Braised Chuck Roast Recipe

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.

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.