Ingredients
Method
- Season the chuck roast generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven over medium-high heat and sear the meat for about 3 minutes per side, until deeply browned. Remove to a plate.
- In the same pot, add garlic, oregano, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant, then stir in tomato paste. Let it cook another minute — you'll notice it darken slightly.
- Pour in the red wine (or broth), scraping up all the browned bits from the bottom of the pot with a wooden spoon. Add mushrooms, beef broth, balsamic vinegar, and Worcestershire sauce. Bring to a simmer.
- Return the seared chuck roast to the pot along with any accumulated juices. The liquid should come about halfway up the meat — add more broth or water if needed.
- Cover and cook on low for 6-7 hours (or high for 3-4 hours) until the beef is fork-tender and easily shreds apart. Check after 30 minutes past your target time; if it's not tender yet, give it another half hour.
- Remove the beef to a cutting board and let it rest in its own juices for 10 minutes before slicing against the grain into thick pieces.
- While the beef rests, taste the sauce. It should be rich and slightly tangy — add more salt if needed. If you want a thicker sauce, simmer uncovered for 5-10 minutes to reduce by about one-third.
- Slice the beef and return it to the pot, or serve it on top of buttered egg noodles with extra sauce spooned over.
Nutrition
Notes
If your chuck roast is particularly marbled, you can trim some of the visible fat before searing — it'll render into the sauce anyway. Leftovers keep well in the fridge for up to four days or freeze beautifully for three months; just thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth to restore moisture. I've also swapped red wine for chicken broth when entertaining guests who don't drink alcohol, though it's noticeably less complex without it.