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Braised Chuck Roast

Prep Time 1 hr
Cook Time 2.5 hrs
Rest Time 10 mins
Total Time 3 hrs 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 8
Calories: 520
Best Season: Winter, Fall
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
  • 3 + lb. Chuck roast
  • Salt and black pepper
  • 2 Tbsp. Shortening (for browning)
  • 3 lg. Onions, chopped
  • 2.5 lb. Carrots, chopped
  • 6 ribs Celery, chopped
  • 8 Cloves Garlic, minced
  • 1 Tbsp. Thyme
  • 3 Leaves Bay leaves
  • 1 tsp. Rosemary
  • 2 Cups Red wine
  • 4 Cups Beef stock
  • 2 Tbsp. Tomato paste
  • 4 Tbsp. Butter (for gravy)
  • 4 Tbsp. Flour (for gravy)
Instructions
    Brown the Roast
  1. 1
    Preheat oven to 350°F.
  2. 2
    Season chuck roast liberally with kosher salt and freshly ground black pepper.
  3. 3
    Heat shortening in a Dutch oven over high heat and brown the chuck roast thoroughly on all sides. Remove meat and set aside.
    4. Build the Braise
  4. 4
    Add all vegetables and garlic to the hot fat in the pot and sauté until tender.
  5. 5
    Add herbs and red wine, scraping the bottom of the pot to release all the browned bits. Reduce for 20 minutes.
  6. 6
    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.
  7. 7
    Cover and braise in the oven for 1½ to 2 hours (longer for larger roasts) until a meat fork slides in easily.
    8. Make the Gravy
  8. 8
    Remove meat from pot and cover loosely with foil. Strain braising liquid and set vegetables aside.
  9. 9
    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.
  10. 10
    Whisk braising liquid into the roux and boil for 2–3 minutes until the gravy is smooth and thickened.
  11. 11
    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.

Keywords: braised chuck roast recipe, slow braised beef, red wine chuck roast, Dutch oven pot roast, homemade beef gravy, fall apart chuck roast, comfort food beef dinner, Sunday roast recipe, braising liquid gravy
Read it online: https://thefamilyrecipebook.com/recipe/braised-chuck-roast/