Description
Transform a humble beef chuck roast into a tender, flavorful centerpiece with the addition of red wine.
Ingredients
Scale
- 3–4 pound beef chuck roast
- 2 cups dry red wine (Cabernet Sauvignon or Merlot work best)
- 1 cup beef broth (low sodium preferred)
- 3 tablespoons olive oil
- 1 large onion, roughly chopped
- 3 carrots, chopped into 2-inch pieces
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour (substitute cornstarch for gluten-free option)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the meat by patting it dry with paper towels and seasoning generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the chuck roast and sear until deeply browned on all sides, approximately 3-4 minutes per side.
- Remove the roast and set aside, then add onions, carrots, and celery to the pot, cooking until softened (about 5 minutes).
- Add garlic and cook for another 60 seconds until fragrant.
- Add tomato paste and cook for 1 minute, then sprinkle flour over vegetables and stir to coat.
- Pour in the red wine, scraping the bottom of the pot, and bring to a simmer.
- Return the chuck roast to the pot, add beef broth, bay leaves, rosemary, and thyme.
- Cover tightly and transfer to a preheated 325°F (163°C) oven, cooking for 2.5-3 hours until fork-tender.
Notes
For a richer flavor profile, consider adding sliced mushrooms. Skim fat from the braising liquid before serving to reduce total fat.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 90mg
Keywords: beef chuck roast, red wine, braising, comfort food, tender meat