Autumn Harvest Chuck Roast with Apples (Edit recipe)

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There’s something magical about slow cooking in the fall—the rich aromas filling your kitchen, and the flavors of the season coming together. This Autumn Harvest Chuck Roast with Apples is the perfect centerpiece for cozy gatherings, Sunday suppers, or holiday celebrations. The roast is first seared in robust Argilos Early Harvest Olive Oil, which adds a deep, fruity richness right from the start. It’s then braised low and slow with red wine, San Marzano tomatoes, fresh thyme, and sweet-tart apples that melt into the sauce, creating a savory-sweet balance that tastes like autumn in every bite.

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PREP TIME

20 minutes

COOK TIME

3 hours

INGREDIENTS

14

Serves: 6

Ingredients

4 lb Beef Chuck Roast
2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
1 cup Onion, sliced
4 whole Carrots, sliced
0.5 cup Celery, chopped
4 cloves Garlic, minced
2 cups Red Wine, Cabernet Sauvignon
28 oz San Marzano Peeled Tomatoes, Canned
1 cup Beef Stock
3 sprigs Thyme, Fresh
0.5 tsp Red Pepper Flakes
0.5 tsp Kosher Salt
0.5 tsp Black Peppercorns, Ground Fresh
2 whole Apples, Honeycrisp, peeled, cored, and sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sear the roast – Pat roast dry, season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Sear roast on all sides until deeply browned, then remove and set aside.
Sauté vegetables – Add remaining olive oil, then onions, carrots, celery, and garlic. Cook 5–6 minutes until softened and lightly golden.
Deglaze – Pour in red wine, scraping up browned bits. Let simmer 2–3 minutes to reduce slightly.
Build the braise – Add tomatoes, beef stock, rosemary, thyme, chili flakes, and the seared roast. Cover and transfer to a 300°F oven (or set slow cooker on LOW). Cook 3 hours.
Add apples – After 3 hours, add apple wedges, nestling them around the roast. Cover and continue cooking 1–1.5 hours more, until roast is fork-tender and apples are soft but not mushy.
Finish – Remove thyme stems. Adjust seasoning with salt, pepper, and (optional) a splash of apple cider vinegar for brightness.
Serve – Shred or slice roast, spoon vegetables and apples over top, and drizzle with sauce.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	493
Fat:	21 g
Carbohydrates:	30 g
Protein:	39 g
Cholesterol:	107 g
Sodium:	344 mg
Fiber:	3 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.