Braised Chuck Roast

A dish with shredded roasted meat in the center, surrounded by roasted baby potatoes, vine tomatoes, fresh dill, lemon slices, and a dollop of white cheese or cream on top.

This Greek Braised Chuck Roast cooks in a bright, Greek-inspired sauce with herbs, lemon, and rich pan juices for a cozy, deeply savory meal. Even better the next day, it’s a comforting, make-ahead-friendly dish perfect for family dinners or relaxed entertaining.

Course Main Course

Cuisine Greek-Inspired

Keyword roast, beef, pot roast

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings -6

Calories 461kcal

Author Maria Koutsogiannis

Ingredients

2.5-3 lbs boneless beef chuck roast
kosher salt and ground pepper
1 tbsp extra-virgin olive oil
5 large garlic cloves, smashed
3-4 shallots, thinly sliced (about 2 cups sliced)
680 grams (1.5 lbs) whole baby potatoes
¼ cup white wine
1 tsp lemon zest
1 tsp dried oregano
½ tsp dried thyme
2 bay leaves
½ tsp ground pepper
½ tsp kosher salt
¼ cup lemon juice
3 cups chicken broth (or 3 tsp Better than Bouillon Chicken Base with 3 cups water)
2 small vines of cherry tomatoes

For serving

slices of lemon
4-6 pieces of feta cheese
fresh chopped dill
fresh chopped parsley

Instructions

Preheat the oven to 325F.
Pat the beef chuck roast dry with a paper towel. Season generously with kosher salt and ground pepper on all sides.
To an oven-safe dutch oven, add 1 tbsp extra-virgin olive oil over medium-high heat. When the oil is hot, sear the beef until golden brown on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside.
Turn to medium heat and add the smashed garlic and sliced shallots. Cook, stirring occasionally, until the shallots are tender, about 5 minutes.
Add the lemon zest, dried oregano, dried thyme, bay leaves, ground pepper and kosher salt. Cook and stir until fragrant, about 1 minute.
Add the wine to deglaze the pan, scraping any browned bits from the bottom of the pan and stirring / cooking until most of the wine has evaporated.
Then add the lemon juice and chicken broth and stir to combine. Nestle the seared beef into the pot along with any juices from the plate. Bring to a simmer and once simmering, turn off the heat and place the lid on the pot.
Braise for 2 hours and then remove from the oven. Remove the lid and place the potatoes around the chuck roast, cover the pot, and place back in the oven to braise for another hour.
At the 3 hour mark, remove the roast from the oven, remove the lid and raise the oven temperature to 425F.
Place the roast back in the oven for 20 minutes. Remove after 20 minutes and add the cherry tomatoes on the vine, one on each side of the roast and cook for 10 more minutes.
Remove the roast from the oven. The roast should be fork tender and the potatoes should be cooked through.
Remove the bay leaves before pulling the beef into smaller pieces.
Serve pieces of beef on a plate with lemon slices, cherry tomatoes, a few pieces of feta cheese and fresh dill and/or parsley for garnish.

Notes

If you don't want to use wine, you can use a non-alcoholic wine or more chicken broth instead.
If you like this recipe, try our French Onion Pot Roast

Nutrition