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Braised Chuck Roast Recipe
We’ve taken the classic braised chuck roast and elevated it to make a lighter, brighter, fancier meal. Brown the beef and then roast it with some full-bodied red wine. Pair it with sherry pickled shallots and roasted beets for an upscale, yet familiar dinner dish.
Ingredients
YIELD: 8 Servings
| AMOUNTS | MAIN INGREDIENTS |
|---|---|
| 1 EA. | Boneless Chuck Roast (about 3-1/2 LB.) |
| 2 TBSP. | Olive Oil |
| 2 tsp. | Kosher Salt |
| 1 tsp. | Fresh Cracked Black Pepper |
| 2 tbsp. | Unbleached Flour |
| 1 ea. | Large Onion - Coarsely Chopped |
| 3 ea. | Medium Carrots - Coarsely Chopped |
| 3 ea. | Medium Celery Ribs - Coarsely Chopped |
| 3 ea. | Garlic Cloves - Minced |
| 6 ea. | Yukon Gold Potatoes - Quartered |
| 2 tbsp. | Tomato Paste |
| 1/2 cup | Full-Bodied Red Wine |
| 1 ea. | Rosemary Sprigs |
| 3 ea. | Thyme Sprigs |
| 2 cups | Beef Stock |
Sub-Recipe Ingredients
Sherry Pickled Shallots and Beets
YIELD: 8 Servings
| AMOUNT | MAIN INGREDIENTS |
| 5 ea. | Golden or Striped Beets - Medium |
| 2 tbsp. | Kosher Salt |
| 3 ea. | Shallots |
| 1/4 cup + 1 tbsp. | Sherry Vinegar |
| 3 ea. | Thyme Sprigs |
| 1 tsp. | Honey |
| 1/2 tsp | Kosher Salt |
| 2 tbsp. | Olive Oil |
Directions
Chuck Roast
Step 1: Preheat oven to 325°F with rack in center.
Step 2: Pat roast dry, then season with salt and pepper.
Step 3: In Dutch oven, heat oil over medium-high heat. Brown roast on all sides; remove and set aside.
Step 4: Combine onion, carrots, celery, garlic and potatoes in Dutch oven; allow to cook, stirring occasionally, until slightly browned.
Step 5: Sprinkle vegetable mixture with 2 tablespoons of flour and stir until coated. Stir-in tomato paste.
Step 6: Deglaze pan with red wine, scraping to loosen particles on bottom and sides.
Step 7: Return roast to pan with herbs and stock.
Step 8: Cover with lid and transfer to pre-heated oven. Cook for approximately 3 hours or until the roast is fork tender.
Step 9: Remove from oven and let the roast cool in its juices uncovered until time to serve.
Sub-Recipe Directions
Sherry Pickled Shallots and Beets
Step 1: Preheat oven to 325°F.
Step 2: Wash and trim beets; place in a casserole dish. Add water to the casserole dish until the depth is ½ inch.
Step 3: Sprinkle beets with kosher salt and cover with aluminum foil.
Step 4: Roast in oven for approximately 1 hour and 30 minutes, or until toothpick tender.
Step 5: While beets are roasting, cut the shallots into rings, place in mixing bowl and cover with sherry vinegar; add thyme leaves. Cover and set aside.
Step 6: Once beets are tender, remove from oven and allow to cool uncovered. Remove skins and cut into wedges.
Step 7: Drain shallots. In a bowl, toss the cooled beets, drained shallots, honey and salt.
Step 8: Serve roast immediately with the beet wedges, pickled shallots and a drizzle of extra virgin olive oil.
Application Uses
MEAL
Dinner
Lunch
CUISINE
American
MAIN INGREDIENTS
Beef
