Braised Chuck Roast
Description
A fall-apart tender chuck roast braised low and slow in red wine, beef stock, and aromatics until the meat practically surrenders to a fork. Finished with a rich homemade gravy built from the braising liquid, this is Sunday dinner done right — the kind of meal that fills the house with a smell that makes everyone show up on time.
Ingredients
Instructions
Brown the Roast
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Preheat oven to 350°F.
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Season chuck roast liberally with kosher salt and freshly ground black pepper.
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Heat shortening in a Dutch oven over high heat and brown the chuck roast thoroughly on all sides. Remove meat and set aside.
Build the Braise
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Add all vegetables and garlic to the hot fat in the pot and sauté until tender.
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Add herbs and red wine, scraping the bottom of the pot to release all the browned bits. Reduce for 20 minutes.
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Add beef stock. Paint the chuck roast with tomato paste and return it to the pot. Liquid should reach about halfway up the side of the meat.
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Cover and braise in the oven for 1½ to 2 hours (longer for larger roasts) until a meat fork slides in easily.
Make the Gravy
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Remove meat from pot and cover loosely with foil. Strain braising liquid and set vegetables aside.
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In a small saucepan, make a roux with 4 Tbsp butter and 4 Tbsp flour, cooking until it reaches a similar color to the braising liquid.
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Whisk braising liquid into the roux and boil for 2–3 minutes until the gravy is smooth and thickened.
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Serve roast with vegetables and gravy.
Note
A larger roast (4–5 lbs) will need closer to 2.5 hours. The fork test is more reliable than the clock.
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