Braised Chuck Roast

Chuck roast is great for feeding a larger group on a smaller budget. You can generally get a 3-4 lb roast for around $7 and it would feed 4-6 people. The downside to this cut of meat is, it’s not the healthiest. The extra fat is what makes it so delicious though. There are a lot of different ways to cook a chuck roast. This is just one yummy way.

Cost: Around $12.


Dietary Classifications: Dairy free, Gluten Free










3-4 lb Chuck Roast
1 can Stewed Tomatoes
1 cup Red Wine
1 cup Water
1 Onion Soup mix package
4 cloves of Garlic chopped
Corn Starch (optional)
Olive Oil



Preheat oven to 350 degrees.

Coat the bottom of a Dutch oven with olive oil and place over high heat. Cover the roast with cumin, paprika, salt and pepper. Be sure not to over salt the roast because the soup packet will also have salt in it. Brown both sides of the roast in the Dutch oven. This will be about 2 min on each side. Then put in the tomatoes, wine, water, soup mix and garlic. Cover the pot and place in the over for about 2 hours or until meat is tender enough to pull apart.

If you don’t have a Dutch oven you can brown on the stove and place in a roasting pan. You may need to use less liquid if you do this though as those pans are not designed for the same cooking method.  You can also use a Crockpot or braise it on the stove top, although cooking times may vary.

When roast is done cooking let sit for at least five mins before pulling apart. If you want to use the sauce as gravy you can boil it on the stove to let the flavors condense. You can also thicken it with cornstarch if you choose. To do this add about 1 Tbsp of corn starch to a little water to create a water paste, then wisk into the gravy. By doing this you will avoid the cornstarch lumping up in the gravy.

Carve or tear apart the roast into small pieces against the grain and serve with the gravy.