Ingredients

Roast

  • 4.5 lb beef chuck shoulder roast
  • Kosher salt (generous)
  • Black pepper
  • 2 tbsp neutral oil (avocado, vegetable, etc.)

Vegetables

  • 1.5 lbs Yukon gold or russet potatoes (large chunks)
  • 4–5 carrots (large chunks)
  • 1 large onion (thick slices)
  • 4–5 garlic cloves (smashed)

Braising Liquid

  • 2 cups chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire (if you have it)
  • 2 tbsp butter
  • 1 tbsp tomato paste (optional but excellent)
  • 1 tsp dried thyme (or 2–3 fresh sprigs)
  • 1 bay leaf (optional)

Step 1: Prep & Season

  1. Pat the roast very dry.
  2. Salt generously on all sides (more than you think).
  3. Add black pepper.
  4. Let it sit at room temp for 30–45 minutes if you have time.

Step 2: Sear (Critical Step)

  1. Preheat oven to 300°F.
  2. Heat a Dutch oven over medium-high.
  3. Add oil.
  4. Sear roast on all sides until deeply browned (3–4 minutes per side).
  5. Remove roast and set aside.

This browning is where most of your flavor comes from.

Step 3: Build the Liquid

In the same pot:

  1. Add onion and cook 3–4 minutes.
  2. Add garlic, cook 30 seconds.
  3. Stir in tomato paste (if using) and cook 1 minute.
  4. Deglaze with a splash of chicken stock — scrape up the browned bits.
  5. Add remaining stock, soy sauce, Worcestershire, thyme, bay leaf.
  6. Stir in butter.

Taste it — it should taste slightly salty and savory but not overpowering.

Step 4: Braise

  1. Return roast to pot.
  2. Liquid should come about ½ to ⅔ up the sides — not fully submerged.
  3. Cover with lid.
  4. Place in oven at 300°F.

Cook for 2½ hours.

Step 5: Add Vegetables

After 2½ hours:

  1. Add potatoes and carrots around the roast.
  2. Spoon some liquid over them.
  3. Cover and return to oven.

Cook another 60–90 minutes.

It’s done when:

  • The roast easily pulls apart with a fork
  • Internal temp ~195–205°F
  • Potatoes are tender

Total time: ~3½–4 hours.

Step 6: Rest & Finish

  1. Remove roast and let rest 15–20 minutes.
  2. Skim fat from liquid.
  3. Optional: Simmer liquid uncovered 5–10 minutes to thicken slightly.

If you want thicker gravy:

  • Mix 1 tbsp flour + 1 tbsp butter
  • Whisk into simmering liquid

Why Chicken Stock Works

The soy sauce adds:

  • Umami
  • Color
  • Depth

The butter adds:

  • Richness
  • Body

Together they compensate for missing beef stock very well.

Optional Upgrade (If You Have It)

  • Splash of red wine before adding stock
  • A teaspoon of balsamic
  • A pinch of sugar if it tastes too sharp

Published on February 12, 2026