How to Cook Chuck Roast

A slow-braised chuck roast with vegetables and red wine for fall-apart tender results.

Instructions

1. Preheat oven to 275°F.
2. Generously rub the roast with oil and season with salt and pepper. Add your favorite rub if desired.
3. Dice carrots, celery, onion, tomato, and garlic.
4. Heat oil in a Dutch oven over high heat.
5. Sear each side of the roast, creating a nice dark crust.
6. Remove from pan.
7. Using the same pan, cook down all of the vegetables. Add salt and pepper.
8. Add red wine until the pan is about 1/4 full.
9. Add balsamic vinegar and chicken stock.
10. Stir everything together and nestle the browned roast into the veggie mix.
11. Cover with the lid and remove from the stove. Place in the preheated oven.
12. Cook for 3 hours (for a 3-lb roast) — when the meat pulls apart easily, it's done.
13. Remove from the oven and let rest for at least 15 minutes.
14. Shred and enjoy.