Braised Chuck Roast

Name: Braised Chuck Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Cuisine: American
Ingredients: 3 tbsp Olive Oil (3 tablespoons oil (Olive oil, vegetable oil, canola oil, grapeseed oil, peanut oil or any oil of choice.)); 3 lb Beef Chuck Roast (3 pound boneless chuck roast); 3 pieces Celery (3 stalks celery, chopped); 3 pieces Carrot (3 large carrots, chopped); 1 piece Yellow Onion (1 large onion, chopped (sweet, white or yellow onion)); 6 cloves Garlic (6 cloves fresh garlic, finely minced or pressed); 3 tbsp Tomato Paste (3 tablespoons tomato paste); 2 sprig Thyme (2 sprigs fresh thyme); 2 sprig Rosemary (2 sprigs fresh rosemary); 2 pieces Bay Leaves (2 bay leaves); 2 lb Yukon Gold Potato (2 pounds Yukon gold potatoes, cut in half); 1 tbsp Kosher Salt (1 tablespoon kosher salt); 2 tsp Black Pepper (2 teaspoons freshly ground black pepper); 2 cup Beef Broth (2 cups beef broth, bone broth or stock); 2 cup Dry Red Wine (2 cups dry red wine (cabernet, merlot or shiraz))

Braised Chuck Roast - Dinner,Lunch (American)

200 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Olive Oil3 tbsp · 3 tablespoons oil (Olive oil, vegetable oil, canola oil, grapeseed oil, peanut oil or any oil of choice.)
Beef Chuck Roast3 lb · 3 pound boneless chuck roast
Celery3 pieces · 3 stalks celery, chopped
Carrot3 pieces · 3 large carrots, chopped
Yellow Onion1 piece · 1 large onion, chopped (sweet, white or yellow onion)
Garlic6 cloves · 6 cloves fresh garlic, finely minced or pressed
Tomato Paste3 tbsp · 3 tablespoons tomato paste
Thyme2 sprig · 2 sprigs fresh thyme
Rosemary2 sprig · 2 sprigs fresh rosemary
Bay Leaves2 pieces · 2 bay leaves
Yukon Gold Potato2 lb · 2 pounds Yukon gold potatoes, cut in half
Kosher Salt1 tbsp · 1 tablespoon kosher salt
Black Pepper2 tsp · 2 teaspoons freshly ground black pepper
Beef Broth2 cup · 2 cups beef broth, bone broth or stock
Dry Red Wine2 cup · 2 cups dry red wine (cabernet, merlot or shiraz)

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Steps

1Preheat oven to 350 ℉.
2Evenly season chuck roast with salt and pepper.
3On stovetop, over medium-high heat, add oil to a large dutch oven. Once the oil is heated, add seasoned chuck roast.
4Hard sear the chuck roast on all sides for a dark brown crust (2-3 minutes per side). Set chuck roast aside on separate plate.
5To dutch oven, add chopped celery, carrots and onion. Sauté vegetables until golden brown, stirring every few minutes. Reduce heat and add additional oil as needed.
6Add garlic, thyme, rosemary, bay leaves and tomato paste. Cook for 2-3 additional minutes.
7Add chuck roast, potatoes, beef broth and red wine to pot. Cover with lid or aluminum foil.
8Bake in oven on 350 ℉ for approximately 3 hours or until fork tender. After 3 hours, check every 20-30 minutes for doneness.
9Remove from oven and allow to rest for 15-20 minutes before serving. Strain and reduce pan sauce if desired.