This recipe for Braised Chuck Roast makes meat that is tender and juicy, and the red wine and aromatic herbs give it a lot of flavor. This dish is perfect for cozy family dinners or important events.
Ingredients: 1 4-5 pound chuck roast. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 1 cup red wine. 2 cups beef broth. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. 2 bay leaves.
Instructions: Preheat oven to 325F 165C. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside. Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return the chuck roast to the pot and add beef broth, thyme, rosemary, and bay leaves. Cover and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling apart. Remove the roast from the pot and let it rest for 10-15 minutes before slicing. Serve the sliced roast with the braising liquid spooned over the top.
Prep Time: 20 minutes
Cook Time: 240 minutes
w g mallett school
