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Braised Chuck Roast With Rhubarb and Spring Vegetables
If you’re looking for a beef recipe that feels both hearty and seasonal, this braised chuck roast is the one. It’s the kind of dish that delivers everything you want in a comforting meal: tender, juicy meat, a rich sauce full of flavor, and just the right balance of sweet and savory. It’s made for spring and summer evenings when you still crave something warming, but also want to use the produce that’s in season. Chuck roast is one of the best cuts of beef for this kind of slow cooking, and once it’s done, it falls apart with just a nudge of the fork.
Rhubarb in a Savory Dish? Yes, and It’s Incredible
Most of us think of rhubarb as a dessert ingredient — paired with strawberries in pies, crumbles, or sweet compotes. But rhubarb is actually amazing in savory dishes too. It brings a tartness that’s completely unique and helps cut through the richness of the meat. In this recipe, it melts into the sauce as it cooks, softening and mellowing while still adding that gentle acidity. Combined with the sweetness of honey, beets, and carrots, the result is a sauce that’s layered, complex, and honestly hard to stop tasting.
Pick a Wine You’d Drink
The wine you use here doesn’t need to be fancy, but it should be something you like drinking. That same flavor will carry through the sauce. A dry red like a Côtes du Rhône or Merlot works beautifully. Don’t worry about spending too much, just avoid anything too sweet or overly oaky.
Why Chuck Roast Is Perfect for Braising
Chuck roast is ideal for slow cooking because it’s full of connective tissue and marbled fat. When cooked low and slow, all of that breaks down and turns into something incredibly tender and flavorful. It’s not a fancy cut, but that’s exactly what makes it so good.
When you sear the meat, it helps to press it down with a steak weight, especially if your cut is thick or oddly shaped. It creates even contact with the pan, giving you a better crust. I love using this one – it’s simple, heavy, and makes a noticeable difference in the searing stage.
Cook Time Depends on the Size of the Meat
The roast should cook at 150°C (300°F) for about one hour per 500 g (1.1 lbs). So if your chuck roast is around 1.5 kg (3.3 lbs), plan on about three hours in the oven. The long braise is what makes the meat so tender and lets the flavors meld beautifully.
You’ll need an oven-safe pot with a lid for this recipe. A heavy cast iron pot is perfect because it holds heat well, cooks evenly, and can go straight from stovetop to oven. If you’re looking for one that lasts forever, I recommend this cast iron pot. It’s sturdy, beautiful, and works just as well for baking bread as it does for braising meat.
Why You Should Use a Cartouche
A cartouche is a parchment paper lid that sits directly on the surface of the food. It helps reduce evaporation while still allowing just enough moisture to escape. This creates a gentle, steady environment for the braise and results in a silkier, more concentrated sauce.
To make one, tear off a sheet of parchment paper that’s a bit larger than your pot. Fold it in half, then in half again to make a triangle. Keep folding until it forms a narrow wedge. Place the tip in the center of the pot and trim the edge to match the pot’s radius. Cut a small hole in the center to let a bit of steam escape. Unfold it, and you’ve got a perfect cartouche ready to go.
Stock Makes All the Difference
The stock you use really does matter. A good-quality beef or poultry stock will give your sauce depth and body. If you want to take it to the next level, make your own. It’s richer, more flavorful, and you control exactly what goes into it. I’ve made a video showing how to make it from scratch, see the video linked below.
A Simple Side That Steals the Show
For me, the butter-sautéed asparagus with garlic is the perfect side dish for this meal. It’s quick to make, fresh, and balances the richness of the meat beautifully. The garlic turns golden and crisp, adding little bursts of flavor with every bite. It feels elegant without trying too hard.
How to Make Pressgurka (Swedish Pickled Cucumber)
If you’ve never made pressgurka, it’s one of those simple sides that makes everything better. It adds acidity and crunch that cuts right through the slow-cooked richness of the roast.
Thinly slice a whole cucumber. You can use an osthyvel (a Swedish cheese slicer, or a mandoline). Toss the slices with a pinch of salt and place a weight on top. Let it sit for about 30 minutes, then pour off the liquid. Add 1 dl (scant ½ cup) water, 2 tbsp sugar, 2 tbsp spirit vinegar (12%), a pinch of white pepper, and some chopped parsley. Let it sit in the fridge for at least an hour. It’s amazing and works with so many meals beyond this one.
What to Serve It With
This meal is wonderfully flexible. If you’re in the mood for something hearty, roast some new potatoes or serve it with buttered mash. But if the weather is warm, all you really need is a crisp salad and maybe some bread to mop up the sauce. That balance between richness and freshness is what makes this dish work so well in spring and summer.
Whether you’re cooking for guests or making a quiet weekend dinner, this braised chuck roast is a dish that feels grounded and generous. It’s humble but luxurious, rustic but thoughtful. The kind of meal that fills the kitchen with warmth and lingers in memory long after the plates are cleared. Enjoy!
This tender braised chuck roast recipe with rhubarb, red wine, and spring vegetables is rich, juicy, and perfect for spring or summer, served with buttery asparagus and homemade pickled cucumber.
Total Time:≈ 4 hours
Yield:5–6 portions 1x
Ingredients
Scale
Braised Chuck Roast
1 chuck roast
3 tbsp cooking oil
1 onion, cut in large pieces
1 rhubarb stalk, diced
3 dl red wine (1¼ cups)
5 sprigs thyme
2 sprigs rosemary
2 tbsp honey
4 dl beef stock or poultry stock (1 ¾ cups)
4 beets, cut into wedges
3 carrots, cut into thick slices
4 tbsp butter, divided
1 tbsp flour
Black pepper, to taste
Salt, to taste
Sautéed Asparagus
300 g asparagus (10 oz)
2 tbsp olive oil
3 tbsp butter
3 garlic cloves, minced
Black pepper, to taste
Salt, to taste
To Serve
Lettuce
Pickled cucumbers (see instructions in the blog post)
Instructions
Braised Chuck Roast
Season the chuck roast generously with salt and black pepper.
Heat the cooking oil in an oven-safe pot and sear the meat on all sides until golden brown. Set aside on a plate.
Add the onion and rhubarb to the same pot and sauté for a few minutes.
Pour in the red wine and bring to a boil.
Season with salt and add the thyme, rosemary, and honey.
Place the seared chuck roast on top of the vegetables. Pour in the stock and any resting juices from the meat.
Cover with parchment paper cut to fit the pot, with a small hole in the center (see blog post for how-to). Then cover with a lid.
Braise in the oven at 150°C (300°F) for 1 hour per 500 g (1.1 lb) of meat.
With one hour remaining, remove the pot and add the beets and carrots on top of the meat.
Return to the oven for the final hour.
Remove the beef and wrap it in parchment paper and aluminium foil to rest. Set the vegetables aside on a plate. Strain the sauce.
Melt 3 tbsp of butter in a pot and whisk in the flour until smooth.
Add the strained sauce and whisk until thickened.
Remove from heat and stir in 1 tbsp of butter.
Shred the meat into large pieces and serve with the sauce, sautéed asparagus, and lettuce or salad. Enjoy!
Sautéed Asparagus
Heat the olive oil in a frying pan and sauté the asparagus until it begins to soften.
Add the butter and garlic, and season with salt and black pepper.
Continue sautéing until the asparagus is tender and golden on all sides.
Prep Time:30 minutes
Cook Time:3-4 hours (depending on the size of the roast)
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