Braised Chuck Roast
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!
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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.
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