Chuck Roast
Braise 300-325°F, 3-4 hrs covered with liquid.
Even heat from all sides, no hot spots. A 3-4 hour cook you can walk away from — stovetop requires monitoring and risks scorching.
Step-by-Step
1. Pat dry, season generously with salt + pepper.
2. Heat Dutch oven on stovetop over med-high. Sear all sides (3-4 min each) until deeply browned.
3. Remove meat. Sauté onions, carrots, celery in the fond.
4. Deglaze with wine or broth, scrape up brown bits.
5. Add meat back, add liquid to come halfway up.
6. Cover with lid. Transfer to 300-325°F oven.
7. Braise 3-4 hours until fork-tender.
8. Rest 15 min before slicing against the grain.
Size & Portion Guide
2-3 lb roast: 2.5-3 hrs.
4-5 lb roast: 3.5-4.5 hrs.
Cut into large chunks (2-3 pieces): reduces time by 30-45 min.
It's done when a fork slides in and out easily.
Dutch oven simmer low, 3-4 hrs.
Don't Have Cast Iron?
A Dutch oven (enameled or plain) is ideal but any oven-safe heavy pot with a tight lid works — stainless stock pot, heavy ceramic, even a deep roasting pan covered tightly with foil.
Pro Tip
Sear all sides in Dutch oven first, then braise in same pot.