot and cook for 2-3 minutes until fragrant.
  5. Whisk in the red wine (if using), beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  6. Return the roast to the pot and add the bay leaves. Cover and transfer to the oven. Cook for 1 hour per pound of meat, so a 4 lb roast will take about 4 hours.
  7. After 3 hours, add the potatoes, carrots, and celery to the pot. Cover and continue cooking until the meat is fork-tender, about 1 more hour.
  8. Remove the roast from the pot and let rest for 15 minutes. Shred the meat using two forks.
  9. Increase the oven temperature to 425°F. Toss the shredded meat back into the pot with the vegetables and cooking liquid. Roast uncovered for 25 minutes to crisp up the edges.
  10. Serve hot and enjoy!

Notes

  • For the best results, sear the roast to lock in flavor before slow-cooking.
  • Use a good quality red wine to enhance the depth of the broth.
  • Adding the vegetables in the last hour ensures they stay tender without becoming mushy.
  • Letting the roast rest before shredding helps keep the meat juicy.
  • Crisping the meat in the oven at the end gives a delightful texture contrast.