The Best Baked Beef Chuck Roast Recipe Ever Swims In a Sea of Deliciousness by Donna John

A trip to the meat market filled my freezer with some amazing proteins. One was a beautiful 3-pound beef chuck roast. Instead of throwing it into my slow cooker with some sliced onions like I usually do, I tried to fancy it up a bit. This Italian-style baked beef chuck roast recipe is rich and full of flavor. The gravy is really like a sea of deliciousness that you spoon over the tender beef. So good!

To make this baked roast recipe you will need to gather the following ingredients from your fridge and pantry: a beef chuck roast (mine was about 3 pounds), an onion, green onions (also called scallions), carrots, celery, fresh garlic, tomato paste, dried thyme, dried or fresh rosemary, dried Italian seasoning (you can make homemade Italian seasoning), bay leaves, beef broth, red wine and a can of crushed tomatoes. Each serving of this braised beef roast has over 30 grams of protein! Check out the health benefits of protein.

The tender beef and rich gravy full of soft vegetables is delicious served over mashed potatoes, egg noodles, polenta or your favorite grain for a high-protein dinner.

Cuisine: American / Italian
Prep Time: 15 minutes
Cook Time: 3 hours and 15 minutes to 4 hours and 15 minutes
Total Time: 3 1/2 to 4 1/2 hours
Servings: 6

Ingredients

• 1 beef chuck roast (about 3 pounds)
• 1 onion, chopped
• 3 green onions, chopped
• 1 cup carrot, diced
• 1 cup celery, sliced
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1 tablespoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary
• 2 teaspoons Italian seasoning
• 2 bay leaves
• 1 cup beef broth
• 1 cup red wine
• 14.5 ounces (1 can) crushed tomatoes

Here's how to make it: 

1. Season the roast on both sides with salt and black pepper. Heat a drizzle of cooking oil in a dutch oven. When hot, add the roast and cook until well browned on both sides. Remove to a plate.
   
2. Add the onion, green onions, carrot and celery. Cook until vegetables begin to soften, about 5 minutes.
   
3. Add the garlic, tomato paste, rosemary, thyme, Italian seasoning and bay leaves. Cook, stirring, for 1 minute.
   
4. Pour in the beef broth, red wine and crushed tomatoes. Stir, making sure to get the brown bits from the bottom of the pot. (If you don't want to use wine, you can use 2 cups of beef broth.)
   
5. Put the roast into the pot.
   
6. Cover the pot with a lid or seal tightly with aluminum foil. Bake in a preheated 275-degree F oven for 3 to 4 hours, or until the roast is fall-apart tender.
   
7. Remove the roast from the oven, stir the gravy and taste. Add more salt, black pepper and seasonings, if needed. Cut the meat into pieces or shred.
   
8. Serve the roast and gravy over mashed potatoes, noodles or your favorite grain. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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