How to Cook Chuck Roast

A classic Dutch oven braise. The roast goes in seared, surrounded by vegetables and liquid, and comes out three to four hours later, falling apart at the touch of a fork.

Directions

1. Preheat the oven to 275°F.
2. Season the chuck roast with salt and pepper.
3. Cut up carrots, tomatoes, celery, garlic, and onion.
4. Add high-temperature cooking oil to a Dutch oven.
5. Sear all sides of the roast over medium-high heat.
6. Remove the roast and sear the vegetables.
7. Add red wine until the pot is a little over a quarter full.
8. Add a cup of chicken stock.
9. Nestle the roast back in among the vegetables.
10. Cover and place in the oven for 3 to 4 hours, until you can pull it apart with a fork.
11. Remove from the oven and rest for at least 15 minutes.
12. Shred with a fork and serve.