Braised chuck roast in a velvet red wine sauce finished on top of buttery mashed potatoes and you won’t be leave how little work is needed from you!
Are you looking to elevate your cooking game with a show-stopping, melt-in-your-mouth dish? Look no further than the mouthwatering delicacy of braised chuck roast. In this guide, I’ll walk you through the steps to create a perfectly tender and flavorful meal that won’t require much work on your end.
Braising, a technique that involves slow-cooking meat in a flavorful liquid, is the secret to unlocking the rich, savory goodness of chuck roast. With its marbled fat and connective tissue, chuck roast is perfect for braising, as the low and slow cooking method will transform it into a fork-tender masterpiece.
These step-by-step instructions will guide you through seasoning, searing, and simmering techniques to maximize the tenderness and depth of flavor in your braised chuck roast. Let’s get started and I’ll show you how easy braised chuck roast really is.
How To Make Braised Chuck Roast
Ingredients you’ll need
- Chuck roast
- Beef broth
- Red wine
- Tomato paste
- Onion
- Garlic
- Thyme
- Salt & pepper
Do you need the red wine? Which is best?
You do not have to use the red wine. You can just double the beef broth. But, the best red wines will be merlot or cabernet sauvignon. They are easily found and are not too sweet. You don’t want to use a dessert wine for making this recipe.
Making the braised chuck roast from searing to slow cooking
- First, prep all the ingredients. Slice up the onion and mince the garlic. Next, slice the chuck roast up into a few cubes for easier cooking. Then, season with salt and pepper.
- Preheat oven to 350℉
- In a Dutch oven or oven safe pot, sear the cuts of chuck roast. Now, remove them from the pan.
- Next, add in the diced onion and minced garlic. Cook them until soft and fragrant then add in the tomato paste. Cook the paste a bit by mixing it around with the onions and garlic before adding in the wine.
- Allow the wine to cook a bit and you’ll notice it’s thicker. Allow the alcohol to cook off, this takes about 30-45 seconds.
- Next, add back in the sear chuck roast. Then, pour in the beef broth just to the tops, do not submerge them. I added an amount for the broth but adjust the liquid according to the height of your ribs. Toss in the stems of thyme.
- Bring the pot up to a simmer. Once simmering, add the lid then place in a preheated oven for 2 hours. If using a baking dish, transfer everything to the baking dish then cover with foil or a lid.
- Once the braised chuck roast is done and tender remove from the oven. Allow to cool a bit then serve the shredded chuck roast and the juices with on top of your mashed potatoes.
Delicious main dishes to try next
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Braised Chuck Roast
Ingredients
- 3 pound chuck roast
- 1 cup beef broth, more or less
- 1 cup red wine
- 3 ounce tomato paste
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 4 sprigs fresh thyme
Instructions
- First, prep all the ingredients. Slice up the onion and mince the garlic. Next, slice the chuck roast up into a few cubes for easier cooking. Then, season with salt and pepper.
- Preheat oven to 350℉.
- In a Dutch oven or oven safe pot, sear the cuts of chuck roast. Now, remove them from the pan.
- Next, add in the diced onion and minced garlic. Cook them until soft and fragrant then add in the tomato paste. Cook the paste a bit by mixing it around with the onions and garlic before adding in the wine.
- Allow the wine to cook a bit and you'll notice it's thicker. Allow the alcohol to cook off, this takes about 30-45 seconds.
- Next, add back in the sear chuck roast. Then, pour in the beef broth just to the tops, do not submerge them. I added an amount for the broth but adjust the liquid according to the height of your ribs. Toss in the stems of thyme.
- Bring the pot up to a simmer. Once simmering, add the lid then place in a preheated oven for 2 hours. If using a baking dish, transfer everything to the baking dish then cover with foil or a lid.
- Once the braised chuck roast is done and tender remove from the oven. Allow to cool a bit then serve the shredded chuck roast and the juices with your favorite side dish, mashed potatoes are a classic.