Dutch Oven Chuck Roast with Herbs
Chuck roast has long been a favorite for slow cooking, and for good reason. Its marbling and structure make it ideal for low, gentle heat that transforms the meat into something tender and deeply flavorful. This recipe features Riverbend Cattle Company chuck roast, cooked slowly in a Dutch oven with herbs and broth.
This is the kind of meal that fills the home with warmth and anticipation. It’s perfect for weekends, family gatherings, or any day when you want dinner to take care of itself.
Ingredients
- 3–4 lb Riverbend Cattle Company chuck roast
- 2 tablespoons olive oil or beef tallow
- 2 cups beef broth
- 4 cloves garlic, smashed
- Fresh rosemary and thyme
- Salt and black pepper
Instructions
- Preheat oven to 325°F. Season the chuck roast generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides until well browned.
- Add garlic, herbs, and beef broth to the pot.
- Cover with a lid and transfer to the oven.
- Braise for 3½ to 4 hours, until the roast is tender and easily pulled apart.
Serving Notes
Serve the chuck roast sliced or shredded, spooning the pan juices over the top. Leftovers are excellent the next day and can be repurposed into quick meals. This recipe highlights why chuck roast remains a staple cut—especially when sourced from Riverbend Cattle Company.
