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Southern Braised Chuck Roast with Red Wine Gravy Recipe

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4.2 from 76 reviews

This Southern Braised Chuck Roast with Red Wine Gravy is a hearty, flavorful dish featuring tender chuck roast slow-cooked with aromatic herbs, vegetables, and a rich red wine gravy. Perfect for a comforting family meal, the beef becomes melt-in-your-mouth tender while soaking up the savory sauce infused with thyme, garlic, and mushrooms.

Ingredients

Beef and Seasoning

  • 3 ½ pounds chuck roast
  • 5 teaspoons kosher salt, divided
  • 2 ½ teaspoons ground black pepper, divided
  • 2 teaspoons garlic powder
  • ½ cup all-purpose flour

Cooking Fat

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 1 pound cremini mushrooms, cut in half
  • 3 medium carrots, cut into 2-3 pieces
  • 4 garlic cloves, minced

Liquids and Flavorings

  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Better Than Bouillon Beef Base
  • 2 cups water

Garnish

  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Season the Chuck Roast: Pat the chuck roast dry with paper towels. Mix 3 teaspoons kosher salt, 2 teaspoons ground black pepper, and 2 teaspoons garlic powder in a small bowl. Rub this seasoning evenly all over the roast to ensure deep flavor penetration.
  2. Dredge with Flour: Place the flour on a large plate. Lightly coat the seasoned chuck roast with the flour on all sides. This step helps create a flavorful crust and thickens the gravy during cooking.
  3. Brown the Roast: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the roast and brown on all sides, about 4-5 minutes per side. Remove the roast and set aside once nicely browned to build base flavor.
  4. Sauté Vegetables: Reduce heat to medium and add 2 tablespoons butter to the pot. Add chopped onion, halved cremini mushrooms, and carrot pieces. Cook until softened and starting to caramelize, about 7-10 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  5. Add Tomato Paste and Deglaze: Stir in 1 tablespoon tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine simmer and reduce slightly for about 5 minutes.
  6. Build the Braising Liquid: Add the browned chuck roast back to the pot. Nestle 3 sprigs of fresh thyme and 2 bay leaves around the meat. Stir in 2 teaspoons Worcestershire sauce, 1 tablespoon Better Than Bouillon Beef Base, and 2 cups water. Bring the liquid to a gentle simmer.
  7. Braise the Roast: Cover the pot with a tight-fitting lid and reduce the heat to low. Let the chuck roast braise gently for 3 to 3 ½ hours, or until the meat is fork-tender and pulling apart easily. Check occasionally to ensure liquid level remains adequate; add a little more water if needed.
  8. Finish the Gravy: Remove the cooked roast and cover it loosely with foil to rest. Remove and discard thyme sprigs and bay leaves. If the braising liquid is too thin, increase the heat and simmer uncovered until it thickens to a gravy consistency.
  9. Serve and Garnish: Slice or shred the tender chuck roast and spoon the rich red wine gravy with mushrooms and carrots over the meat. Garnish with chopped fresh parsley for a burst of color and freshness. Serve hot alongside mashed potatoes or your favorite sides.

Notes

  • For best results, use a heavy-bottomed Dutch oven or braising pot to maintain even heat.
  • If you prefer, substitute the Better Than Bouillon Beef Base with 1 beef bouillon cube or 1 cup beef broth.
  • Resting the roast after braising helps retain juices and makes slicing easier.
  • Red wine can be substituted with grape juice or additional beef broth if you want to avoid alcohol.
  • This dish can be prepared a day ahead; flavors deepen as it rests and reheats beautifully.

Find it online: https://justsosavory.com/southern-braised-chuck-roast-with-red-wine-gravy-recipe/