Description

This herb-braised chuck roast is what slow-cooked dreams are made of—no wine, no stress, just deep, soul-soothing flavor. Picture fork-tender beef bathing in a pancetta-spiked gravy, nestled beside sweet carrots and soft celery, all soaking up hours of oven love. Whether you’re feeding the family, meal prepping, or chasing cozy vibes, this Dutch oven masterpiece brings big flavor without fuss. One bite and you’ll know: comfort food just found its MVP.

Ingredients

Scale

2 (3-lb) chuck roasts, trimmed & cut into 3” chunks
2 tbsp kosher salt + 4 tsp black pepper
4 tbsp olive oil
8 oz pancetta or bacon, diced
2 small yellow onions, chopped
4 large carrots, diced
4–6 celery ribs, chopped
12 garlic cloves, minced
4 tbsp tomato paste
4 cups low-sodium beef broth
4 bay leaves
4 sprigs fresh thyme (tie with twine)
Chopped parsley (for garnish)
Mashed potatoes or egg noodles (for serving)

Instructions

Sear Beef: Pat meat dry and season well. In hot oil, sear beef in batches until browned (4–5 mins/side). Set aside.
Build Flavor Base: In same pot, crisp pancetta (5–7 mins). Add veggies + garlic; cook 8–10 mins until soft. Stir in tomato paste; cook 2–3 mins.
Braise: Deglaze with broth, scraping brown bits. Return beef + juices. Add herbs. Cover tightly and braise at 325°F (160°C) for 2.5–3 hrs.
Finish: Remove herbs, skim fat, reduce sauce if needed. Taste and season. Optional: Stir in 1 tbsp cold butter for shine.
Serve: Spoon over mash or noodles, smother with gravy, top with parsley. Eat warm and gather smiles.

Notes

✅ Dry meat = perfect sear
✅ Use tomato paste + pancetta for wine-free depth
✅ Always tie fresh thyme—it’s a game changer
✅ Reduce sauce at the end for luxurious texture
✅ Leftovers? Even better the next day!

Prep Time: 20 mins
Cook Time: 3 hrs

Nutrition

Calories: 510 Cal Per Serving
Fat: 32g
Carbohydrates: 9g
Protein: 41g