Bread and Butter Roast Recipe

There is something undeniably comforting about the smell of a roast slowly cooking away on a lazy Sunday afternoon.

I remember the first time I made this Bread and Butter Roast Recipe; the rich aroma of caramelized onions and savory beef filled every corner of my kitchen, instantly making the house feel warmer.

It’s one of those meals that looks impressive but actually requires very little hands-on effort from me.

I love how the meat becomes fork-tender, practically melting into the rich gravy, making it perfect for soaking up with a thick slice of crusty bread.

Ingredients

Here are the key components you need to create this succulent dish. Choosing the right cut of meat and fresh vegetables makes a huge difference in the final texture.

• 3-5 pounds Chuck Roast: This is the star of the show. Look for a cut with plenty of marbling (white fat streaks), as this fat renders down during the long cook time to keep the meat incredibly moist and tender.
• 2-4 tablespoons Olive Oil: Used for searing the meat and sautéing the veggies. You can split this with butter for a richer flavor profile.
• 2 Yellow Onions: Peeled and cut in half. Using large halves instead of chopped bits allows them to caramelize beautifully without burning during the long roast.
• 6-8 Carrots: I prefer using whole carrots cut into 2-inch chunks rather than baby carrots, which can get mushy. The natural sweetness balances the savory beef broth.
• 4-8 Potatoes: Russets work well if you want them to break down slightly and thicken the gravy, but red potatoes or fingerlings hold their shape better.
• 1 cup Red Wine: A full-bodied dry red like Cabernet Sauvignon or Merlot works best to deglaze the pan and add deep, complex acidity.
• 2-3 cups Beef Broth: Use high-quality or bone broth for the liquid base. It adds the necessary moisture for braising the meat.
• Fresh Herbs (Thyme, Rosemary, Parsley): Fresh sprigs tucked into the pot release essential oils that dried herbs just can’t match.
• Salt and Pepper: Be generous with these, especially when seasoning the raw meat before searing.

Note: This recipe yields approximately 6 hearty servings.

Variations

• Alcohol-Free: If you prefer not to cook with wine, simply swap the red wine for an extra cup of rich beef bone broth mixed with a tablespoon of balsamic vinegar for acidity.
• Gluten-Free: This roast is naturally gluten-free, but double-check your beef broth labels to ensure no wheat-based thickeners were used.
• Root Vegetable Medley: Feel free to swap potatoes for parsnips, turnips, or sweet potatoes for a sweeter, earthier variation.
• Mushroom Lover’s Add-in: Add whole cremini mushrooms during the last hour of cooking for an extra umami punch without them getting too soggy.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 4 hours
• Total Time: 4 hours 30 minutes

Equipment you need

• Dutch Oven (5-7 quart): Essential for maintaining even heat distribution and locking in moisture during the long slow cook.
• Tongs: Heavy-duty tongs are needed to safely flip the heavy roast while searing it in hot oil.
• Chef’s Knife: For chopping the hearty root vegetables into uniform, rustic chunks.
• Wooden Spoon: Perfect for scraping up the flavorful browned bits (fond) from the bottom of the pot after deglazing.

How to Make Bread and Butter Roast Recipe?

This recipe relies on the “low and slow” method. By searing the meat first and then letting it braise gently in the oven, you transform a tough cut of beef into something spectacular. The process is straightforward, but patience is the secret ingredient here.

Sear the Veggies and Meat

Start by preheating your oven to 275°F. In your large Dutch oven, heat the olive oil over medium-high heat. Place the onion halves cut-side down until they are beautifully browned, then remove them. Toss the carrots in the same hot oil for a minute to get some color, then remove them too. Finally, turn the heat up, salt and pepper your roast generously, and sear the meat on all sides until a deep brown crust forms.

Deglaze and Build the Broth

Once the meat is seared and removed, pour the red wine (or broth substitute) into the hot pot. It will sizzle loudly! Use your wooden spoon to scrape up all the brown bits stuck to the bottom—this is pure flavor. Let the liquid bubble for a minute to reduce slightly. This step is crucial for creating a rich, flavorful gravy base that isn’t one-dimensional.

Assemble and Roast

Return the roast to the pot, nestling it into the center. Surround it with your browned onions, carrots, and potatoes. Pour in enough beef broth to come about halfway up the side of the meat—you don’t need to submerge it completely. Tuck your fresh rosemary, thyme, and bay leaf sprigs around the meat and veggies.

Slow Cook to Perfection

Cover the pot with its heavy lid and slide it into the preheated oven. Let it cook undisturbed for at least 3 hours for a smaller roast, or up to 4-5 hours for a larger one. Avoid opening the lid often, as this releases the steam that keeps the meat moist. The roast is done when it is fork-tender and pulls apart with zero resistance.

Additional Tips for Making this Recipe Better

• Don’t Skip the Sear: I cannot stress this enough—searing the meat creates the Maillard reaction, which adds a depth of savory flavor that boiling simply cannot achieve.
• Room Temperature Meat: I always take my roast out of the fridge about 30 minutes before cooking. Cold meat hits the hot pan and lowers the temperature too fast, preventing a good crust.
• Rest the Meat: After taking it out of the oven, I let the roast rest in the juices for at least 20 minutes before serving. This allows the fibers to relax and reabsorb the liquid.
• Fat is Flavor: Don’t trim too much fat off before cooking. I let it render down during the roast, and if the gravy is too oily at the end, I just skim the top before serving.

How to Serve Bread and Butter Roast Recipe?

This dish is a centerpiece on its own, but presentation matters. Serve chunks of the tender beef on a wide platter surrounded by the roasted carrots and potatoes. Ladle the rich pan juices generously over everything. Fresh parsley chopped finely and sprinkled on top adds a pop of color and freshness to cut the richness. As the name suggests, thick slices of warm, buttered sourdough or rustic country bread are mandatory for mopping up the delicious gravy.

Nutritional Information

Here is a quick look at the estimated nutrition per serving:

• Calories: 639 kcal
• Protein: 48g
• Carbohydrates: 35g
• Fat: 31g

Make Ahead and Storage

Storage
Leftovers store beautifully and often taste better the next day as the flavors meld. Store the meat and vegetables in an airtight container in the refrigerator for up to 3-4 days.

Freezing
You can freeze the cooked roast and gravy in a freezer-safe container for up to 3 months. However, be aware that the potatoes may become slightly grainy upon thawing, so I sometimes remove them before freezing.

Reheating
To restore the tender texture, reheat the roast gently in a pot on the stove over low heat, adding a splash of broth or water if the gravy has thickened too much. Avoid microwaving on high, as it can dry out the meat.

Why You’ll Love This Recipe?

• Hands-Off Cooking: Once everything is in the pot, the oven does all the heavy lifting, leaving you free to relax or handle other chores for hours.
• Incredible Tenderness: The slow-roasting method guarantees that even cheaper cuts of meat like chuck become meltingly soft and luxurious.
• Complete One-Pot Meal: You get your protein, vegetables, and sauce all from one vessel, minimizing the mountain of dishes to wash afterward.
• Comfort Food Factor: The combination of savory beef, sweet roasted carrots, and rich wine-infused gravy is the ultimate cozy meal for cold weather.
• Budget-Friendly Feast: It turns an economical cut of beef into a gourmet-tasting Sunday dinner that feeds a whole family generously.