Slow-Cooked Chuck Roast

What could be more home-style than this? An inexpensive cut of beef, cooked until it practically falls apart in an insanely flavorful gravy. Here’s the way I make this at our house. Everybody loves it.

Chuck steak, ready for a long simmer.

  • 1 chuck roast, about four or five pounds
  • 2 Tbs. black pepper
  • 1 Tbs. salt
  • 3 Tbs. vegetable oil
  • 2 medium onions, cut up
  • 6 cloves garlic, crushed
  • Top two inches of one bunch of celery
  • 3 large carrots, cut up
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1 Tbs. Worcestershire sauce
  • 1/2 cup dry red wine
  • 2 Tbs. flour

Preheat the oven to 325 degrees.

1. Coat the chuck roast with salt and pepper generously on both sides. Heat the oil in a heavy Dutch oven or deep skillet, and brown the chuck over medium-high heat on both sides, until well browned.

2. Remove the beef and hold aside. Add the onions and garlic, and continue cooking until the onions are soft and browned at the edges. Add the celery, carrots, thyme, marjoram, Worcestershire, and wine, and bring to a boil. After one minute, add three cups of water (or beef stock if you have it). Whisk in the flour.

3. Return the chuck to the pot. Spoon some of the pan contents on top of the meat, and cover the pot. Put it into the oven at 325 degrees and cook for two and a half hours, or until the meat falls apart when touched with a fork.

4. Remove the pot from the oven. Uncover and allow to cool. Serve with boiled carrots and potatoes, cooked separately.

Serves six to eight.

4 Readers Commented

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  1. Greg Blake on February 2, 2014

    Hello Tom! I’m going to try this recipe, and I was wondering if I could simmer it on the stovetop instead of putting it in the oven.

    • Tom Fitzmorris on February 2, 2014

      Hello, Greg. . .

      You can, but it won’t come out as good. The way the heat comes from all sides in the oven is much better than the pot on the burner, whose heat all comes from below.

      Tastefully yours,
      Tom Fitzmorris

  2. Mike on August 24, 2015

    Hey, Tom, I just purchased a slow cooker with the thermometer probe. What about cooking it in that? Any adjustments?

    • Tom Fitzmorris on August 30, 2015

      I don’t own a slow cooker–I cam make almost anything it does without needing the extra equipment on my counter. But The idea is sound, and there are many, many cookbooks out there. Any readers have specific cookbook suggestions?

      Tastefully yours,
      Tom Fitzmorris