Slow-Braised Beef Chuck Roast

This slow-braised beef roast is all about depth, savoriness, and quiet confidence. Long, gentle cooking builds rich, layered flavors that shine alongside Pinot Noirs with earth, structure, and nuance. It’s a natural match for the more savory expressions in our lineup, especially Redwood Ridge Vineyard and Deviate Pinot Noir, where dark fruit, forest floor, and subtle spice echo the dish rather than compete with it. This is comfort food with intention, best enjoyed with a bottle that brings equal weight and complexity to the table.

Serves: 6-8

 Ingredients:

1 (3.5–4 lb) boneless beef chuck roast

2 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons Dutton Ranch olive oil

1 large onion, sliced

4 garlic cloves, smashed

3 carrots, cut into chunks

2 celery stalks, cut into chunks

2 cups beef broth

1 cup dry red wine (any Dutton Goldfield red wine!)

1 tablespoon tomato paste (optional, but adds great flavor)

1 teaspoon Worcestershire sauce

2 sprigs fresh thyme (or 1 tsp dried thyme)

1 sprig rosemary (optional but lovely)

1 bay leaf

Directions:

1. Preheat oven: to 300°F.

2. Season & sear:

Pat roast dry and season generously with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat.

Sear roast for 3–4 minutes per side until a rich brown crust forms. Remove and set aside.

3. Sauté aromatics:

Add onion and garlic to the pot. Cook 2–3 minutes until fragrant and slightly caramelized.

Add carrots and celery and cook another 2 minutes.

4. Add tomato paste & deglaze:

Stir in tomato paste and cook for 1 minute to deepen its flavor.

Pour in the red wine, scraping up the brown bits from the bottom. Simmer 2–3 minutes.

5. Add liquids & herbs:

Add beef broth and Worcestershire sauce, then return the roast to the pot (including any juices). Add thyme, rosemary, and bay leaf. Liquid should come about halfway up the roast.

6. Braise:

Cover tightly with a lid and place in the oven.

Cook for 3.5 to 4 hours, until the meat is fork-tender and falling apart. (About 1 hour per lb)

7. Rest & shred:

Remove roast from the pot and tent loosely with foil. Let rest for 15–20 minutes, then shred or slice against the grain. Serve with Dutton Goldfield Pinot Noir!

Serving ideas:

Classic: With mashed potatoes or buttered egg noodles.

Rustic: Shredded over polenta or roasted root vegetables.

Next-day magic: Pile leftovers onto sandwich rolls with caramelized onions or melted provolone.

Recipe Prepared by: Rachel Thralls, Certified Sommelier